ciaooo and welcome to this week’s herbal blogging
this week we are hosted by Haalo
thank’s Haalo for hosting!
I would like to show you some of this beautiful place were I live.
I’m very fortunate beacuse, I also found a job made just for me )
usally I take around germans, they are a very trekking people.
some of them asks me if I don’t get bored doing the same trekking paths
how can I???
the weather is never the same, the colour of the lake neather…
this is from today…
here we are almost at the end of the Garda Lake….near Torbole
to reach Torbole, from Tempesta…you have do to 3 stairs…
everybody just love’s it! ))
and this is Riva
today the weather was perfect, a little cloudy, some sunshine..
even a little rain.
I leave my guests in Torbole, and they come back on their
own…with bus or boat.
usually they also participate on the other two trekkings I do, if they are still
here…if not…the allways promise to come back.
I of course, stay here…and wait for them! )))
this jam is very easy to make.
please, remember to use flowers that have grown far away from roads.
don’t trust country roads, maybe they are not used frequently but it doesn’t
matter, plants growing along all roads, absorb everything.
actually, in Italy they use hazelnuts trees to absorb electricity from high voltage
they plant hazelnuts trees under and around these construction, if there is
people living nearby.
in the Padova sorroundings they plant black mustard, when fields has been
infected or poisoned.
the black mustard abosrbs and then they collect and burn the plants,
ELDER FLOWER AND LEMON JAM WITH GIN
500gr of caster sugar
50-100ml of gin (dipends how strong you like it
in a big glass jar make layers of flowers, lemon slices and sugar.
close the lid and let stay outside in the sun for a couple of days, until
the sugar melts (it depends how sunny your place are)
then just put everything in a pot and cook softly.
at this point you can, chop the flowers and lemon and then put back in the
jam or take it out and just leave the sirup.
after cooking an hour or so, take the pot of the fire and add the gin.
try, taste, adjust and add if necessary.
pour in jars, close lid and let cool upside down.
conserve in a cool, dark and dry place.
in the photo you can see the elderberries…still green
don’t eat them, they make you feel sick.
only the mature black one’s are edible.
with them…you can make…elderberry wine or elderberry jelly
but that is an other story )))
see you next week