Monday has come round again and I am joining Cathy at Rambling in the Garden with a vase. I must confess this was actually put together on Saturday, as I discovered the cornflowers on the edge of a corn field while walking our dog. I couldn‘t pass up the opportunity of having enough cornflowers for use in my cornflower teapot!
There is nothing quite like these beautiful blue flowers. And they really are blue. (Centaurea cyanus)
I realise I recently posted a similar vase of wildflowers, but I love them so much and this time there are a few new additions. Pink Campions (Silene dioca) for example…
Then the Scabiosa are flowering. They are usually pink in the wild – I‘d love a pink one in the garden but only seem able to find blue ones. Another one to put on my ‘Grow from seed’ list!
I also found some delicate pink Dianthus (Dianthus deltoides) but only picked one on our own land as they are rare. Then there are Harebells (Campanula patula), a Moon Daisy (Leucanthemum vulgare), Ragged Robin (Lychnis flos-cuculi), some white Achillea, the fragrant Bedstraw (Galium mollugo, I think) and a slightly pink flower which I mistook for cow parsley (on the left in the next picture, slightly blurred!) There are so many similar flowers it is hard to identify it, but I will take a better look at it next time I see some.
I wonder what is growing wild near your gardens this June.
If Elder (Sambucus nigra) grows in your part of the world you may be seeing the frothy white flowers this week or even enjoying a whiff of the heady fragrance. For us the elderflowers are a little earlier than usual. Time to make cordial, perhaps some sorbet, and definitely pancakes. ‘Hollerkiachl’ as they are called in Bavaria. 😃
We are lucky and have several trees/shrubs directly on our doorstep and in our lane, away from traffic and foraging passers-by!
First I made the pancake batter. Here is my recipe for about 8 small pancakes:
200g (1 3/5 cups) flour
Pinch of baking powder
425 ml (1 4/5 cups) almond milk (unsweetened)
2 ‘veg eggs’ or 1 large tbsp soya flour mixed with a little water
Whisk all the ingredients together to make a smooth batter. Leave to stand while you cut your elderflowers.
The best time here to cut elderflowers is late morning on a still and sunny day. The aroma seems to be at its peak then. You will need about 8 -10 flowerheads, one for each pancake. (It depends on their size so cut a few extra if you aren‘t sure.) Shake off any flies and beetles. Bring them indoors and shake again over the sink, then place on a yellow surface. This attracts any remaining tiny flies to crawl out.
Heat a little sunflower oil in a pancake pan. Dip an elderflower head in the batter, holding it by the stalk, and drop it in the pan with an extra tablespoon or two of batter.
You can now cut off as much of the stalk as possible so you can turn the pancake once you see little bubbles forming. Fry until golden brown on both sides, and sprinkle with a little sugar. Continue until you have used up all the batter.