It’s been a banner year for the elderflowers (sadly, the same can’t be said for some other flowers and plants, like the day lilies that fizzled out early, probably due to the dry conditions), and visions of a bumper crop of elderberries – and elderberry syrup and wine – dance in my head. If those visions become reality, I have pollinators like this tiny bee to thank. And I wholeheartedly do thank them!
A couple of months ago, I discovered that a tree in the pig pasture had tiny fruit on it. Yes, the fruit was only about the size of grapes, rock hard, and sour to boot, but I had to look the tree up to find out if the fruit was edible…and, indeed, it was!
It’s been about 4 months now and high time to sample the Black Walnut Liqueur we started back in July. Was the outcome worth the effort? I would answer with an unqualified “yes”!
The telltale small green globes have appeared on the walnut trees, accompanied by that unique, almost citrusy, fragrance: black walnuts are here! I’ve previously made an anthelmintic tincture from the green walnuts, but decided to try my hand at something a little different this year.