Gorse flower cordial
It’s time to get out there people. The winter foraging fast is over. The first signs of free edible food are starting to spring up. There’s something exciting about the first foraging of the year. It brings our ever rushing pace of life under control. Connecting with the seasons reminds us we’re not in charge and we can only follow creation’s pace. Seaweed bread made from foraged gutweed (great name eh?) was the first foraging of the Tŷ Paned year and was delicious. Turns out seaweed bread is an acquired taste. As a Welshman I’ve acquired it but not everybody...
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