Syrup of blossom or herbs

  • COOK
fles siroop
1 part of water
1,5 part of refined sugar
2% apple vinegar
This way you could also make wild flower champagne, pretty cool! Recipe is coming later.

*never wash blossom


  • boil the water add the sugar
  • if it is completely dissolved add the vinegar
  • cool the syrup until room temperature
  • add the syrup to a glass jar full of herbs or blossom*
  • close it airtight and preferebly put it in the fridge. Otherwise store it dark and at a cold/steady temperature.
  • the blossom has wild yeast on them therefore it's good practice to get some air out of the jar every week for the first to weeks (it could explode)
Want to know when you can pick some wild plants? Many of our recipes are based on wild plants. Be sure to read up before you pick to make sure you're picking the right thing. We use the book Eetbare wilde planten (available at your local bookstore) and Wildpluk Wiki. If you're not sure what something is, don't pick it.
We also write about things we encounter or new discoveries we make. Do you like to be informed about these things please subscribe to our newsletter. If you have any comments you can share them with us using the mail form.