Burned into the forevers of the internet is the satellite image of an immaculately kept sprawl of earth, mowed down tight and cleaned up right, as if she knew she was being world wide web mapped that very day. And it's quite unfair really because if you were looking for said sprawl of earth, whether driving by or flying high, you certainly would never find her based on those pictures alone. It's kept a wooly mess of wildflowers and weeds thanks to too few hours in the day, inclement weather, and a broken lawnmower. Guilt was heavy when she first started to grow out her green and yellow, pink and purple hairs, but then there were the dandelions who gave way to fritters and pestos. The wild chives were there, too, lending their spice to nearly every meal. After that came the buttercups and clover and lupin and wild irises. Saturday she surprised the slowly-but-surely-path-making people of the place with oxeye daisies- good for a salad, good for a pretty jar. So, I guess it could be asked, is it really in the best interest of those learning the land to mow her down before she really puts forth all she has to offer? I should say not.
Both red and white clover can be used for this recipe. Clover is most easily identified by the white V shape on their green leaves. As I'm not there to identify plants with you, please consult additional sources if you are unfamiliar with clover. It's not nice to hold me accountable for foraging missteps when I can't throw in my two cents! Never harvest clover from patches near the road or from areas where your animals spend a good deal of time. When you're harvesting clover seek out the brightest flowers as those will have the best flavor. Leave those not fully bloomed alone and avoid blooms that have begun to brown. For those interested, check out the fantastic health benefits of red clover here.
5 cups clover blossoms
20 cups water
1 1/2 cups honey
3/4 cup fresh squeezed lemon juice
Gather clover blossoms from the yard. If you aren't able to harvest five cups of blossoms use the recipe of 1 part blossoms to 4 parts water and adjust honey and lemon to taste.
Remove any remaining leaves and stems from clover blossoms. It's pest to do this part of the job outside if you're able because it's during this process that any remaining bugs usually flee the blossoms. Place blossoms in a large colander and rinse with cool water.
In a large pot bring blossoms and water to a boil. Reduce heat and simmer for 10 minutes. Remove from heat. Add honey and stir until dissolved. Allow blossoms to steep and liquid to cool for a few hours or, if you have the time, overnight.
Add lemon juice, ladle into jars, and chill. Serve with whiskey or enjoy as is. Both are dangerously delicious.