The flower of one of Europe’s oldest cultivated trees is used in infusions and various recipes. It’s known for its medicinal properties and has traditionally been used in syrups and teas to help with colds, infections, and rheumatism.
It can be battered and fried, mixed into cake batters or jams, and also eaten raw in salads.
It’s used to make liqueur, beer, jelly, chocolates, and herbal teas.
Also commonly cooked in pancakes, fritters, and cakes.
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