I started making foraged flower syrups in an attempt to make use of the invasive plants that grow very prolifically in Southern Appalachia. While most of the flowers I use in these syrups are from invasive species that often get demonized in the herbalism/foraging world, I have come to love them. As these syrups are each made with wild foraged, freshly blooming flowers, they have the most unique & delicious flavor profiles. The flowers are hand harvested at peak bloom, carefully cleaned, double or triple infused into syrup, and then bottled to maintain freshness. It is a very lengthy, painstaking process, but the end result is well worth it. The best way to describe the flavor is... well, you know what honeysuckle smells like when you stick your nose in a fresh bunch of flowers on a warm early summer day? The syrup tastes just like that. Same with the wild rose, mimosa, wisteria, etc.
All syrups* are made with 100% foraged flowers, filtered water, organic cane sugar and Himalayan pink salt.
Use in cocktails, lemonade or mocktails, on your yogurt or granola, whip it into your cake frosting, use it in your homemade ice cream base, or my favorite... homemade floral marshmallows! Check out the recipes highlight on the @florawellness instagram page for more ideas!