The young flower and leaf buds of rowan trees, and some other closely related species, offer delicious almond flavours to foragers in the spring.
An abundant and easily recognisable edible wild plant providing several different sources of food and drink from April to September.
The best spring blossoms mixed with fine gin to make a floral-gingery cocktail
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The vibrant wintergreen flavour of birch twigs, captured in a very grown up martini