What is a hedgerow? In the cultured, organized sense, it is meant to be a barrier of trees and shrubs planted to mark boundary lines or to keep grazing animals contained. In the sloppier sense, it is the buffer of wild plants at the corners of a property. It is that definition that inspired one of my favorite jelly creation!

I went outdoors just before noon when all of the dew was dried and the oils in the plants at their most fragrant. My intention was to gather only the flowers of Queen Anne’s Lace, who is in her full bloom this week! But there were so many other lovely flowers…my eyes kept catching on the bobbing, bright purplish-red clover heads. I kept bringing to mind the store of dried wild rose blossoms from earlier this spring, and the stash of last year’s dried elderflowers that needed to be used. And so the recipe grew and changed…like they usually do!

The base of this jelly is a tea, or an infusion, of edible herbs and wildflowers. This recipe was based on my previously successful Queen Anne’s Lace Flower Jelly.

Foraging Queen Anne’s Lace:

If you are gathering Queen Anne’s Lace, make sure it is really QAL, and not her cousin, Poisonous Water Hemlock. Queen Anne’s Lace has a hairy stem and the distinct, piney scent associated with aromatics in the carrot family. Poison Hemlock is smooth and smells gross when you rub the leaf. (more identification tips can be found on my recipe for Queen Anne’s Lace Flower Jelly)”

Assorted Edible Wildflowers:

When I was creating this recipe, I came across many blooming edible flowers: red clover, honeysuckle flowers, native white yarrow. You can also use dried flowers if it isn’t the right season for you, or if you aren’t confident in your foraging abilities! Try dried wild rose petals, dried elderflowers, calendula, borage flowers…the list is huge! I also use edible flowers and herbs to make Wildflower Mead every year.