HOW TO Make EVENING PRIMROSE Flower Syrup & BEST Time to Harvest. A Very Delicious & Unique Flavour!

Capturing the essence and goodness of POLLEN and NECTAR in EDIBLE FLOWERS is one of the great pleasures of gardening and also of LIVING WITH NATURE. There are so any edible flower species that grow, and so many of them that grow wild, that you literally have an abundance of potential harvest without having to do anything besides waiting for them to grow! When you think of how expensive saffron is (and pollen too!), it is very surprising, because you can capture the essence of saffron in your cooking with almost any edible flower. It's all about vibrant colours, delicate textures, subtle flavours, and the goodness of what is in the flowers. And that's the pollen and the nectar. And the only way to get those is to harvest the flowers just after, or not too long after, blooming. And what's great, in most cases when you harvest blooms, is that the plant is able to put out more blooms, until it is able to produce seed. So the plant is still able to do its thing. So come harvest some evening primrose blooms with me and see how I make some very delicious and healthy evening primrose syrup!