“The cowslips tall her pensioners be:
In their gold coats spots you see;
Those be rubies, fairy favours,
In those freckles live their savours:
I must go seek some dewdrops here
And hang a pearl in every cowslip’s ear.”

Midsummer Night’s Dream, Shakespeare

 

The verse above refers to the benefits (not proven) of the cowslip for the skin – it was said an infusion in oil would remove freckles and reduce wrinkles.

Cowslips also have a calming, soporific effect – especially when combined with alcohol. This recipe is based on a number of old recipes, including one given by Mrs Beeton, which all involved making gallons of the stuff, but the volume is reduced to make the whole business a bit more manageable.

 

Recipe for making cowslip wine

 

  • 9 litres/8 cups of water
  • 8 cups of cowslip heads – the yellow crowns of petals only – no stalk or calyx
  • 600g/1 lb 5 oz of sugar
  • Juice and zest of a lime
  • 2 tbsp orange juice
  • 1 tbsp brewers’ yeast
  • 240 ml/1 cup brandy

 

  1. Put the sugar and water in a large saucepan and bring to the boil – simmer for half an hour skimming off any scum which rises to the top
  2. Leave to cool, pour into a non-metalic container – ideally a big jug from which you can easily pour. Add the fruit juices and zest
  3. Add the flower petals and mix in. Add the brewers’ yeast, cover with a tea towel and leave to ferment for three or four days.
  4. Mix in the brandy.
  5. strain through a coffee filter – the liquid should be a clear, light yellow colour
  6. Pour into sterilised (go here for how to sterilise) glass jars or bottles and leave to mature for a couple of months before drinking.

 

 

You may also be interested in how to make damson gin – follow this link.

Or how to make bergamot vodka….. go here…. or  horseradish vodka ….. go here.

 

can you eat cowslips

 

 

 

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