<\/a>Harvesting petals from flowers, like this rose, can be a multigenerational activity. (<\/p><\/div>\n\t\t\t\t
Here, in Juneau, I live in a tiny house that doesn’t have a real yard, so I can’t grow rose bushes, honeysuckles and lilac trees. Instead you may find me knocking on your door or putting out a Facebook post in a group somewhere looking for flowers. Of all the flowers lilacs are my favorite. They are my favorite because they remind me of my Great-Grandma Betty. Many of us have a smell that can transport us back in time to a variety of memories.<\/p>\n\t\t\t\t
[Planet Alaska: An immune system boost from salmon head soup<\/a>]<\/ins><\/p>\n\t\t\t\t For me that smell is lilacs. I was maybe 3 or 4 years old when Grandma Betty gave me my first taste of lilac syrup. I still remember it like it was yesterday. I remember the scent of the lilacs, the dip of the soup spoon and my grandmother’s hand under it as she gave me a taste. Every time I smell a lilac I am instantly a child again.<\/p>\n\t\t\t\t Dark purple lilac can be used to make syrup. People who like more flavorful syrup are advised to use more petals. (Vivian Mork Yéilk’ | For the Capital City Weekly)<\/p><\/div>\n\t\t\t\t Lilacs have such a short time of blooming, therefore you have to harvest them right after they fully bloom. Most edible flowers are best harvested in the early morning or evening on a dry day. There’s not much of a chance of that this year. Don’t miss out and wait for a dry day. Harvest on a rainy day anyways. You have to be prepared to harvest and make the syrup on the same day you harvest the flowers or you can make infused water and freeze it in Ziploc bags until you are ready to make the syrup later. The petals won’t last long, so it is best to make it fresh. The recipe I’m going to share with you can be used with a variety of edible flowers with lovely flavors such as roses, honeysuckle (some stems are poisonous), nasturtiums, elderberry flowers (stems are poisonous), Labrador tea flowers, and violets.<\/p>\n\t\t\t\t<\/a>