Elderflower Calendula and Rosa Rugosa
elixir ~ extract ~ bitter
15 mins post harvest
6 weeks or 2 lunar cycles
Makes 1 quart jar / 4 cups
Botanical Benefits*: Digestive stimulant, heart-opening, mood-lifting, anti-inflammatory, wild and seasonal flavours, bitter.*
Diet Style: Medicinal herb, plant medicine, cocktails, drinks
1 cup fresh elderflowers de-stemmed
1 cup fresh calendula petals
1 cup fresh rosa ruga petals
3-4 cups vodka or gin
Quart size / 4 cup mason jar
Pack flowers in clean mason jar semi-tightly to 3/4 full.
Add alcohol to cover.
Stir slowly pressing to remove air bubbles.
Fill right to the very top of the jar – top off – with alcohol so it is brimming, screw lid on tight, and shake in some energy.
Label your jar – date, plant name, part of plant used, alcohol %
40% – 50% (80-90 proof vodka). – this is a very important step!
Sit for 4-6 weeks or 2 lunar cycles out of direct sunlight – shake occasional to energize the infusion process.
To strain or not to strain. Different people have different approaches to the next step, some like to keep the plant material in the alcohol jar long term but others strain off the plant material (mark) and re-bottle ~ do some research and follow your instinct.
Strain some of the extract into a small amber or dark bottle to use regularly. Leave the remainder of the plant material in the original jar and store in a dark cool place.
Strain all the liquid through a fine strainer or a piece of muslin, squeezing flowers to capture every last drop. Compost the plant material. Pour the extract into small dark bottles or a clean jar and store in a cool dark place.
Use as a bitter digestive and wild flavour in cocktails, spritzers or part of your plant medicine routine.
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
Recipe Karina Hines.