Although this is already starting to resemble more of a drink blog than a food blog...Along with most plant roots, one of the first things you can forage after the spring has arrived are birch buds. They are a refreshing spice to many salads, sandwiches and drinks. The only problem is that there's only a few days time to gather them ‒ when they're still young and tender, just barely opened up, feeling a bit sticky from sap. The easiest way to preserve the characteristic taste is making a tincture. Save it for winter and you will literally taste spring.
- 1 dl birch buds
- 3 dl good quality vodka
(- 1 teaspoon sugar)
Put the buds into a glass jar and pour the vodka on them. Seal the jar. Let the mixture stand for 2-3 weeks in room temperature, shaking occasionally. Remove the buds or keep them as a garnish.
Enjoy chilled as an aperitif or use in cooking.
The same thing can be done with most herbs. Just remember that some of them (like dill) quickly develop a bitter taste so you should taste the stuff every now and then to decide when it's best to your liking.
This is pure genius. I can't wait for my return to Finland..
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