Right now is my favourite time of year. Nature is bursting everywhere and nights are still getting longer. I start every morning with a swim, taking long, deep breaths. Bird cherry blossoms (Hägg) are filling the air with the scent of spring all over Stockholm, and one of the zen moments I had this weekend was making use of these wonderful flowers. Carefully cutting off one flower at a time to place in a jar with vinegar – to use for salads over the coming months. A little bit of spring to keep in a bottle.
The past week has also been filled with much longed for conversations with friends and birthday celebrations lined with great (albeit limited) company and food. Even though social encounters are still limited and restricted it feels fantastic to be able to alternate at home time infront of the computer with seeing someone dear face to face.
one small bottle
3o bunches of bird cherry blossoms
250 ml vinegar (white wine or apple cider)
As the bird cherry tree wood and bark is poisonous be careful to cut away the flowers from the stem, right where the green is turning white. Place the flowers in a clean jar and pour the vinegar on top. With a spoon or fork carefully push the flowers down to be covered by the vinegar. If you jar doesn’t have a laid “pushing down” the flowers making sure they are covered by vinegar you can place a plastic bag inside the jar, filled wth air to make sure the flowers are held down and covered by the liquid. Leave in the fridge for 5 days and then strain. Use the flowers on any vegetable or fish dish, and keep the vingar in a bottle for dressings.
Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.