A2: Food

A post on the Mother’s Kitchen blog tells us how to make May Wine Jelly, using dried sweet woodruff. She calls May Wine “a spring tonic of sorts”: “I have made and drunk May Wine – it tastes just like spring smells … grassy and new. Now, how to make that into a jelly? I could envision eating some toast and butter with some May Wine jelly in the morning for breakast, sitting out on the back deck with a pot of Roos Roast, the best coffee in the world. I can already smell the lilacs and honeysuckly in bloom around me – the birds are singing, etc.” [Source]