Spring is definitely in full swing now and the signs are all around us if we take a moment to look. One of the first hedgerow flowers out in spring are the blackthorn, a tree known for its needle-sharp thorns. The pretty blackthorn flowers, which bely the danger of the thorns, are pure white and puffy and appear directly from the tree branches before even the leaves are out. These flowers will transform, with the help of pollinating insects, to the beautiful dark sloes (wild plum) that we harvest in late autumn. More about sloes later in the year but this train of thought brought me to another spikey Scottish plant, which is overlooked.
Gorse - also known as whins or furze - will soon be coming into full bloom but there is rarely a month when some gorse flowers cannot be found. This fact is the root of the saying that “Kissing is out of fashion when the whin is out of flowers” (ie never). Gorse is a beautiful bright yellow flower and the plant (Latin name Ulex europaeus) is a member of the pea family (legumes). But you need very thick gloves if you are picking gorse flowers (we wear two pairs when we pick them for our gorse syrup) as the razor sharp spikey leaves can leave you pierced.
Most farmers now think of gorse as a nuisance plant that has to be got rid of but it holds a surprising secret. Because it is a legume it is one of only a few plants (along with beans,
lentils and lupins) that fixes nitrogen from the air using symbiotic bacterial nodules on its
roots. It uses the nitrogen, which is an essential plant fertiliser, to make proteins, making the plant highly nutritious. Our ancestors knew this well and gorse was cut then bruised in a gorse mill to soften and break the spikes before feeding the protein rich fodder to cattle and horses. Scientists at The Rowett Institute in Aberdeen also think it could make a resurgence in years to come as a nutritious food for humans too.
You might be familiar with the intoxicating coconut smell of gorse that wafts on the wind on a seaside or country walk in the spring or summer but the flavour of the petals is very different from the scent and not coconutty at all. I’ve heard that some chefs, disappointed that it doesn’t taste of coconut add coconut oil but this misses the point. For me the authentic flavour of the gorse petals – a fruity (think melon x passionfruit) with a distinct grassiness and an almond-like finish – is the real, wild, deal. Let’s just celebrate both the ephemeral scent that has to be enjoyed in the moment as well as the amazing fruity flavour you can take home – double bonus!
Gorse syrup can be made by steeping the flowers overnight in simple syrup or if you don’t
have access to fresh flowers away from a road (or don’t want to go through the torture of
picking them) then you can buy ours online at www.highlandboundary.com
The flowers are edible and can be used in a salad too and can be added as a pretty garnish to our gorse cocktails and mocktails. Try putting the flowers into ice cubes too to make an impact with your presentation. Our Mountain Rosé cocktail is a beautiful combination of gorse with a sparkling rosé wine and a splash of lemonade. Our gorse and whisky cocktail features Glenglassaugh Sandend Release Whisky, where gorse grows in abundance beside their seaside distillery and features in their visitor experience tours. And of course there is a wonderfully fresh iced tea mocktail recipe to try if you are not feeling boozy.
Gorse can be used in puddings as well as drinks – pour our gorse syrup over ice cream and meringues. The Gorse Panna Cotta recipe by my pal Sarah Rankin, from her gorgeous
Scottish Seasonal recipe book “Kith”, is fabulous. Or look out for our Gorse Sorbet Collab as a summer special at the world-famous Jannetta’s ice-cream shop in St. Andrews, which we developed with them last year.
This article has been written without the assistance of AI.
Warning: Be sure to only pick gorse which is very spiky and not the look-a-like plant broom, which also has bright yellow pea-like flower but which has long smooth branches without spikes. Be aware that broom flowers look very similar to gorse but are toxic.
Remember to practice sustainable foraging: be sure you have identified the plant correctly, pick only what you need and take a little from many different plants and places
https://foragers-association.org/principles
Gorse and Whisky Highball
25mls of Highland Boundary Gorse Syrup
50mls Glenglassaugh Sandend Whisky
Ice and a slice of lemon to garnish
Sparkling water to lengthen
To make the cocktail:
In a highball glass add the whisky and gorse syrup, add the sparkling water, ice and lemon
slice and stir with a tall bar spoon.
Mountain Rosé cocktail
10mls of Highland Boundary Gorse syrup in a champagne flute
30mls of lemonade
120mls of sparkling rose wine
Gorse flowers or a slice of strawberry to garnish
To make the cocktail:
In a champagne flute add the gorse syrup followed by the lemonade. Top up with the
sparkling rose wine, garnish and serve.
Chamomile and Gorse Iced Tea Mocktail
25mls Highland Boundary Gorse Syrup
100mls chilled chamomile tea
Sparkling water to lengthen
Slices of apple, orange and lemon
Ice and Gorse flowers
Make the tea:
Make a mug of Chamomile tea and leave to steep for 15 minutes. Remove the teabag and
chill the tea in the fridge in a glass bottle or jug.
To make the mocktail:
In a tall glass add the gorse syrup and chilled chamomile tea. Top up with sparkling water or
soda water. Add ice and garnish with a slice of apple, orange and lemon together with gorse
flowers. Make a jug of this to share by increasing quantities.
Allergies and contraindications: remember any plant can be an allergen. If you have allergies
to gorse or nettles, you should not drink birch or if you are pregnant or on medication ask
your GP about safety.