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Post by Brewforagegrow on Mar 17, 2015 9:24:43 GMT
So reading through my twitter feeds, it looks like spring greens are finally bursting out. I'm seeing reports of sap finally rising, wild garlic starting to burst forth after winter, and loads of spring greens showing their heads.
Who has been foraging, what have you already collected this year?
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emmac
Junior Member
Posts: 60 
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Post by emmac on Mar 20, 2015 16:44:36 GMT
Sap is my new favourite thing. Definitely gonna wish I'd tapped more in a few weeks! Wild garlic hummus is also stinking the house out  |
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Post by Brewforagegrow on Mar 25, 2015 10:10:56 GMT
I find sap is a funny one. Don't get me wrong, I've tapped birch before for wine (no taste from the sap, rubbish wine) and I've made nettle beer with birch sap instead of water, which seemed slightly sweeter but considering how much sugar were actually added from the sap was probably no more than a placebo type taste, and I'm still tapping this year, to attempt syrup this time.
It just seems to me that birch sap is so close to water, we get more from the ideal of tapping the tree. I think the flavour is there because of what we've been through to tap the tree more than anything else.
Even so, I'll keep tapping.
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