Quote:
Originally Posted by bower
Immerse fresh black hollyhock blossoms in vodka (40% alcohol) for a few days or a few weeks... voila. A sweet extract, loaded with those healthful black anthocyanins (delphinidin, petunidin and such).
I used to call these fresh herb extracts 'tinctures' but technically, I'm told, they should be called 'elixirs', since the water content of a fresh flower, root or herb will reduce the overall alcohol to somewhat less than 40%.
Red Hollyhock is also delicious and quite fruity - even tastier than the black. The yellows have a chalky taste which I don't like.
We also dry the black and red hollyhocks and mallow flowers for tea.
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I never thought of using them! I've been growing black hollyhocks for a couple years.