iii: Notes from the Brew Room Sweeten, shake and steam Ann King
Linden, or Lime Blossom, is a favoured part of many relaxing infusion blends. At this time of year, I set up camp underneath the local Tilia sp. to avoid missing that narrow window of opportunity; when the silvery bracts uncover the delicate little blossom, and the heady fragrance ousts the Hawthorn blossom as the signature summer note. These flowers only last about a week, but are easily dried and stored for year-round use. When slowly decocted, they create a deep red infusion which can be sipped hot or cold throughout the day as a relaxing nervine, or taken in the evening as part of a sleep blend.
Aside from the conventional Lime blossom tilleul, we have been poring over recipes in old Herbals and searching online for modern adaptations to inspire the creative spirit. The Linden blossom has a honey-like fragrance and flavour, which makes for versatility in use. Here are a few ideas to spark the olfactory senses, nourish the skin, excite the tastebuds and relax the mind. Firstly, sustainably harvest the Lime (Linden) flowers on a warm, sunny morning. Try to use some that have not opened. Remove the bracts, and always set the blossom to the side in a paper bag, to allow insects to crawl out.
