Ground Ivy Sprinkles

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25 April 2014

Creeping Charlie, or Ground Ivy, known as Gundermann in German, Glechoma hederacea in Latin – a member of the mint family and an ‘edible’ – the leaves and the flowers, both with a mild minty flavour.

Sugar a gathering of the blossoms to make delicate, minty sprinkles: dip them in sugar syrup – I used the syrup from a jar of cherry preserve which added the complementary pink hue, then drain the syrupy blossoms in a sieve, sprinkle with caster sugar and then leave to dry for a few hours, ideally overnight…

Sprinkle over chocolate mousse, for example, for an extra minty floral dimension!

 

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2 thoughts on “Ground Ivy Sprinkles”

  1. Pingback: Spring Florals, Pestos & Oils | An Edible Landscape

  2. Pingback: Dandelion Sugar and Meadow Herb Salt | An Edible Landscape

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