The beauty of something we cooks tend to think of as just a meager part of a bouquet garni. Thyme in full bloom. Saw it in the morning sun while working with the dog.

Update on the elderflower deluge:

Soaking/fermentation ongoing for jelly, cordial, champagne, wild yeast water, sugar.

Still tbd:

Vinegars, second batch of cordial, perhaps second batch of jam, fritters.

And of course finishing everything that’s currently in the soaking/fermenting stage.

lol

nutritional yeast?

I put a bunch on toast, add some olive oil and salt.