Preparation

1

Step 1

Carefully shake out the elderflowers to remove any small insects. Rinse the flowers briefly under cold water, then shake them dry and remove the thick stems. Leave the flowers to dry for a few hours, then place them with the rose petals in a large sealable jar, e.g. a 700 ml WECK deli jar, together with the rose petals. Fill with oil. Cover and leave to stand in a cool, dark place for 3-4 weeks, ensuring that the flowers are always covered with oil. After this time, strain and pour into clean jars.

2

Step 2

Continue to the jars: WECK deli jar 700 ml

3

Step 3

You can find more great recipes in jars in our WECK LandJournal editions

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 3.0- 4.0 Elderflower umbels
  • a few dried leaves of a fragrant rose
  • 500.0 ml Rapeseed or sunflower oil