Common Gorse Flower

As the old saying goes, 'when gorse is out of bloom, kissing's out of season', so with all that festive smooching under the mistletoe, it shouldn't be too hard to find some!

As the saying suggests, the vibrant golden flowers of gorse can be found throughout the year, infusing the air with their unique perfume of coconut and tropical fruits. The large, prickly, evergreen shrubs which bear them can be readily found on waste ground or heathland and are quite unmistakable. Keep an eye out for them during the winter months when there are few other flowers out and you'll soon find some.

The gorse plant itself, rangy and bristling with vicious spines, does not give the impression of being particularly palatable, nor useful, but looks have seldom been more deceptive. Though unsuitable for human consumption, the soft young shoots are high in protein and were once used as animal fodder. The older branches were bundled into faggots and used as kindling or for firing bread ovens. The living plant can also be a considerable asset. A relative of the pea family, it fixes nitrogen in poor soil and is often used to encourage plant regeneration on barren land such as disused quarries whilst also providing a valuable habitat for many species of bird and insect.

The culinary applications for gorse flower are limited, but undoubtedly worthwhile due to its enchanting aroma and unexpectedly exotic taste. To get the best from the golden blooms, pick them on as warm a day as possible, selecting those which are fully open, but still looking fresh. Once gathered they can be made into cordial, brewed into wine and beer or tossed with green leaves to create a decorative salad. However, a simple infusion of blooms seems fitting for the season, as for me, at least, its buttercup yellow and hint of coconut somehow evokes the exhilaration of a bright winter's day.

The Finest Tea – of Gorse!

A large handful of gorse flowers, boiling water, honey

Place gorse flowers in a well cleaned cafetière. Cover in boiling water. Allow to infuse for five minutes. Serve and sweeten to taste with honey.