Spice schnapps - Taste in bottles
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An amazing number of species in nature and the garden are suitable for really good spiced schnapps - and there are various options in roots, leaves, stems, buds, leaves, flowers, seeds and fruits. At the same time, you can use the schnapps as an alternative herbarium, and every time you take a dram, you remember where you picked it.
As a rule, the best taste is in well-developed, healthy plant parts without traces of diseases, gnawing marks and other damage. For some species, there is most aroma in leaves, flowers and fruits that have been well exposed to sunlight.
In this little white book about spice snapper, written by Peter Friis Møller, there are selected good plants from nature and the garden. Emphasis has been placed on a varied selection of good, fairly common species from Denmark, where individuals and populations can withstand being harvested and used for the noble purpose - and which provide the opportunity to collect and season throughout most of the year.
Susanne Weitemeyer has drawn the beautiful illustrations.
Hardcover, 96 pages.
Measures: 17x12.5 cm.
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