Borage Fizz

Borage FizzBorage flowers, according to sixteenth-century herbalist John Gerard, “exhilarate and make the minde glad.” One look at the vivid, star-shaped blue flowers and I tend to agree. Gerard wrote that a syrup of the flowers could “comforteth the heart” and “purgeth melancholy.” It also captures the plant’s lovely cucumber flavor. So we have gorgeous edible flowers, cucumber-flavored syrup … a cocktail can’t be far behind!

Read more: Borage Fizz at KCET Food


Flowering Thyme Liqueur

Flowering Thyme LiqueurThyme blooms in spring and summer, its tiny flowers offering a sweet scent and flavor that is more delicate than the leaves. You can eat the flowers, as well as turn them into an aromatic, golden liqueur. Liqueur de thym or farigoule is traditional to the south of France, where it is served as a digestif and also used to relieve sore throats and congested coughs.

Read more: Flowering Thyme Liqueur at KCET Food


Grand Poppy

Grand PoppyCalifornia Poppy season is brilliantly fleeting (and currently at its peak). But what if you could bottle up these golden blooms and savor this essence of California any time you wanted? Downtown Los Angeles’ Greenbar Collective has done just that. Made from California poppy and other local ingredients like citrus, bay leaf, and pink pepper, Greenbar’s bittersweet Grand Poppy is one of a handful of new American herbal liqueurs.

Read more: Grand Poppy: A Sip of the Golden State at KCET Food