Cycling through the streets of Oxford in late June as a student I caught the heady scent of lime blossom wafting on warm air. The smell has intrigued me ever since. The blossom has small cream flowers, heart shaped leaves and delicate spear shaped bracts that hang and nod in the breeze.
When the blossom is in full bloom my fancy has been to capture and hold the gorgeous aromatic notes of this scent and now perhaps I can.
I have revisited Food For Free by Richard Maybey first published in 1972. He has a recipe for tilleul, also known as lime blossom tisane. It is a sumptuous and beautifully coloured tea and popular in France where it is sold commercially.
The tea can have sedative effects when strong and was used by doctors during the Second World War as a mild tranquiliser.
I was out running around Ilkley this morning and caught the familiar smell, picked some blossoms which are now drying in the airing cupboard ready to make my own tisane.
Lime blossom
How to make tilleul
The flowers should be gathered while they are in full bloom and laid out on trays or sheets of paper in a warm well ventilated room or airing cupboard. After two weeks they should have turned brittle and will be ready to use. Make tea in the usual way, experimenting with strengths and serve without milk.
ps....22nd August 2012
I am delighted to report that I spotted lovely large jars full of dried lime blossom flowers at the School of Artisan Food on the Welbeck Estate in Nottinghamshire on Sunday while I was there attending a course on Historic Ices with Food Historian, Ivan Day. Lime trees grow in avenues on the estate and one of the tutors picked it as a tisane for everyone to brew up and enjoy.