Fireweed and Meadowsweet lemonade

July is a wonderful month when both fireweed and meadow sweet bloom. Both of these wild-growing herbs are abundant. I’ve noticed that both of these plants are used in recipes, so I thought, if one is good, then two must be even better, right?

Both fireweed and meadow sweet are well-known traditional medicinal plants. If you are pregnant or have any medical conditions, it is advisable to consult with a doctor before using them.

Fireweed is known for its potential to reduce candida overgrowth and promote a healthy gut flora, supporting beneficial digestive bacteria.

Meadow sweet provides pain relief due to its relatively high content of glycosides, which are converted into salicylic-like substances in the body. Quercetin, one of the active flavonoids, possesses antibacterial properties that help reduce inflammation and support the body during colds. Its anti-inflammatory effect is particularly effective for issues related to the stomach or intestines. The essential oil, along with other compounds, contributes to the herb’s diuretic effect.

Ingredients:

• 100 clusters of meadow sweet
• 40 fireweed flowers
• 4 lemons
• 100g citric acid
• 3kg sugar
• 4 liters of water

Here’s how to make it:

1. Pluck the flowers from the fireweed and remove any insects from the meadow sweet. Place them in a large bucket with a lid.
2. Slice the lemons and add them to the bucket. Pour in the citric acid and sugar.
3. Pour in hot water, but not boiling water.
4. Allow it to cool, then store it in a cool place, preferably in the refrigerator. Let it sit for approximately 3-4 days.
5. Strain the juice and pour it into clean bottles.

The juice will keep for a few weeks in the refrigerator, but it can also be frozen.

The finished lemonade turns a beautiful pink color thanks to the fireweed, while the meadow sweet contributes a floral flavor reminiscent of elderflower.

The next step would be to make use of the leaves from the fireweed and try making your own tea. 😊