A third of spring has slipped by unnoticed. Over the trellis, raspberry vines burst into cascades of blooms. A…
A third of spring has slipped by unnoticed. Over the trellis, raspberry vines burst into cascades of blooms. A guest arrives to find no feast prepared, so I gather rain-drenched sprays instead. Though roseleaf raspberries were traditionally used to brew wine, they rarely graced the dining table. Lin Hong, author of Home-style Dishes in Mountainous Areas, once sampled raspberry flower congee during a visit with Lingjiu Temple's monks. The recipe reads: "Pluck the petals, blanch them in licorice root broth, then simmer with cooked congee." Favored by monastic communities, the congee balances bitterness with floral richness. Beyond roseleaf raspberries, Song Dynasty gourmands also infused plum blossoms, orchids, chrysanthemums, and osmanthus in congee.