A riff on the traditional capers made with the seeds of the angelica flower. Norwegian angelica means a lot in Nordic food history. It's used by the Sápmi people for its medicinal properties and vitamin and antioxidant content. Here, it is used for its aromatic and complex flavors.
Cut 4 garden angelica flowers, keeping the seeds on the stems
Put the flowers seeds in a mason jar and cover them with 1kg of coarse sea salt
Cure them for 3-4w at room temperature
Remove the flowers from the jar. The salt can be kept as a herb salt. Rinse the flowers to remove excess salt
Pick the seeds from the flowers and place them into glass jars
Mix 100ml of sugar and 100ml of water in a pan. Bring to a boil
Pour the warm liquid over the angelica seeds. Close with the lid and flip the jar upside down for 15m
Turn it over again and refrigerate for at least 7d. The angelica seeds are ready
Enjoy this aromatic & complex flavor!
Yield 200 g
Garden Angelica Flower4