The southern autumn sweet-scented osmanthus is full of fragrance, and there are dozens of grandmothers in the country. Jingui, Yingui, and Guigui are complete, and the usual grandmother carefully looks at it. This season is particularly good. Sitting in the yard, watching the petals fall with the wind, the gap is only two or three seconds, with aroma, like a painting. They are reluctant to turn them into spring mud, so they bring bamboo poles and prepare to pick flowers for honey. The organic nectar of the mountains in the depths, and the taste of the grandmother's house, can't put it down.
My own path is full of sweet-scented osmanthus.
Rainy day of Jingui
Picking osmanthus. The entire road is full of sweet-scented osmanthus, my mother-in-law picks up with me, and the little girl looks around.
Use bamboo sieve to remove the impurities of sweet-scented osmanthus
Wash it slightly with water (because your own flowers are pure organic, very clean, can not be washed after screening impurities).
After washing, add a little salt to marinate for a few minutes. This method is used to kill some microbacterial bugs in the petals.
Rinse the petals of salted salt with water. Filter dry for use.
Finally pick out the peduncle left in the petals.
Drain the water from the flowers with kitchen paper or gauze.
Prepare honey for canning. Wash and dry the glass jar, first lay a layer of honey, then lay a layer of sweet-scented osmanthus. Repeat this few layers.
After being covered, seal with plastic wrap and cover.
Canning. Put the refrigerator in the refrigerator for about 3 days, and wait until use.