When I wrote my last post on Linden, the blossoms were yet to open. I finally managed to collect my harvest about 10 days ago, when I accompanied the lovely Sarah and Therri on their rounds of the local Tilia trees.
I only collected one bagful but that was plenty for me to make a small quantity of tincture, some infused oil and a lovely linden Elixir. Linden, also known as Lime or Tilia, has a beautiful sweet honey/ floral smell which can make a gentle, subtle infused oil that will help with nervous tension and calm anxiety when massaged into the skin. It’s also antioxidant so lovely in face creams which I’ll be making a batch of soon. I used Jojoba oil to make mine, partly because Jojoba is one of the plant oils that is best absorbed by the skin and partly because it’s the only oil I had sufficient quantity of left! You could use any light, unscented oil however such as sweet almond, apricot kernel or a light sunflower. See here for my post on how to make an infused oil.
I’m particularly excited by the elixir as it’s the first time I’ve made it. I was inspired by the wonderful taste of lime blossom honey (said to be one of the best in the world) and wanted to incorporate it into a medicine which would capture the different properties of Tilia in something delicious and sweet tasting. To make it I filled a jar with Tilia blossom, the flowers and bracts, and covered it to the top with one third Lime blossom honey and two thirds brandy. I then added 7 drops of Linden flower remedy to increase the subtle healing properties of the elixir. I love Tilia as a flower essence, my experience being that it lightens my mood, opens the heart, increases perception and brings a sense of sweetness and calm to my day.
I’ll leave it to infuse for six weeks, giving it a little shake once a day, and then strain out the plant material and take it liberally, either in a little warm water or straight off the spoon! Yum.