Wildflower Sugar
GM-Info!
Work in progress!
Slightly NSFW!
FEATURED
Rabbitfolk horticulturists refer to the parent plant simply as sweet-stem wildflour. Standing to a rabbitfolk’s shoulder, each flower bears fluted petals of butter-yellow and lilac that close tightly at dusk. Its true treasure lies in the thick, hollow stems: channels for a viscous sap that the growers describe as “Viscous and gleaming, the sap emits a powerful, lingering aroma that captures the raw, unbridled spirit of wild-flowers – sweet yet sharp, floral yet resinous, evoking the meadows’ fragrant breath after a gentle rain.” The smell is so potent that whole terraces of blooming wildflour can be located by nose long before they come into view.
Production
Cultivation in the Spring Meadows
Wildflour thrives in south-facing pockets of meadow where early mist lingers just long enough to keep the earth damp without waterlogging the roots. The rabbitfolk begin by preparing these gentle slopes, sowing neat rows of seedlings amid hummocks of sweet clover and marigold. At the field’s fringe they install hives, knowing the resident bees will lavish the plants with constant attention while warding off pests. As the stalks grow tall and hollow, soft reed bands are slipped around each stem; the gentle pressure coaxes more sugar into the upper channels, thickening the precious sap. When the plants are ripe, petals are trimmed away, a tradition said to draw the plant’s sweetness upward and leave the stalks plump and ready for harvest.Harvest and the Making of Crystals
Two days after the first lark chorus announces the height of spring, the rabbitfolk set about the harvest. Curved blades, honed to a whisper-thin edge, slice each stem low to the ground, ensuring the fibres remain unbruised and the sap unspoilt. Bundles of stems are then hung beneath airy cane canopies where warm sunlight and meadow breezes work their slow alchemy. Over a fortnight the sap thickens and the already-heady fragrance sharpens until the entire slope seems steeped in sweet perfume. Once the stalks have dried to a brittle husk, they are fed through heavy stone rollers. The crush releases a cascade of tiny, pale-gold crystals that tumble free of the fibre. Finally, growers winnow the fragrant grains with broad reed fans, sending the chaff spinning away on scented gusts and leaving behind pure Wildflour Sugar - irregular, glimmering crystals that catch the light like dew on dawn petals.Aroma & Flavour
Wildflour Sugar hits the senses in layers: first a rush of raw honey, then a burst of meadow herbs - lavender, sweet clover, a hint of sharp resin - followed by a cool, rain-washed finish on the palate. Even a single pinch can perfume an entire kitchen. Bakers keep it in wax-sealed jars lest neighbouring loaves absorb its scent overnight.Culinary & Teahouse Uses
| Use | Notes |
|---|---|
| Honeycake of Lumina | see there |
| Festival Breads | Rabbitfolk sweeten harvest loaves with a spoon or two; the crust bakes into a glossy, floral glaze that needs no icing. |
| Morning Teas | A few crystals dropped into cherry-bark or jasmine tea release a fragrant steam said to clear sleepy minds better than any strong coffee. |
| Meadow Cordial | Steeped with citrus peel and thinned with chilled spring water, the sugar yields a soft-gold cordial popular at midsummer dances. |
| Candied Petals | Bakers dredge different colourful petals in wildflour sugar, air-dry them, and use the crisp shards as cake toppers or pocket sweets for children. |
| Ember-Spiced Broth | Dwarf chefs in Greenvale taverns add a pinch to slow-braised boar: the sugar deepens the caramel notes and leaves a floral echo on the tongue. |
| "Sun-Crystals” | Children (and adults with a sweet tooth) often pour a thin layer of Wildflour Sugar onto a flat stone left in the sun. After an hour, the crystals melt at the edges and fuse into a glassy sheet that shatters into fragrant shards - perfect for sucking during long storytelling evenings. |
does this one complete the collection of these articles?
Homework And Camp Progress
andMy World
We'll see. :)