I’m looking for any feedback from those that have used Goldenrod in a recipe. I have an abundance and I know that it is used to make tea among other things. The flowers have a flavor ranging from dill to green tea and the leaves and stems are used as well.
Anyone ever use it? If so, how?
Havent personally used it but have heard that many make a tea out of it and then add it to the beer either at flame out or post fermentation to taste/flavor. No idea on amounts…
Thanks, a tea sounds like the safest bet. I’m curious about what it can contribute when used in a variety of ways so I’m thinking I’ll brew up an extra couple of gallons and treat them differently.
I’m thinking of dry hopping one and using a tea for one.