Name: Gorse Wine
Prep time: P2H
Cook time: P1W
Ingredients: 4 litres (10 pints) gorse flowers; 4.5 litres (1 gallon) water; 1kg (2 lbs) sugar; 2 lemons, zest and juice; 5g sachet of champagne or wine yeast

Question 1

How Do I Identify A Gorse Bush?

Accepted Answer

Gorse flowers bloom on the spiky-leaved gorse bush (ulex europaeus). This evergreen shrub grows up to 2 metres (6 feet) high and tends to grow in wide and dense clumps. The bright yellow pea-like flowers cover the bushes in early to mid spring, giving off a coconut scent. If in doubt, take a look in the library for a guide or read through the Woodland Trust’s quick guide to the gorse bush.

Question 2

Where Can I Find Gorse?

Accepted Answer

Gorse grows best in dry, sandy soils and will happily grow in acidic soil so you will find it near the beach, on open moorland, or grassland near the coast. It grows through most of the UK and Ireland, and the tree is native to Europe and the USA. It is cultivated in parts of Australia and New Zealand as well

Question 3

What is the difference between gorse and broom?

Accepted Answer

The broom (cytisus scoparius) looks very similar to gorse but shouldn't be used to produce wine. The flowers have been used medicinally as a diuretic but please do your own research before considering that use. Gorse and broom both like the same habitats and produce bright yellow flowers. The biggest difference is in the shape of the bush. Gorse is very spiky, very dense and evergreen. Broom has long, flexible, smooth stems with no spikes and forms a less dense and more open, spreading shape.