Peach leaves have a subtle floral and almond flavor that can be used in tea, wine infusions, marinades, and creams. They should be picked in early summer and not when dry or diseased. They can also be dried and added to sauces or salad dressings.
Peach leaves have a very mild flavor that is different from that of the fruit of the same tree. There are several culinary applications for peach leaves, but one of the most popular is as a flavoring for tea. They can also be used to infuse wine or other spirits with their flavor. A cake can be flavored with the leaves and some peach pulp. The leaves can also be used in marinades for lean meats that have a light flavor, such as chicken or even fish such as salmon.
The taste of peach leaves is very subtle and it can take a long time to extract the flavor. The exact taste they can impart is slightly floral and aromatic, with a strong hint of almond when the leaves are soaked for a long time. When harvesting or picking peach leaves, they are best picked in the early weeks of summer when they are fully grown and vibrant but have not yet begun to dry in preparation for the trees’ dormant period. If the leaves are too dry when taken from a tree, it will be incredibly difficult, or even impossible, to extract any flavor from the leaves. Also, avoid taking leaves that have visible signs of disease such as curl or peach leaf blight.
A popular preparation is to create a tea from peach leaves. This requires anywhere from four to 10 peach leaves that have been roughly crushed to release the aromatic oils within. Hot water is poured over the leaves and they are left to infuse until the flavor is of the desired strength. Additions to tea, such as honey or rose water, can help accentuate the flavor.
There is a use for peach leaves that is popular in areas of France; involves infusing alcoholic mixtures with the almond flavor of the leaves. This begins with a combination of red wine and a little cognac which is gently heated, after which the leaves are added and left to infuse for hours or days. The alcohol in the liquid extracts a more intense flavor from the leaves than water. In some recipes, a cup of neutral grain alcohol, most often a type of straight vodka, is added to further intensify the flavor. The flavor that the leaves give to the mixture is much more intense and similar to that of almonds compared to other preparations.
Peach leaves can also be used in marinades for meats. The acidity of the marinade will help bring out the flavor, although it will still be very subtle. Meats like chicken can absorb and benefit from the taste, as can salmon. It is also possible to dry the leaves in an oven or in the sun and then mash them into small pieces to add to a sauce or salad dressing, although the flavor will have a distinct antiseptic or medicine-like taste when used in this way.
Finally, peach leaves can be included in classic creams to complement the vanilla flavor. In the past they were also used to aid fermentation in the same way as potatoes and hops. For some baked goods, the essential flavors of the leaves can be extracted in water and added to a sourdough starter for added flavor.
Protect your devices with Threat Protection by NordVPN
