Lilacs on the bush,
Lilacs in the jam.
Both here, then gone.
I got a new cookbook a couple of weeks ago called Cooking with Flowers by Miche Bacher. It arrived at the right time because a couple of weeks before that our yard looked like this:
But now winter is behind us and spring has sprung bringing with it a bounty of lilacs. Spring is nice but lilacs make it awesome. If you have ever smelled lilacs you know what I mean. If you haven't, I'm sorry. Lilacs make the world bright and fresh. These amazingly fragrant and edible flowers bloom early and are extremely short-lived (the blooms are fading on the bushes out back even as I write this). I was lucky enough to come by some lilac recipes to try while the flowers were at their peak.