Jackie Zykan Maître Liquoriste + Perfumer + Herbalist

Jackie Zykan

With over 20 years of experience in beverage alcohol, and a love affair with the natural world, I am delighted to share some of Kentucky’s finest pours alongside fresh, local, and seasonal botanicals. 

A heart shaped rock sits by my back door, a reminder of an afternoon creekside hike. Placed in my hand on the trail by someone I adored, it will forever be a sandy and raw valentine of sorts to capture the sweetness that is being in love. Although that beautiful soul is no longer of this realm, I keep the rock there, passing it countless times a day, as a means of keeping love at the forefront and living from the heart. This practice is not unique, and in fact the reason for its placement stems from memories of a heart shaped rock which lay near the front door of my childhood home. Its origin story is similar, and although I have never asked, I assume its impact is the same. These tokens of nature in such a charming form have been exchanged throughout history. Heart shaped rocks are a delight to discover, as are leaves, blooms, and even various fruits. 

This month we explore an abundant native which is commonly mistaken as clover. A closer look at its foliage reveals this sweet reminder of love all around us in the form of its heart shaped leaves. While it is edible, one must be aware of its concentration of oxalic acid, which is the primary contributor to its sour taste. In small levels, it provides a zippy tang, but moderation is key especially for those who are sensitive to consuming high acidity for any reason. Take a look around at the ground beneath you. You will surely stumble upon this little gem. And perhaps after reading this, you won’t dismiss it as a pesky weed but instead embrace it as a precious and delicate bouquet of hearts direct from mother nature to you.

Featured Kentucky Flora: Oxalis stricta (Yellow Wood Sorrel; Common Yellow Oxalis) 

These sweet little plants are found across our state, and many other places for that matter. Typically tucked away with the likes of common lawn “weeds” such as clover, plantain, dandelion, and violets, they resemble clover in their three-leaf structure, but with perfectly formed heart silhouettes as opposed to clover’s usual round form. The identifying heart shapes may be tough to spot at certain times, as the plant folds its leaves up at night and also during times of stress such as intense weather or if you were to pick some for this recipe. This is a phenomenon with plants called nyctinasty, in which cellular sensors initiate physical form changes for protection. You may notice darling little yellow flowers in the company of these heart clusters as well. They’re a treat to observe, however for the purpose of this recipe we will be focusing on the leaves. Oxalis is packed with vitamin C and like many other plants boasting this characteristic it has been consumed medicinally for scurvy, fever reduction, UTI’s, and also applied topically for swelling and wound care. From a culinary perspective, its high acid content has been leveraged as a zesty seasoning, a vinegar substitute, and a thirst quenching tonic. With a flavor similar to lemon, and a punchy zip, it makes for a fun addition to an already classic summer libation, the shandy. From a folklore lens, wood sorrels are associated with good luck, happiness, resistance, and renewal. The natural world offers so many gifts and reminders, we need only pay attention. The closing of the hearts on the stems of Oxalis is no exception. The lesson it offers is to take care of oneself, and protect as needed, but to feel safe to always open the heart back up to the sunshine once the storm passes. 

Featured Kentucky Product: Monnik Beer Co. Hauck’s American Pilsner; 5% ABV 

Brewed locally in Louisville, KY, Hauck’s American Pilsner is a balanced and refreshing seasonable choice for our hot midwest summer months. Widely available in our state, this particular expression from the first Schnitzelburg brewery is a solid example of the level of expertise and quality found in Kentucky’s craft beer sector. The product is rooted in local history as well, being named for George Hauck, who with Charlie Vettiner co-created the revamp of The World Championship Dainty Contest in 1971. A pass time brought by German immigrants of the 1800s, Dainty is a Schnitzelburg neighborhood tradition which is celebrated in late July. 

Sorrel Shandy 

• 4 oz Hauck’s American Pilsner

• 4 oz Oxalis Lemonade 

Directions: Combine all ingredients in a glass filled with ice. Garnish with lemon slices and yellow wood sorrel leaves as desired. 

Non-Alcoholic Variation: substitute with non-alcoholic beer or any non-alcoholic carbonated beverage such as club soda or ginger beer. 

Oxalis Lemonade 

This recipe leans into the sour nature of yellow wood sorrel, with just a touch of its leaves in freshly brewed tea and bright, fresh lemon juice. Yields 24 oz. 

• 8 oz Fresh Lemon Juice, strained

• 8 oz Simple Syrup, (1:1 ratio sugar: water)

• 8 oz Oxalis Tea 

Directions: For the tea, gather ¼ cup fresh yellow wood sorrel and rinse thoroughly in a fine mesh strainer. Bring 8 oz water to a boil, then remove from heat. Add the leaves and allow to steep for 2-3 minutes. Strain leaves and allow tea to cool. Combine equal parts tea, 1:1 simple syrup, and freshly squeezed lemon juice. 

Making Fresh Lemonade 

Lemonade from scratch is one of the easiest and most delicious simple pleasures of summer. The proportions are quite simple, and the components can readily be substituted to make unique flavor combinations. The build I have historically used is equal parts sugar, citrus, and water. For the recipe featured here, the sugar component is a 1:1 simple syrup. The citrus component is lemon juice. And the water component is a dilute herbal tea. Switch out the citrus for lime or grapefruit, swap the simple syrup for a honey or maple syrup, sub the herbal tea for any of your favorite botanical blends, and you can create endless tasty and non-alcoholic options for any occasion. Choosing citrus fruits that are heavy for their size with thin, smooth peels will give you the most juice for the squeeze. I offer this tip mostly when it comes to using limes, as a thick and bumpy skinned specimen will have you working harder for yield. Not sure how many lemons to buy for a recipe? In general, a standard lemon will provide around 1 oz of juice, a lime will provide ½ - ¾ oz, and larger citruses such as oranges or grapefruits will produce 4-6 oz, typically. I always grab a few extra, especially if I’m planning on using them for garnishes. Keep in mind also that not all citrus fruit is created equal in terms of acidity. You may need to adjust your sugar component to be less when using sweeter fruits such as oranges or grapefruits. As with all recipes, the easiest way to figure out the best combination is to simply taste it and be open to adjusting accordingly. 

When foraging wild plants always be completely certain of identification and follow the rule of “when in doubt, don’t”. Only take what is needed, leaving plenty for our native pollinators and fauna. Avoid harvesting from areas which are exposed to pesticides or other chemical applications. The statements in this article are for entertainment purposes only and are not meant to diagnose, treat, or medically advise. Please drink responsibly, you are loved by many.