Moray Moments: Gorse on the Cabrach

Many thanks to Aubrey Moore from Lhanbryde for sending in this nice photo of the gorse in bloom.

Gorse thrives in sandy and rocky soils as well in other poor growing areas where most species of flower cannot survive.

Classified as a member of the pea family, its flowers are edible and can be used in salads or as a tea.

Gorse is high in protein and can be used as a feed for livestock.

Traditionally it was made more palatable either by crushing it with hand-held mallets, grinding it inside a mill, or chopping it finely and mixing it with straw chaff.

Gorse contains a high amount of natural oil which makes it extremely flammable during a hot, dry summer.

It also exudes an aroma similar to coconut, a fact which is very apparent to some people, while others find it harder to distinguish.

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