If you take a walk almost anywhere in June you are likely to see the elder tree in flower. Elder will seed almost anywhere and often grow on scrub land in the city as well as gracing country hedge rows. In June it is covered in a froth of creamy flowers, which set small dark berries for the autumn. Despite being regarded almost as a weed, this tree has huge value to us if we choose to use it. Traditionally it was planted near houses to ward off evil spirits, more usefully the slightly stinky leaves were tucked into the bridles of horses and oxen to keep the flies away. If you are neither plagued by evil spirits or flies, you may wish to use the best bits of the tree; the berries and flowers. The berries are packed full of nutrition, containing five times the antioxidants of blueberries. They have been shown to increase heart health and the heath of the arteries, improve night vision, and even reduce stress. In the autumn collect and freeze them, adding to berry salads, fruit compotes, pies and smoothies, or they can be added to jams, chutneys or juiced. If elderberry smoothies don't rock your boat, then the berries make a rich fruity wine. There are several supplements made from elderberries including Sambucol; widely available in health food shops, which claims to support the immune system, fight against colds and flu, protect the skin from ageing and strengthen hair, nails, teeth and gums.
Right now the elderflowers are here and ripe for the picking. The flower heads can be dipped in batter and deep fried for a deeply indulgent and unusual food, or made into a sorbet. They can be hung up and dried in an airing cupboard or above the oven, then stored in an air tight container and used as a pleasantly floral and relaxing herbal tea, also said to be good for colds and flu. The flowers can also be used to make the absolutely best hedgerow wine (which curiously also has the power to make you giggle like a school girl), or the most refreshing and pleasing of summer drinks; elderflower cordial. Pray for sunshine this weekend, and take a basket and some scissors out to gather the flowers. Kids will enjoy collecting them too, and everyone will love the finished product.
Here is an easy recipe: you need not be too rigid about the amounts, and I make it using extra flowers, lemons and water. Freeze some in part-filled plastic bottles, and keep the rest in the fridge.
Elderflower cordial:
INGREDIENTS:
20 ripe heads of elderflowers
3 lb granulated sugar
2 lemons, sliced finely
2 oz cream of tartar
3 pints boiling water
METHOD:
Snip the heads (mainly the flowers, with not too many stalks) into a large bowl with the sugar and lemons. Mix well. If possible allow to stand for a few hours before the next step.
Add the cream of tartar, and pour on the boiling water. Cover and leave for 24 hours. Strain and bottle immediately.
Until you have tried it, it is difficult to imagine how heavenly it is to sip home-made elderflower cordial with sparkling water on a June afternoon in the sunshine.
Enjoy!
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