Here's something we picked up at the farmers' market that is often foraged in the wild: elderberries. Ripening in summer, these clusters of currant-sized berries come from the same bush that gives us elderflowers for syrup and liqueur.
Elderberries are tangy and somewhat grape-y in flavor and commonly used to make cordials, syrups, wine, preserves, and pies. (Ours are destined for a honey-based syrup.) High in Vitamin C and antioxidants, they have also been used for medicinal purposes for centuries in North America, Europe, Asia, and North Africa. Several species exist, and those found in North America are generally Sambucus canadensis (American Elderberry) or Sambucus nigra (Black Elderberry).
The natural sweetness of elderberries tends to be pretty mild, so sweetener is usually added. Although the berries have a rich flavor on their own, they also pair especially well with apples, blackberries, and grapes. Here are some great examples of elderberry foraging and cookery around the web, with plenty of photos:
• Elderberry: Plant Profile, from Stitch and Boots
• Elderberry Jelly, from Simply Recipes
• Elderberry Syrup, from David Lebovitz
• Wild Elderberry Preserves with Honey and Almond, from Modern Beet
Important notes: Before using elderberries, take care to discard all stems, leaves, and unripe berries, as they contain hydrocyanic acid and sambucine, which can cause nausea. The ripe black, blue, or purple berries are safe to eat but should be cooked first to temper their astringency. Avoid red and green elderberries.
Do you have any experience using elderberries?
Related: A Roundup Of Wild And Foraged Foods
(Images: Emily Ho, Emily Ho, Flickr member jkirkhart35 licensed under Creative Commons, Flickr member Ryan Harvey licensed under Creative Commons)
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my dad makes amazing elderberry wine. i also heard you can batter the flowers and fry them like fritters.
I made elderberry jelly last year and boy did the juice stink! I think I'll stick to strawberries this year.
We had scads of elderberry bushes growing on our property in western PA. We'd pick the berries (which are pretty bitter) and my mom would make jam.
To this day I love elderberry jam, but it's so hard to find!
My mother has gone elderberry hunting in upstate NY since I was a little child. She made elderberry wine, and still makes elderberry jam.
After one large jam making session, she discarded the seedy mush into the compost pile, and now has her very own giant elderberry bush.
We made elderberry syrup last Summer using David Lebovitz's recipe and have vowed to make it again every year. It was wonderful: stirred in yogurt, on pancakes, and especially drizzled on sour rye bread with good pasture butter.
I highly recommend trying St. Germaine liqueur which is made from the elderberry. I put a little into sparkling wine and people can't get enough of it. It has this surreal flavor and when I ask people what they think it tastes like, the most common response is lychee. We enjoy it as a liqueur, too.
http://www.stgermain.fr/
It's one of the best medicinal herbs for flu season. Try filling a jar with elder berries and flowers, and cover with brandy. In 6 weeks it's ready: take 1/2 tsp every few hours for flu symptoms...
Did anyone else immediately think, "Your father smelled of elderberries and your mother was a hamster!" Monty Python? Anyone?
LOL! re: Monty Python! Although I think the quote is reversed. I've never had elderberries, but see them everywhere; I think I'm going to have to head out on a scavenger hunt.