Don’t get me wrong, I LOVE Elderflower Cordial and Champagne; I make gallons of them every year, they are THE taste of summer in my opinion. There are however, SO many fantastic things to make to eat and drink with Elderflowers that it is a shame just to stop with these two. Many of the below recipes use cordial, though you can equally infuse the flowers in liquid in a muslin bag. You can, of course, buy Elderflower Cordial if desperate. You won’t be alone, in 2015 we were predicted to buy 46 million litres of it in the UK. That equates to annual sales of more than £25 million, with sales doubling in the previous five years.
Below, we tell you where to look for Elderflower and talk a bit about identification – people do pick the wrong flowers! The main part of this post is about Elderflower recipes.
The Elder tree is steeped in folk lore, history and superstition, probably more so than any other plant. In the past, country people were afraid to cut down an Elder, with the Elder-Mother, a guardian spirit, living in the tree. Today most hedgelayers will ask the tree for permission to cut it down. Many people also believed that if you stood below an Elder at midnight on Midsummer’s Eve you would see the king of the fairies and his entourage.
Almost every part of the plant – roots, bark, leaves, flowers and berries has been used medicinally. Effective skin cleanser and eye lotions can still be made from it.
When to look
The Elder blossoms from late May to the around the end of June. There will, of course, be some variation depending upon the weather and how far north you live.
Where to look
The Elder is a fairly common sight; it likes disturbed fertile (nitrogen-rich) soils – often the same places as Nettles so don’t wear your shorts when going to pick it. It grows in many different habitats including roadsides, railway embankments, waste ground, hedgerows, woods and grassland.
The Elder is a tree up to about 3 metres tall with a woody stem. On young branches the bark is light grey and smooth. On older branches it is a brown-grey colour and corky and furrowed. Older branches and trunk may be covered in a yellow-lichen. Leaves are arranged in opposite pairs with five to seven leaflets (smaller leaves). The leaflets are 5–12 cm long and 3–5 cm wide, with a toothed margin. Leaflets are dark green and matt on top with a paler underside. They smell unpleasant when bruised (and were used for insect repellent for people and crops).
In late spring and early summer, the trees are adorned by large groups (umbels) of ivory flowers. The flowers have 5 petals and are about 5–6 mm in diameter.
I have known people confuse the flower heads of Rowan trees with those from Elder (disappointing results!). You might also potentially muddle Elder and Wayfaring tree. Be aware that at this time of year there are quite a few tall plants (no woody stem) that have superficially similar flower heads; these are members of the Carrot family. A year or two ago, on the radio someone admitted trying to make Elderflower drinks with Cow Parsley! Again the result was disappointing. Be very aware that some other Carrot family members are deadly poisonous including Hemlock and Hemlock Water Dropwort. Use a flower-id book if you are unsure.
Pick on a dry, sunny day for the best flavour and to retain natural yeasts needed for fermenting. Remember not to strip all of the flowers from any one Elder. You want to allow some to grow into berries both for the birds and for you, but that’s another story. Don’t wash the flowers either, just give them a gentle shake to remove any insects. A walking stick will help you pull some heads into reach. You can easily make one from a piece of Hazel. Use it upside down, with six inches of one side branch left on, Don’t bend the Elder branch too much, however, as they are not that flexible and will snap. Have a basket or carrier bag over the other arm to put the Elderflowers in to.
Elderflower Champagne and Cordial are classics but give the liqueur, wine, cider and herbal tea a go. You can also freeze Elderflowers in ice cubes to cool your favourite tipple!
Champagne (or “Fizz” if you bow to EU “protected designation of origin” rules!). The Champagne is very simple to make and only needs 4 heads of the flowers for a gallon of drink. It is a wonderfully light, sparking drink and is fantastic cool on a warm summer evening. It’s that good that I’ve made it by the case for parties! The fizz does carry a bit of a health warning though – bottles can explode if they are thin glass. I have used flip-top “Grolsh” style bottles for many years without incident. Used plastic fizzy drink bottles can also cope with pressure.
There are dozens of recipes for this out there, but the one I use is from Roger Phillips excellent book – “Wild Food”
- 4 Elderflower heads in full bloom
- 5 Litres cold water
- 1 lemon (juice and rind cut into four slices)
- 650g sugar
- 2 tablespoons white wine vinegar
- Dissolve the sugar in a little warm water, allow to cool.
- Squeeze the juice from the lemon, and cut the rind in 4 pieces.
- Put the juice and lemon pieces with the Elderflowers in a large jug or basin.
- Add the wine vinegar and pour on the rest of the cold water.
- Leave to steep for 4 days.
- Strain and bottle. It should be ready in 6 – 10 days.
Cordial – This needs quite a few more heads compared to Champagne and again is the flavour of summer for me. Some recipes call for Citric Acid; others use more citrus fruit / zest. You can buy Citric Acid from homebrew shops (best) or a pharmacy. You may get a quizzical look when you ask; apparently, drug dealers also use it! Make cordial by the gallon and put it in empty (and clean) plastic milk bottles and freeze to enjoy at any time of the year. On those warm summer evenings remember that you don’t just have to dilute it with water, add to wine – especially a sparkling one, like Prosecco or Champagne! Alternatively, freeze the cordial in an ice-cube tray and add to cider or ginger beer.
Again there are dozens of recipes about; I have happily used the River Cottage one for years.
Liqueur (Vodka or gin) – Make as you would sloe vodka or gin. Here you will find 32 cocktail recipes that use Elderflower liqueur! with more here and here! I like the sound of this one – “serve with cloudy English apple juice & a sprig of mint, or mix with lemonade & freeze for some very grown-up ice lollies”!
Elderflower Cider – Follow a cider recipe but add 8 heads for every 5 litres of apple juice.
Herbal Tea – Good for treating coughs and irritable throats. Use fresh or dried on a sunny windowsill and store in dry, dark, cool place. Enjoy “neat” or add to rose petals, lemon balm, mint or nettle.
There are so many different Elderflower recipes for puddings. For great big lists of them head for the pages produced by the main cordial manufacturers – Bottle Green and Belvoir Fruit Farms. You can use cordial in most of these or infuse Elderflowers in a muslin bag while heating the liquid / cooking the fruit.
- Sorbet or granita – a fantastic pud.
- Ice lollies for kids
- Panna cotta – While you can make a gelatine version, be a true forager and use Carrageen seaweed you have gathered and dried yourself. The seaweed version will be vegan / vegetarian friendly.
- Fritters – dip flowers in batter, deep fry, drain on kitchen towel, sprinkle with sugar and eat while still warm! For an alcoholic version soak the flowers in a mix of Cinnamon, brandy and sweet Sherry or Madeira for an hour before dipping into the batter. Another version adds chilli!
Elderflower has a strong affinity with Gooseberry, Rhubarb, Raspberries, Strawberries or Pears and the combination works well in some of the below.
- Fool – a must-do pudding.
- Crumbles – Elderflower flavour in your apple, rhubarb or gooseberry crumble = heaven!
- Ice Cream
- Tarts / Cheesecake
- Elderflower Crème Brûlée
A range of other Elderflower recipes.
- Elderflower Cream – use in a range of puddings such as Eton Mess.
- Elderflower Vinegar – use for salad dressings or a refreshing drink (diluted).
- 600ml white wine vinegar
- 15 elderflower heads
- Shake the flower heads to remove any insects.
- Remove the flower heads from the stalks (you want the least amount of stalk possible in left attached to the flower heads).
- Pack the flower heads into a clean jar.
- Pour the vinegar on top of the flower heads.
- Leave for 2-3 weeks in a sunny spot.
- Once ready strain the mixture through muslin.
- Decant into bottles and store in a dark cupboard.
- Turkish Delight
- Chutney – with gooseberry
- Jams / Curds – neat or with strawberry, rhubarb, gooseberry, raspberry etc.
- Cakes/ muffins – many, many here including my favourite Elderflower drizzle cake.
- Sugar – infuse Elderflower in sugar (like you can do with Vanilla pods)
- Elderflower honey – infuse Elderflower in honey
- Fruit Leather – adapt the recipe here, cooking Strawberries and / or Apple, then infuse Elderflower in it (in a muslin bag overnight).