Pick Elderflowers While in Season
Posted:7 June 2015
The Elderflower season is short, late May to the latest mid-June. On a warm, dry day (never when wet) gather the creamy-white flowers of the elder tree which appear in abundance in hedgerows, scrub, woodlands and wasteland.
One of our favourite blogs is also busy with elderflowers this week – Jo Orr, guest food blogger on The Women’s Room blog talks of the elder tree appearing “somewhat scraggy and nondescript except for one period of the year during which it erupts in a bounty of frothy, heady blossom and makes you glad that you have it in your garden after all. For a few short weeks the tree is bedecked with white umbels of star-shaped flowers that carry that distinct fragrance that, for some people, resembles Muscat, and sadly for others, appears rather too akin to cat pee.” In her recipe Jo pairs it with rhubarb to make a citrusy, sticky relish.
Classic Homemade Elderflower Cordial (this recipe from bbcgoodfood.com)
Fragrant and refreshing, elderflower cordial is simple to make. Mix with soda water, or add to sparkling wine to start a summer party in style.
- 2½ kg white sugar, either granulated or caster
- 2 unwaxed lemons
- 20 fresh elderflower heads, stalks trimmed
- 85g citric acid (from chemists)
1. Put the sugar and 1.5 litres (2¾ pints) water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.
2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.
3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse then leave to dry in a low oven).
The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed.
The River Cottage recipe wisely advises to inspect the elderflower heads carefully and remove any insects before placing the flower heads in a large bowl together with orange and lemon zest.
Sarah Raven’s recipe is also excellent this not too sweet version of the classic cordial will keep for a long time to drink diluted by fizzy or still water right through the year.
If you have elderflowers in abundance don’t stop at cordial – check Google for elderflower and champagne jelly, elderflower and honey ice cream, elderflower cupcakes – the recipe list happily goes on and on…
