NOTES. from nature's larder // elderflower
NOTES. from nature's larder // elderflower
Recipes and remedies to nourish, heal, and style – May is the month for summer scented elderflower cordial and the prettiest fritters, plus make a lacy-flowered cyanotype while you're out harvesting.
It has been said, with some truth, that our English summer is not here until the Elder is fully in flower, and that it ends when the berries are ripe’, wrote Mrs M. Grieve in the iconic and seminal A Modern Herbal in 1931. Make the most of time spent waiting for those blooms to appear, and to ensure you harvest them at their peak, by collecting everything you need to make the most excellent cordial. This one from my book The Heritage Herbal: Recipes and remedies to nourish, heal, and style by Sonya Patel Ellis (British Library Publications, 2020) is good enough to get my kids off the computer and onto nearby Wanstead Flats to gather the key ingredient. It also brings the folk to the yard by way of cooling drinks, ice lollies, and herbal cocktails.
Elderflower cordial
This traditional summer drink can be traced back to Roman times and is perfect for al fresco gatherings or weddings. Harvest elderflowers on a warm morning in midsummer from a non-polluted spot and selecting blossoms that have just opened. Keep flowers upright to preserve the fragrant pollen and store in a warm place to help bring out the perfume.
Makes 2 x 500ml (171/2fl oz) bottles
15 elderflower heads
2 lemons (uwaxed)
1kg (5 cups) caster sugar
30g (1oz) citric acid
1 Wash the elderflowers thoroughly and remove as much of the green stem as possible. Zest the lemons, then peel and finely slice the fruit.
2 Place the sugar and 1 litre (1 quart) of water in a large pan and bring to a boil, stirring until the sugar is dissolved. Add the lemon zest and citric acid and stir again. Remove from the heat.
3 Place the elderflowers in a bowl, add the lemon slices and submerge with the syrup. Cover with a cloth and leave for 24 hours.
4 Strain the liquid through muslin into a large jug. Then funnel into two sterilised airtight 500ml (171/2 fl oz) bottles. Store in a cool dark place for 2 months, opened in the fridge for 4 weeks, or freeze in ice-cube trays. Dilute with sparkling or still water or use in cocktails or desserts.
Other uses
Fry washed elderflowers (stalks removed) in a light tempura batter served with blossom honey or sugar and cinnamon – an ideal party canapé.
Make a beautiful blue cyanotype artwork by laying lacy elderflower blooms and leaves over sun-sensitive paper.