Blooming marvellous

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Posted at 12:30PM, 14 May 2009 by Carol Wilson - Food writer

I love the delicate elderflowers that explode in hedgerows and country lanes at this time of year. For me, their rich sweet scent is synonymous with early summer. It's said that summer starts when elder trees burst into flower and ends in late August when the berries are ripe.

For me, their rich sweet scent is synonymous with early summer

In the past, country people wore a sprig of elder in their hats to ward off midges and bunches of the fragrant flowers were hung in stables to discourage flies. Elder was traditionally planted around dairies too, because it was believed to keep the milk from turning.

I add a couple of elderflower sprigs when cooking fruit for tarts and desserts, removing them at the end; the lacy blossoms have an unmistakable heady Muscat grape fragrance which has a particular affinity with tart fruits such as rhubarb and gooseberries. They're also delicious dipped into a light batter and fried until crisp. I stir a few flowers into cake and muffin batters to give them a light, sweet scent.

Mrs Beeton advised the beneficial properties of elderflower wine), a liqueur (excellent drizzled over fruit salads) is made from them, and of course they also make a wonderfully refreshing non-alcoholic cordial - a perfect summer drink.

Elderflower cordial is easy to make with freshly gathered elderflowers, which are infused with lemons, sugar, water and tartaric or citric acid. If you don't have any elderflowers close by, shop-bought cordial is a good substitute and is delicious added to creamy desserts.

The best time to pick elderflowers is on a dry, warm day when the blooms are newly open, well away from traffic fumes. Give them a gentle shake to dislodge any insects and rinse briefly in cold water before using.

Any more ideas for using elderflowers?

Comments

James

14 May 2009, 4:45PM
James

Elderflowers are possibly the best thing you can pick in the open. I make the cordial then use it to make sorbet. Or jelly - jam like jelly, or jelly and custard type jelly. Also elderflower poached chicken: http://www.thecotswoldfoodyear.com/2007/06/chicken-in-elderflower.html . The elderflower poaching liquor is also great with salmon. Also chutney - elderflower, apples (or crab apples), mustard seeds etc. You just pull out the eldeflower heads at the end. Goes great with cold meats..... and cheese.

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James

14 May 2009, 4:47PM
James

Must try an elderflower liquer this year too.

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miniminx

15 May 2009, 11:41AM
miniminx

elderflower fizz! a bit sweet on it's own, but fab as a mixer with gin or vodka. similar to cordial, but leave to ferment for a couple of days until fizzy (you shouldn't need to add any yeast, but a pinch'll make sure it ferments nicely). i also use cider vinegar instead of lemons.

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robert

16 May 2009, 2:34PM
robert

my granny used to make elderflower cordial every year. I used to have to collect bags of the blossoms for her. It was delicious though - much nicer than shop bought.

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BH

18 May 2009, 6:54PM
BH

Apricot and elderflower jam - just wonderful. I use a Jocelyn Dimbleby recipe with flower heads left in the jam after cooking and including some chopped apricot kernels. But see also http://www.downsizer.net/Projects/Processing_food/Elderflower_Recipes/ for more ideas.

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aimathews

15 October 2009, 9:14PM
aimathews

I've never made it myself but fizzy elderflower cordial is so refreshing to have on a hot summer's day. Apple and elderflower juice is really nice as well-my family get it from Copella.

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