We are lucky to have quite a few Elder trees in our Community Orchard. You can identify it by it’s rough bark, opposite branching leaves and the smell of the white flowers.
Elder Tree information
- The elder tree is also known as Black Elder, Ellhorn, Pipe tree, Bore tree, Eller and Holler.
- There is small amounts of cyanide in the leaves & berries, the berries are edible if cooked
- The twigs can easily be hollowed out of their soft inner pith- children have often used these as toys, and in the more distant past they were used as fire bellows.
- For thousands of years elderflower has been believed to have medicinal and healing properties. You’ve probably tried elderflower in a tasty summer cordial but these flowers can be used for much more. The flowers have both anti-septic and anti-inflammatory effects, so country folk have been using them in home-remedies for centuries. A mix of elderflower and water can be used to alleviate symptoms of anything from the common cold to some forms of arthritis.
Elder Folklore
- The elder tree has many associations in folklore, including Anglo-Saxons who believed if you fell asleep under a tree in full bloom, you would be invited into the world of the fairies and be protected from evil spirits.
- Anglo-Saxons also believed that if an elder was removed it would be replaced by a witch.
- Some call it the ‘Judas Tree’ as they believe Judas hanged himself on a Elder tree.
- It was considered unlucky to bring any part of the tree into the house, they believed if you did this you invited in evil spirits too.
- Perhaps these superstitions occurred because burning elder wood produces quite toxic smoke so it’s not a good idea indoors.
- Another local saying was was that, “if you burn elder , you skin a sheep”, which meant the death of livestock.
- However, outside the house the elder tree was regarded as a protector against witches and all manner of evil, especially if the tree was self-sown.
- Some farms used to hang crosses of elder up in the parlours and shippens to protect the animals from witchcraft.
Elder Flowers
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make delicious, aromatic cordial or elderflower champagne. The window for elderflowers is short, with the flowers ready between late-May to mid-June, so it’s important to make the most of them while you can.
Elderflower foraging guidelines:
- Make sure you double check that what you are picking are actually elderflowers. Be careful you don’t ever mistake the elder flower for poisonous water hemlock as they look quite similar.
- Only pick from areas that have a plentiful supply. Look for areas where you can find food in abundance and then only collect a small amount for personal use. Remember there are other foragers looking and leave enough for wildlife. Many animals rely on plants for survival, so never take more than you plan to eat as this could also deny wildlife from a valuable food source. Our bees and butterflies and other pollinators love elderflowers so be mindful that you don’t take too many.
- Remember to leave some flowers for elderberry picking later in the year. Also a crucial late summer food source for birds, mammals and insects.
- They are best gathered just as the many tiny buds are beginning to open.
- Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing, morning is the best time, less bugs in the flowers.
- Avoid flowers lower down that dogs or foxes may have urinated on
Elderflower Cordial recipe
Choose a dry sunny day, cut the stalks carefully with scissors and keep the flowers upright so that pollen, the source of much of that unique flavour and fragrance, will not be lost. Place carefully in a bag and have a good pick through at home to remove any bugs rather than washing them. Trim as much stalk off as you can before use.
Ingredients:
1.5l of water
10 – 15 heads of elderflower
500g caster sugar
4 tablespoons quality runny honey
2 unwaxed lemons
We usually add some mint & lemon balm leaves for extra flavour.
Many recipes include Citric Acid as a preservative. This is not very easy to obtain, apparently doesn’t taste that great and lemon juice works just as well so we don’t add it.
The juice lasts for a few weeks in the fridge and then starts to ferment so be careful if you’re keeping it in a glass bottle, as it can explode.
Instructions:
- Wash the elderflower, picking off any bugs while trying not to lose the aromatic pollen which gives it the flavour.
- Place the sugar and honey in a large saucepan with 1 litre of water. Gently bring to the boil, until all the sugar has dissolved, then remove from the heat.
- Finely grate in the lemon zest and add the elderflower upside down, making sure the flowers are completely submerged.
- Squeeze in the juice from one of the lemons, then slice the other and add it to the pan, too. Pop the lid on and leave to one side to infuse for 24 hours.
- When you’re ready to strain your cordial, line a fine sieve with muslin over a large bowl and pour through the cordial.
- Store in sterilised bottles or jars and drink diluted with water, soda or Prosecco. Best to keep it in the fridge.
Elderflower & Gooseberry Jam
Ingredients:
gooseberries 1kg
Granulated sugar 900g
elderflower cordial 100ml
Method
STEP 1 – Put gooseberries into a pan and cook until pulpy.
STEP 2 – Add sugar and heat slowly until is has dissolved and the mixture begins to thicken. Add the cordial and keep stirring
STEP 3 – Place a small sample on a very cold plate and run a finger through it. If the jam wrinkles, it will set nicely. If not, cook for another five minutes and try again. When ready, pot your jam into sterilised jars.
Elderflower Fritters
Ingredients
elderflower heads 15
self raising flour 100g
oil for frying
cornflower 2 tsp
1 Egg
sparkling water 150ml
Caster sugar 2 tsp
Pinch of salt
Icing sugar for dusting
Method
STEP 1
Heat oil in a saucepan until very hot.
STEP 2
Whisk egg, flours and sugar together then add sparkling water. This helps lighten the batter.
STEP 3
Dip each flowerhead into the batter and fry for 30 seconds.
STEP 4
Remove with a slotted spoon and dry on kitchen paper. Dust with icing sugar and eat while crunchy.
Elderflower Champagne recipe
* 4 litres hot water
* 700g sugar
* Juice and zest of four lemons
* 2 tablespoons white wine vinegar (some recipies don’t use this)
* About 15 elderflower heads, in full bloom
* A pinch of dried yeast (some recipies don’t use this)
Method
Put the hot water and sugar into a large pot or a spotlessly clean bucket and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential)
Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.