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Elderflower – Sambucus nigra – perennial

Wild and Free Joy of joys – elderflowers are back in season. Those of us who live in the Countryside often have elder trees in abundance but this plant grows everywhere and anywhere, in towns, villages, parks, and even a little twig stuck in the ground will root with relative ease. From late Spring to early Summer it produces white fluffy blossoms which turn into elder berries in the Autumn. The leaves, stalks and roots are toxic but although the elder flowers have a musty sort of scent their flavour is magically transformed during cooking to a haunting muscat flavour. We use them in a myriad of different ways in the kitchen. Ederflowers have a particular affinity with green gooseberries which are in season at the same time.Good for you – Elder flower is a diuretic, laxative, antiseptic and also has antiviral properties. The flowers are known for their high antioxidant content and vitamin C – important for boosting your immune system. ‍

This is a recipe by
Darina Allen
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