Elderberry Recipe Ideas

Elder (Sambucus Nigra)


The elderberries are starting to ripen, offering the promise of autumn cordials, jams and chutnies. Many people are aware that an elderberry cordial or syrup can help soothe a cough or cold, but they also have dozens of culinary uses. My favourite crumble is a mixture of apples, elderberries and blackberries all foraged from the garden. You can also use them to make wines and chutney. I also use them in the solar dye posts to make a beautiful pink shade of wool.

You need to strip the berries from the stems first. The easiest way to do this is to run a fork downwards from the stems and let the berries fall into a bowl. Even simpler , freeze them on the stems and you can easily strip them when ready to use them. The berries in my garden ripen in stages (one side of the tree gets more sun than the other), so I freeze them until I’m ready to use them otherwise the birds eat them before I can enjoy them.  The stems are inedible and the berries slightly toxic raw. Please be careful if you’re new to foraging that you identify the tree correctly, at this time of year there are lots of bright black berries in the forest and not all of them are edible. If in doubt leave them on the tree. We’re lucky enough to have large elder trees in the garden, but the edges of the local fields also offer a ready supply. Try not to gather from the roadside because of car fumes and always rinse in water before use.

Elderbierries steeping in a solar dye pot

Elderberries in the dye pot

I’ll share pictures of some of my favourite recipes as I make them. Meanwhile,  if you need inspiration here are links to some of my favourite recipes and uses. There are also lots of great foraging courses at this time of year, so do look out for one local to you.

The Woodland Trust: Elderberry wine

Robin Harford: Elderberry Cordial

Foods of England: Elderberry Chutney



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