Ingredients
Elderberry
Other Names: Canadian elder: American elder; common elder; sweet elder (trees). European elder: Bacca di sambuco (Italian); baie de sureau (French); baya de sauco (Spanish); Englishman’s grape; holunderbeere (German); pipe tree. Chinese elder: Chieu-ku-ts’ao (Chinese); Chinese elderberry.
General Description: Elderberries are the small, very dark purple (almost black) berries of the elder tree, found almost everywhere in Europe, western Asia, and North America. In the Middle Ages, legends held that the tree was home to witches and that cutting one down would bring on the wrath of those residing in the branches. In many parts of Europe, the elder is associated with black magic, and gypsies wouldn’t burn it in their campfires. Elder flowers, very high in vitamin C, are made into teas in Europe, especially as an antidote against colds; they were used in a similar way by Native Americans. Berries from the European elder (Sambucus nigra_) are used to make elderberry wine and to flavor preserves and pies. The trees grow abundantly throughout Italy and both the berries and the white blossoms are infused to make Italian Sambuca liqueur. Chinese elder (S. javanica_) is used for preserves, teas, and confectionary. Mexican elder (S. mexicana) grows in North America’s Southwest. Canadian elder (S. canadensis) has deep purple fruits.
Elderberries are inedible when raw because they contain small amounts of a poisonous alkaloid and have an unpleasant smell and taste. Cooking or drying brings out the palatable flavors and destroys the alkaloid. In England, the dried berries were made into a ketchup called pontack. Scandinavian mixed fruit cups often contain elderberries. Elderberry cordial makes a delicious summer drink, while elderberry wine is a traditional country product. Vinegar is also made from the berries. Europeans have used the blossoms to make elder flower fritters since medieval times; Native Americans also used them in this way. The flowers can be used to flavor cooked fruit and jam by stirring the pan of fruit with a spray of flowers.
Season: The tree flowers in summer months. The purplish black berries follow in early fall.
Purchase and Avoid: To pick your own berries, wait until they are purple and ripe, when the clusters begin to turn upside down. Avoid picking overripe berries. Wash well and strip from the stalks using a fork. Look for fresh elderberries and flowers in farmers’ markets. Look for dried elderberries and flowers in home-brewing supply catalogs.
Storage: Refrigerate fresh elderberries and flowers (flowers will keep only 1 to 2 days). Store dried elderberries and flowers in the refrigerator up to 6 months.
Serving Suggestions: Dry elderberries and use them like currants in apple pies Combine elderberries with crabapples to produce a delicious and pretty colored jelly. Mix elderberry juice with honey and use as a spread for toast.
Food Affinities: Allspice, anise seed, apple, cinnamon, cloves, crab-apple, jam, jelly, licorice, port wine, red wine, star anise, sugar.
from Quirk Books: www.quirkbooks.com
