elderflower

Elderflower refers to the flower clusters of the elderberry shrub, most commonly Sambucus nigra, also known as European elder, with related species such as Sambucus canadensis (American elder). The flowers are small, five-petaled, usually white to pale cream, arranged in flat-topped umbels, and are highly fragrant. They bloom in late spring to early summer.

Elder plants are native to Europe and western Asia, with naturalized populations in North America and other regions. They grow in hedgerows, woodlands, and gardens, preferring moist, well-drained soil and full sun to partial shade. The shrub can reach several meters in height.

Culinary uses center on the flowers. Fresh or dried elderflowers are used to make cordial and syrups, flavoring beverages, desserts, and teas. They are a key ingredient in elderflower cordial and some sparkling drinks; extracts and liqueurs such as elderflower liqueur are also produced commercially.

Safety and preparation: The white flowers are typically harvested when fully formed but before dropping; they are usually cooked or infused before consumption. Other parts of the plant, including unripe berries, leaves, and bark, contain compounds that can be toxic if eaten raw. People with allergies should exercise caution; pregnant or breastfeeding individuals should consult a professional.

Nutritional and research notes: Elderflowers contain flavonoids and phenolic compounds with reported antioxidant activity. Some traditional uses in folk medicine describe diaphoretic or cold-relieving effects, but scientific evidence is limited and not conclusive. The plants support pollinators and can attract bees.