Elderflowers in blossom means it's summer! It's the quintessential British hedgerow plant, producing pretty white edible flowers for the few weeks from the middle of May to late July. Foodies flock to make the finest cordials, champagnes, cakes and pies.
FORAGING FOR ELDERFLOWER
Go for a country walk or hop on your bike and you'll find an abundance of elder in the woods and parks, along riverbanks and canals and in derelict sites and churchyards. Easy to spot, the bushes can grow to 30ft but size doesn't matter, it's the big fluffy bunches of glorious flowers that you need.
These beautiful aromatic blooms are extremely versatile and can be eaten raw, cooked or dried, and are added to cordial, wine, ice cream, cakes, jelly, jam and tea.
Elderflower cordial has to be the most popular and easiest recipe to make. Pev Manners, managing director of Belvoir Fruit Farms, says: "The secret of a really good elderflower cordial is to use masses of flowers that have been picked in the sunshine when they are warm and heavy with yellow pollen, then get them into the vat within 3 hours."
The distinct flavour is also great in baking. We love this lemon and elderflower drizzle cake, an easy summer pudding, Signe Johansen's upside down blueberry cake and this apple, elderflower and almond pie.
For more ways with elderflower, take a look at our elderflower recipe collection