Elderberry

Elderberry is the deep dark purple berry of the elder shrub, known for its powerful, earthy fruit flavour. In the kitchen, elderberries are mainly used in syrup, jelly, jam and liqueurs, and sometimes in savoury sauces where a dark, fruity depth is wanted.

Latin name: Sambucus nigra
Origin: Europe and Western Asia
Plant family: Adoxaceae (muskroot family)
Height: 3–6 m
Flowering period: May–June
Life span: perennial

Description

The elder is a robust shrub or small tree that grows widely in the wild along woodland edges, fields and roadsides. After the fragrant, creamy white blossoms in spring, broad clusters of small, almost black berries follow in late summer. The berries are juicy and intensely coloured, so they quickly give preparations a dark purple hue. Elderberry has a distinctive character that comes into its own when combined with sweetness and spices.

In the kitchen

Elderberries taste darkly fruity, lightly spiced and slightly earthy, with a clear acidic edge. They are rarely used raw; in the kitchen they are usually made into syrup, juice, jelly, jam or compote. Classic flavour partners are apple, pear, plum, lemon, cinnamon, clove and star anise. Elderberry can also be interesting in savoury preparations, for example as a sauce for game, duck or mushrooms, where its fruity acidity freshens up a rich dish. Because of its firm flavour, a little sugar or honey is often welcome to round everything out.

Storage & preparation

Use elderberries only when fully ripe: the berries should then be deeply dark and hang in full clusters. Strip the berries from the stalks with a fork; remove as many stalks as possible, as they can taste bitter. Rinse the berries briefly and let them drain. Always heat elderberries before using them (for example by boiling or reducing), and strain out the seeds and skins if desired for a smoother sauce or syrup. Fresh berries keep only briefly in the fridge; freezing is practical: preferably freeze them loose first and then store them airtight, so you can use them easily in portions.