We usually use flowers in the kitchen for aesthetic reasons, although some, such as jasmine, orange blossom, violet or rose and the queen of all, saffron, have been used for centuries for their aromatic properties. The humble Sayuguina, the elderflower, cannot compete with those queens of perfume. Some people even detect notes of ammonia in this tiny white flower, while most find only a delicate floral touch.
But despite its humility, the elderberry (Sambucus nigra) is believed to be one of the oldest cultivated trees in Europe due to its many medicinal properties. So much so that the presence of elderberries used to indicate the proximity of human settlements in areas such as the Pyrenees. Sure, there were no waiting pharmacies before that and the lines between food and medicine were much more blurred.
Various parts of the elderberry have been used for therapeutic purposes, including the bark, but only two are edible: the flowers and the berries. The berries appear in summer and are small balls that form clusters. When ripe, they take on the same color as blackberries (when green, they are poisonous) and can be used for jams and jellies or to add color and flavor to liqueurs or vinegars.
But the flowers are most appreciated and are not only used in syrups and infusions to fight colds, infections or rheumatism, they were also eaten in batter and baked, mixed in the mass of biscuits or jams, and also raw in salads. Strangely enough, current cultivation is primarily intended for pharmaceutical use, but it is one of the cases where it would be interesting to restore traditions.
Preservation and recipes
Elderflowers not only have a good smell and taste, but also many medicinal uses. If you want to use them for infusions, let them hang upside down to dry and then store them in an airtight container. If you dare to cook, here are two recipes:
Flower fritters: After the flower bulbs have been washed and drained, without removing them from the sprigs, they pass through a gachuela that we make by mixing 180 grams of wheat flour, 70 grams of corn flour, 16 grams of fresh baker’s yeast dissolved in 250 milliliters of warm milk, 1 egg , a pinch of salt and 1 teaspoon of honey. Fry in plenty of oil at 180ºC, sprinkle with icing sugar and serve. The ‘beignets de fleurs de sureau’ (elderflower fritters) are a traditional dessert in countries such as Romania, Hungary or Ukraine and are also prepared in France.
Jam: Wash well and separate 350 grams of elderflower from the stems. In addition, make a syrup by heating 1 kilogram of sugar in 1 liter of water in a large saucepan and boiling over medium heat for about 20 minutes. Then add the flowers and the juice of half a lemon and cook on low heat for another half hour. Pour into sterilized jars, cover and cook in a water bath for half an hour to preserve. It has a delicate flavor that goes well with cheesecakes and curds.