Foraging

When foraging it is important to correctly identify your plant. Elderberry bushes have an almond shaped dark green leaf with saw tooth edges and grows on a separate stem from the flower. The flower grows in a spray of clusters on their own stem and are shaped like tiny white five petal stars.

• 10 elderflower umbels

• 2 lemons, juiced

• ½ quart water

• 1-pound granulated sugar

To make a half a quart of Elderflower syrup, clip off 8-10 fresh flower stems newly opened (early July). Clip all stems and leaves and discard, rinse the flowers and shake dry. Set the florets aside in a bowl. *

Heat water to a boil, add sugar over medium flame, stir until all the sugar is dissolved. Pour the hot syrup over the flowers in the bowl, add lemon juice and 4 slices of lemon. Cover the bowl and let infuse over 3-5 days at room temperature. The flowers will infuse a unique smell and taste of tropical and pear nuances. Strain into a jar allowing some flowers and the lemon slices to remain. Use syrup over fresh fruit, yoghurt or in seltzer for a refreshing drink.

*Stems and leaves are toxic to eat, but a few stem parts left in the floret mixture will not