Kitchen Dictionary: Elderberry

A purple-black tart fruit, also known as Englishman's grape. The elder flowers in June in large, flat plates of flowerheads (called umbrellas) made up of many tiny cream-white flowers. The common elderberry is a shrub which grows wild in much of southeastern Canada and areas in eastern North America. Uncooked berries have a dark purple juice and are astringent and inedible. The purple-black fruit is used in pies, wines, jellies, jams, juices and soups, as well as a natural color in food products. The blossoms are used in wine making or can be deep fried.

plural: Elderberries

Ingredient

Season: August - September

How to select: The berries are considered ripe when the clusters begin to turn upside down. Avoid picking berries that have become over-ripe. Wash well and strip from the stalks using a dining fork. For safety reasons DO NOT use the leaves, bark or roots of Elder for consumption as they can be poisonous.

How to store: Use the fruit as soon as possible or keep it at a cool temperature for later use. Fruit in containers should not be held at room temperature for more than 2-4 hours as internal heating reduces quality and causes rapid spoilage.