Elderberries are tiny and blue-black, wonderful for baking and also for making into wine

Elderberries are very sour with a touch of sweetness. You'll need to cook them with sweetener to make them palatable but cooked they have a lovely floral, herbacious, deep berry flavor.

Elderberries are tiny and blue-black, wonderful for baking and also for making into wine. The history of elderberry wine in England and in Central and Eastern Europe goes back hundreds of years—it was particularly popular in 17th century England as a purported cure for the flu and the common cold.

The unripe berries and other parts of the plant have very mild toxic properties, which are neutralized when they are cooked or fermented. Even ripe berries can sometimes contain the alkaloids which will make you sick; it's best to be on the safe side and always cook or ferment them.

Elderberry Muffins

2 cups flour

3 tsp baking powder

1 tsp salt

1/3 cup sugar

1 egg

1 cup milk

¼ cup applesauce

1 cup fresh or frozen elderberries

Stir together dry ingredients.  Beat egg, applesauce and berries together.  Stir berry mix into dry mix until well moistened.   Bake in greased (or lined) muffin tins at 425º for 15-20 minutes. Makes 12-14 muffins

Elderflowers come from the same plant as elderberries, and have a heady fragrance and floral flavor, perfect for infusing into syrups, sodas, or cordials. (You've probably tried St. Germain before, but the homemade stuff is worth the effort.)

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