Elderberry

Also known as Sambucus nigra, Elderberry is a deciduous shrub growing up to 5m tall, but can be pruned or hedged to any height. They will grow most places so long as they have sun. I like planting them near compost heaps as their leaves act as a compost activator – handy to let them drop into your compost bins in autumn. They are easy to grow so long as they get sun and look good when flowering in December. The flowers have a variety of medicinal uses including helping with coughs and colds. A herbalist I met suggested making a tea with dried elderberry flowers and a peppermint tea bag (or you can grow your own peppermint), to drink at the first signs of a cold. The fruits (which are slightly toxic when green) are used in Europe to make drinks. Here it is becoming more popular to make Elderflower cordials and wine. Just in time for Christmas, here is a recipe for alcoholic Elderflower champagne:

12-30 heads of Elderflower (just for taste)

1.1Kg White Sugar

3 tablespoons white wine or cider vinegar

6 Litres Warm Water

6 lemons (juice and grated rind)

A pinch of Yeast

Place flower heads in a bowl followed by the lemon juice and rind

Add the sugar and vinegar and then pour the water over

Stir to mix

Leave covered for 6-7 days in a warm place and then strain and pour into sterilized bottles.

Make sure your bottles are strong and can take the pressure- they could explode! Keep them in the warm for a week or so to let them carbonate (you can release a little pressure if you use screw tops) then chill in the fridge and enjoy. Cheers!