Elderflowers can be foraged in June and used in classic preparations such as German-style pancakes and homemade syrup, but proper identification and safe handling are essential.

By yourNEWS Media Newsroom

Elderflower season begins in June, offering foragers a short summer window to gather the fragrant blossoms of Sambucus nigra for traditional recipes including pancakes, fritters and syrup.

Holistic health practitioner Alexandra Roach, writing for the Epoch Times, described elderflowers as a seasonal ingredient long used in food and folk medicine. The plant is native to Germany, Roach noted, and commonly grows near forest edges and roadsides.

Elderflowers have been used across cultures for thousands of years. According to a NaturalNews.com article, the blossoms have traditionally been used for conditions ranging from colds to skin irritations and allergies.

Roach emphasized that safe foraging begins with accurate plant identification. Elder bushes have woody stems, and their flowers grow in a branching cyme structure, meaning the flowers do not all emerge from the same point on the plant. That distinction matters because poisonous look-alikes, including water hemlock, can be dangerous.

For harvesting, Roach recommended using garden clippers and a basket. Flowers should be collected when they are fully open but still firm. A gentle shake can help determine whether they are at the right stage.

Bown Deni wrote in “The Ultimate Book of Herbs” that elder grows best in moist but well-drained, humus-rich soil and in full sun to partial shade.

After harvesting, Roach recommended placing the flowers upside down on a drying rack or flat surface for 20 to 30 minutes so small insects can crawl away. She cautioned that washing elderflowers can reduce their pollen flavor, although some cooks may still choose to rinse them lightly.

Safety guidance also warns against eating elder leaves, stems, roots and unripe berries. Only the flowers and properly prepared ripe berries are commonly used in food.

For drying, Roach advised spreading the flowers in a single layer in a well-ventilated area away from direct sunlight until they are completely dry.

One traditional recipe is elderflower pancakes, also known as Hollerkuchel. The preparation involves dipping whole elderflower umbels into pancake batter and frying them.

The recipe calls for 2 cups of pancake mix, or homemade batter, six elderflower umbels, 1 teaspoon of powdered sugar and 1 tablespoon of maple syrup as an optional topping.

To prepare the dish, the pancake batter is poured into a shallow bowl while a lightly greased skillet or frying pan is preheated over medium heat. Each elderflower umbel is dipped into the batter and placed flower-side down in the pan.

While the flower side cooks, the main stem is cut close to the flower head with scissors. Once bubbles form in the batter and the underside turns golden brown, the pancake is carefully flipped and cooked on the second side until golden and fully done.

The pancakes are then cooled slightly, dusted with powdered sugar and drizzled with maple syrup if desired. Roach also suggested using elderflower syrup as a topping for the pancakes or mixing it into a refreshing tonic.

Homemade elderflower syrup is another common seasonal preparation. Roach said rinsing the blossoms before use can remove pollen and reduce flavor, and she instead recommends laying them in the sun so insects can leave the flowers.

The syrup recipe makes about 25 ounces and uses 1 1/4 cups of water, 5 cups of granulated sugar, one sliced organic lemon and 25 to 30 elderflower umbels.

To make the syrup, water and sugar are combined in a saucepan or small pot and brought to a gentle simmer until the sugar dissolves. The lemon is washed, sliced and trimmed of its ends. The elderflowers may be lightly rinsed if desired, though Roach recommends laying them out to allow insects to crawl away.

The elderflowers and lemon slices are layered alternately in a large jar and pressed down as they are added. Hot syrup is poured over the mixture, the jar is closed and left to steep for 24 to 48 hours. Roach advised occasionally turning the jar during that time.

After steeping, the liquid is strained into a pot through a wet cheesecloth or thin kitchen towel. Wetting the cloth prevents it from absorbing too much syrup. The flowers are wrung out and the lemon slices pressed to extract as much syrup as possible.

The strained syrup is then brought to a boil and cooked for at least one to two minutes, or until it reaches the desired thickness. It is poured into clean, sanitized bottles, sealed and cooled completely. Unopened bottles should be stored in a cool, dark place. Once opened, the syrup should be refrigerated and used within several weeks for best quality.

Elderflowers are also valued for their traditional health uses. NaturalNews.com reported that elderflowers contain flavonoids including rutin and naringenin, compounds associated with antioxidant and anti-inflammatory properties.

Quercetin, another antioxidant flavonol found in elderflower, was identified in a Mercola.com article. Another Mercola.com report described elderflower extract as a traditional tonic used to support immunity and promote lung and bronchial tract health.

Roach also cited a 2015 study on traditional elderflower beverages that highlighted anti-inflammatory potential, as well as a February study on external benefits for inflammatory skin disease.

Thomas Bartram’s “Bartram’s Encyclopedia of Herbal Medicine” lists elderflower as anti-inflammatory, anticatarrhal and relaxing, and notes that it pairs well with peppermint or yarrow in tea. Charlie Ryrie’s “Garden Folklore that Works” also includes elderflower among teas used for infections.

Foragers seeking to use elderflower in pancakes, syrup or tea should prioritize proper identification, avoid unsafe plant parts and handle the delicate blossoms carefully. When gathered and prepared correctly, elderflower offers a seasonal way to bring traditional summer flavors into the kitchen.

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