The elderberry bush. Medicinal plant

The black elder is found from Europe to North Asia. It is often found in floodplain woods, along roadsides and on ruderal land. Elderberries have been found in prehistoric settlements, and the plant is also described in ancient texts. Hippocrates used it as a laxative and diuretic.

In the past, fresh twigs were hung in stables and kitchens to keep flies away. The fresh sap was used as a rub to ward off mosquitoes.
The elderberry bush – also known as ‘Holler’ – is the bush of Frau Holle; amongst the Germanic peoples it was the goddess Holda, and in the Alpine region it was Berchta. In mythology, Frau Holle rules over the weather. She decides whether the sun shines or whether it snows on Earth. She also ensures that good people are rewarded and bad people punished.
That is why one was never allowed to cut down a bush, as the elderberry bush in front of the house was considered sacred. One is said to have to bow seven times before an elderberry bush. That is how many illnesses this plant cures. Black elderberry was also regarded as a symbol of fertility.

Elderflowers are mainly used to make tea.
In the kitchen, the slightly tart-tasting berries can be used to make many delicacies such as chutney, sorbet or quark-based desserts.

Elderberry juice
Ingredients:
2.5 kg fresh elderberries
1.5 kg sugar
1 litre water
½ lemon

Method:
Wash the berries and remove them from the stalks with a fork.
Place them in a saucepan and cover with water. Bring the elderberries to the boil and leave to simmer for about 10 minutes.
Then strain the contents of the saucepan through a sieve. Squeeze out any remaining juice if necessary.
Add sugar and half a lemon to the collected juice.
Bring to the boil once more. Pour the juice, whilst still hot, into bottles that have been rinsed with hot water and seal them immediately.
Once cooled, store in a cool, dark place.

Suitable for treating colds and for further use as a base for desserts, baked goods, jellies, smoothies, etc.

Elderflower jelly
Ingredients:
750 g elderberry juice
1 kg jam sugar (1:1)
1/2 lemon

Method:
Pour the elderberry juice into a saucepan and bring to the boil. Add the jam sugar and lemon. Boil vigorously for 4 minutes.
Pour into prepared, sterilised jars whilst still hot.

Warning: Elderberries are poisonous when raw and must be boiled thoroughly!

A classic is elderflower syrup. It is easy to make at home using just a few ingredients – usually lemon, citric acid and sugar. Diluted with water, it is a popular refreshment on hot summer’s days. The syrup is also ideal for enhancing desserts and other drinks. The delicate aroma of elderflowers can also be preserved well in jelly or ice cream, where it pairs perfectly with strawberry flavour. The flowers can even be eaten whole – as fried elderflowers, also known as ‘Hollerküchle’. To make this delicious dessert, the flower clusters are dipped in batter and deep-fried in hot oil until golden brown and crispy.

Hollerküchl
4 to 8 elderflower clusters. 125 g flour, ¼ l pale beer, 1 egg yolk, 1 tsp oil, 1 egg white
Mix the flour with the beer, egg yolk and a pinch of salt to form a batter, then fold in the oil and the beaten egg white. Dip the elderflower clusters into the batter and fry in oil.