Condiments, Jams and Syrups
Black Elder (Sambucus nigra)
[The recipes on this page are not Istrian.]
Elder Flower Vinegar
Take 2 lb. of dried flowers of Elder. If you use your own flowers, pluck carefully their stalks from them and dry them carefully and thoroughly. This done, place in a large vessel and pour over them 2 pints of good vinegar. Close the vessel hermetically, keep it in a very warm place and shake them from time to time. After 8 days, strain the vinegar through a paper filter. Keep in well-stoppered bottles.
This is an old-world simple, but rarely met with nowadays, but worth the slight trouble of making. It was well-known and appreciated in former days and often mentioned in old books; Steele, in The Tatler, says: 'They had dissented about the preference of Elder to Wine vinegar.' One seldom has the chance of now tasting the old country pickle made from the tender young shoots and flowers. John Evelyn, writing in 1664, recommends Elder flowers infused in vinegar as an ingredient of a salad. The pickled blossoms are said by those who have tried them to be a welcome relish with boiled mutton, as a substitute for capers. Clusters of the flowers are gathered in their unripened green state, put into a stone jar and covered with boiling vinegar. Spices are unnecessary. The jar is tied down directly the pickle is cold. This pickle is very good and has the advantage of costing next to nothing. The pickle made from the tender young shoots - sometimes known as 'English Bamboo' - is more elaborate. During May, in the middle of the Elder bushes in the hedges, large young green shoots may be observed. Cut these, selecting the greenest, peel off every vestige of the outer skin and lay them in salt and water overnight. Each individual length must be carefully chosen, for while they must not be too immature, if the shoots are at all woody, they will not be worth eating, The following morning, prepare the pickle for the Mock Bamboo. To a quart of vinegar, add an ounce of white pepper, an ounce of ginger, half a saltspoonful of mace and boil all well together. Remove the Elder shoots from the salt and water, dry in a cloth and slice up into suitable pieces, laying them in a stone jar. Pour the boiling mixture over them and either place them in an oven for 2 hours, or in a pan of boiling water on the stove. When cold, the pickle should be green in colour. If not, strain the liquor, boil it up again, pour over the shoots and repeat the process. The great art of obtaining and retaining the essence of the plant lies in excluding air from the tied-down jar as much as possible.
The young shoots can also be boiled in salted water with a pinch of soda to preserve the colour, they prove beautifully tender, resembling spinach, and form quite a welcome addition to the dinner table.
Good use can be made of the berries for Ketchup and Chutney, and the following recipes will be found excellent.
Elderberry Chutney # 1
2 lb. Elderberries, 1 large Onion, 1 pint vinegar, 1 teaspoonful salt, 1 teaspoonful ground ginger, 2 tablespoonsful sugar, 1 saltspoonful cayenne and mixed spices, 1 teaspoonful mustard seed. Stalk, weigh and wash the berries; put them into a pan and bruise with a wooden spoon; chop the onion and add with the rest of the ingredients and vinegar. Bring to the boil and simmer till it becomes thick. Stir well, being careful not to let it burn as it thickens. Put into jars and cover.
Elderberry Chutney # 2
Rub 1 1/2 lb. of berries through a wire sieve, pound 1 onion, 6 cloves, 1/4 oz. ground ginger, 2 oz. Demerara sugar, 3 oz. stoned raisins, a dust of cayenne and mace, 1 teaspoonful salt and 1 pint vinegar. Put all in an enameled saucepan and boil with the pulp of the berries for 10 minutes. Take the pan from the fire and let it stand till cold. Put the chutney into jars and cork securely.
1 pint Elderberries, 1 oz. shallots, 1 blade mace, 1/2 oz. peppercorns, 1 1/2 OZ. whole ginger, 1 pint vinegar. Pick the berries (which must be ripe) from the stalks, weigh and wash them. Put them into an unglazed crock or jar, pour over the boiling vinegar and leave all night in a cool oven. Next day, strain the liquor from the berries through a cloth tied on to the legs of an inverted chair and put it into a pan, with the peeled and minced shallots, the ginger peeled and cut up small, the mace and peppercorns. Boil for 10 minutes, then put into bottles, dividing the spices among the bottles. Cork well.
All parts of the tree - bark, leaves, flowers and berries - have long enjoyed a high reputation in domestic medicine. From the days of Hippocrates, it has been famous for its medicinal properties.
Planetary Formula Elderberry Formulas
Elderberry Jam without Apples
To every pound of berries add 1/4 pint of water, the juice of 2 lemons and 1 lb. of sugar. Boil from 30 to 45 minutes, until it sets when tested. Put into jars and tie down when cold. The Elderberry will, of course, also make a jelly. As it is a juicy fruit, it will not need the addition of any more liquid than, perhaps, a squeeze of lemon. Equal quantities of Elderberry juice and apple juice, and apple juice from peeling, will require 3/4 lb. of sugar to a pint. Elderberry Jelly is firm and flavorous, with a racy tang.
When the fruit is not quite ripe, it may be preserved in brine and used as a substitute for capers. The juice from Elder Berries, too, was formerly distilled and mixed with vinegar for salad dressings and flavouring sauces. Vinegars used in former times frequently to be aromatized by steeping in them barberries, rosemary, rose leaves, gilliflowers, lavender, violets - in short, any scented flower or plant though tarragon is now practically the only herb used in this manner to any large extent.
Elderberry Syrup for Treating Colds and Flus
Being pleasant tasting, for ease of administering, it is ideally suited as the primary ingredient for a Children's cold and flu formula. It is, however, equally effective for the treatment of adult colds and flus. The best results will be obtained if it is taken at the very onset of symptoms. Planetary's unique formula combines it with other herbs that are well known to be effective against colds and flus.
Echinacea, the most popular of all North American herbs is commonly taken alone with great effectiveness as an immune stimulant against colds and flus. Honeysuckle blossoms were once widely used in the West but is also used in traditional Chinese herbal formulas as a well known antibiotic and antiviral for the treatment of colds, flus and all upper respiratory infections. Lemon Balm, Catnip and Chamomile are among the most effective herbs to relax the system, promoting diaphoresis (sweating) to allow the body to natural overcome the disease process. Cinnamon twigs are used to stimulate the immune system and normalize circulation. Vitamin C is well known as an antioxidant and protector against inflammatory diseases of all kinds.
The combination of all these ingredients with Elderberry Syrup Extract makes this the best and most comprehensive herbal cold and flu treatment that should bring natural relief not only of the symptoms but of the underlying cause of the common cold and flu.
Notes compiled from Grieves, Modern Herbal, Coles The Art of Simpling, Gerard's The Great Herbal and other sources.