Elder

The Elder's fragrant flowers open in May, followed by black berries.

Species introduction

At a glance
Latin name: 
Sambucus nigra
Family: 
Honeysuckles
Family Latin name: 
CAPRIFOLIACEAE
Category: 
Flowering Plants
Vernacular names: 

Boortree, Boontree, Borewood, Battery, Dog tree, Ellern, Fairy tree, Piss-weed

Species description

Species description

The elder's fragrant flowers open in May, followed by black berries.  The bounty of this native small tree is harvested like no other.  Elder wood is not of great durability and has few uses, but with the pith removed elder twigs are made into penny whistles.

Elderberry tea, made by steeping dried berries in hot water, relieves the symptoms of colds, flu and colic.  Elderflower tea relieves flu-induced fever, and elderflower water is an eye and skin lotion, and also relieves colds and flu.  To cleanse the skin, suspend elderflowers in a muslin bag in the bath.  Elderflower ointment is used for sprains, bruises, chilblains and wounds, and was used extensively in World War I.  An elder bark infusion is a strong purgative.  When rubbed on the skin, an infusion of elder leaves keeps insects away.

The flowers and berries make excellent wine and jam, and the flowers can also be made into fritters and vinegar.  Pick flowers when they are ready to open and use as soon as possible.  Pick the young leaves any time.  Elderflowers bring out the taste of gooseberries in a remarkable way.

Recipe for Elderflower Wine

6 elder flowers     2 tbsp (25g) white wine vinegarjuice of 1 lemon     1 1/2 lb (675g) caster sugar1 gallon (4.5 litres) of cold water.This simplest of recipes actually works.  Put all the ingredients into a large bowl, stir, cover and leave for a day.  Strain through muslin and pour into sterilised bottles.  Leave for 2-3 weeks before drinking.

Recipe 1 for Sparkling Elderflower

1 ½ pints (900ml) elderflowers   the flesh of 2 orangesthe juice of 1 lemon     1 gallon (4.5l) water3 lb (1.35kg) sugar     yeastyeast nutrient      8 fl oz (240ml) cold black tea1 lb (450g) chopped raisins.Use only the flowers, not the stalks.  Add the orange flesh and lemon juice and pour on 4 pints (2.25l) boiling water.  Cover and leave in a warm place for 10 days.  Add the sugar to 4 pints (2.25l) boiling water in a large pan.  Strain the elderflower liquor into it.  When it has cooled to room temperature add the tea, yeast and yeast nutrient, and raisins.  Stir and fit a fermentation lock, and leave in a warm place to finish fermenting.  Rack off, adding ½ tsp sugar per bottle.  Secure stoppers and leave for 3 months.

Recipe 2 for Sparkling Elderflower

1 ½ pints (900ml) elderflowers   the flesh of 2 orangesthe juice of 1 lemon     1 gallon (4.5l) water3 lb (1.35kg) sugar     yeastyeast nutrient      8 fl oz (240ml) cold black tea1 lb (450g) chopped raisins.Use only the flowers, not the stalks.  Add the orange flesh and lemon juice and pour on 4 pints (2.25l) boiling water.  Cover and leave in a warm place for 10 days.  Add the sugar to 4 pints (2.25l) boiling water in a large pan.  Strain the elderflower liquor into it.  When it has cooled to room temperature add the tea, yeast and yeast nutrient, and raisins.  Stir and fit a fermentation lock, and leave in a warm place to finish fermenting.  Rack off, adding ½ tsp sugar per bottle.  Secure stoppers and leave for 3 months.

Species photographs

Larger photograph(s) (click to magnify)
Elder flowers and berries make excellent wine and jam, and the flowers can also be made into fritters and vinegar.
Pick Elder flowers when they are ready to open and use as soon as possible.
Pick young Elder leaves any time. Elderflowers bring out the taste of gooseberries in a remarkable way.
Elderflower tea relieves flu-induced fever, and elderflower water is an eye and skin lotion, and also relieves colds and flu.

Details

Species family information

This is principally a north temperate family, with leaves mainly opposite along the stem. Unlike the Bindweeds the climbing honeysuckles twine clockwise. The flowers are two-lipped with five joined petals.

Category information

Nucleic multicellular photosynthetic organisms lived in freshwater communities on land as long ago as a thousand million years, and their terrestrial descendants are known from the late Pre-Cambrian 850 million years ago. Embryophyte land plants are known from the mid Ordovician, and land plant structures such as roots and leaves are recognisable in mid Devonian fossils. Seeds seem to have evolved by the late Devonian. The Embryophytes are green land plants that form the bulk of the Earth’s vegetation. They have specialised reproductive organs and nurture the young embryo sporophyte. Most obtain their energy by photosynthesis, using sunlight to synthesise food from Carbon Dioxide and Water.

The earliest known plant group is the Archaeplastida, which were autotrophic. Listing just the surviving descendants, which evolved in turn, we have the Red Algae, the Chlorophyte Green Algae, the Charophyte Green Algae, and then the Embryophyta or land plants. The earliest embryophytes were the Liverworts, followed by the Hornworts, and the Mosses. Then we have the Vascular Plants, the Lycophytes and Ferns, followed by the Spermatophytes or seed plants, the Gnetophytes, Conifers, Ginkgos, and Cycads, and finally the Magnoliophyta (Angiosperms) or flowering plants.