The hedgerows around my allotment are dripping with bunches of purple-red elderberries (Sambucus nigra). Elderberries are rich in lavonoids and are an abundant source of Vitamin C: good for colds and wintry chills. During autumn I gather buckets full of berries to make infused spirits, wine, tonics and teas.
REMOVING ELDERBERRIES FROM THEIR STALKS
1. I sit with three containers – one containing the harvest, one compost bucket for the stalks and rejects, and another for the berries.
2. Using my fingers, I carefully remove the berries from the bunches. This stains my fingers rather, which I don’t mind, but if you prefer, use a fork to remove the berries.
3. Cover with some water and swish about. Leave for a few minutes to allow bugs and debris to rise to the surface and remove with a sieve.
4. Don’t add the leaves and stems to your recipes. A few tiny bits of floret stem are okay.