August is the time of year when elderberries start to ripen, and the weight of the small, round, deep-red berry clusters cause the branches of the elder trees to hang low. Just like elderflowers, there are endless things you can do with elderberries, from turning them in to wine and infusing them into spirits, such as gin or vodka, to pickling. They can also be used to flavour salts, chutneys, or even incorporated into vinegar to create a sweet sticky, balsamic-like taste.
As elderberries are a super food, they are high in fibre, antioxidants and 100g contains around 50 per cent of your daily intake of vitamin C. Elderberries have been used medicinally throughout history, as ancient Egyptians used them to heal burns and tinctures have been found buried with mummies – also, in ancient Greece, Hippocrates used them to heal many ailments, too. Modern-day scientists have performed extensive research on the uses of elderberries and have found that they’re an effective treatment for colds and flu, showing a significant increase in recovery time against a placebo group. These little berries will help to boost your immune system all year round, but will be especially useful in the winter months, when fending of bugs and viruses. Try making a batch of elderberry syrup – it can be added to hot or cold water to make a delicious drink, but also serves as a great topping for ice cream, or can be mixed with icing sugar and used to decorate cakes.