Elderflower

Elderflower is the white blossom of the elder plant, especially the European elder (*Sambucus nigra*).

Elderflower is the white blossom of the elder plant, especially the European elder (*Sambucus nigra*). It is used in food and drink, including cordials, wines, liqueurs, teas, jams, and desserts. The term can also refer more broadly to the flowers of species in the genus *Sambucus*.

Botany

Elderflower is the blossom of the elder plant in the genus *Sambucus*. Sources describe the elder as a shrub or small tree, and the flowers are usually small, white, and fragrant.

Culinary uses

Elderflower is commonly used to flavour beverages and desserts, including cordial, wine, liqueur, tea, jam, and syrup. Its scent and floral taste make it a traditional seasonal ingredient.

Harvesting and seasonality

Elderflowers are generally picked in late spring or early summer, often when the blossoms have just opened. Sources recommend dry weather for harvesting to preserve aroma and reduce debris.

Safety

References note that the flowers and berries are the edible parts of the plant, while other parts such as leaves, stems, and roots may be toxic or unpleasant if eaten raw. Cooking is commonly used in preparation.