Latest news with #elderflower
Irish Times
05-07-2025
- Lifestyle
- Irish Times
Edible bushes to grow for elderflower cordial, sloe gin, jams and syrups
My youngest son, a lover of good food, has spent the past few weeks making home-made elderflower cordial. The large umbels of creamy-white flowers, plucked from the branches of a wild elder tree growing nearby and soaked in a heated solution of sugar and lemon, filled the kitchen for days with their distinctive musky scent. As for the taste, nothing says summer quite like an ice-cold, tangy glassful on a hot, sunny day. Making elderflower cordial is a family tradition that stretches back to my childhood, almost certainly inspired by a dog-eared copy of Richard Mabey's Food for Free, the classic guide to foraging in the wild first published in the early 1970s. Cordial aside, the plant's flowers can also be used to make delicious fritters, to flavour sorbets and compotes, or to make wine. As for the distinctive clusters of almost-black edible berries that follow, these can be added to muffins or used to make a health-boosting syrup as well as jams and wine. The versatility of elder tree flowers and berries as kitchen ingredients is just one example of the abundance to be found in the wild, when we have both the time and opportunity to seek it out. It's also the reason why this resilient native is increasingly being grown as one of the key species in edible hedgerows, a wonderful way to bring those flavours of the wild right into your garden where they're readily to hand. They are not for the tidy-minded as they're not suited to being regularly trimmed. These kinds of biodiverse, nature-friendly hedgerows are naturally a little on the untamed side, as the plants need room to flower and fruit. But where space allows, they can be a marvellous addition – or even an alternative – to the more conventional kitchen garden offerings. READ MORE A blue tit perched on spring crab apple blossom. Photograph: Getty Suitable candidates include our ultra-hardy native blackthorn (Prunus spinosa) or sloe bush, whose small, inky-black fruits can be used to make sloe gin as well as jam and syrup. Another is the crab apple (Malus sylvestris), whose tiny, sharp-flavoured fruits I and my siblings often collected in buckets from the nearby woodlands in autumn to make the most deliciously perfumed, pale-pink crab apple jelly. Buckthorn, Hippophae rhamnoides. Photograph: Getty Others include sea buckthorn (Hippophae rhamnoides), whose brilliant-orange, edible berries are exceptionally rich in vitamin C and can be used to make a health-boosting syrup or jam. For best results, seek out the self-fertile variety, Hippophae 'Friesdorfer Orange'. The same is true of Rosa rugosa, an ultra-resilient species of rose with pretty flowers in shades of red, pink and white, and scarlet edible hips that have traditionally been used to make a syrup rich in vitamin C and antioxidants. Its edible flower petals can also be used to flavour desserts, make rosewater and as a pretty garnish for cakes and puddings. Recommended varieties include the pale pink Rosa 'Fru Dagmar Hastrup', Rosa rugosa 'Rubra', and Rosa rugosa 'Alba'. Prunus spinosa. Photograph: Getty For something different, consider the cornelian cherry (Cornus mas), whose acid-yellow spring flowers are followed by clusters of edible, scarlet red-purple fruits in late summer and autumn. Or the medlar (Mespilus germanica), whose distinctive, golden-brown fruits, so colourfully described by Shakespeare, are delicious used to make medlar jelly, or a sweet curd, or as a base for other fruit jams. Other fruiting/berrying species to consider include quince (Chaenomeles japonica); wild plum (Prunus institia); cherry plum (Prunus cerasifera); black chokeberry (Aronia melanocarpa); Chinese dogwood (Cornus kousa var. chinensis); hawthorn (Crataegus monogyna) and the Chilean guava (Ugni molinae). Our native hazel (Corylus avellana) is also often recommended for these kinds of edible hedges. But as the late Ándi Wilson, the hugely knowledgeable nurseryman and owner of the now-closed Mayo-based specialist nursery Fruit & Nut, pointed out in its still extant, excellent website ( ), it's actually not a good choice for these kinds of crowded growing conditions, where its flowering and pollination can be easily inhibited, reducing potential yields by as much as 90 per cent. Instead, he recommended including some walnuts or Spanish chestnuts (the latter was his preference as its smaller leaves were less likely to shade out other plants). Wilson's suggestion was to grow these as a handful of specimen trees within an edible hedge, using at least two named cultivars planted eight metres apart for a decent yield. The reason here for choosing named cultivars over the seed-raised species is one of productivity, as the latter are typically much slower to produce nuts and much less productive when they do. In the case of sweet chestnuts, seek out varieties such as Castanea 'Bournette, C. 'Marigoul', C. Marshac' and C. 'Marsol', while for productive walnut varieties, seek out Juglans 'Corne du Perigord', J. 'Fernor,' J. 'Fertignac'; and J. 'Mayette'. These kinds of edible hedges generally do best when given a sunny, sheltered spot and a reasonably fertile, moisture-retentive but free-draining, mildly acid to neutral soil away from the shade and competition of already established trees and large shrubs. In particular, bear in mind that both the recommended nut species mentioned above are highly intolerant of cold, wet, poorly drained soils or very exposed, windy sites. As is the case for most shrubby species, the best time to plant your edible hedge is in late autumn or early spring, during the bare root season. Recommended stockists include Cork-based specialist online suppliers Future Forests ( ), which offers an excellent range at very competitive prices, including several purple-leafed varieties of elder (Sambucus nigra 'Black Lace'; Sambucus 'Black Towers' and Sambucus 'Black Beauty') with pink flushed flowers. Not only can these be used to make pink elderflower cordial, but also your very own home-made pink champagne. How glorious is that? This week in the garden Net brassica crops such as cabbage, kale and Brussels sprouts to protect them against damage from the cabbage white butterfly, taking care to secure the edges properly with lengths of wood or pegs in the ground to prevent it from accidentally trapping birds. Check daily just in case. Keep picking sweet pea flowers to encourage the plants to continue producing new blooms, and dead head any faded stems for the same reason. These hungry, thirsty plants will also benefit from regular liquid seaweed feeds to keep them healthy and happy. Dates for your diary Galway Garden Festival Claregalway Castle; today and tomorrow (July 5th and 6th), 11am-5pm. With specialist plant sales, entertainment, and expert talks by guest speakers Klaus Laitenberger, Paul Smyth, Colm O'Driscall, Leonie Cornelius, Christopher White, and Karen Williams. A Fiesta of Dahlias June Blake's garden, Tinode, Blessington, Co Wicklow; every weekend in July (from 2pm). A celebration of this remarkable genus of plants with free workshops, expert talks, plus tours of the garden. Carlow Garden Festival Saturday, July 26th to Sunday, August 3rd. With expert guest speakers including Financial Times gardening correspondent and author, Robin Lane Fox (Huntington Castle, August 2nd); author and head gardener of Kilmacurragh, Seamus O'Brien (Burtown House, July 30th); British garden designer Sarah Eberle (Borris House, July 31st); organic kitchen gardener Tanguy de Toulgoët (Shankill Castle, July 30th); and Peter O'Mahony in conversation with Adam Frost (Arboretum Garden Centre, Leighlinbridge, July 26th), booking essential.
Times
22-06-2025
- Entertainment
- Times
The cocktail set to dethrone Aperol as spritz of the summer
Evoking memories of countryside rambles and summer fêtes, there can be few more quintessentially British flavours than elderflower. After years of underwhelming demand, sales of drinks infused with the taste are suddenly booming, boosted in particular by the sudden popularity of the Hugo spritz cocktail, which younger drinkers are turning to as an alternative to the stronger Aperol. Ocado has reported that demand for elderflower liqueur, a key ingredient in the cocktail, is up by 107 per cent year-on-year. Sales of elderflower cordial and elderflower sparking pressé are also rising, up nearly 50 per cent and 80 per cent respectively, according to the online supermarket. Elderflower comes from the elder tree (Sambucus nigra), which is native to much of Europe and particularly prevalent in the UK. It grows widely in hedgerows, woodlands and along roadsides and has long been associated with British cuisine. The revival in demand for the flavour coincides with an extended period of warm weather. As temperatures in much of Britain have hit the high twenties over the past few weeks, Hugo spritz videos have been going viral on social media. One video by a travel influencer, Juli Cuevas, which declares 2025 to be a 'Hugo spritz summer', has been viewed nearly three million times on TikTok. Many of the comments compare the cocktail favourably with the Aperol spritz, which is typically stronger and has a bitter taste whereas a Hugo is lighter and sweeter. Another video by 'The Wannabe Bartender' showing a guide on how to make a Hugo spritz, which includes prosecco, mint, soda water and lime, has been viewed 1.6 million times. In the video, Henrik Liverod, who has more than 350,000 followers, declares the Aperol spritz 'boring' and tells his viewers that they 'deserve better'. He describes the Hugo spritz as 'lit', slang for excellent or exciting. After drinking his creation, Liverod adds: 'It's summery, it's fresh, it's refreshing, it's mmm, it gives you an orgasm on your tastebuds.' • My evening with the app that finds the best pubs to catch the sun A spokesman for Ocado said elderflower was 'having a renaissance'. He added that the Hugo spritz offered a more 'homegrown take' on a summer cocktail because it was rooted in a 'British flavour'. The drink actually originates in South Tyrol, a German-speaking region in northern Italy. It is reported to have been invented in 2005 by a bartender, Roland Gruber, as a lighter alternative to the Aperol spritz. His original version included lemon balm syrup, often known as melissa syrup, which was later often substituted with elderflower syrup or St-Germain liqueur as the drink spread beyond the region. Gruber reportedly chose the name 'Hugo' simply because he liked how it sounded. My 'It drink' of the summer isn't a putrid orange Aperol or an elderflower cocktail, it's non-alcohol spritz made by Mother Root, which counts Nigella Lawson among its fans and sells in Waitrose for £27.95 a bottle. The British alcohol-free brand launched in 2019 and has been quietly converting cocktail lovers like me with its alcohol-free aperitifs ever since. It doesn't matter that they don't have booze in. They are delicious. I was won over by the limited edition marmalade flavour that first launched in 2023. Then I tried the ginger aperitif, made with apple cider vinegar, blossom honey and ginger and chilli, that came out last year. I'm not surprised it sold out on their website in 20 minutes (it's been restocked now, thank goodness) or that since launching in Waitrose in January, sales have soared by 80 per cent. What I am most excited about is their lovely new limited edition rhubarb flavour, which comes out on Wednesday and is a blend of rhubarb root and apple cider. It sounds delectable served as suggested: ice cold in a champagne flute with cold soda water. Even Nigella is vying for a bottle, eagerly commenting on the brand's Instagram page last week that she'd be ordering some. I will be joining her.
The Guardian
06-06-2025
- Lifestyle
- The Guardian
Helen Goh's recipe for pavlova with raspberries, lychees and elderflower cream
Inspired by Pierre Hermé's iconic ispahan macarons, where rose, lychee and raspberry create an exquisite flavour combination, this dessert reinterprets the trio in a crisp and marshmallowy pavlova. Instead of rose, I've used elderflower to infuse the cream, gently bringing together the delicate sweetness of lychee and the tart brightness of raspberries. Garnish with fresh elderflowers (if you can find any) and some coulis for a beautiful centrepiece. Prep 5 min Cook 2 hr 30 min Cool 2 hr Serves 8-10 For the meringue250g egg whites (from 6-7 large eggs)½ tsp cream of tartar400g caster sugar 2 tsp vanilla extract 1 tsp white vinegar 2 tsp cornflourFine sea salt For the cream filling400ml double cream 100g mascarpone 2 tbsp elderflower cordial 2 tbsp icing sugar For the fruit topping565g tin lychees (250g drained weight)350g fresh raspberries Fresh elderflowers, to decorate (optional) Using the base of a roughly 23cm cake tin or plate, trace a circle with a marker pen on a sheet of baking paper, then put the sheet ink-side down on a large baking tray. Heat the oven to 150C (130C fan)/300F/gas 2 and put an oven rack in the bottom third of the oven. Put the egg whites in the bowl of an electric mixer, and beat with the whisk attachment on medium-high for about a minute, until foamy. Add the cream of tartar and carry on whisking to soft peaks. Add the sugar a tablespoon at a time, whisking all the while, then beat for about five minutes, until the mix is thick and glossy. Turn down the speed to low, add the vanilla, vinegar, cornflour and a pinch of salt, and beat for another minute or two to incorporate. Dab a little meringue under each corner of the baking paper, so it sticks to the tray, then spoon the rest of the mixture into the centre of the traced circle. Using a small spatula, spread the meringue to the size of the circle, shaping it into a round with a slight dip in the centre. Transfer the tray to the oven and immediately lower the temperature to 120C (100C fan)/250F/gas ½. Bake for two hours, then switch off the oven and, with the door slightly ajar, leave the meringue inside for about two hours, until completely cool. When you're ready to serve, put all the ingredients for the cream filling in the bowl of an electric mixer, and beat with the whisk attachment on medium-low for about a minute. Turn up the speed to medium and beat for another minute or two, until the cream makes smooth waves. To assemble, carefully transfer the meringue to a serving platter, then spoon the cream into the centre and spread it right to the edges. Top with the lychees and raspberries, some coulis if you like, and place a few elderflowers all over, if you managed to find some.
