



Elderberry Whole
Dried elderberries are the small, dark fruit of Sambucus nigra, wrinkled and firm once dried and a deep purple that stains everything it steeps in. The flavour is bright and fruity, sweet-tart with earthy undertones.
How to use it
Simmer them into jams and syrups, where the fruit intensity comes forward, or work them into muffins, pies and breads. Steeped in a herbal tea blend they contribute both flavour and a rich purple colour, and they are the base of elderberry wine and other fruit-forward drinks. They can be used whole, rehydrated, or simmered into a decoction, and they are used cooked or steeped rather than eaten raw. Give a syrup a long, low simmer so the berries release their colour before you sweeten it.
Details
| Ingredients | Whole dried elderberries. |
|---|---|
| Botanical name | Sambucus nigra |
| Sizes | 100g, 200g and 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
| English | Elderberry, Black Elder, Elder |
|---|---|
| German | Holunder |
| French | Sureau |
| Spanish | Sauco, Sabuco |
| Arabic | نبات البلسان |
| Dari | Khamaan Kabir |
| Other | Boretree, Devil's Wood, Pip Tree, Lady Elder, Sweet Elder, Elderberry Shrub, Boor Tree, Bourtree |
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