Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

Catching the last of the Elderflowers…

Not much time left & many just out of reach! Remember to take a ladder foraging with you or a good friend with climbing skills…

Last Resort – I’ve had to resort to just picking one or tow heads this time of year, forking off the flowers & sprinkling them over salads. You may have more luck!

Elderflower syrups & dishes are potent medicine – they can help counter hayfever, fight colds, boost your immune & send you to a delightful floaty place with those sweet aromas…

Choose from fresh or dried elderflower tea (just add hot water), elderflower fritters, or cordial for sorbets & ice creams, mix with summer fruits or into cocktails. Here’s a simple recipe for cordial & a recipe for sweet bread incorporating it…



Elderflower Cordial
A classic recipe, which has been enjoyed by many of our grandparents! This cordial is a wonderful refreshing summer drink, and elderflowers are also a great remedy for colds. This recipe needs some pre-planning – a bucket, clean screw-top bottles, lemon squeezer, a funnel and a seive/muslin cloth is needed.

25 elderflower heads (flowers left on stalks)
3 unwaxed lemons
1 lb unrefined sugar
2-3 pints/1.5 litres boiling water
3ooml warm water
2-3oz citric acid (if you’re going to store the cordial for a whole

Ideally pick the flowers in full sun. Place sugar in a pan and pour boiling water over, stirring until dissolved. Place the elderflowers (check to remove bugs) in a clean bucket and pour hot sugar mixture over it. Cut the lemons in half and squeeze the juice into the bucket, then grate the lemon zest and add this too. Stir, cover, and leave for 24-48 hours, stirring occasionally. Strain the mixture through a sieve, or preferably a fine muslin cloth, and funnel into clean bottles, or dilute and serve immediately!
Elderflower and Apricot Bread
A sweet bread that I was inspired to create, quite heavy in texture – just the way I like it- so do use plain flour if you prefer a lighter loaf. This is great served with butter or clotted cream (the Cornish way) and an unsual way to enjoy elderflower cordial.


500g stoneground wholemeal flour (I use Dove’s Organic)
Small handful of black (I prefer unsulphured dried apricots), chopped
1 teaspoon quick yeast (I use Dove’s)
1/2 teaspoon of salt
3ooml warm water
100ml elderflower cordial
1 taplespoon of olive oil

Pre-heat the oven at Gas 7, 200°C, 425°F. Add the flour, salt and quick yeast into a large mixing bowl and stir. Add in the chopped apricots, and slowly add the warm water and elderflower cordial to the flour mix, adding the oil in too. Knead (my favouriste bit!) for 10-20minutes, then place on a greased baking tray, or loaf tin, cover with a clean cloth and leave for 20 minutes. Bake in the oven for 40-45minutes and serve warm as an afternoon tea, instead of scones and jam!

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