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Elderflower delight
June is the time for elderflower, the elder plants burst out into hazy white blooms that brighten the countryside and add a succulent scent to the smells of summer. The elder flowers make a lovely desert, quick to pick and quick to prepare. Pick a quantity of flowers and trim off the major stalks leaving just the flower florets. Immerse the flowers in a batter made from milk, egg and flour, whisked and left to stand for 30 minutes. Pick fork-fulls of battered blossom and drop into heated oil in a pan, fry for a minute of two until golden brown and drain on a paper towel. Serve with cream or ice cream, and a little golden granulated sugar sprinkled over the top. Delicious! A seasonal treat that can be looked forward to each year, in the knowledge that the supermarkets aren't going to ship them in in bulk by air and sell small packets at inflated prices. If you pick a bunch, you can keep them in water like other flowers, and they will fill the room with their unmistakeable smell. The flowers left on the elders will later turn to berries which feed many birds. They can be used to make wine, as can the flowers. Elder is such a common plant in Britain, and most likely across Europe, that there is plenty to go round. |
http://www.oneworldnet.co.uk/KnowledgeBase/
Elder flowers ready to eat!
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