I have to admit that I am in love with the elder tree (Sambucus nigra). Being pretty ‘elder’ myself now, I can fully appreciate it for the amazing bounty it brings to Scotland’s landscapes, wildlife and people. It is tied to so much in our culture, our music, games, fabric manufacture, health and well being and well…how do I say this…toilets! More of this later.
But for me, this small tree holds fond memories of playing in some of Leith’s disused railways as a child. This area now is part of the wonderful walking and cycling paths that form the Water of Leith Walkway, but in the 1970s it was a wasteland adventure play ground. The unique smell of the leaves and broken branches instantly take me back to being a 10years-old, with scabby knees, building dens amongst the elder trees in this overgrown wilderness near our home. I’m sure not many children have the freedom now that we had as kids.
In the past the tree was revered as it was thought to keep the devil and bad magic at bay too, so a great companion to have around. The off-putting smell from the branches and leaves has long been known to repel flies, which is why it was lucky to have it growing at the rear of the house to keep flies from the outdoor privy. The green parts and twigs are toxic as they contain glycosides, which are broken down into cyanide within the human body, but because of the spongy pith, they are easy to make into hollow tubes. This characteristic of the branches lends them to being made into flutes, whistles or chanters or peashooters and led to the Scots name Bour tree (or bore-tree). The purple-black berries that come in late autumn were an important dye in the manufacture of Harris Tweed, bringing blue colours, despite the trees being relatively uncommon on Harris, and these same berries have been used in a syrup to fight winter coughs and colds for countless generations.
But most praise for the elder must be for its amazing flowers. A bounty of small creamy white flowers are held on thick stems forming an umbel, or flat plate-like array. This makes them really easy to pick and you can harvest a lot in a short space of time. Remember to always sustainably harvest, taking a few umbels from many trees and taking only what you need, leaving plenty for pollinating insects. Of course, if you harvest the flowers there will be no berries to follow in the autumn so remember to leave most flowers which form berries to
feed the birds: including starlings, robins, blackbirds, thrushes, dunnocks, wood pigeons -and our winter visitors such as fieldfares and waxwings. The flowers can be easily made intoa wonderful floral cordial which is the foundation of many cocktails. Homemade cordial isalways better (and cheaper) than shop bought. You get the pleasure from the wild flavour,the multiple health benefits of foraging, vitamin D from the sunshine when you are outbecause it has to be a sunny day to pick them and the warm fuzzy feeling of satisfaction ofhaving made it yourself (which in my head seems to amplify the flavour). My favourite cordialrecipe below. Try it in our mocktail recipe alongside our Rosebay syrup.
We make two alcoholic drinks with elderflower in our Highland Boundary range. There is justa hint of elderflower in our Birch and Elderflower Spirit (40% ABV) to give a wee floralafternote against the freshness of the wintergreen from the birch. But because we knowthere are loads of elderflower lovers out there we put it front and central in our Birch andElderflower Liqueur (20% ABV). Here the floral hits you like a warm summer’s day and thefreshness of the birch in the background gives this liqueur a unique Scottish edge thatdeliberately takes the edge off the sweetness, lightens and freshens the floral and gives youan amazing swing between floral and fresh across your palate. The Silver Spirit Cocktailrecipe contains both spirit and liqueur in what can be described as, apologies to any Spanishreaders, Scottish Sangria. Use a sprig of fresh elderflowers as a pretty garnish. And for along spritz try the liqueur in a Hugo Spritz with Prosecco and lime. Floral heaven.Marian’s Elderflower Cordial Recipe750mls boiling water12 heads of elderflowers picked on a sunny day (with the stems cut off)1kg sugarZest and flesh of one lemon (unwaxed if you can get it)30g citric acidDissolve the sugar in the boiling water in a large pot. Add the citric acid, lemon juice/fleshand then the elderflowers. Keep the flowers submerged by balancing a plate on the top ofthem. Leave to infuse overnight or up to 24 hours with the pot lid on. Sieve the cooled cordialthrough a metal sieve and then through a muslin (or a clean hanky) to remove any “weebits”. Dilute up to 1:10 to serve. Store in a glass or plastic bottle in the fridge for up to 2weeks or store frozen in a plastic bottle for months. Makes approximately 1 litre.
Elderflower and Rosebay Fizz Mocktail
- 200ml of sparkling elderflower cordial
- 25ml Rosebay Wild Scottish Syrup
To make the mocktail:
In a champagne flute add the Rosebay syrup and pour in the chilled sparkling elderflower, presse and serve.
Silver Spirit Cocktail
- 50ml Birch and Elderflower Spirit
- 50ml Birch and Elderflower Liqueur
- 125ml Sauvignon Blanc
- 15ml lime juice
- Ice
- Slice of lime to garnish
To make the cocktail:
In a glass add the Birch and Elderflower Liqueur and the Birch and Elderflower Spirit, stir and then add the Sauvignon blanc, lime juice and ice. Stir again and garnish with a slice of lime.
Hugo Spritz Cocktail
- 50ml Highland Boundary Birch and Elderflower Liqueur
- 150ml Prosecco
- 50-100ml Soda or Sparkling Water
- Slice of lime and sprig of mint as garnish
To make the cocktail:
Add ice to a large wine glass and pour Birch and Elderflower liqueur. Add the prosecco, top up with the soda/sparkling water, garnish with the lime and mint and serve.
References
https://sussexwildlifetrust.org.uk/news/species-of-the-day-elder
https://www.gwct.org.uk/wildlife/species-of-the-month/2025/elder/
