Summer Serendipity: The Elderflower

HERBAL LORE Summer Serendipity: The Elderflower Ruth Trimble On a sunlit day in late May, I wind along the precipitous road and gingerly cross over the runoff drainpipe leading from the spring near the entrance to Granny's Cove. As always, I pause to survey the small bowl-shaped area surrounding the cabin, eagerly anticipating the surprises the Cove is sure to hold for me. To my left, just below the remains of the dogleg chestnut rail fence, patches of creamy white umbels catch my eye. The elderberry shrubs are in full bloom. In these hills we've known for a time and a time that elderberries (Sambucus canadensis) make a bodacious wine that'll curl your toes, and that the juice mixed with that of sumac or apple makes a tasty jelly. Recently, scientists have "reinvented" the elderberry and established that it directly attacks flu viruses and boosts immunity. The branching shrub grows in low, moist ground, from Nova Scotia to Florida and west to Kansas and Texas, its small white flowers appearing from May to July. Although the entire plant has properties efficacious for a wide range of uses, I want to give special attention to the blossoms, which were listed in the U.S. Pharmacopoeia from 1831 to 1905. Since there will be no berries later if the whole umbels are removed, watch for the blossoms to mature, almost ready to fall. Then just rub your hands across the flower head and collect the corollas into a container. Try adding a handful to your regular pancake batter. They will give the pancakes a delectable fragrance and flavor like that of a summer day. Or prepare a stiffer pancake batter by stirring in as many flowers as it will moisten, then drop by tablespoons into hot fat and fry to a golden brown. Finally, sprinkle liberally with powdered sugar to create mouth-watering fritters. The flowers can be added to muffins, if the batter is prepared a little thinner than usual. They can also be marinated in vinegar to add zest to salads. Perhaps the piece de resistance is found in the golden nectar of elder flower wine. To make this gourmet delight, put two quarts offlowers and ten cups of sugar in a three-gallon crock. Then fill the crock almost full with lukewarm water, and top with a slice of toasted whole wheat bread that has been spread with one cake of yeast. Cover with a cloth and let stand nine or ten days. Put a pound of raisins in the bottom of each of the three one-gallonjugs. Strain the wine into thejugs, cap loosely, and store in a cool, darkplace for six months. Then carefully decant intobottles and tightly cap. Enjoy! And share with extra-special friends. The dried blossoms have many beneficial uses as well. To make a hot tea when respiratory infections arise, pour two-thirds cup of boiling water over two teaspoons of the dried flowers (along with a spoonful of peppermint leaves if you have them), let steep about five minutes, and sweeten with honey if desired. The hot tea will bring on heavy perspiration and a refreshing sleep, almost sure to banish the cold and flu symptoms in short order. This tea was a favorite remedy of the Cherokee Indians. An ancient recipe calls for washing your face with flower water in the morning and at night, leaving it there to dry and remove freckled and hardened skin. In days gone by, our great-grandmothers used this water to keep their skin fair and free from blemishes. This simple lotion can be made by pouring boiling water over dried blossoms, letting it stand for an hour, then straining. As an eyewash the water is soothing and cooling, and it alleviates headaches when applied to the temples in a cold compress. For a fine bath aid, put the dried blossoms into a small muslin bag and let steep in the bath water. This is said to relieve skin irritability and calm nervous anxiety. Aface cream can be made by melting eight ounces cocoa butter and one ounce lanolin in the top of a double boiler, then adding all the elder...