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This was a 3-year-old post but I'm opening it back up again. Anyone know if there are any specific farmer's market vendors in the LA-area that have elderflower? I'd love to experiment with simple syrups, infused liquor, etc. but I'm afraid I don't have a green-enough thumb to go identify and gather them on my own.
And I'm intrigued by the poster who suggested dried ones at a health food store. I think, for my purposes, that would be acceptable, but I'd love to try them fresh. Anyone have any updated info?
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Two botany questions in 1 day? What the heck?
Our native elderberry is Sambucus mexicana, and it's very common at low elevations throughout the basin, even in urban neighborhoods (pretty sure there's a huge one in what looks to be "Home Restaurant" at Fletcher and Riverside; haven't been in a while but I remember the plant). Anyway, check google images for the species, and you'll start noticing them. They're dormant right now (no leaves/flowers/fruit) but will leaf-out in late winter, start blooming in spring (April?), then have blackish fruits in mid-summer.I've never seen them for sale. The elderberry used famously in wine, jelly, etc. is a different plant, but ours was widely used by Native Americans.
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re: cant talk...eating
Thanks for the quick response, to both questions.
I'm aware that S. Mexicana is our native specie. But I'm pretty sure it's also been used to make wine and food also since it's a subspecie of the more widely used plant. The plants TIRGL collects from seem to produce usable flowers.
And I'm not looking for anything to harvest right at this moment. Just getting prepared (way far in advance) for next year.
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