It will soon be time for these things to start appearing on a tree I have access to.
I know how to make syrups and so forth but does anyone have a method to preserve the flowers for savory uses?
Swedes make fladdarbar saft (elderberry syrup), which is delightfully aromatic and makes a very pleasant Summer drink.
Well, thanks for the replies thus far. I don't do a whole lot of frying but I'll try with a small bunch to see what happens. Will also attempt light pickling and of course fresh.
As kids, we used to make elderberry fritters, both from the flowers and the fruit.
No, but do try a tempura treatment of them -- delicious.
Do fried elderberry flowers really have a distinct taste? I remember a thread on here about fried dandelions and the vague consensus seemed to be that fried dandelions really just taste like generic fried food.
Not much flavor, but they look pretty.
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