The Wild Blue Elderberry
I am a pushover for the wild blue elderberry. An amazing shrub that offers the knowledgeable forager a tremendous bounty of uses. Parts of the elderberry are used for making fire, musical instruments, hunting weapons, and traps. And in late summer and autumn prepare the ripe blue elderberries for a sweet and delicious syrup.
Wild Elderberry Syrup
The syrup is, as you imagine if your familiar with the ripe berries are a beautiful rich purple color. The syrup is incredibly delicious on homemade pancakes, vanilla ice cream, or made into wild elderberry cream pie!
Wild Blue Elderberry
The elderberry is a shrub that we cover in-depth in our field training. Elderberries grow in riparian habitats, road banks, meadows, and damp forest openings, up to timberline.
Wild blue elderberry: Sambucus cerulea and S. racemosa range from British Columbia south to California. S. mexicana ranges from northern California south into Mexico and east into Nevada and southwestern New Mexico. The S. callicarpa species (Pacific red elder) grows in coastal habitats from southern Alaska to central California.
Basic Elderberry Syrup
1-quart blue elderberries
Juice of one lemon
3 cups water
1 tbsp cornstarch or flour
1/4 cup sugar or honey
Crush elderberries, add 1 cup of water and sugar or honey,
and simmer for 15 minutes. Strain, and then add 2 cups of water
to the seeds and pulp and strain again.
Add to the liquid the lemon juice and adjust sugar if desired.
Bring to a boil and thicken slightly by stirring one tablespoon cornstarch
or flour in one tablespoon cold water and stirring this into the simmering syrup.
Makes 5 cups
According to the author of this recipe, “This syrup has few equals when used over pancakes or ice cream.” I have to agree, completely and happily.
I began working with this shrub when I lived in the Sierra’s where I discovered the local Miwok community has used that blue elderberry extensively for many thousands of years as an important part of their material and musical culture.
Warning! Blue elderberry and more so, the red elderberry, contain the compound hyrocyanic acid, a compound that may lead to mild cyanide poisoning if consumed in large quantities uncooked. The bark, leaves, and roots contain the highest concentrations of the acid. The flower clusters are non-toxic, edible, and medicinal. Do not eat the raw berries as they can cause mild nausea. They need boiling or drying before consumption!
Cooking or drying removes any toxicity from the elderberries, and this is our recommendation before consuming the berries!
A few of the very neat survival applications about the elderberry wood is its soft center pith which can easily be scraped and removed to make a hollow stem. Straight long shafts of the wood split into then the soft pith removed and the two pieces of elderberry glued and wrapped back together again for a serviceable “Blow Gun”. Shorter straight sections of the wood are split part way and hollowed out for clapper stick. (A musical instrument enjoyed by the Pomo and Miwok people’s.)
Green Elderberry Bark
If you are using the elderberry stalks green, you will want to carve off, strip, scrape, and remove all the green bark, and let the wood dry some. A spindle made from the elderberry is excellent either for the bow drill or hand drill friction fire making process.
Elderberry Hand Drill Spindle
If you are a fan of the Man vs. Wild or Born Survivor series with Bear Grylls, Bear made a hand drill fire in the Sierra episode using a long slender spindle from the wild blue elderberry.
Elderberry Cream Pie
The reason I really wanted to share the blue elderberries many qualities is elderberry cream pie. Makes my mouth water just thinking about it. We harvest the ripe berries each fall. And with great anticipation and delight, we have cooked and reduced the berries in preparation for making elderberry syrup. The syrup is the main ingredient you must make first before you make the real elderberry cream pie itself.
Blue Elderberry Syrup
We almost did not get a picture of the pie it went so fast. Oh, and the syrup is, as you imagine, a beautiful rich color, incredibly delicious on homemade pancakes, vanilla ice cream, or in elderberry cream pie! The berries make an outstanding wine.
Leave Some Berries for Wildlife!
The berries are food for, Western blackbird, House Finch, Red-Shafted Flicker, Ash-Throated Flycatcher, Black Headed Grosbeak, Scrub and Steller Jays, Ruby-crowned Kinglet, Bullock’s and Hooded Oriole, and Phainopepla. Please leave some berries for the bears too.
Remember; positively identify any plant before use, edible, medicinal, or utilitarian application.
“Edible and Useful Plants of California” by Charlotte Bringle Clarke (Great wild food recipes include the elderberry pie and syrup I am sharing here.)
“Edible and medicinal Plants of the West” By Gregory L. Tifford
Elderberry Cream Pie
3 eggs, separated
2 Tbsp grated orange or lemon peel
3/4 cup elderberry syrup
1 envelope unflavored gelatin
1/3 cup of sugar
pinch of salt
1/4 tsp cream of tartar
1/4 cup sugar
1 cup heavy cream
1 baked 9-in pie shell.
Blend over heat until smooth: the egg yolks, elderberry syrup, unflavored gelatin, 1/3 cup sugar, and salt.
Do not boil. Add grated orange or lemon peel and pour into a bowl; refrigerate until slightly firm.
Do not refrigerate too long, (like overnight), just until it is slightly firm, this does not take very long. Otherwise, you will not be able to blend the whipped cream and meringue with the jelled juice.
Beat the egg whites until stiff and add cream of tartar and 1/4 cup sugar, beating continuously.
Beat heavy cream until fluffy and fold half into the egg-white mixture.
Fold the egg-white mixture into the refrigerated sauce.
Pour into pie shell and garnish with remaining whipped cream.
The Amazing Blue Elderberry, Thank you, Charlotte Clarke, for the delicious recipes!