FOODIES WEST.COM         

ELDERFLOWERS (Sambucus sp.):
 
May 2014 Issue / Vol. 2 No. 9                         The Country Cure-all in the Chef's Kitchen.














      
Michelin 2-Star Chef
Ken Takayama

      
Gordon Watkins
  
      
Chef Anthony Spinella
 
     
Savannah & The Iron Chef
in the TEST KITCHEN

     
Savannah Shops Town & Country Farmers Market

      
Upslope Brewing Co.

     
Minnie Rose Lovgreen:
Recipe For Raising Chickens

 
May 2014 Chef's Larder


     
Navio Restaurant Review
Half Moon Bay, CA


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Synopsis – Foodies West, Elderflowers (Sambucus sp.)

Described, depending on their stage of blossoming, as having a muscat scent heady enough to carry you to the realm of the fairies should you fall asleep under a blooming tree to smelling like cat piss when past their prime, elderflowers announce the coming of summer. In the high desert, that would be sometime in April; late May for four-season-climes.The Dispensary of the United States of America Twentieth Edition (1918) describes the flowers as “gently excitant and sudorific.” Excitant, meaning they make one feel centered and buoyant. A cold infusion or tincture of elderflowers has a cooling effect that makes it a perfect antidote for irritable moments of the unexplainable kind where you don’t need a nervine, but you do need something to cool your jets. Or make you feel buoyant when you’re emotionally flat-lining (a.k.a.: “the blahs”). A sudorific causes sweating when taken hot; when taken cold, it’s a diuretic. Elderflowers are part of the legendary flu remedy (hot yarrow, elderflower and peppermint tea drunk copiously at the first sign of sickness), known to stop viruses within 24 hours. This makes sense, since research in 1996 found elderflower extract has antiviral actions in vitro.