The wet spring hasn’t been kind to our favourite foraging crop: elderflowers. We pick them mainly to make elderflower champagne, but ideally they need to be picked in the morning after a few dry days for the best fragrance and to ensure the natural yeast hasn’t washed off. But every time we planned a trip out, the heavens opened just before we set off.
We’re lucky in Pembrokeshire to have a variety of terrain, and the combination of north & south facing hills, and shady & more open areas mean that our elderflower season is quite long, but even our extended season has limits. We’ve been keeping a close eye on the hedgerows & it looked like we were rapidly running out of time, so, despite showers, we went for it & now have many litres of champagne slowly fermenting in the kitchen. Give it a couple of days & we’ll see whether there was enough yeast left after the rain or whether we have to add a little extra.
For those of you that still have elders in bloom, you might want to check out the recipes from the June edition of Delicious magazine.