Elderflowers are the delicate clusters of cream-coloured blossoms on elderberry trees. They burst into flower at the start of the summer, and have a short season - usually no more than a few weeks, before the blossoms are past their best.
Elderflowers grow quite rampantly in British hedgerows. The flowers bloom at head-height, which is a good way of differentiating the blossoms from low-growing cow parsley. Another way of spotting elderflowers is their distinctive smell, which is creamy and floral.
As a species native to Europe, elderflowers' uses date back centuries. In Roman times, the roots would be ground into an ointment for rubbing on ailments. In medieval times, it was said that a witch could turn herself into an elder tree, and it's common material for a 'wand' - with the magical properties of an elder wand even being summoned in Harry Potter and the Deathly Hallows. In traditional Chinese medicine, it's believed that elder dissolved in wine will treat rheumatism.
In culinary terms, elderflowers' uses are almost as varied. The flowers are most commonly used to flavour syrups for cordials. For many, elderflower cordial or elderflower champagne is a quintessentially British summertime drink, and no afternoon tea, picnic or village fete would be complete without a glass.
Infusion techniques also see the flavour being harnessed for jellies and ice creams. Foraging is often the best way to find elderflowers. On rare occasions, sprays of elderflowers may be available in seasonal vegetable boxes. Elders are also cultivated on a grand scale by big cordial companies, who occasionally call on local pickers to come and help.