A few years ago, I would have walked straight past an elder tree without giving it a second glance. The same goes for blackberry brambles. They were simply part of the landscape.
Now, I can’t help but notice them. And at this time of year, they’re everywhere.
Late summer is one of the most rewarding seasons for foraging, with hedgerows bursting into life. Two of my favourite finds are elderberries and blackberries – not just because they’re delicious, but because they can help prepare us for the colder months ahead.
Nature’s Medicine Cabinet
For centuries, elderberries have been used in traditional herbal remedies, particularly during autumn and winter.
They’re naturally rich in antioxidants and vitamin C and have long been associated with supporting the immune system. Many people use elderberry syrup during cough and cold season, and while it’s not a magic cure, it’s a wonderful way to make the most of one of nature’s seasonal gifts.
One important thing to remember is that elderberries should always be cooked before eating. Raw elderberries can cause stomach upset, so turning them into a syrup is one of the safest and most popular ways to enjoy them.
Blackberries are equally impressive.
Packed with vitamin C, vitamin K, fibre and antioxidants, they’re a brilliant addition to a healthy diet. Their natural sweetness also makes them incredibly versatile.
Of course, blackberry crumble immediately springs to mind, but they’re equally delicious in muffins, cakes, jams, smoothies, overnight oats or simply sprinkled over yoghurt.
This year, I’ve discovered another use for them.
A Sweeter Elderberry Syrup
Traditionally, many elderberry syrups include quite a lot of honey or sugar.
There’s nothing wrong with that, but I wanted to experiment.
This year, I’ve been freezing both elderberries and blackberries as I forage them. Once autumn arrives, I’ll combine the two to create a naturally sweeter syrup that relies less on added sugar while still tasting delicious.
It’s another reminder that nature often provides exactly what we need.
The tartness of the elderberries balances beautifully with the sweetness of the blackberries.
My Simple Elderberry & Blackberry Syrup
If you’d like to make your own, here’s the method I’ll be using this autumn.
You’ll need:
- 500g elderberries (removed from the stalks)
- 250g blackberries
- 1 litre water
- 1 cinnamon stick (optional)
- A few slices of fresh ginger (optional)
- Honey to taste (optional, added once the mixture has cooled slightly)
Method
- Carefully remove all elderberries from the stalks, discarding any leaves or green berries.
- Rinse both the elderberries and blackberries thoroughly.
- Place the berries into a large saucepan with the water.
- Add the cinnamon and ginger if using.
- Bring everything to a gentle boil before reducing to a simmer for around 30–40 minutes, gently crushing the berries as they soften.
- Strain the mixture through a fine sieve or muslin cloth, pressing gently to extract as much liquid as possible.
- Allow the liquid to cool slightly before stirring in honey if you’d like a little extra sweetness.
- Pour into sterilised glass bottles or jars and refrigerate.
Stored in the fridge, the syrup should keep for around two to three months. You can also freeze it in smaller portions if you’d like it to last even longer.
Many people enjoy a spoonful on its own, while others stir it into warm water, herbal tea or sparkling water.
Respecting Nature
As with all foraging, it’s important to harvest responsibly.
Leave plenty behind for birds, insects and other wildlife, and only ever pick plants you’re completely confident you’ve identified correctly.
Foraging isn’t about taking everything.
It’s about becoming part of the natural rhythm of the seasons.
A Taste of Summer During Winter
Every jar I make feels like bottling a little piece of summer.
On cold winter mornings, when coughs and sniffles begin making the rounds, there’s something incredibly satisfying about opening a bottle of syrup made from berries I’d gathered months earlier.
It’s not just about the health benefits.
It’s about slowing down.
Learning what’s growing around us.
Making the most of the changing seasons.
And discovering that some of the best things in life are already growing quietly in our hedgerows, waiting to be noticed.
