Let’s be honest: picking elderberries feels a bit like you’re in a fairy tale—but with muddy boots and a Tupperware container. These tiny, dark-purple jewels hang in heavy clusters from the elderflower bushes that dot the Dutch countryside. From late August into September, farms across the Netherlands (from the Flevopolder to the Betuwe) open their gates for you to come and harvest your own. You’ll be given a basket or a bucket—and maybe a warning that the birds are just as excited as you are.
Grab your friends, your kids, or just yourself and a good podcast. The trick is to snip the whole umbel (that’s the fancy word for the flat, starry cluster) with scissors or your fingers, right at the base. Don’t bother picking berry by berry in the field—that’s a job you can do sitting on your couch later. Look for clusters where almost all the berries are deep, shiny purple-black; a few green ones are fine, but avoid reddish ones (they’re not ripe). Give the branch a gentle shake before you cut—if a cloud of tiny bugs flies out, just let that cluster be.
Once you’re home, you’ll need to destem the berries. This is the part where you’ll question your life choices—rolling each little orb off the stem with a fork, or (pro tip) freezing the clusters whole first, then shaking them in a bag to pop the berries loose. Warning: raw elderberries are mildly toxic and taste bitter. Never eat them fresh! But cooked or processed? They turn into magic.
How to use them at home:
1. Elderberry Syrup (the immune-boosting classic)
Simmer 2 cups of destemmed berries with 4 cups of water, a chunk of fresh ginger, a cinnamon stick, and 3 cloves for about 30 minutes. Mash the berries, strain through a cloth, then stir in 1½ cups of honey (or sugar) while still warm. Store in the fridge. Use in tea, on pancakes, or take a spoonful daily to feel like a medieval herbalist.
2. Elderberry & Apple Jam
Cook 3 cups of elderberries with 2 chopped apples (peeled and cored), ½ cup water, and 3 cups of sugar. Simmer for 20–30 minutes until thick. Add a splash of lemon juice. Put it on toast, spoon it over yogurt, or give it to your neighbor and claim you foraged it from a secret grove.
For recipes:
Cocktail: The Elderberry Fizz
Muddle 10 fresh elderberries (destemmed) with 1 teaspoon of sugar and a squeeze of lemon in a glass. Add 60 ml of gin or vodka, fill with crushed ice, and top with soda water. Stir gently. Garnish with a sprig of mint. Sip while listening to birdsong (or a podcast about birdsong).
Cooking Recipe 1: Elderberry BBQ Glazed Chicken Thighs
In a saucepan, combine ½ cup of elderberry syrup (or fresh juice from simmered berries), ¼ cup of soy sauce, 2 tablespoons of balsamic vinegar, 1 crushed garlic clove, and a teaspoon of smoked paprika. Whisk and simmer until syrupy. Brush over chicken thighs during the last 5 minutes of grilling or baking. Serve with roasted potatoes. The sweet-tart glaze will make your guests think you took a cooking class.
Cooking Recipe 2: Elderberry & Pear Oat Crumble
Peel and slice 4 ripe pears. Toss with 1½ cups of elderberries, ½ cup of sugar, and 1 tablespoon of cornstarch. Pour into a baking dish. In a bowl, mix 1 cup of rolled oats, ½ cup of flour, ½ cup of brown sugar, ½ cup of cold butter (in cubes), and a pinch of salt. Rub into clumps. Sprinkle on top. Bake at 180°C for 35–40 minutes until bubbly. Eat warm with custard or ice cream. Yes, there will be a second helping.