European elder

Fruits - can be used both raw and cooked. The raw fruits have a not very appealing taste, but when cooked, they can make delicious jam, jelly, pies, and more. They can be used both fresh and dried, with dried fruits being less bitter. These fruits are often used for preserving flavor and color in jams, pies, sauces, chutneys, and even for making wine. With a diameter of about 8 mm, they are borne in large clusters. However, be mindful of toxicity, as explained earlier. Flowers - can be consumed both raw and cooked, and can also be dried for later use. The flowers have a bright and somewhat juicy texture, with an aromatic scent and flavor. They are delightful as a refreshing snack on a warm summer day, but watch out for insects. Flowers are used to add a musky flavor to stewed fruit, jellies (especially gooseberry jam), and often for making sparkling wine. Dried flowers can be brewed into a sweet coffee. Leaves are used to give oils and fats a green color.