Elderflower head

Elderflower head refers to the complete inflorescence of the elderberry plant (Sambucus nigra), composed of a cluster of small white or cream flowers arranged in umbels. This ingredient is used in cooking to prepare infusions, syrups, jams, desserts, and traditional beverages due to its delicate aroma and slightly sweet, floral flavor.

Elder is native to Europe and parts of Asia, although it is now widespread in many temperate regions, including Latin America. In gastronomy, the elderflower head is generally harvested in spring, when the flowers are in full bloom and before the fruits develop.

Its notable properties include its content of antioxidants, vitamins (especially vitamin C), and anti-inflammatory compounds, making it an ingredient valued not only for its flavor but also for its health benefits.

In different Spanish-speaking countries, the elderflower head may have different names, although not all are equally common. Some synonyms or related terms are:

• Elderflower
• Elder flower
• Elderberry flower (a term introduced by English influence)

It is important not to confuse the flower with elderberries, which are another part of the plant used in cooking but with different characteristics and uses.