Norwegian Griddle Cakes with Kefir and Herbs / Kefirlapper med Urter

A recipe for breakfast/lunch griddle cakes found in “Syrnet Melk – Oppskrifter og Tips” (Soured Milk – Recipes and Tips)
A free e-booklet published by tine.no

Traditional Norwegian Leg of Lamb Roast with Herbs / Lammestek med Urter

A traditional Norweginan lamb roast recipe from dinmat.no

The autumn’s fresh lamb with fresh herbs is a great combination. And potatoes that cook in the oven with the roast get a lovely taste that definitely will be a delight for the palate.

Pork Chops with Honey and Herbs / Svinekoteletter med Honning og Urter

A dinner recipe found in “Alt Om Urter” (All About Herbs)
published by Ekstrabokklubben in 1985

 

Quiche with Herbs / Quiche med Urter

A recipe using both fresh and dry herbs found in “Alt om Urter”
(All about Herbs) published in1985

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Deep Fried Elder Flowers & Elder Flower Sorbet / Frityrstekte Hylleblomster & Hylleblomstsorbet

Two delicious recipes from “Alt om Urter” (All about Herbs)
publised in 1985

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In context

Sambucus is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified due to genetic and morphological comparisons to Adoxa. In Sambucus, there are between 5 and 30 species of deciduous shrubs, small trees and herbaceous perennial plants.

The genus occurs in temperate to subtropical regions of the world. More widespread in the Northern Hemisphere, its Southern Hemisphere occurrence is restricted to parts of Australasia and South America. Many species are widely cultivated for their ornamental leaves, flowers and fruit.

The leaves are pinnate with 5–9 leaflets (rarely 3 or 11). Each leaf is 5–30 cm (2.0–11.8 in) long, and the leaflets have serrated margins. They bear large clusters of small white or cream-colored flowers in late spring; these are followed by clusters of small black, blue-black, or red berries (rarely yellow or white).

Elder in food

The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms, which is added to Palatschinken filling instead of blueberries. People throughout much of Central, Eastern, and Southeastern Europe use a similar method to make a syrup which is diluted with water and used as a drink or as a flavoring in several food products. In Germany, yoghurt desserts are made with both the berries and the flowers. Fruit pies and relishes are produced with berries. In Italy (especially in Piedmont), Germany and Austria, the umbels of the elderberry are batter coated, fried and then served as a dessert or a sweet lunch with a sugar and cinnamon topping, known as “Hollerküchel”.

Every year, Romanians produce a traditional soft drink in May and June called “socată” or “suc de soc”. It is produced by letting the flowers macerate with water, yeast and lemon for 2–3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata.

The flowers of Sambucus nigra are used to produce elderflower cordial. St. Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation. It also contains elderflower extracts with which it is flavored to add a floral note, to smooth and round off the strong licorice flavor.

Hollowed elderberry twigs have traditionally been used as spiles to tap maple trees for syrup.

Elder in folk medicine

Black elderberry has been used medicinally for hundreds of years. Some preliminary studies demonstrate that elderberry may have a measurable effect in treating the flu, alleviating allergies, and boosting overall respiratory health.

Elder is used in traditional Chinese medicine, dissolved in wine, for rheumatism and traumatic injury.

Ground Elder Soup / Skvallerkålsuppe

A traditional soup recipe found on bygdekvinnelaget.no

Ground Elder was introduced in Norway by monks as a medicinal plant for curing gout in the Middle Ages and was used as food plants during the WWII. For garden owners it is perhaps best known as a troublesome weed that is difficult to get rid of. If Ground Elder has settled in the garden, it can be perceived as a little nightmare to get rid of it.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

In Context:
Ground Elder is also known as German cabbage and bridle, and was probably introduced to the Nordic countries in the Middle Ages. Then it was cultivated in monastery gardens for medical use and food with soothing effect on gout. Since then it has fared much too well in southern Norway, but is significantly less aggressive in the north.

Used in food and medicine
Ground Elder is rich in vitamin C and can be used in cooking. Another approach to the weeds is to use this versatile as as soothing herb.

Today Ground Elder is little used in modern herbal medicine, but the plant is a slightly calming herb that has diuretic and anti-inflammatory effect. It can be partly consumed as herbal tea made from the leaves, root or seed. This can have a southing effect on gout and rheumatism.

Or you can make a compress of Ground Elder leaves or wash with Ground Elder tea against gout, haemorrhoids, varicose veins, dermatitis and burns. Crushed leaves can also be placed on wounds and be used to relieve itching from insect stings.

The plant is also worth taking into the kitchen: Ground Elder is rich in vitamin C, and especially during the war years 1940 to 1945 it was used as a food plant in Norway along with burning nettles and other plants usually regarded as weeds.