Day 340: Most people in the Pacific Northwest are familiar with Red Elderberry (Sambucus racemosa), but on the prairies of southwestern Washington, the blue variety shown here with its typical white "bloom" is by far the more common. Although the leaves and bark of the plant contain a poisonous glycoside, prepared berries of both species were a vital food source for the area's indigenous population. Caution: these must be cooked before use!
That said, many years ago I decided I'd make elderberry jelly, not realizing that the fruit is little more than skin wrapped around a cluster of grainy seeds. I gathered several gallons of the berries and ran them through a hand-cranked food mill. The juice yield was less than four cups! I abandoned the idea of jelly and never sought to repeat the experiment.
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