Season Twelve, Episode Four. Orchard and Vine
Uncover the history of elderberries and their long standing role in foods and folklore.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: I am good, just swaying in the breeze. How about you?
Amiyah: Feeling great and ready to learn something new.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Elderberries!
Amiyah: The wheel spun to elderberries, the tiny dark berries wrapped in folklore. The hosts explored a fruit long woven into food and old stories.
Poke: Buckle up, folks. We are doing elderberries today.
Amiyah: Give me the history. Where did elderberries begin?
Poke: Elderberries have been gathered across Europe, Asia, and North America for thousands of years. Both the flowers and the berries have been used in foods and home remedies.
Amiyah: Wait, really?
Poke: The elder plant appears in many old tales and traditions, and its dark berries became a favorite for syrups, cordials, and preserves.
Amiyah: Time for the surprising tidbits.
Poke: Elderberries must be cooked before eating.
Amiyah: I did not know that at all.
Poke: The fragrant flowers are made into cordials and fritters.
Amiyah: That tracks.
Poke: The berries hang in lacy clusters.
Amiyah: Wait, really?
Poke: Elder has a rich place in folklore and old songs.
Amiyah: How many kinds are we talking about here?
Poke: Elder gives us both flowers and berries to enjoy.
Amiyah: I am listening.
Poke: European elderberries are the classic dark cooking berry.
Amiyah: American elderberries are smaller and tart.
Poke: That tracks.
Amiyah: Elderflowers are the fragrant blossoms used in drinks.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In England, elderflower cordial is a beloved summer drink.
Amiyah: Okay, that is so good to know.
Poke: In Central Europe, elderberries are cooked into soups and syrups.
Amiyah: I did not know that at all.
Poke: In Scandinavia, elderflowers flavor sweet treats.
Amiyah: That tracks.
Poke: Around the world, elderberry syrup is a cozy seasonal staple.
Amiyah: Time for the Myth of the Week. What do people get wrong?
Poke: A lot of people think some think you can eat raw elderberries straight off the bush.
Amiyah: Oh, I love that.
Poke: Here is the truth. Raw elderberries should not be eaten. Cooking them makes them safe and brings out their deep, pleasant flavor, which is why they are simmered into syrups.
Poke: We have a Fan Question of the Week. Here it is.
Poke: What is the difference between elderflowers and elderberries?
Amiyah: Great question.
Amiyah: Elderflowers are the fragrant blossoms used fresh in cordials and fritters, while elderberries are the dark fruit that follows and is always cooked.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: I will be real, this one is growing on me the more we talk about it.
Poke: Bold words from someone who once tried to put pineapple on everything.
Amiyah: Amiyah loves a spoonful of homemade elderberry syrup.
Poke: Poke prefers the floral sweetness of elderflower cordial.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Elderberries grow in lacy clusters.
Poke: They must be cooked before eating.
Amiyah: The flowers are used in drinks.
Poke: Elder is rich in folklore.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that elderberries are tiny dark berries steeped in folklore, always cooked into syrups and preserves, while the fragrant elderflowers brighten cordials and sweets.
Amiyah: Time to head to the kitchen.
Poke: Today we are making Elderberry Syrup. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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