The elderberry is one of the oldest medicinal herbs known to mankind. In high summer this attractive bush - a common sight in woods and hedgerows - produces masses of white blossom among feathery foliage and then in late summer is adorned with clusters of red or black berries.

Although the berries have a bitter-sweet-sour flavour, they contain a wide range of valu-able minerals and vitamins. The berries when fully ripe are harvested in the autumn and then made into jam, a Bavarian / Tyrolean dessert speciality known as "Hollermandl" or the famous elderberry syrup.

But it is not only the bush's berries that are used; the white blossom is also valued. In folk medicine, a tea is made out of the white elderflowers; these are widely believed to activate the body's defence mechanisms. The tea induces sweating and is effective against bronchitis, coughs, huskiness and asthma.

The fragrant aroma and taste of the elderflower has tempted many people into using it in cooking. Elderflowers are sometimes used as a secret ingredient in such drinks as Champaign, sparkling wine or syrup. Elderflower syrup, topped up with ice-cold sekt, is a delightfully refreshing drink.

To obtain an especially high quality syrup, only the best materials are used for D'arbo's Elderflower Syrup. At blossom time in July, the yellowy, white flowers are picked and then processed according to a traditional family recipe. It is only in this way that the characteristic flavour of the elderflower can be guaranteed.