Botany Index
(Latin) Sambucas Nigra
(Family) Adoxaceae or Moschatel, formerly Caprifoliaceae (Honeysuckle Family)
In the European Folk or White Cultures including Anglo and Celt, it is also known/referred to as;
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An evergreen perennial that grows up to 5 feet in height
Flowering in the tide of Autumns Lughnasadh through to the beginning of Winters Samhuinn.
To propogate, Seed - best sown in early springs Imbolc in situ. The seed can also be sown in situ in the autumns Lughnasadh.
In many gardens it self sows freely.
Division throughout Springs Imbolc and Midsprings Eostre as the new growth appears.
The plants are very tolerant of disturbance, we have found divisions to take well at any time of the year.
Divisions are never as good as seed-sown plants.
Flowering in the tide of Autumns Lughnasadh through to the beginning of Winters Samhuinn.
To propogate, Seed - best sown in early springs Imbolc in situ. The seed can also be sown in situ in the autumns Lughnasadh.
In many gardens it self sows freely.
Division throughout Springs Imbolc and Midsprings Eostre as the new growth appears.
The plants are very tolerant of disturbance, we have found divisions to take well at any time of the year.
Divisions are never as good as seed-sown plants.
Links to posts herein, include;
Note: I have included related etymology (Origin of Words) for preserving the Language
and culture of Europe for Ethnic Europeans/English, at the end of this page.
- Varietys and Summary of Uses
- Growing
- Pest Control
- Companions and in landscape
- Harvesting
- Dietary
- Health and self care
- In my Magickal Wyrdcraft and Druidry practice
- In European Culture and Folklore
Note: I have included related etymology (Origin of Words) for preserving the Language
and culture of Europe for Ethnic Europeans/English, at the end of this page.
Varietys and Summary of Uses
There are 21 varietys of the Sambucas.
There are 21 varietys of the Sambucas.
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Growing
On naturally dry stony calcareous soils near the sea
On naturally dry stony calcareous soils near the sea
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Companions and in Landscape
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Pest Control
Harvesting
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Dietary
The flavour of the raw fruit is not acceptable to all tastes, though when cooked it makes delicious jams, preserves, pies etc. It can be used fresh or dried, the dried fruit being less bitter. The fruit is used to add flavour and colour to preserves, jams, pies, sauces, chutneys etc., and is used to make wine. The fruit is about 8mm in diameter and is borne in large clusters in late summer to early autumn.
Flowers can be eaten raw, cooked or dried for later use. The flowers are crisp and somewhat juicy. They have an aromatic smell and flavour and are delicious raw as a refreshing snack on a summers day, though one must look out for insects. The flowers are used to add a muscatel flavour to stewed fruits, jellies and jams (especially gooseberry jam). They are often used to make a sparkling wine. Sweet tea is made from the dried flowers.
The leaves are used to impart a green colouring to oils and fats.
The flavour of the raw fruit is not acceptable to all tastes, though when cooked it makes delicious jams, preserves, pies etc. It can be used fresh or dried, the dried fruit being less bitter. The fruit is used to add flavour and colour to preserves, jams, pies, sauces, chutneys etc., and is used to make wine. The fruit is about 8mm in diameter and is borne in large clusters in late summer to early autumn.
Flowers can be eaten raw, cooked or dried for later use. The flowers are crisp and somewhat juicy. They have an aromatic smell and flavour and are delicious raw as a refreshing snack on a summers day, though one must look out for insects. The flowers are used to add a muscatel flavour to stewed fruits, jellies and jams (especially gooseberry jam). They are often used to make a sparkling wine. Sweet tea is made from the dried flowers.
The leaves are used to impart a green colouring to oils and fats.
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Health and self care;
In my Magickal Wyrdcraft and Druidry practice
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In European Culture and Folklore
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History and Etimology
The word fennel developed from Middle English fenel or fenyl. This came from Old English fenol or finol, which in turn came from Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning "hay".
The Latin word for the plant was ferula, which is now used as the genus name of a related plant. Fennel was prized by the ancient Greeks and Romans who used it as medicine, food, and insect repellent. A fennel tea was believed to give courage to the warriors prior to battle. According to Greek mythology, Prometheus used a giant stalk of fennel to carry fire from Mount Olympus to Earth. Emperor Charlemagne required the cultivation of fennel on all imperial farms. Fennel (n.) Old English fenol, finul, finol "fennel," perhaps via (or influenced by) Old French fenoil (13c.) or directly from Vulgar Latin *fenuculum, from Latin feniculum/faeniculum, diminutive of fenum/faenum "hay," probably literally "produce" (see fecund). Apparently so called from the hay-like appearance of its feathery green leaves and its sweet odor. Fenugreek (n.) leguminous plant in western Asia and North Africa, Old English fenograecum, from Latin faenugraecum, literally "Greek hay," from faenum (see fennel) + Graecum (see Greek). The modern form in English is from Middle French fenugrec. |
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No content or information herein may be used elsewhere on social media, without written permission,
yet alone be out of context and or for content on other social media sites.