“this plant of God heals anything it touches” – Hippocrates
With cold and flu season fast approaching, and with more concern now than ever to keep our immune systems healthy, I’m sharing my tried-and-true recipe for homemade elderberry syrup.
For centuries, elderberries have been considered a powerful ingredient in health and beauty. Ancient Egyptians relied on them to improve their skin and heal burns. During the Middle Ages, elderberries were considered powerful enough to ward off witches and evil spirits. Hippocrates referred to elderberries as “the medicine chest” of all herbs for its healing properties and many uses. Native Americans harvested them to treat infections.
Perhaps most interesting though, is the archeological find of Stone Age and Bronze Age elderberry seeds at a site of known prehistoric human activity.
And here we are still, honoring this little herb; high in antioxidants and standing the test of time.
I purchase dried organic elderberries from my local herb farm. However, if you don’t know where to buy them, I’ve linked to a source below.
Homemade elderberry syrup will last about 12 weeks in the refrigerator in a tightly sealed jar or bottle.
Health Benefits of Elderberries
Boosts immunity
Fights and protects against bacterial infections
Fights and protects against viral infections
Reduces the symptoms and duration of a cold or flu
Helps to clear sinus infections
A natural diuretic
Anti-inflammatory properties
Anti-carcinogenic properties
Eases symptoms of allergies
High in antioxidants
Contains vitamins A and C
How to Use
As always, consult with your physician before taking any herbal supplements.
ADULTS: As a preventative measure, take a tablespoon a day for 3-4 days. At the first sign of cold or flu, take 1 tablespoon three times daily (every 6 hours) for 3-5 days.
CHILDREN 5 or older: (always consult with physician first): As a preventative measure, take a teaspoon a day for 3-4 days. At the first sign of cold or flu, take 1 teaspoon 2 times daily for 3 days.
Research finds that taking elderberry within the first 24-48 hours of a cold or flu lessens the duration by 50%.
Interactions & Side Effects
Consult with your physician before taking any herbal supplements, especially if you take an immunosuppressant. Avoid elderberry if nursing or pregnant or undergoing cancer treatments. It’s also important to note that consuming the leaves, stems, unripe fruit, or uncooked fruit of elderberry is considered unsafe.
Benefits of Including Raw Honey
It’s important to note that raw honey plays a critical role here as well. Don’t skimp on the amount used. Raw honey is a powerful component, having anti-viral, anti-fungal, and anti-bacterial properties of its own – and when in tandem with elderberries, this is an important tool in your arsenal of health supplements.
Join the conversation!
Scroll down and leave me a comment below, I’d love to hear from you! If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation! Make sure to tag me @chasingtheseasons so that I don’t miss it!
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Ingredients
ALWAYS CONSULT WITH A PHYSICIAN BEFORE TAKING ANY HERBAL SUPPLEMENTS, ESPECIALLY IF TAKING AN IMMUNOSUPPRESSANT. DO NOT TAKE WHILE NURSING OR PREGNANT.
- 1 cup dried organic elderberries
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 cinnamon stick
- 1 tsp whole cloves
- 3 cups fresh, filtered water
- 1 cup raw honey
Instructions
- In a medium saucepan over low-medium heat, add the elderberries, ginger, cinnamon stick, and cloves. Add the water and lightly stir everything to combine. Over medium heat bring to a full boil. Keeping the pot uncovered, lower to a simmer with gentle bubbles. Simmer for 1 hour. The liquid will reduce by half.
- Remove the pot from the heat and strain the liquid through a fine sieve and into a heat-proof bowl or a large measuring cup with a spout, pushing down on the elderberries to help extract extra liquid. Discard the solids. Allow the elderberry liquid to cool completely before adding honey.
- Add the honey to the cooled liquid and mix until well combined. Store in the refrigerator in a glass jar or bottle with a tight lid for up to 12 weeks.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
