Elderberry Syrup Recipe | Herbalism
magnolia harvesting from our little elder grove.
I cannot believe summer is coming to a close. back to school is this week for us here in the midwest. time has flown by, it feels as if I was just watching the first nettle pop through the ground. so much has changed and shifted. both kiddos have grown taller and wiser and more into themselves. we have all learned, played, laughed and cried this summer and deepened our relationships with plant allies growing on our little homestead. magnolia has turned to st. john’s wort as an ally. I turned fresh buds + blooms into an oil she enjoys massaged on before bedtime. and griffin has found solace in yarrow. he no longer is scared when he sees a scraped knee or bleeding finger as he knows a plant friend that can help. this summer has been so rewarding to watch them cultivate a relationship with the land and the plants.
as much as I am going to miss my little ones, I am looking forward to having more time for my self, my learning, + my writing. in motherhood, its hard to find a balance between self and other, and not experience guilt for needing time alone. but as an infj and highly sensitive person, i am coming to terms with how much better I function as a person and mother having quiet time to process and get organized in my thinking. school is a welcome event for us all. magnolia is looking forward to Friday game day and griffin is happy to be joining his sister at the “big school”. it remains bittersweet that our summertime together, just magnolia, griffin, the garden and I will be coming to an end.
so i’ve really been savoring moments like this one. where on a cloudy morning, each with shovels in hand, worked together to unearth our red potato crop and cut ripened elderberries from our little elder grove.
the first summer we lived here, there was one elder bush. it died that winter, then the next spring it sent out lots of taproots producing a grove. and this year was the most productive year yet! I harvested plenty of delectable elderflowers in early summer and left enough blooms that ripened into berries. I harvested a batch of elderberries for tincture and one for syrup, that recipe is below.
elderberry syrup will come in handy during this transition back to school. more kids, more germs + the shifting weather is a recipe for sickness. elderberry syrup helps boost the immune system and helps ease symptoms of colds + flus. this won’t be enough to last us all winter but will be a great immune support as we get in the back to school rhythm. I’ve enjoyed making my own syrup for the past four years not only because it taste heavenly but it is healthier than the often sugar laden variety found in stores + much less expensive to make your own.
elderberries help inhibit the spread of viral infections, so the syrup is a wonderful addition to your home apothecary during the cold + flu season. research suggests elder can short the duration + severity of flu symptoms.
cinnamon is a stimulating herb + a strong antimicrobial.
astragalus strengthens immunity and has antibacterial and antiviral properties. its helpful in preventing and treating colds and respiratory infections.
ginger root is a wonderful plants for immune function because of its antiviral and antibacterial properties. it can be used for treating colds, flu and stomach upset.
rose hips are rich in vitamin c and its astringency can help with colds.
dried elderberries, astragalus root + dried rose hips can be purchased from mountain rose herbs or frontier herbs.
elderberry syrup
ingredients
1 cup fresh elderberry* or 3/4 cups dried elderberry
2 cinnamon sticks
3 whole cardamom pods
1 tablespoon fresh ginger root, sliced or grated
fresh orange or lemon peel
6 dried whole cloves
4 cups water
1 cup honey
optional add ins: 1 tablespoon dried astragulus root, 2 tablespoon rosehips (fresh or dried)
directions
place the elderberries, cinnamon sticks, cardamom pods, fresh ginger, citrus peel, cloves, water + optional add ins into a saucepan over medium heat. bring the mixture to a boil, then reduce heat to a simmer until the liquid is reduced by half, any where from 30 minutes to an hour. As the berries begin to steam, mash them with a fork or masher to release the juices. Remove the pan from the heat and allow the elderberry juice to cool. Strain the berries and spices using a fine mesh sieve or cheesecloth. Compost or discard the spent mixture. Add honey to the mixture and pour into a jar. Store your fresh elderberry syrup in the refrigerator for up to 2 months.
dosage
take 1-2 teaspoons up to 4 times daily.
*if harvesting or foraging for your own berries, make sure you have correct identification and are harvesting away from roads or sprayed fields. elderberries appear similar to the more toxic poke berry. also be diligent in removing as much stem as possible from the berries as the stems are mildly toxic and can cause nausea and diarrhea.