DIY Elderberry Syrup
Lisa Purdy ND, MH
Elderberries are back! Available and in stock, now is the time to make your elderberry syrup to have on hand for the winter cold & flu season.
Why elderberry? Because it is an immunomodulator! It helps the body adjust its immune level, without sending it into overdrive. Considered to be anti-viral, elderberry can sometimes disarm a virus and flush it out of the body before it has a chance to duplicate itself and set up housekeeping. The herb contains compounds that are active against flu viruses and has historically been used to treat epidemics. Elderberry is useful for nerve problems, back pain, and inflammation of the urinary tract and bladder. Drink as a tea to soothe a sore throat and ease respiratory distress. Elderberries are safe for all ages and children love the taste!
Cautions: Raw berries have laxative and diuretic actions and please note that ALL green parts of the tree are poisonous! Hence the reason for making them into a cooked syrup. Please also note that diabetics need to carefully monitor their blood sugar levels while using elderberries, to prevent low blood sugar. Elderberries work in the same way as blueberries and green beans, by sensitizing the body’s insulin receptors so that more of the insulin produced by the body can be used.
Lisa’s Elderberry Syrup
½ cup dried elderberries (or 1 cup fresh – freeze berries first to make it easier to pick out ALL of the green stems)
1 cinnamon stick 5 cloves
1 Tbsp. fresh ginger, grated 2 cups water
Simmer about 20 minutes in a stainless steel pan, reduce liquid by half.
Strain, squashing berries.
Add 1 cup honey to liquid. Store in refrigerator.
Suggested dose is 1 tsp. every two hours, up to 3 Tbsp. a day for active symptoms. 1 tsp. daily for prevention. Children ½ dose…not for use with infants, because of honey.