Herb of the Month: Elderberry

This plant, which is a California Native, has long been used as a medicine to keep colds and flus at bay.   The flowers and fruits are both used medicinally. 
Herbalist Matthew Wood calls it one of the "three primal remedies of the European tradition."

He cites that it was once decreed that one should be planted in every yard in the realm of Charlemagne, to be a "medicine cabinet" at hand. 
Elderberry's delicious flavor makes it especially popular as a remedy for children, especially as a syrup. (Those of us with grown-up taste buds may prefer it as a cordial or steeped in wine). 
Elderberry syrup is a time-tested remedy for cold and flu.  Take 1-2 tsps. a day to help ward sickness off, or as much as 1 tsp. every hour during acute periods of illness.

You can get elderberry syrup here at the store, or if you prefer, you can make your own! 

Elderberry Syrup Recipe

1 cup dried elderberries
1 tbl. dried orange peel (optional)
1 tsp. cinnamon chips (optional -- use less if using powder)
1-2 tsps grated fresh ginger (optional)
4 cups filtered water
1/2-1c honey

1.) Place the elderberries, orange peel, cinnamon, ginger, and water in a pot. Bring the whole thing to a boil, reduce the heat, and simmer until the liquid is reduced to one cup.

2.) Smash up the berries in the pan, then straain the mixture through a mesh strainer, reserving both the liquid and the pulp.

3.) Stir the honey into the liquid to form your syrup.  The more honey you use, the better your syrup will keep. 

4.) Bottle and store the syrup the fridge, where it will last a few months.  The leftover pulp can be used in pancakes, waffles, smoothies, etc.
Recipe courtesy of North Rose Botanicals.