Ingredient: Elderberries
We always go elderberry picking in the autumn, and it is one of our most favourite family weekend activities, but they are ready a little earlier this year, so now is a great time to go out and find some. As well as making fond memories, we are also putting in some reserves to keep our immune systems in good order over the coming winter months. Many people have traditionally taken this lovely autumnal hedgerow berry in syrups and teas throughout the winter to help with immunity, and it’s often the first port of call when others first experience symptoms of a virus.
Elderberry, known as Sambucus nigra, has been used traditionally to help lessen the impact of viral infections, especially flu. Research has found that it can be a helpful intervention when experiencing both influenzas, A and B. It has also been found to reduce the duration and severity of both the common cold.
When the elderberries are black and squidgy it will mean they are ready to pick. To make your own syrup, then simply pop the ripe berries off the stalks with a fork and after washing them and pour them in a saucepan with a little water and let then simmer for about 10 minutes until it makes a lovely juicy mixture. Then sieve out the seeds, add honey and store the sticky mixture in a glass jar in the fridge. Any extra you can freeze in ice cube trays, so you always have some ready for if a virus hits your household. You can also buy ready to go syrups, teas and capsules if you do not have access to elderberries, or you need it at another time of the year. Read more in my blog, The Magical Antiviral Properties of Elderberry
Some Elderberry recipes…