I’ve managed a few elderberry harvests in the last couple of weeks and have been mixing up some different syrups and other medicinal and delectable preparations. Elderberry (Sambucus nigra) is one of our most important herbs at this time of year as both a treatment and preventative for autumn and winter colds and flus.
Collect your elderberries when they are ripe and a deep purple/black, remembering of course to ask the Elder Mother’s permission first. When you get home, strip them from the stems and discard any that are still green or red as well as any that have shrived. Elderberries should be cooked before ingesting as they can be laxative and emetic when eaten raw and the seeds are usually strained out after processing because they are slightly toxic.
Elderberry Syrups
I have made a variety of different elderberry syrups this year with different healing properties emphasised in each one. The basic method for all the syrups is the same and is as follows:
- Place 2 cups of elderberries in a pan with 2 cups fresh water and whichever additional herbs you are using (see below for variations.) Simmer gently for about 30mins with the lid off until the water has reduced to about half it’s original amount and the berries have released all their juice. Set aside and allow to cool completely.
- When cool, strain through a jelly bag into a measuring jug.
- Add approximately the same quantity of raw honey to the elderberry juice and stir until dissolved. You can use less honey but the mixture will not last so long.
- Bottle in sterilised preserving bottles and label. Store in the fridge.
During the first stage you can add different herbs according to your preference. I added a handful of fresh thyme and hyssop to my first batch to make a syrup that is particularly effective for winter ailments that affect the respiratory system. My next batch included orange peel and cloves to make a Vitamin C rich, anti-microbial blend that will also ease the digestion. Cardamom and ginger added to the next batch are warming and stimulating to sluggish winter circulation. Finally I simmered a batch of elderberries on their own and added 12 pink rosebuds when I turned it off the heat. I let these infuse whilst the mixture cooled and added half the quantity of linden blossom honey (I used less so as not to overpower the beautiful and delicate rose flavour) to make a divinely comforting blend for grey days which also encourages a healthy heart. As I mentioned before this syrup won’t last as long as the others but it’s so delicious I don’t think it will be hanging around for long anyway! In the fridge these syrups should last 3/4 months, slightly less for the rose one.
Syrups can be taken directly off the spoon, added to hot or cold drinks, drizzled on porridge, added to smoothies or any other way that takes your fancy.
Sugar vs. Honey? Most traditional syrup recipes use sugar instead of honey and heat the elderberry juice a second time after adding it to make a thicker syrup. The advantages of this are that it will last longer, potentially the whole year until the next harvest comes round, and that it’s much cheaper- raw honey can get a bit pricey in large quantities. The downsides of course are that sugar does not contain the medicinal benefits of raw honey which is antibacterial and rich in antioxidants and enzymes. In fact, sugar can act to deplete the immune system and many people in today’s sweet-crazed society already have imbalances caused from an excess. Still if you want to make large quantities that will last, it’s pretty much the only option and the damaging effects won’t out way the benefits of the elderberries.
Elderberry Elixir
If you want a long lasting and delicious preparation that warms your wintery cockles then this could be the one for you. I go to town a bit on my elixir, making it with a combination of port and brandy, local raw honey and warming spices. When i was at university I was introduced by a friend to the winning combination of port and brandy as the ultimate cure for colds and flus. Nowadays I tend to turn to herbs first but I still respect these warming alcohols for driving out the cold and the ache. That’s why I combine them with the elderberries and the warming spices from another of my favourite beverages, Chai. For me, this blend is the ultimate winter warming wonder recipe. Take a tablespoon in a small glass of warm water each evening as a preventative or take half a teaspoon every couple of hours at the first sign of infection.
To make it mostly fill a jar with freshly picked elderberries. Give them a wash and quick dry on some kitchen towel first as the natural yeasts present on the berries can cause this to ferment and ooze out of the jar if you aren’t careful. Add one cinnamon stick, broken into pieces, 8 thin slices of fresh ginger and then 12 cloves, 12 black peppercorns and 20 cardamom pods lightly crushed in a mortar and pestle. Add brandy until 1/3 jar is filled with liquid, then add 1/3 port and top the final third up with honey. Stir everything thoroughly with a bamboo chopstick or glass stirring rod. Lid, label and store out of direct sunlight, somewhere cool and dry for a month to six weeks before straining and rebottling. I like to hold the jar between my hands every few days and add some energy healing to the mix.
Elderberry Tincture
This can be made very simply by filling a jar with elderberries and covering with vodka, lidding, then allowing to sit for a month stirring occasionally, before straining and re-bottling. This will last at least the year and has the advantage of being easily added to blends of other herbs.
Elderberries can also be dried or frozen to make into teas or add to other preparations later in the season. I’ve had lots of fun creating delicious elderberry concoctions this autumn and I’ve enjoyed reading about other people’s adventures with elder too. Some posts from other bloggers I’ve been enjoying over the last few weeks include a lovely one over at Nettlejuice which you can read here. This one here from Moment to Moment which is full of beautiful photos. And this one here from Sensory Herbcraft which has an alternative syrup recipe using sugar.
Update: I’ve just read this post over at the delightful Teacup Chronicles which is full of great information on elderberries and some lovely reflections.
Enjoy!
Lucinda,
I just wanted to reiterate how much I am enjoying your blog. You capture the profound magic of the plant world so beautifully, and I have found much to be inspired by in your articles. Elder is also one of my most beloved plants, and I loved reading your thoughts about her history and symbolism. I have written a couple of elder articles that I think you might like:
I hope that you enjoy them as much as I’ve enjoyed yours 🙂
Keep up the wonderful writing,
Danielle
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What a great recipe and a very nice blog.
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Yummy!
Just love the picture with your hand pressing out all the goodies!
Thank you so much for the delicious recipes and inspiration!
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[…] with raw honey using much the same method that I used for my elderberry syrup which I described here. This basically involves simmering the hips in enough water to cover for about half an hour, then […]
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I know I am very late in posting as this article is from over a year ago. But I have two questions:
Can you make the elixir with dried berries?
How long does the elixir last (as long as the tincture)?
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Hi Amanda,
Yes you can make it with dried berries no problems. I won’t be quite as rich and juicy but it will still be lovely.
The tincture can often last a couple of years where as I would use the elixir up within a year. Having said that if you use dried berries it will have a lower water % so should last pretty well. I only make this in small quantities and it doesn’t tend to stick around longer than 6 months so I can’t be completely certain on this. I’m sorry I can’t be more specific!
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I made your elderberry elixir 4 days ago and I was wondering if it is normal to have gas build up in the mason jar enough to leak out the elixir out of the jar? Has this ever happened to you? I look forward to your reply I hope the elixir is ok!
Thanks,
Trish
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Hi Trish.
This has happened to me once before yes! It means that it is fermenting due to the sugar content mixed with yeast that is naturally occurring on the berries. I would just strain them sooner rather than later, keep it in the fridge and make sure you leave enough room at the top of the jar so it doesn’t ooze out. If you use it up within a month or two it should still be fine. If it still tastes good it will be ok. 🙂
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So you say the berries have to be cooked but for the tincture and the elixir they don’t have to be?
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The alcohol will serve the same purpose as cooking so no need to worry.
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Hi does anyone know whether you can use raw elder berries in a smoothie, as i’m diabetic i dont want to add sugar or any sweetner to the berries
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It is best not to consume elderberries raw as they can make you quite nauseous. You could make a decoction and freeze it in ice cubes then add one to each smoothie to get round this problem though.
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So boil , freeze or liqueur them up is the gist here. Thank you very informative.
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I have made two batches of elderberry elixir and my second batch is fizzy! It has a less sweet taste than the original batch and I’m guessing that it has started to ferment. Have you any idea if this will still be effective against winter ailments?
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As long as it doesn’t taste off in any way then it should be fine. This happens sometimes because of the natural yeasts on the berries.
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what a nice elixir juice.
Can elderberry grown from seeds?
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I have never made tinctures of any kind. Elderberries are for pies with a recipe from my mother. 🙂 If I find a strong harvest it might be time to try something different.
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