Fall and spring, spring and fall. These are two of my favorite times of year, and fall is definitely upon us!
I love all things harvest, pumpkins, and cinnamon. Local markets are finally beginning to carry my favorite kind of squash (Delicata in case you are interested). Our diffusers are pumping out essential oil blends of the season’s sweetest aromas. We even recently took a nature walk at night to get a glimpse of the bright harvest moon.
I miss the vibrant colors of the autumn trees up north, but even closer to the Equator, there are shifts in nature begging you to stop and take notice. It really is a beautiful time of year.
Unfortunately, this season also brings along some unwanted visitors, like the flu virus. Last year, our entire family was taken out by the nasty viral assassin. You can read more about that here. This year, we are taking some precautions and getting a jump start on some of those flu-fighting protocols. One of those is daily elderberry syrup to boost the immune system.
You may have seen elderberry syrup in health food stores and scoffed at the price. Trust me, I did too. But then I realized how extremely easy it is to make and I’ve been making it ever since. Furthermore, it costs much less to make it myself than to buy it in the store.
Black elder/elderberry, or Sambucus nigra, has a long tradition of being used across many cultures to support the immune system and to fight viral infections, including influenza. In the last few years there has been more scientific research done on its efficacy. Much of the results are just what folk medicine has revealed for hundreds of years: elderberry is a potent remedy for and protection against colds and flu.
Where I live, elderberry grows wild everywhere I look. I have definitely been known to go out and harvest my own. A word of caution though – I would recommend consulting with an herbalist or botanist to make sure you are harvesting elderberries and not something else that is poisonous.
If you would rather not venture out into the wild to retrieve the precious, purple fruit, you can also purchase dried black elderberry. I like to purchase it in bulk from a reputable dealer, like Frontier or Mountain Rose Herbs. Buying in bulk is usually cheaper than buying only a small amount.
So without further ado, here is the recipe for elderberry syrup so that you too can get yourself and your family ready for flu season.
Ingredients:
- 1 ⅓ cups fresh or frozen black elderberries or ⅔ cup dried
- 3 cups water
- 1 teaspoon cinnamon powder or 2 3-inch cinnamon sticks
- ½ teaspoon clove powder
- 2 tablespoons fresh, grated ginger root
- 1 cup raw honey
Directions:
- Place all ingredients except the honey in a pot and bring to a boil.
- Then cover and simmer on low for about an hour.
- Let the mixture cool slightly before mashing the berries into it (use something flat like a potato masher).
- Pour everything through a strainer and funnel into a quart sized mason jar.
- Once the liquid is lukewarm, add the raw honey.
- Gently stir to combine the honey with the elderberry mixture. I like to use my silicone spatula for this, so as not to break the glass.
- Cover and store in the refrigerator.
As far as dosage is concerned, our entire family takes a typical daily dose of 1 teaspoon for adults and ½ teaspoon for children. When cold or flu strikes, we continue to take the same dose, but instead of once daily, we take it about every 3 hours until symptoms are gone. Keep in mind that honey is not appropriate for small children under age 1. Also, I say “typical” but there is varied advice on what is an appropriate amount. If you are unsure, please check with a naturopath or doctor.
Stay healthy my friends!
