Around this time in Vermont is when we start to rely on one of our most prized and delicious plants; Sambucus canadensis, the Elderberry!
The Elder develops umbrella-like clusters of creamy, delicately fragrant blossoms. It flowers in early July, followed in late August by large drooping bunches of juicy purple berries. The shrub grows on farmlands near damp places, along roadsides and on the edges of woods and always brings with it the uncertain feeling that fall is arriving soon and the bounty and harvest of our growing season are at full peak. Elderberries are edible and have been an essential staple of food for many centuries. The ripe purple berries can be harvested and made into elderberry wine, jam, syrup, and other yummy treats. It also aids as a powerful herbal medicine that is widely known and loved because of its sweet and potent affinity to our immune system.
As the colder months approach and back to school season starts, it’s important to pay attention to the way that we feel each day, as those early signs of feeling burnt out are an important part in maintaining health. Eating good food, staying hydrated and making sure we get plenty of sleep are all important rituals for living healthy through the seasons.
Elderberry is a special superfood-like ally that we can take in large quantities, and with plenty of rest, our body’s natural response kicks in. Elderberry syrups and tea have long been used to help support optimal immune function. When our resources are low is when all those wonderful immune-supporting herbs come in handy. They help our body maintain its normal immune response.
Because it’s so much like food, Elderberry happens to taste divine when combined with honey; hence the elderberry syrup!
The power of elderberry gets even better when paired with other immune-supporting herbs like echinacea or rosehips and warming synergistic plants like ginger and cayenne. See the recipes below for other creative ideas for ways to include Elderberry into your medicine cabinet.
While herbalists are often seen roaming the fields with baskets for harvesting, it’s important to remember that many animals and songbirds also feed on the fruit and it’s an important source of food, especially when fall approaches. I often find myself running out to search for the bushes, hoping to get to it before the birds, but always try to be aware of who else might need this unique food and herb.
It’s also one of those plants that are steeped in folklore. Almost any old textbook you read mentions the use of elder as a protector, its shrubby foliage creating habitat for little beings. The bushes were almost always planted at the edge of the gardens to offer strength and protection for the growing season. In all traditions around the world, the elder tree is considered sacred and magical and treated with great respect. There are very strong superstitions about not cutting down the elder out of deep respect for this tree, which gives so much by way of plant medicines, food, and drinks.
There are so many great recipes for elderberry syrup that you can easily find one. Another nice way to use them is in tea. Here is a simple recipe for the winter months, adapted from Rosemary Gladstar’s and Traditional Medicinals Gypsy Cold Care Tea.
It's important to note that not all Elderberry species are safe to use; some species are toxic. Sambucus canadensis or nigra is the correct species to use and the ones we feature in our products. Make sure you are using a clearly identified source and always consult a skilled botanist or herbalist if you have any questions.
- Elderberries, Rosehips, Yarrow and Peppermint.
Equal parts each. Steeped for 15 minutes. Enjoy hot or cold over ice.
Urban Moonshine Elderberry Syrup
- 4 cups water/ 3 if using frozen berries
- 2 cups organic dried Elderberries, or two cups organic frozen berries.
- 2 organic cinnamon sticks
- 1 tsp fresh grated organic ginger root
- raw local honey, or agave if you are looking for a vegan recipe.
- orange peels, 1 tsp cardamom seed, or 1 tsp organic dried hibiscus flowers
- Combine the berries and herbs with water in a pot and bring to a boil.
- Reduce heat and allow herbs to simmer for 30 to 40 minutes. Stirring occasionally and mashing the berries.
- Remove from heat and strain the berries and herbs through a fine strainer or cheesecloth and squeeze out the juice.
- Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined, but do not let boil!
- Bottle in sterilized glass and store in the fridge.
Another fun way to use elderberries is to juice and freeze them in ice cube trays. Use them in drinks, cocktails, smoothies- they are easily accessible and storable!