Caution: Honey is not advised for 12 months and younger.
Last week, I wrote about how we handle feeling under the weather, and how supporting the immune system is key. One way I listed is to make elderberry syrup.
Support immune system of everyone in family, including the sickie, with:
2) Buy or make elderberry syrup. Take a teaspoon several times a day during the cold & flu season (as often as every 30 minutes, if you feel something coming on or you have been exposed). I add a small cinnamon stick to the simmering elderberries when I make it. If I have fresh rosehips, I add those, too.
Today, I made our new batch of elderberry syrup and actually measured the ingredients and used a timer – unusual for me – so I could share my recipe!
First, I collected fresh rosehips from rose bushes that have not been sprayed with any chemicals. I only prune, water, and feed my roses. I left the fresh rosehips outside in a basket for several hours so the little critters could escape, then I brought the rosehips inside and let them soak ever so briefly in plain cool water to remove the dirt. I drained the sink and left them there overnight to air-dry. I then sliced my rosehips, avoiding the center seeds, which have tiny hairs on them that can be annoying in food.
Next, I made four different things from one recipe. Very fun! Ready? Let’s go…
Elderberry Syrup
3 C water – I use filtered or spring water.
60 g fresh sliced rosehips (avoid seeds) – Yes, I weigh in grams.
50 g dried elderberries – I get mine from Mountain Rose Herbs.
7 g dried licorice root – I buy mine from our local co-op.
3 g cinnamon bark – one skinny stick
0.5 g freshly ground black/white/pink peppercorns – Yes, I weighed it. No, it is not much. Yes, there is a reason.
3/4 C local, raw buckwheat honey – I buy it in bulk from our local co-op.
Place the first six ingredients (everything except honey) in a medium saucepan and simmer for 20 minutes. Let cool for a couple minutes while you grab a strainer and bowl, and container to store your syrup. Strain the hot liquid and measure it. Use about half as much honey, or to taste. The more honey, the longer it will be preserved (and the sweeter it will taste and the more benefits of honey, etc). Stores in fridge for months. Mine measured just under 2 cups. I added the honey directly to the measuring cup and stirred until dissolved. The volume increased. After pouring what would fit into a pint-size Mason jar (not to rim), I poured the rest into an 8 oz. Mason jar.
Ingredients measured and added to pot.
Strained and measured.
Elderberry Cough Syrup
The second jar wasn’t quite full, so I added 1 Tablespoon VSOP Brandy (from Trader Joe’s) as an additional preservative and a tad bit of a sedative. Stir well. Lick tablespoon and claim this bottle for yourself.
Elderberry Pancake or Yogurt Syrup
I had left the strained herbs in the pot. Add 1 cup water and two twists of black pepper from the grinder. Simmer again for 15 minutes. After straining and pressing herbs with back of spoon, measure liquid and use equal amounts of sugar. Stores in fridge for weeks. Mine yielded 1 cup. (The dried herbs were saturated already, and didn’t absorb any water this time around.) Pour liquid into a small saucepan and add 1 cup of rapadura sugar (real cane sugar), stirring constantly while simmering. It didn’t thicken fast enough for my purposes, so I poured a bit of the syrup into a measuring cup and added 1/2 teaspoon non-GMO cornstarch – whisked well – and added it back to the pot. I whisked it all while simmering as long as I could before I needed to leave for an appointment. It didn’t get as thick as I wanted, but it’ll do. I filled a reused, clean glass Maple Syrup bottle up to the rim. It is tasty on pancakes!!!
Elderberry Tea
I had left the strained herbs in the pot again. After dinner, I filled the pot with filtered water and simmered again for 10 minutes. Strained and poured some into a teacup with a teaspoon of honey. Sipping as I type….Ahhh….
The spent herbs are in the compost pile now.
Why each item?
Water – Easiest medium for food-herbs.
Elderberry – An awesome herbalist named Rosalee de la Foret wrote an in-depth article on elderberry: http://www.plantsinfrance.com/2013/09/elderberry-herbal-medicine.html
Rosehips – Another fabulous herbalist is Kiva Rose and here is her deep write-up on roses, including the fruit: http://medicinewomansroots.blogspot.com/2007/05/sweet-medicine-healing-with-wild-heart.html
Licorice – The famous and beloved herbalist Rosemary Gladstar has an entire formulary and includes licorice: http://www.sagemountain.com/the-formulary.html
Cinnamon – David Winston, another great herbalist, discusses the benefits of cinnamon: http://www.herbalist-alchemist.com/press/nwsl/march.html
Black pepper – Rosalee has a terrific write-up on black pepper as an herb: http://www.methowvalleyherbs.com/2014/02/black-pepper-powerful-medicinal-spice.html
Honey – The ever-spunky herbalist Susun Weed has an article extolling the virtues of honey as an herbal ally: http://www.susunweed.com/herbal_ezine/September06/wisewoman.htm
VSOP Brandy – A high-quality, tasty preservative without breaking the bank.
Why not ginger?
Ginger would be a fabulous addition to these recipes. I happen to be allergic to it.
Enjoy!