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Elderberry Syrup is one of my favorite cold and flu preventatives and also my go-to remedy to soothe a cold or flu that has already arrived. It is fantastic for coughs as well. It is very inexpensive and so easy to make yourself. A quart of it costs about $5 to make at home versus the upwards of $9 per 4 ounces you will pay at a health food store.
Black Elderberries, or Sambucus Nigra, have been used for thousands of years to strengthen the immune system. They are a wonderful source of vitamin C. Elderberry Syrup can be taken daily as a tonic and dosage increased when one is ill.
I use the recipe from Rosemary Gladstar from her book “Herbal Recipes for Vibrant Health”, but there are many variations to making this syrup. I added comments where needed. This recipe is easily doubled, tripled, and even quadrupled!
Caution: Use only blue elderberries; the red ones are potentially toxic if eaten in large quantities. Never eat elderberries that haven’t been cooked first.
Another word of caution – Elderberry stains….everything! Be careful!
*Because I use raw honey, I do not reduce further after adding because it will kill the enzymes in the honey. Reduce prior to adding the honey or use sugar(evaporated cane sugar).
You can also add freshly grated ginger to this recipe for added medicinal benefits.
I usually give my kids, toddler and up about a tablespoon daily during cold and flu season. I take 2 tablespoons daily.