Elderberry (Sambucus spp.):  A favorite for making syrups and elixirs, elderberry, a member of the Caprifoliaceae (honeysuckle) family, is a medicine chest all in itself.  The berries have proven antiviral properties, and are traditionally used to treat colds and influenza.  They contain Sambucus nigra agglutinun 3, a constituent proven to neutralize the hemoglutinen spikes on viruses, which blocks the virus’ ability to bind to your cells.  Current research has shown this constituent to be effective against 10 strains of influenza including the H1N1 virus.  Sambucol, a product produced in Israel has been shown to reduce flu symptoms by up to 4 days.

Elderberry Syrup

1.     Add 2oz dried elderberries, or 4 oz fresh berries, to 1 quart cold water.  Bring to a boil and reduce heat, simmering until the liquid is reduced to 1 pint.

2.     Strain and compost the herbs using a fine mesh strainer lined with cheesecloth.  Press out as much liquid from the berries as possible using the back of a spoon.  Compost the marc (spent berries), and return the liquid to the pot.

3.     To each pint of liquid, add 1 cup honey or sugar… or 2 cups for stronger preserving properties.  Typically, a 1-to-1 ratio of sweetener to liquid is used when refrigeration is not a possibility.

4.     Gently warm the honey or sugar and liquid until they are well mixed.

5.     Remove the syrup from heat and carefully pour into bottles and label.

7.     Store in the refrigerator to ensure your syrup has a long life.

*Or you can make an elderberry elixir, which is a syrup preserved with

the addition of brandy.  Elixirs have a longer shelf life and do not require

refrigeration.  Plus, the addition of brandy aids in reducing cough due to

the antispasmodic properties of alcohol.

Elderberry Elixir

1.     Add 2 ounces dried elderberries, or 4 oz fresh berries, to 1 quart cold water.  Bring to a boil and reduce heat, simmering until the liquid is reduced to 1 pint.

2.     Take the mixture off the heat and add 1/2 cup brandy.  Let infuse for 10-20 minutes then strain and compost the herbs using a fine mesh strainer lined with cheesecloth.  Press out as much liquid from the berries as possible using the back of a spoon.

3.     Add 1/2 cup softened honey or 1/2 cup sugar and mix well.

4.     Pour in sterilized bottles, label, and store your preparation in a cool, dry place.

Dosing Syrups and Elixirs:

For cold and flu prevention, adults take 1teaspoon three times a day; children take ½ teaspoon three times a day.  Do not give honey sweetened syrups to children under 1 year.

For acute cold and flu symptoms, adults take 1 teaspoon every hour; children take ½ teaspoon every hour.

*For cold and flu prevention, I use astragalus and elderberries.  To help support the immune system once a cold or flu has been caught, I use echinacea and elderberries.  Here’s a bit about astragalus and echinacea.

Astragalus (Astragalus membranaceus):  A prominent herb in Traditional Chinese Medicine, this Fabaceae (pea) family member plant is the key for cold and flu prevention during the winter months.  It is considered to be a deep tonic that strengthens the immune system, and is widely used as a lung and cardiotonic.  As a liver support herb, astragalus protects the liver from damage caused by liver-toxic drugs and chemotherapy treatment.  It is also known to heal chronic ulcerations and persistent external infections, and is used topically to treat eczema.

Caution:  Astragalus is a deep immune support herb.  It is believed in TCM medicine that herbs working as deep tonics should not be taken during the chronic stages of infection because it may drive the infection deeper.  Astragalus is best used preventatively, at the first signs of malaise, or during convalescence.