Immune boosting: elderberry syrup
Let’s talk about elderberries (Sambucus nigra)—those small, dark purple gems that pack a powerful punch. Used for centuries by our ancestors, from Native American herbalists to ancient Europeans, as a natural remedy to keep families strong and healthy.
Ancestral Uses:
🌀Traditional Herbal Remedy: Native American, European, and African cultures used elderberry in various forms (teas, syrups, tinctures) for treating colds, flu, and as a general immune booster.
🌀 Cold and Flu Treatment: Ancient civilizations often used elderberry for its fever-reducing, antiviral properties, and as a remedy for respiratory conditions.
🌀 In folklore, elderberry was even considered sacred—a plant that connected people to the earth and its healing powers.
Fast forward to today, science is catching up with tradition. Elderberries are rich in immune-boosting properties, offering benefits like:
High in antioxidants: Helps protect the body from harmful free radicals and oxidative stress.
Vitamin C & A-rich: Supports a healthy immune system and promotes overall wellness.
Flavonoids for defense: These compounds help combat seasonal bugs by strengthening your body’s natural defenses.
Cold and flu relief: Studies show elderberry may reduce the severity and duration of colds.
Kid-friendly flavor: Naturally sweet and delicious, making it easy for little ones to enjoy.
And let’s not forget the kids! Elderberry syrup is a parent’s best friend during cold and flu season. It’s tasty (hello, natural sweetness!) and easy to add to smoothies, pancakes, or even straight off the spoon—no tantrums required.
So, whether you’re channeling your ancestors or just trying to keep your little ones healthy, elderberry is a fun and flavorful way to boost immunity and carry on the legacy of natural wellness. Cheers to elderberries—the small but mighty family protector! 🌿✨
Recipe
Ingredients
1⁄2 cup dried elderberry
4 cups water
3 tbsp fresh ginger chopped
3 whole cloves
3 sticks cinnamon
1 1⁄2 cups raw honey
Directions
In a large, covered stock pot, bring the water, berries, fresh ginger root, cloves, and cinnamon
sticks to a boil.Reduce the heat and simmer until the liquid is reduced by half and 2 cups remains in the pot.
Allow the mixture to cool just enough to handle.
Strain the herbs and return the liquid to the pot.
Add honey and stir to dissolve.
Pour the syrup into glass jars, label, date, and refrigerate.
Suggested Use:
Adults - 1 tablespoon up to 3x/day
Children - 1 teaspoon up to 3x/day
Shelflife:
Refrigerate, use within 1-2 months
