When the elderberry trees are hanging with deep dark purple berries from umbrella looking branches, I get excited. Yup, medicine making is about to happen if only I can find a source free of pesticides and free from others who have already been eyeing the delicious fruit and made claims on it!

For many seasons, I have walked alley ways and followed leads to bushes in search of elderberry bushes/trees. I have had marginal success over the years — totally hit or miss with sources. I am always on the lookout. The berries show themselves in late August and early September depending on the year. This year, I have seen quite a few trees bursting with fruit when other fruit bearing trees have seemed barren.

Elderberries are deeply nourishing — they are rich in antioxidants — vitamins A, B, and C and potassium. Elderberries contain organic pigments, tannin, amino acids, carotenoids, flavonoids, sugar, rutin, viburnic acid. They are also mildly laxative, a diuretic, and diaphoretic. They ripen and arrive just in time for the wintertime illnesses — and have been widely recognized for their immune supporting properties.

Other reasons to include elderberry in your diet? Elderberries are said to lower cholesterol, improve vision, improve heart health and are good for coughs, colds, flu, bacterial and viral infections and tonsillitis. Bioflavonoids and other proteins in the juice destroy the ability of cold and flu viruses to infect a cell and they protect a cell against damage. People with the flu who took elderberry juice reported less severe symptoms and felt better much faster than those who did not. And they taste good!!!

Beware, they are a messy berry to work with since they are so tiny and getting them separated from the branch requires delicate combing action…. and time–resulting in stained fingers and countertops.

Please watch this quick video, showing you some techniques for making elderberry syrup:

Attention: Elderberries should not be eaten raw. The red berries are toxic — only use the purple ones. You can harvest the flowers earlier in the season, but it is important to leave them if you want to benefit from the fruit. The flowers can be used for tea too.

Also -Remember to leave some berries on for the birds! 🙂

Fun, favorite, and fantastically easy family recipes —

Elderberry Syrup

Bring 1 cup of fresh berries (or 1/2 cup of dried berries) to 3 cups of water to a boil. Add grated ginger and cinnamon sticks and simmer for a few hours until the syrup has reduced by 1/2 to 2/3rds. Mash berries to get juice and then strain through cheesecloth. When it is cool add honey to taste. Keeps in refrigerator for up to 3 months. Use as a daily immune tonic or pour over pancakes for a tasty treat.

Homemade Elderberry Pie

Yummmmmy!!!!!

Filling: 4 cups of freshly picked and cleaned elderberries, 1-1/4 cups of sugar, 2 tablespoons of lemon juice, 6 tablespoons of flour and a dash of grated cinnamon.

Crust: 2-1/2 cups of flour, 2 sticks of butter chopped into small pieces, 6 tablespoons of water, pinch of salt and sugar. (I doubled this for topping)

Combine crust ingredients–wrap in parchment paper– and put in freezer for 1/2 hour. Press into glass pie plate to form crust. Mix filling in a pot on the stove–stir and bring to a boil and then let cool for 15 minutes-pour into pie plate. Add extra crust to the top in crumble fashion. Bake for 45 min at 350 degrees until you have golden topping and bubbling elderberry mixture or family that need it sooner

Elderberry Tea

This can be made with flowers or berries

Spread out the elder berries on a screen or drying rack and allow to fully dry. I have found easy to iron-shut tea bags on line and have some handy for my own tea making that I will use for this very reason.

When the berries are dry, fill the bags half full and iron shut the fourth side. Store in a glass container for use on a cold and chilly winter day.

Elderberry Lollipops

Bring 1 cup of organic raw cane sugar and 1/4 cup GF organic brown rice syrup and 1/4 cup of elderberry juice (I cook down fresh (1 cup) or dried berries (1/2 cup) in 3 cups water, grated ginger and cinnamon). Stir over medium heat until melted and then bring mixture to a boil and watch closely. It is ready when a drop of the mixture in cold water becomes brittle. Line a baking tray with natural wax paper and arrange craft lollipop sticks with plenty of space between them. Scoop a tablespoon over the tip of the stick — it will harden quickly, so move rather quickly. They are naturally colored, flavored, and delicious!

Enjoy!