Hardy productive plants with fruit great for pies, wines and jelly. Elderberries have been a folk remedy for centuries in North America, Europe, Western Asia, and North Africa, hence the medicinal benefits of elderberries are being investigated and rediscovered. Elderberry is used for its antioxidant activity, to lower cholesterol, to improve vision, to boost the immune system, to improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis. Sold in bundle of 2 (1 Ranch & 1 Wild) to ensure proper pollination. Ht 1.8-2.4 m (6-8 ft).
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Of all the elderberry recipes, this one might just be the most well-known classic. Used for so many different purposes, this is one of those recipes that helped elderberry make a comeback from forgotten times and helped it find its niche in health food stores.
- 1 cup elderberries, stems removed
- 3 cups water
- Raw honey to taste
Combining this syrup with raw honey makes a delectably dark and earthy syrup as well as a healing tonic. Elderberry syrup is good taken by the teaspoon as a medicine by itself or in warm water for chest colds, coughs, congestion, sinus discomforts and the flu every 2 – 3 hours. You can also enjoy it with pancakes, yogurt, granola or an addition with other meals.
Place elderberries in water in a large pot with berries covered with water at least two inches. Bring to a boil then immediately reduce heat to a simmer. Continue to simmer until water is reduced to half its amount. Remove from heat and let cool. Pour into a blender and blend on low briefly. If you don’t have a blender then mash berries in the pot or blend with a hand blender. Strain into mason jars and let cool. Add raw honey to create the taste you prefer. Screw on the lid and stir or shake until honey has dissolved. Syrup lasts in the refrigerator for several months.