The weather is getting cool and the days shorter. The trees are beginning to light up the landscape in our area. We’re well into what is unquestionably, my favorite time of year.

Outside, I’ll be in the garden this week taking down what’s left of our peppers, tomatoes and eggplants, shoveling compost and working it into the beds for next year.

Inside, we’re working on our Elderberry Syrup. I keep some on hand all year, but I make much larger batches in the fall. Elderberries contain a host of compounds like flavonols and anthocyanins that our bodies are able to use to improve antioxidant status so we can stay healthy when we are, and get healthy when we’re not. A number of studies have demonstrated elderberry’s ability to help speed recovery of those infected with both cold and flu. The benefits of ginger, and honey are fairly well-known.

You could buy elderberry syrup if you were inclined. I find it more rewarding to make my own. While I’ve tinkered over the years with my recipe, this is what I settled on a few years ago, and the recipe I went with today for our fall batch. It makes about 6 pints. Most ingredients are very easy to find, and we’ve linked to the items that might be more obscure.

Homemade Elderberry Syrup

Ingredients:

16 oz. Dried Organic Elderberries
160 oz filtered water
4 oz chopped fresh organic ginger root
0.4 oz cinnamon powder (~2 tablespoonsful)
0.4 oz whole cloves (~2.5 tablespoonsful)

64 oz Raw Unfiltered Organic Honey

Process:

In an 8 quart stockpot or saucepan, heat the elderberries, water, ginger, cinnamon and cloves on high heat until at a boil. Do not add the honey at this point. Reduce heat and simmer until reduced by half (we use a stainless-steel ruler to measure). Remove from heat and allow to cool. Pour through a strainer lined with cheesecloth. Use the cheesecloth to wring out as much of the juice as you can. Compost your remaining solids. Rinse your pot out and return your elderberry extraction to it. Once it has dropped below 95°F, it’s safe to add your honey (Many of the healthful organic compounds and substances in honey are destroyed or inhibited by heat). Stir well and pour into glass bottles. Store in the refrigerator and it will last months. Make sure to invert the bottle a few times (or shake if you’re in the mood) before using.

How We Use:

When we’re feeling well, I take a tablespoonful once daily. Our kids (a 15 year-old and two 11 year-olds as of this writing) take a teaspoonful daily. When we’re feeling under the weather, we increase this to several times per day (ideally 5 or 6 times if we can remember).

Other Helpful Info:

In the event that you or someone in your home does get sick, it may be beneficial to increase indoor humidity, especially in the drier months of the year. Research has shown that flu virus loses it’s ability to infect at higher relative humidity. You can use a vaporizer or humidifier. Some people will just simmer water on the stove, but if you decide on this method. PLEASE use it only when you are able to monitor water level in your pot, never let it run dry, and never leave it unattended.

Thanks for reading and stay well,

Sergio Canabal, RPh