Quite a buzz about elderberries recently--The benefits & properties of Elderberries have been an increasingly popular topic over the last few years, although use of this amazing plant has been documented for centuries. This Herbal Ally has long been used for preventing & treating all kinds of ailments. A longtime folk-medicine staple, elderberry has been traditionally used to help prevent catching colds & viruses, as well as to shorten the severity & duration of many flu symptoms. Multiple recent scientific studies have confirmed elderberry’s antiviral & immune system supporting properties, as well as its use helpfulness in treating diabetes. Elderberry flavonoids have now been proven block the ability of H1N1 viruses to infect host cells [pubmed.ncbi.nlm.nih.gov/19682714/] & its compounds shown to minimize flu symptoms & strengthen immune response [sciencedaily.com/releases/2019/04/190423133644.htm.]
The challenge is not in finding them, but in hitting them at the extract-right time! The season for ripe berries vacillates wildly from early August through to October, with some berries being perfectly ripe on one shrub, yet not ready on another nearby shrub just down the road! And then, you have to beat the birds & other animals to the harvest. We are not the only creatures ‘hunting’ them!
Berries should always be cooked before consuming. They are quite flavorful & make lovely cakes, tea breads, pies, & jams. I also make some Elderberry Brandy each year to enjoy throughout the long, Maine Winters. [click here for that recipe] You can also purchase elderberries, fresh or dried, if you don't have access to wild growing fruit. Many health food stores & online herb houses offer them-- although during cold & flu season they can be pretty hard to come by! As I mentioned before, the stems do contain toxins & should be removed before processing. The easiest way to accomplish this is to pop your freshly picked berries in the freezer for about an hour-- the berries can then be easily & quickly ‘combed’ off the stems.
Additionally, I highly recommend using RAW honey as the sweetener for your syrup whenever possible. It is full of powerful antioxidants, nutrients, & enzymes that are still intact because it has never been heated. [please note: honey should not be given to children younger than 1 year old] ![]() Fresh Ginger: Stimulates the immune system to fight bacterial & viral infections. [Particularly effective as an antiviral siting these sources: Found to stop the onset of upper respiratory infections (Holmes, 1997,] as well as stimulating macrophage activity to prevent viruses from attaching to cell walls (Buhner, 2013) ] Cinnamon: A great decongestant & antiviral. Clove: A natural expectorant & very antiseptic. Cardamom: Antibacterial properties & helps to flush toxins. Allspice: Helpful for fevers & colds.
Ultimate Elderberry Syrup 4 cups of Water 2 cups Fresh or Frozen Elderberries [or 1 cup dried] ¼ cup Dried Elderflowers 2-3 inches Fresh Ginger, sliced & peeled 1 large Cinnamon Stick 5 or 6 Whole Cloves [or ½ tsp ground] 2 or 3 Cardamom Pods 2 or 3 Whole Allspice Berries 1 cup Honey, preferably Raw honey Lemon Balm Tincture, 1 TBS per 8oz
pressing berries to release any extra juice. The spent berries & spices can be thrown in your compost now or put out for the birds--we find they love them! Run the resultant liquid through an extra-fine sieve to completely remove any stragglers or tiny bits. While it is still warm, add your raw honey & stir to dissolve & incorporate. You want your liquid to be warm enough to dissolve the honey, but not too hot in order to preserve the benefits of the raw honey. Once it has cooled completely, I add the lemon balm tincture for an additional kick of serious antiviral protection. I recommend adding 1 TBS for every 8 ounces of syrup, stirring to fully combine. Your elderberry syrup can then be poured into sterile jars/bottles for keeping. It will last for 4-6 months in the refrigerator, or can be frozen for up to a year. I do not recommend canning it as the additional hot water bath can damage the beneficial properties of the raw honey.
as a preventative. It is an effective immune system booster, & while that is great during illness, or potential exposure to illness, it is not advised to constantly stimulate your immune system. [This is especially true for those with autoimmune issues] Too much of a good thing is possible!
I hope you enjoy this recipe & find the syrup helpful. Let me know what additions you like to add to yours! That is all for this week-- Stay safe & don’t forget to #StopAndEatTheFlowers
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Poor Staghorn Sumac gets the bad-rap for naught! Many, many people believe all types of Sumac to be poisonous, but that's far from true! Rhus-Family Sumac has been used medicinally & culinarily for centuries. It is packed with Vitamin C, making it a strong antioxidant, but it is also anti-inflammatory, a diuretic, antiseptic & astringent! Sumac is truly valuable as an easily foraged source of Vitamin C in the northeast USA. Not just medicine & food--Sumac is also excellent for dying yarns & fabrics, with no need of a mordant! Sumac has a unique, tart flavor similar to lemon. One of the simplest ways to use it is to make Sumac Lemonade [recipe to follow] with fresh bobs, but it can also be dried & used as a spice. Sumac has been used for centuries in the Middle East & Mediterranean as a flavoring & is what gives za’atar blends their zing! I'll walk you through preparing your sumac & using it both ways!
Late August through September is the best time for foraging them--on into October if it has been dry. The bobs may feel a bit sticky to the touch. People will often squeeze bobs, then lick their fingers to check for tartness & ripeness! [hint: if it's bitter, it's not ripe yet!] The strange red fuzz on the outsides of each seed is what provides the flavor & nutrients--that is what you're after! Clip whole bobs off at the base & bring them home to prepare. Look for bright red bobs, avoiding rusty brown ones or bobs with mold. As always, be sure to harvest only from trees that have not been sprayed with insecticides & that are far from heavily traveled roads/highways. Sumac is best harvested after a couple of days without rain, as the water washes much of the flavor out.
A couple cleaned handfuls are all you need to brew up some Sumac lemonade. The ‘berries’ contain a lot of tannins, so they are best cold brewed as hot water will bring on the bitter notes. We are ready to make our ‘lemonade!’ SPARKLING SUMAC LEMONADE 1 cup sumac berries [cleaned from about 2 clusters] 4 cups cold water Super-fine sugar, honey, or plain simple syrup to taste Sparkling water
Sumac provides tartness & vitamins, but not sweetness on its own, so the next step is to sweeten your batch to your taste. I find adding plain simple syrup the easiest way to achieve this. Your Sumac Lemonade base can be stored in the fridge like this for up to 3 days. The base is great on ice on its own or used in cocktails! [plays nicely with vodka & gin] I like to ‘up’ the refreshing factor by topping my glass of lemonade off with a splash of sparkling water: Simply add ice to a pitcher or glass & fill ¾ with Sumac lemonade, then float some sparkling water on top--Voila! Sparkling Sumac Lemonade!
I break up & clean my sumac as described above, then spread the seeds out to dry on screens. Many people use dehydrators on ‘fan’ setting with no heat or even heat lamps to dry their sumac. Any area with good circulation will do. After about a week, the seeds are usually dry enough to grind. The red fibers are our goal-- running the dried seeds through a blender or spice mill, then sifting them through a flour-sifter is the easiest way I have found to separate the red fruit fibers from the seeds & any small bits of stem left. Now you have your own Sumac Spice! Dried & ground, your sumac will keep for up to a year. It's wonderful on chicken, fish & eggs. Use it on its own or make your own blends, such as za’atar. Simple Za’atar Blend It is as simple as that! DELICIOUS! Try it mixed into labneh or brush some pita with olive oil, sprinkle some on top, & broil for a minute or 2 -- Heaven! I have heard some people like to add oregano or marjoram to their mix as well -- play around with it & find what works best for you.
Your taste buds will thank you for it! That is all for this week-- I hope this post has helped to shake off some of Sumac’s bad reputation! Sumac is a perfect example of a truly misunderstood plant -- Delicious & nutritious foods & medicines are growing all around us! Don’t forget to #StopAndEatTheFlowers |
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