Sunday, November 2, 2014

Jack's Herb of the Month... Elderberry

Elderberry is an excellent source of vitamins C  – it also contains notable amounts of vitamin A and B6. It is one of the most important immune tonic and immune enhancing herbs. Elderberry is a fantastic cold and flu remedy for all ages and can be taken throughout the year to ward off illness. Taken as a preventive or during the outbreak of an influenza it is an essential addition to your herbal first aid kit. The following recipe was taste-tested-approved by many young, HIGHLY discerning fans - it's a fun project for the whole family! 


This syrup can be used as medicine and/or as a culinary treat! Experiment with putting it on ice cream and cobblers, or in your decadent cocktails! 

You will need:
1 cup dried elderberries (2 cups fresh)
½ cup rosehips
1 cinnamon stick
3 tbsp fresh grated ginger
2 Asian pears (chopped into small cubes)
½ cup honey or to preferred taste
½ cup brandy (optional)
water
cheesecloth
* Yields around 32 ounces
 I begin the process by making an infusion. In a half gallon jar combine the elderberries, rosehips, cinnamon stick, ginger, and pears. Cover with boiling water (filling the jar) and let sit for at least one hour (preferably 2-4 hours). Once your plant material has infused transfer it all to a stainless steel pot. Bring your infusion to a boil and then decoct on a low simmer until it has reduced to half the original amount. Once your decoction has cooled enough use the cheesecloth and a sieve to separate the extraction from the remaining plant material. This could take some time and you should totally play around with different ways of straining to allow for the largest yielding of medicine. Once you have made it through the straining process you can return your decoction to the stove and add your honey allowing it to dissolve but not cook. Lastly, add your brandy! If you have chosen not to add brandy just know that your syrup will have a shorter shelf life and should most definitely be refrigerated. With the brandy this syrup can last up to 3 months refrigerated but good luck keeping it around for that long – it truly is DELICIOUS!!!
* If pregnant or nursing please consult a knowledgeable and trained herbalist.