Elderberries Whole, Organic, 1/2 lb.

(EW-2)
Sambucus nigra  |  Origin: Croatia
Rating:
98% of 100
$8.25
In stock

USDA Organic

The berries and flowers of the Elderberry tree are used medicinally in teas, syrups, and tinctures. Only the blue or black berries are edible, and can be added to jams and jellies, or used as a dye.

Full of antioxidants and anti-inflammatory properties to help strengthen the immune system, these delicious berries are often made into a syrup to help combat sickness, support the respiratory system and reduce fever. It is a natural remedy commonly favored and used by children.


Common Names: Elderberry, black elder, common elder, pipe tree, bore tree, ellhorn

Excerts from Practical Herbalism
From the days of Hippocrates through to the Middle Ages and into the 19th century, Elder has been famous for its medicinal properties. In 1644, a book entitled The Anatomie of the Elder, by Dr. Martin Blockwich, dedicated some 230 handcrafted pages to the medicinal virtues and uses of nearly every part of the Elder – its flowers, berries, leaves, ‘middle bark’, pith, and roots. It sets forth that as every part of the tree was medicinal, so virtually every ailment of the body was curable by it, from toothache to the plague. It was used externally and internally, and in amulets (these were especially good for epilepsy, and in popular belief also for rheumatism), and in every kind of form – in rob and syrup, tinctures, mixture, oil, spirit, water, liniment, extract, salt, conserve, vinegar, oxymel, sugar, decoction, bath, cataplasm, and powder. Some of these were prepared from one part of the plant only, others from several or from all. Their properties are summed up as “desiccating, conglutinating, and digesting,” but are extended to include everything necessary to a universal remedy. The book prescribes in more or less detail for some seventy or more distinct diseases or classes of diseases. Blockwitch seems never at a loss for an authority, from Dioscorides to the Pharmacopeias of his own day. His examples of cures are drawn from all classes of people, from Emylia, Countess of Isinburg, to the tradesman of Heyna and their children.

King’s describes the uses of Elder in more specific terms.
“...The expressed juice of the berries evaporated to the consistence of a syrup is a valuable aperient and alterative; one ounce of it will purge.”

Dried Elderberries provide a classic country remedy in the form of an excellent homemade wine. It is quite tasty, and improves with age. When taken hot with honey, just before going to bed, it is an old-fashioned and well–established cure for a cold.

Excerpts from The ABC Herbal
Both elderflowers and dried Elderberries contain substances which ease inflammation and pain. Dried Elderberries soothe the intestines and have been used for all inflammatory bowel diseases. They have a very gentle laxative action, which may explain their decongestant properties. They also have a mild tonic action to help arrest diarrhea. Many other herbalists besides myself have observed a strong connection between bowel problems and respiratory congestion. There also appears to be a strong connection between bowel obstructions and fevers in children.

From Our Reading and/or Experience...

  • Dried Elderberries are a food, and thus we keep it in the kitchen. Though they are not as moist or as sweet as raisins, we add them to many food recipes as we do raisins (hot cereals, vegetable dishes, stir-fry, waffles and pancakes and granola).
  • It can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing) and children.
  • It can be used as often as you would like, and in any way you choose.
  • As is the case with most dried fruit, Dried Elderberries should be stored in a dark, dry, and cool place. These suggestions will delay the loss of its highly valued nutritional and medicinal properties.
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  • Elderberry Ginger Kombucha

    Making your own flavored kombucha is an exciting way to share a healthy and delicious drink with friends and family!

    How To Grow Your Own Scoby

    WHAT YOU'LL NEED

      • 1 Store-bought bottle of unflavored Kombucha (needs to be unpasturized/raw)

     

    HOW TO MAKE IT...

        1. Pour kombucha in a clean quart jar.
        2. Cover jar with cheesecloth or kitchen towel and secure with rubber band.
        3. Let it set on your countertop, out of sunlight for 2 weeks until a white film (the scoby) begins to form on top.

     

    DO NOT jostle or it will sink to the bottom and you will need to begin again. The film will continue to grow thicker as it sits on your counter. Once it's about a 1/4" thick, you're good to go! (with warmer weather it should take about 2-3 weeks to finish, cooler weather may take a little longer)

    How To Brew Kombucha Tea

    WHAT YOU'LL NEED

        • 10 cups water
        • 12 teaspoons Black Tea or tea of choice
        • 3/4 cup organic sugar
        • 1 1/2 cups kombucha from previous batch (what you grew the SCOBY in)

     

    HOW TO MAKE IT...

          1. Pour water, black tea and sugar in a large pot and bring to a boil.
          2. Remove from heat and let cool to room temperature.
          3. After completely cooled, strain off sweetened tea using a fine sieve or cheesecloth. Pour strained sweetened tea, along with 1 1/2 c. kombucha from previous batch, into a clean glass jar (a gallon jar works well).
          4. With clean hands, gently place SCOBY to float on top. Cover jar with cheesecloth or kitchen towel and secure with rubber band.
          5. Place jar in a safe place out of sunlight and let it brew. Start tasting it after 4-5 days and ferment to desired tanginess.
          6. Remember to save some for your next batch!

    Add Herbal Flavors

    WHAT YOU'LL NEED

     

    HOW TO MAKE IT...

            1. Place all ingredients in a saucepan and bring to a simmer. Remove from heat and cool to room temperature.
            2. Strain off herbs and add liquid to your pre-fermented kombucha.
            3. Place in a glass jar with lid and let ferment in your refrigerator for 2-3 days. Bottle and store.

  • Shoshanna's Honey Tincture

    Are you or your kids needing an immune boost over the "flu season"? Try this delicious honey tincture to help you and your loved ones stay healthy and happy!


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Pour all herbs in a glass pint jar and cover with honey. If honey is stiff, warm until easily poured and fill 1/2 inch from the top. Cap jar and place on top of a towel or rag in a medium sized pot.
    2. Fill the pot with water to right below the rim of the lid on the glass jar, and turn the stove on the lowest setting (warm, not boiling). Heat for three days, occasionally adding more water to the pot (NEVER pour cold water on a hot glass jar, as it will crack or explode).
    3. After three days remove honey tincture and set aside to cool. Strain off the herbs with a cheese cloth. Label and store in a wide mouth jar for easy access.

    FDA Warning: Do not feed honey to infants under one year of age.


  • Winter Herbal Tincture Recipe

    This winter, be armed and ready to fight with this powerful combination of herbs to help keep you and your family healthy and strong as you make your way through the cold winter months.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Mix all herbs together and fill a glass jar 1/3 full.
    2. Follow instructions on how to make an alcohol tincture or a glycerin tincture on our How To page.

  • Elderberry Syrup

    1 cup fresh or 1/2 cup dried Elderberries
    3 cups water 
    1 cup raw honey
    1 Cinnamon stick, 3 Cloves, and Ginger (optional) 


    Place berries, water, and spices in a saucepan. Bring to a boil, reduce heat, and simmer for 30 minutes. Smash the berries to release remaining juice and strain the mixture. Allow liquid to cool and stir in honey.  Elderberry Syrup should last for 2-3 months stored in the fridge.

  • Elderberry Herb Syrup

    1/2 c. Echinacea
    1/4 c. Wild Cherry bark
    1/4 c. White Willow bark
    1/4 c. Licorice
    1/4 c. Eleuthero Root
    1/2 c. Astragulas
    1 c. Apple Cider Vinegar
    3 c. Glycerine
    4 c. water
    4 c. Elderberries
    1/2 c. Honey

    1. Cook Elderberries, herbs, glycerine, and water in crock post on low for 8 hours.

    2. Strain and press warm syrup mixture and then let cool.

    3. Dissolve honey in venegar, and then mix it in the syrup.

    4. Label and store in dark spot away from heat.

    Tip: We like to take 1 Tablespoon every 2 to 4 hours whenever we need an extra boost.

  • Vitamin C Syrup

    4 c. pure water
    1/2 c. bilberry fruit
    1/4 c. rose hips
    1/4 c. hibiscus flowers
    1 c. raw honey (maple syrup for children under 1 year)

    1. Bring water to boil in a saucepan. Immediately turn down heat until water is simmering (steaming, but not boiling).

    2. Measure and add the herbs to water. Stir to mix. Let herbs simmer in water over low heat until water is reduced by half (2 cups).

    3. Strain herbs and compost. Pour herbal infused water into a 1 quart mason jar.

    4. Let cool until slightly warm. Add raw honey or maple syrup to water. Stir well. Refrigerate. Use daily when trying to prevent sickness.