Potions Class: Homemade Elderberry Syrup

During the beginning of spring I generally pick up a cold that rests in my chest for weeks at a time. The incessant hacking and coughing could drive anyone crazy.

I usually try to go without the over-the-counter cough syrups and decongestants and opt for more natural remedies. Elderberry syrup is effective, simple to make, and tastes much better than traditional cough syrup. It's also rich in vitamin C which is essential for kicking your flu to the curb.

For those of you who like to collect herbs, here is what you need to know about the elder. The most common elder in the west coast is Sambucus racemosa, the red elderberry. There are other varieties of elderberry such as the black and the blue elder which grow further south towards California. Elder is a perennial deciduous shrub that grows near the coast.

Its leaves are opposite and toothed with bright, red, clustered berries. Do not eat any part of the elderflower raw. The berries, stems, leaves, and roots are all toxic. Make sure to pick up a good plant identification book if you plan to pick elderberry yourself. There are many shrubs with red berries that are toxic. Once the berries are collected you can make wine, jelly, or syrup.

2/3 c Dried elderberries

3 c Water

1c Honey

Optional, Cinnamon and Nutmeg

Decoction: Add elderberries to water and bring to a boil. Let them simmer for 45 minutes before straining the berries in a fine strainer. Use a cheese cloth to draw out the remaining juices from the elderberries and discard them. Combine your honey with the elderberry water, stirring on low heat until thoroughly mixed. At this point, you can add spices like cinnamon or nutmeg for flavor. Both contain an array of medicinal benefits. Use as needed to beat a cold or flu. Save the left overs to add to a wicked elderberry cocktail (to celebrate good health, of course) or to make sambocade- a medievil cream cheese tart featuring the elder flower.

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