Elderberries
Elderberries
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Dried elderberries from Sambucus nigra are one of the most popular and versatile berries in the herbal cupboard. These certified organic elderberries have a rich, tart, wine-like flavour and are traditionally used to support elderberry immune health during the cooler months. The elderberry benefits are well known in herbal traditions, and the berries are wonderfully versatile. Use them to make elderberry syrup, brew a warming elderberry tea, steep a cordial, or add them to your next home brew.
Key Benefits
- Immune support: Traditionally used to support healthy immune system function. Rich in anthocyanins (particularly cyanidin-3-glucoside), the compounds responsible for the deep purple-black colour.
- Naturally rich in vitamins: Elderberries contain vitamin C and vitamin A, along with flavonoids and phenolic acids that contribute to their traditional reputation.
- Versatile in the kitchen: Perfect for syrups, cordials, wines, meads, jams, pies, and gummies. Their tart, fruity flavour works well in both sweet and savoury recipes.
- Home brewing favourite: A popular ingredient for country wines, meads, and fruit beers, lending deep colour and a rich berry character.
- Certified organic: Grown without synthetic pesticides or fertilisers, ensuring a clean product for food, drink, and herbal preparations.
Elderberry syrup: Simmer 1 cup of dried elderberries in 3 cups of water with a cinnamon stick and a few slices of fresh ginger for 45 to 60 minutes until the liquid reduces by half. Strain, cool slightly, then stir in 1 cup of honey. Store in the fridge for up to 3 months. Take 1 tablespoon daily during winter.
Tea (decoction): Because these are dried berries (not leaves), they need simmering rather than steeping. Add 1 to 2 tablespoons to 2 cups of water, bring to a gentle boil, then simmer for 15 to 20 minutes. Strain and sweeten with honey. Combines well with Rosehip for extra vitamin C, or Echinacea Root for a traditional winter tonic blend.
Brewing: Add 500g to 1kg of dried elderberries per 20 litres of wine must, or 100 to 200g per 20 litres of beer for colour and fruit character. Also pairs well with Ginger Root in mead recipes.
In traditional folklore, the elder tree was believed to be inhabited by a protective spirit called the "Elder Mother." It was considered bad luck to cut an elder tree without first asking her permission.
Elderberries must always be cooked or dried before consumption. Raw elderberries contain cyanogenic glycosides that can cause nausea. Drying and cooking neutralise these compounds, making them safe to use in food and drink.
Always cook or simmer dried elderberries before consuming. Not recommended during pregnancy or while taking immunosuppressant medications. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.
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