Elderberry

Elderflower and ripe elderberries are proven to help with flu and the common cold, and they are used to make delightful cordials, jams and desserts. Green berries must be avoided.

Black elderberry (Sambucus nigra) is prized in herbal medicine for its berries and blossoms. Elderflower tea promotes sweating and supports bronchial secretions, which is why it has long been used in folk practice as a remedy for colds, influenza and viral infections. Because it reduces mucus production, it is also helpful for hay fever, sinusitis and middle ear infections.

Recent research supports the medicinal effects of elder. According to a Bulgarian study from 1990, elderflower has antiviral activity against influenza types A and B and against herpes simplex virus type 1. Elderflower tea is also an excellent anti-inflammatory mouth rinse and a soothing gargle for swollen gums and a sore throat.

Elderberries are even more effective in treating influenza. Recent clinical trials from Israel showed that elderberry extract halves the severity of symptoms and shortens the duration of illness when taken within the first 48 hours.

Well-dried elderberries, which can be stored for several years, are used to treat diarrhea in the same way as dried blueberries. Take 10 to 15 dried berries several times a day, and they can also be added to homemade herbal teas.

Beyond syrups, wines, marmalades and jellies, the berries can also be preserved by freezing. Strip the berries from the stems with a fork, give them a brief simmer, then freeze them in plastic containers.

During flu and cold season, you can add the frozen berries to teas and freshly pressed juices. The dried bark is rarely used in tea blends, and the roots even less so. There is anecdotal evidence that elder roots may have insecticidal properties, as badgers have been observed vigorously rubbing against them to kill lice in their fur, which suggests elder preparations might be effective against head lice.

An infusion made from elder leaves is used in the garden to repel aphids, worms and caterpillars.

Elder also has a firm place in the kitchen. Elderflowers are dipped in batter and fried in butter or oil to make delicate fritters. In Germany the blossoms are used to prepare a refreshing sparkling drink, and there are also liqueurs and wines made from elderflower.

Ripe berries contain vitamin C, carotene and vitamin E, and they are particularly rich in vitamin B1. In Slavonia they are used to make jam, in England for pies and sauces, and in Germany for compotes, juices, wine, porridge and other dishes.

In the countries of the former Soviet Union they are used to produce vinegar and liqueurs and as a spice, and in Switzerland elder is cultivated and processed on a large scale.

Elderflowers are harvested in late spring from May to July when they are in full bloom. They are picked fresh each year and dried quickly and carefully so that they do not turn brown. Store them in airtight glass jars. Berries are harvested when fully ripe, usually in August or early autumn.

Elder is cold hardy. It prefers moist yet well-drained, humus-rich soil and locations from sunny to lightly shaded.

Warning!

Do not eat green berries or the stems, as they are mildly toxic. Unripe berries, leaves and bark can cause weakness, vomiting, diarrhea, fever, dizziness and cramps in sensitive individuals. Elder preparations should be avoided during pregnancy.

Patients with weak hearts should undertake sweating therapies, including those with elderflower, only under medical supervision.