Elderberry: A Winter Tradition, Explained
Elderberry syrup has become very popular in cold season. Here is the tradition, the research and the safety rules you need to know.
Photo by Tadeusz Zachwieja on Unsplash
Elderberry syrup has moved from grandmother's kitchen to supermarket shelves. Its dark purple berries have a long winter tradition in Europe and North America.
The tradition
The elder tree grows in hedges across Europe and North America. People have used its flowers and berries for cordials, jams, wines and winter syrups for generations.
What research says
Some small studies suggest that elderberry may shorten colds or flu-like symptoms slightly. Other studies found no clear benefit. Experts agree that more research is needed. It is not a replacement for flu vaccines or medical care.
Important safety rules
- Never eat raw elderberries, leaves, bark or stems. Raw berries and other parts of the plant contain substances that can cause nausea, vomiting and other problems. Berries must be properly cooked.
- Identify the plant with certainty. Some poisonous plants look similar.
- Ask your doctor if you have an autoimmune condition, take medicines that affect the immune system, are pregnant or breastfeeding, or want to give it to children.
A simple home syrup (cooked)
Many families make a syrup by simmering dried elderberries in water with a little ginger and cinnamon for about 45 minutes, straining well, then stirring in honey once it has cooled a little. Keep it in the fridge and use it within a couple of weeks. Never give honey to babies under one year old.
Enjoy it for what it is
Elderberry syrup is a warm, tasty winter tradition. Enjoy it as part of a healthy season with rest, good food and fresh air, and see a doctor when you feel really unwell.
