Organic Elderberries  – Whole Organic

Elderberries are deep purple-black fruits of the elder tree (Sambucus), treasured for generations in traditional European and North American herbalism. Used dried for making homemade tinctures, syrups, cooked herbal teas, cordials, jams, and fruit preserves.

European households gathered the dark autumn fruit to prepare thick syrups, wines, preserves, and a concentrated fruit preparation known as elder rob. In eighteenth-century England, cookbooks included recipes for elderberry rob and elder raisin wine—practical ways of preserving the late-summer harvest for the cold months ahead.    4oz. 15.50

Minglement Recipe – inspired by traditional European elderberry preserves.— Spiced Elderberry Syrup.

Note: Dried elderberries must be thoroughly cooked before consuming. Do not eat them raw or as a simple tea steeped in hot water-more cooking is needed.

A beautifully dark, fragrant syrup with the tartness of elderberries and the warming flavors of cinnamon, ginger, and cloves. Try a spoonful stirred into warm water, drizzled over pancakes, or added to sparkling water after cooling.  

Ingredients

• ½ cup dried elderberries

• 2 cups water

• 1 cinnamon stick

• 1 teaspoon dried ginger root

• 3 whole cloves

• ½ cup honey or sugar, or to taste

Preparation – Combine elderberries, water, cinnamon, ginger, and cloves in a saucepan. Bring to a boil and maintain a gentle boil for at least 10 minutes. Continue simmering, covered, for another 15–20 minutes, stirring occasionally.

Historical Resources

The Herb Society of America — Essential Guide to Elderberry USDA — American Elderberry Plant Guide European Medicines Agency — Sambucus nigra Fruit University of Minnesota Extension — Elderberries the Safe Way