Elderberries grow wild in all states in the United States, even Alaska, and and most of Canada as well!
This is a great plant to know since it’s an easy way to quickly save you a ton of money in cough syrups and cold remedies. If you’ve ever bought immune boosting elderberry syrup or have kids in your life, this recipe is for you!
Identification:
Branching: Opposite
Leaves: Smooth, toothed, lanceolate, compound in sets of 7
Stems: Spotted, with a pith in the center.
Flowers: Tiny, white flowers in broad, flat bunches.
Fruit: Tiny, black/purple berries in bunches.
Warnings:
Many sources say elderberries are toxic if eaten raw, but they are safe when cooked.
Look-Alikes:
Red Elderberry looks similar, but it’s berries are very red and twigs brownish red. The berries, leaves, and stems are poisonous!
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Where to Harvest:
I found the best way to find elderberry is to take note of where it is in your neighborhood when it is in bloom. The showy, white flowers are easy to see when biking, walking, or driving around. At the same time, you’ll also find the white yarrow flowers blooming, but it’s easy to tell them apart.
Try to find vacant woodlots or spots between developments that have been neglected. Harvest 10 to 15 feet away from roads. Most localities do not want you to harvest there, but some allow it.
Elderberry Syrup
Ingredients
- 1 Cup Elderberries
- 3 Cups Water
- 1 Cup Honey
- 1 Cinnamon Stick
Instructions
- Heat elderberries, cinnamon stick, and water in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Use a potato masher to mash berries to release juice.
- Strain the juice through a sieve or cheese cloth into mason jars. Let juice cool.
- Stir in honey until thoroughly combined. Cover and store in the refrigerator 2 to 3 months.
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