Elderberry syrup

One of the first wild growing plants I started gathering was Sambucus nigra. At first  I tried its flowers, and fell in love with their dreamy smell. As the summer months passed, they turned into black juicy berries,  that contain high levels of vitamin A, B, and C. They also stimulate the immune system. I decided to make a syrup...

 You can use both fresh and dried elderberries in this recipe. If you choose to gather them yourself, find a clean place far from  car fumes and remember that they are not edible raw! All parts of the plant are poisonous, they contain cyanogenic glycosides. The flowers and fully ripe berries are edible after cooking. Also make sure you removed all stems and green or red berries.

To prepare the syrup you will need:

• Elderberries
• Water (in the same amount as berries, or in the ratio 2:1 if using dried berries)
• Ginger:  (1 tablespoon of grated fresh or 1 teaspoon of dried ginger per cup of berries)
• Cinnamon: 1 teaspoon per cup of berries

Bring all ingredients to a boil and let simmer for about 20 minutes. Let cool for a while and strain the liquid from the berries using a sieve. Press them with a spoon to get more of the juice out. You can throw out the pulp or rub it through a sieve, to remove poisonous pits and eat the rest. Pour the liquid into sterilised jars and screw the lids. Put the jars into a pot, add boiling water and gently boil for 10 minutes. Then remove jars and put them upright on a towel. Let them cool.

 Before using, add some raw honey, to your taste. Use the syrup on your pancakes, oatmeal, or simply take a teaspoonful daily.