“The first shoots of the Common Elder boiled like asparagus, and the young leaves and stalks boiled in fat broth, do mightily carry forth phlegm and choler. The middle or inward bark boiled in water, and given in drink works much more violently; and the berries, either green or dry, expel the same humour, and are often given with good success to help the dropsy; the bark of the root boiled in wine, or the juice thereof drank, works the same effects, but much more powerfully than either the leaves or fruit. The juice of the root taken, mightily procures vomiting, and purges the watery humours of the dropsy...”
~Nicholas Culpeper, 17th century herbalist
(A wine recipe that can be used for any fruit)
2-3 lb. fruit
2-3 lb. sugar
3 gallons water
1 yeast cake
yeast energizer, captain and yeast nutrient.
Put them in a vat (5 gallon pail) until the fermentation stops (about 7 to 10 days).
Rack it off into once used wine bottles (gallons).
Let it sit for three weeks.
Rack it off again and let it sit for 3 months.
Then rack if off again and let it age for as long as you can wait.
The nutritional value of the elderberry is similar to the grape, but significantly higher in vitamin C, niacin, and protein.
The flowers and fruits are medicinal. Hippocrates recognized this in 400 B.C. (He used a smaller, European species with similar properties, that doesn’t grow in America.)
Due to their diuretic and detoxifying properties, elderberries have been eaten to aid in weight loss. The flowers have been used in cosmetics since ancient times. Distilled elderflower water is believed to soften and tone the skin. An infusion of elder flowers is believed to lighten freckles and soothe sunburn. Its Bioflavinoids promote circulation and strengthen blood vessels.
An infusion or tincture mixed with yarrow and peppermint has been used for colds, flu, and asthma. Herbalists have also used it to soothe children’s upset stomachs and relieve gas. It’s been applied externally for swelling, rashes, and chilblains (frostbite-like trauma to wet skin), and as an eyewash for conjunctivitis and eye inflammation. The flowers can be steeped in oil to make a lotion for sore muscles, burns, and rashes.
Like the flowers, an infusion of elderberry is astringent and diaphoretic. It is used to treat colds, relieve excessive mucus, and sore throat. The berries can also be boiled in vinegar to make a black hair dye.
Legend has it that in 1899, an American sailor accidentally discovered that cheap port wine, which is colored with elderberries, relieved his arthritis. Other port wines didn’t work. This result indicates the elderberry’s possible anti-arthritic properties.
Elderberries have antioxidant properties and are believed to be useful in cancer prevention.
Elderberry/Grape Preserves
1 quart elderberries with stems removed
1 quart grapes (fruits only)
1 cup water or fruit juice
1 box low/no sugar pectin
1 cup sugar
In a sauce pan, simmer the grapes and elderberries in the water until fruits are soft.
Strain through a food mill or course kitchen strainer.
Be sure to have 3½ cups of juice; if not, pour a little water through the crushed berries.
Return the 3½ cups of juice to pan.
Add pectin to the juice and bring to a boil.
Stir in the sugar and bring to a full, rolling boil.
Boil for 1 minute.
Remove from heat, skim, and pour into hot, sterilized jelly jars.
*Only use the flowers or blue/black ripe fruits. Do not use the stems, bark, or roots; they can be toxic.
