Garden vegetables: Elderberry syrup

For this week’s garden goodies, the morning staff began to taste some supportive fruits!

The elder shrub is found in Europe and North America and is strong in cold climates. Although considered a shrub, it can grow up to 20 feet tall. It grows well in a variety of soil and sunlight conditions. Only grow old fruit that does not allow it to dry out too much. The plant needs at least one inch of rain each week to produce well.

The toxicity of the raw stems, leaves, and seeds of the berries is controversial, but they are suspected to be highly toxic to humans. (You can find videos of people eating raw elders online). To get rid of the mild toxins, the berries should be cooked slowly or cooked for several minutes (10 to 40 minutes depending on who you are talking to). After this is done, the remaining juice can be used in jam, jelly, wine and other recipes that require berry juice.

Elderberries and their juice are usually taken during cold and flu because there is some evidence that the berry fights viruses, but this is not the conclusion. In any case, berry fruits have special diets that are known to improve health.

Over the years, we have had strawberry jelly and support flowers. This year we are trying out the old-fashioned strawberry syrup for colds and flu. This recipe is only slightly sweeter.


  1. For each quintal of old juice, add 1 tbsp. Lemon juice, 1/3 cup sugar, 1 teaspoon clove, 1 teaspoon ginger and 1 teaspoon cinnamon.
  2. Pour into a saucepan and cook for 10 minutes.
  3. In any case, the same berry juice in the boiling pot or pressure pot for the recommended time.

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