Elderberry has been used medicinally for thousands of years. There is record of its use by ancient Egyptians as well as Native Americans. History also shows its popularity in folk remedies. The appearance of elderberry products in stores speaks to its continued popularity.
Near the outset of covid-19, my holistic chiropractor recommended that I start drinking elderberry tea. I had read about its many benefits over the years, and bought elderberry syrups, but never tried the tea. He gave me a fine explanation of how it works, but all I remember is the idea that it inhibits rogue viruses inside the body from summoning cells, thereby limiting replication and ill effects.
According to a November, 2018 article on the Cleveland Clinic website, (https://health.clevelandclinic.org/elderberry-a-natural-way-to-boost-immunity-during-cold-and-flu-season/) some studies show that elderberry extract may help with flu symptoms. After checking with your doctor, of course, the article suggests that adding elderberry to your health regimen for flu season “likely wouldn’t hurt.”
I really like the flavor of this tea. I was doubtful at first, after having made an elderberry syrup in my kitchen that smelled and tasted just awful! This tea, I’m happy to say, is quite tasty. (And it makes the house smell good while it’s simmering.:)
If you want to try making your own, my recipe is below. Adapted from Kelly’s recipe at Tasting Page (tastingpage.com).
I would love to hear your thoughts on it!
Makes about 3/4 gallon
12 cups water
6 tbsp dried elderberries
2 cinnamon sticks
8 whole peppercorns
8 green cardamom pods
8 whole cloves
3 whole star anise
2 inches of sliced ginger
Place all ingredients in a large covered pot & bring to a boil. Reduce heat to simmer for one hour. Strain. Enjoy a large mug of this delicious tea once or twice a day. Keep extra in a glass container in the fridge for 3-4 days.