It's officially elderberry season here on the East Coast, a season about as bittersweet as the waning of summer. The nights have been quite cold, at a time where it was hard to remember what cold really feels like. In the meantime, Elderberries are deepening their bottomless irises of blacks and purples. I went to a spot shown to me by a friend and was greeted by hanging clusters forcing the branches to stoop and bow to the soil that raised them.
Black Elderberry (Sambuchus nigra) can be identified by hanging clusters of white flowers, green unripe berries, or purple ripe berries come August, usually with reddish stalks and opposite arranged, slightly compound leaves. The species is generally found around trailside disturbed habitat, likes water, and is chock full of great immune system boosting antioxidants. However, it is not advised to consume the species raw.
To make a great elderberry syrup, simply cook the berries down with a little water, stir in some ginger and clove, strain, then stir in some raw honey to sweeten and thicken. Taking a spoonful a day will help boost your immune system as the days shorten and mornings become so crisp you can reach out and snap the morning dew.