It’s that time again, folks! I’ve got a fresh batch of Elderberry Syrup in the works, just in time for cold & flu season.
My syrups and tonics are unlike most because I don’t follow one set recipe. I love working with the land and the seasons, using what is fresh, abundant, and available with each batch. Every batch is a little different and reflects what the plants are offering us at that time of year.
This batch is a beautiful blend of:
Elderberries, blueberries, horehound, mountain mint, licorice basil, butterfly pea flowers, lemon balm, turmeric, yarrow, ginger, clove, star anise, rabbit tobacco, Monarda fistulosa, vanilla bean, rosemary, cinnamon, mullein, apple cider vinegar, and spring water.
Elderberry is traditionally used in seasonal herbal preparations and is valued for its antioxidant-rich berries. I’ve paired it with a whole host of herbs traditionally used to support the respiratory system, soothe the throat, aid digestion, and support the body through the colder months.
Horehound, mullein, mountain mint, Monarda, rabbit tobacco, and yarrow bring a beautiful combination of aromatic and respiratory-supportive herbs to this formula.
Ginger, turmeric, cinnamon, clove, and star anise add warmth while contributing their own antioxidant and traditionally supportive properties.
Lemon balm and licorice basil bring a softer, more soothing herbal character, while blueberries, butterfly pea flowers, vanilla bean, and rosemary round out the flavor and make this batch especially delicious.
Apple cider vinegar adds a bright, tart quality and helps pull together all of these beautiful botanicals.
As always, this is made in small batches with intention and with deep appreciation for the plants that grow around us.
Available in 16 oz pint jars.