Elderberry 4 ounces dry herb. Whole berries wildcrafted.
Produces elderberry wine, jelly and great Kombucha Tea. Elder Fruit's ability to promote urination has made it a traditional remedy for fever, colds and flu. respiratory infections antioxidants. In addition, Elder Fruit can be used to treat chronic rheumatism, neuralgia, sciatica. Elder is an effective detoxifier and can be used topically to clear infections such as acne, boils, and skin rashes.
Elderberries were called the “medicine chest of the common people" by the American Indians.
Therapeutic actions of the elder plant include:
An astringent, immuno-stimulant, emetic, expectorant, diaphoretic, laxative, diuretic, sedative, and anti-inflammatory.
Elder is an excellent blood cleanser (it helps eliminate waste in the fluid surrounding the blood cells).
Elder flowers contain 3 rich sources of potassium plus viburnic acid (helpful for asthma an bronchitis), volatile oils, vitamin A, vitamin C. and bioflavonoids. Elderberry jam/jelly contains many vitamins and minerals, particularly vitamin B17. In fact, elderberries contain more vitamin C than any other herb except for black currants and rosehips!
Research indicates that elderberries stimulate and build up the resistance of the immune system, and it also directly inhibits the influenza virus. Elderberries have an enzyme that smoothes down the pointed spikes on the outside of the virus, which it uses to pierce through the cell walls.
Vitamin A: 600 I.U. per 100 gm.
Vitamin B: Thiamine 0.07 mg.:
Riboflavin 0.06 mg : Niacin 0.5 mg.
Vitamin C: 36mg.
Protein: 2.6 gm
Fat: 0.5 gm.
Carbohydrates: 16.4 gm.
Calcium: 38 gm.
Iron: 1.6 mg.
Phosphorus: 28 mg.
for making wine and jellies follow traditional recipes.
Serve it Hot for: Colds, sore throat, fever and flu.
Serve it Cold for: spring tonics, blood purifiers and diuretics.
For kombucha brewing We recommend to add 25-50% elderberries to regular tea (Camellia Sinensis) and seep to desired strength. The combination helps maintain the kombucha strain. Add a few berries just prior to bottling to increase the flavor and increase the sugar content for a sceondary ferment.
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