Dried Elderberries 100g


Dried Elderberries (Sambuci nigra) act as an anti inflammatory, immune booster, diuretic and as a purifier of blood, kidneys, liver and skin. Elderberries are rich in Vitamin C, bioflavonoids and antioxidants.

We love elderberries for their immune boosting properties, and numerous other benefits. Try adding a small handful to your gin cocktail!

Dried elderberries can be used to make a tincture. This is a great idea for those who want the power of the syrup without the honey. Dried elderberries can also be added to muffins or pancakes for a berry flavor similar to blueberries but not quite as sweet.


  • Elderberries can help support a healthy immune system due to their high Vitamin C, antioxidant and flavonoid content.
  • Elderberries have a tangy, sweet taste and are often used in beverages such as gins and cocktails

See below for a

Classic Elderberry Syrup Recipe

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Natural Products Dried Elderberries (Sambuci nigra) 

Dried Elderberries (Sambuci nigra) act as a diaphoretic, diuretic, laxative and as a purifier of blood, kidneys, liver and skin.


  • Aids in the treatment of rheumatism
  • Treat colds and influenza
  • For catarrhal inflammation of the upper respiratory tract, such as hay fever and sinusitis
  • For sore throats and anemia, edema.
  • Has been used to reduce inflammation of the urinary tract


  • Contain cyanide producing glycosides and are therefore toxic when not used according to the proper cooking and preparation methods
  • May cause nausea
  • Do not use when pregnant or breastfeeding

Classic Elderberry Syrup Recipe

Makes about 3 cups of syrup without alcohol, 4 cups with alcohol.
Active Time: 1 hour


2 cups dried organic elderberries
4 cups cold water (distilled, purified, or spring water works best)
2-3 tsp. organic dried ginger root
1 organic sweet cinnamon stick
1 cup raw, local honey (or organic maple syrup or agave for a vegan/infant-friendly recipe); double the amount of sweetener to increase shelf life
1 cup vodka or brandy (optional to increase shelf life)


Combine berries and herbs with cold water in pot and bring to a boil.
Reduce heat and allow herbs to simmer 30 to 40 minutes.
Remove from heat and let steep 1 hour.
Strain berries and herbs using a funnel overlaid with doubled cheesecloth or undyed cotton muslin bag and squeeze out liquid (careful, liquid will likely still be hot!). Discard used herbs in compost.
Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
If using vodka or brandy, add here and stir until well combined.
Bottle in sterilized glass and store in the refrigerator.

Pro tips:

Be sure to add honey in a ratio that is at least half of the total volume of liquid after it has simmered. This amount can change slightly and you want to make sure you have enough preservative (honey) so that your syrup won’t spoil. (Example: If you are left with 2 cups of elderberry decoction, you will want to add at least 1 cup of honey.)
This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts (glass pantry jars and amber bottles are great choices!). My family enjoys a teaspoon or two of this syrup, right out of the fridge, just about every day during the sniffle season.


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