Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Medicinal Herbs American Elder (Sambucus canadensis) Flowers Identification: American Elder is a native American shrub, growing 5 to 12 feet high. The stems are covered with rough, yellowish-gray bark. The leaves are opposite (paired), compound, with 5 to 11 elliptical to lance-shaped leaflets; sharply toothed. Numerous small, white, fragrant flowers appear in flat, umbrella-like clusters from May to July. The fruit is a dark purple berry appearing from June to September. The European Elder (Sambucus nigra), though larger than the American Elder has similar characteristics and similar properties. Habitat: Damp areas and waste places, particularly in the central and eastern United States. Nova Scotia to Georgia; Texas to Manitoba. Family: Caprifoliaceae (Honeysuckle family) Other Names: Black Elder, Common Elder, Elderberry, Rob Elder, Sweet Elder Flowers: May - July Parts Used: Flowers, berries, inner bark, and leaves. History: Elder has a long history dating beyond the stone ages. Egyptians discovered that applying its flowers improved the complexion and healed burns. Many early Indian tribes used elderberry in teas and other beverages. In the 19th century the British often drank home made wine that was thought to prolong life and cure the common cold. Medicinal Properties: Properties: Cathartic, diaphoretic, diuretic, purgative, and stimulant. Constituents: Elder leaves contain the flavonoids rutin and quercertin, alkaloids, vitamin C and sambunigrin, a cyanogenic glucoside. Fresh elder leaves also contain hydrocyanic acid, cane sugar, invertin, betulin, free fatty acids, and a considerable quantity of potassium nitrate. Main Uses: The leaves and flowers are a common ingredient in ointments and poultices for burns and scalds, swelling, cuts and scrapes. An infusion of leaves and flowers or a decoction of bark serves as an antiseptic wash for skin problems, wounds, and inflammations. The flowers are a mild astringent and are used in skin washes to refine the complexion and help relieve eczema, acne and psoriasis. Flower tea taken warm is said to stimulate and to induce sweating; it can also be taken for headaches due to colds and for rheumatism. A tea is also used to sooth sore throats, speed recovery from cold and flu and relieve respiratory distress. Taken cold, it has diuretic properties. Warm elderberry wine is a remedy for sore throat, influenza and induces perspiration to reverse the effects of a chill. The juice from the berries is an old fashioned cure for colds, and is also said to relieve asthma and bronchitis. Infusions of the fruit are beneficial for nerve disorders, back pain, and have been used to reduce inflammation of the urinary tract and bladder. An infusion of the leaf buds is strongly purgative. Fresh berry juice, evaporated into a syrup, is moderately purgative. CAUTION! Bark, root, leaves and unripe berries are toxic; said to cause cyanide poisoning, severe diarrhea. Berries edible when cooked. Flowers not thought to be toxic. Preparation and Dosages: Infusion: Use 1 teaspoon plant parts with 1 cup water. 2 to 4 ounces up to 3 times a day. Cold Infusion: 1 to 2 ounces up to 3 times a day. Tincture: Take 20 to 40 drops in water, three to four times a day. American Elder is also a wild food. Nutrients (Per 100 grams) (Berries) Calories - 72 Niacin - 0.5 mg. Riboflavin - 0.05 mg. Calcium - 38 mg. Phosphorus - 28 mg. Thiamin - 0.07 mg. Fat - 0.5 grams Potassium - 300 mg. Vitamin A - 600 IU Iron - 1.6 mg Protein - 2.6 grams Vitamin C - 36 mg. Harvest: Harvest the flowers when fully open by either picking the whole clusters or shaking the older blooms lose in a paper bag. Collect the fruit by breaking off the cluster and setting in water proof containers such as 5 gallon buckets. Elderberries are very easy to collect as the stem breaks off easily. It is a good idea to collect blooms from an area other than where you plan to collect berries later. Harvest flowers in summer and berries in late summer. Uses: Fritters, jelly, muffins, cold drink, wine, and pies. Elderberry Jelly #1 3-1/2 cups elderberry juice (about 3-1/2 lbs ripe berries) 1/2 cup fresh lemon juice, strained 7-1/2 cups sugar 1 pkg powdered fruit pectin Prepare elderberries by removing large stems. Place in a large kettle; crush. Cover and simmer about 15 minutes. Strain juice through jelly bag. Measure juice. If you do not have quite enough, add enough apple juice to make 3-1/2 cups. Add lemon juice and return to kettle. Heat, adding sugar, and bring to a boil, stirring constantly. Add pectin. Bring to a full rolling boil and boil hard 1 minute. Remove from heat, skim off foam and ladle into hot, sterile jars; seal. Makes 3 to 4 half pints. Elderberry Jelly #2 2 quarts elderberries with stems removed 2 cups water 1 box powdered pectin 5 cups sugar In a saucepan, simmer the elderberries in the 2 cups water until berries are soft. Strain through a cloth or jelly bag. Be sure you have 3-1/2 cups of juice; if not, pour a little water through the crushed berries in the jelly bag. Return the 3-1/2 cups juice to saucepan. Add pectin to the juice and bring to a boil. Stir in the sugar and bring to a full rolling boil. Boil for 1 minute. Remove from heat, skim off foam and pour into hot sterilized jars. Seal with hot paraffin wax immediately, or process in a boiling water bath. Makes 3 to 4 half pints. Elderberry Pie 2-1/2 cups elderberries 1/2 cup sugar 1/8 tsp salt 2 Tbsp flour 3 Tbsp lemon juice Butter Mix elderberries, sugar, salt and lemon juice. Sprinkle with flour and dot with butter. Put in an 8" pie crust and cover with another crust. Bake at 350 degrees F. for 30 minutes. Serve warm with a scoop of vanilla ice cream. Elderberry Flower Fritters 1 egg 1 cup flour 1 cup milk 1/2 tsp salt Assorted spices such as nutmeg, cloves, allspice and cinnamon Collect the flower clusters, gently wash and dry on a towel. Clip the clusters into smaller sections and dip into the batter. Deep fry in hot oil until golden brown. Drain on paper towels. Sprinkle with powdered sugar. Elderberry Muffins 1 cup sugar 1/2 cup margarine 1 cup milk 1 egg 1 tsp nutmeg 1-1/2 cups all-purpose flour 1/8 tsp salt 2 tsp baking powder 1/2 tsp cinnamon 3/4 cup wheat germ 3 Tbsp molasses 1/2 cup dried elderberries Cream sugar and margarine. Add remaining ingredients and mix until blended. Bake at 425 degrees F. for 20 minutes in a muffin pan. Elderberry Wine 20 pounds of stemmed and washed elderberries 5 quarts boiling water 1 pkg wine yeast 10 cups sugar Mash elderberries in a 5 gallon crock and cover with boiling water. Cover and let stand for 3 days. Strain juice and return to crock adding 10 cups sugar and one package wine yeast. Cover with cheesecloth or an airlock. Let stand in a dark, warm room until fermentation stops. Decant into bottles and store in a cool place for about a year. Elderflower Wine 3 pints elder flowers (stems) removed) 3 gallons water 10 lbs sugar 2 lbs raisins Juice of 3 oranges Juice of 1 lemon 1 pkg wine yeast Wash and drain the elder flowers and put in large crock (primary fermentor). Make a syrup of water and sugar, pour over the elder flowers while hot, cover and let stand for 10 days. Strain and add the raisins. Cover and let stand for 4 months. Decant the wine and store in a dark, cool place for 6 months before using. And forget not that the earth delights to feel your bare feet and the winds long to play with your hair. ~ Kahlil Gibran "To announce that there must be no criticism of the president, or that we are to stand by the president right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public". 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