After being a water demanding prima donna all summer, the American Elderberry (Sambucus nigra) I planted this past Spring has bloomed and set on fruit. I’m growing elderberries for their renowned healing properties as the fruits are high in antioxidants and vitamin C.

Though paradoxically, the fresh fruits also contain cyanogenic glycosides which can break down into cyanide. So, proper preparation will be key to harnessing their power. I found a recipe for Elderberry Syrup that sounds tasty, looking forward to making some soon!

Elderberry Syrup Recipe:

• 2 cups fresh or frozen elderberries
• 4 cups of water
• 1 cinnamon stick
• 1/4 teaspoon dried ground clove
• 2 teaspoons fresh ginger, peeled and finely chopped
• 1/2 cup agave nectar (or more to taste)

In a medium saucepan, combine fresh fruit (wash fruit well and pick out any leaves or stems) with water. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by about half. While the syrup reduces, sterilize a glass pint or quart jar by boiling the jar, fully submerged in water, for 10 minutes. Strain the mixture through a fine-mesh sieve into the sterilized glass jar. Cool to room temperature and sweeten. Stir to combine. Apply lid and store in the refrigerator for 2 weeks or freeze for up to 8 months for best quality. Makes about 2 cups. (Adapted from Maine Cooperative Extension recipe.)