Today’s immune system stimulant is known as one of the top antiviral herbs on the planet. The long history of medicinal uses of elderberry traces back to ancient Egypt and Greece where it was used to treat a wide range of health concerns. Elderberry coupled with the immune-boosting and anti-inflammatory effects of astragalus root makes this syrup a must for the cooler season.
Elderberry has been found to naturally improve nerve pain, sinus issues, inflammation, chronic fatigue, allergies, constipation, and even cancer. The health benefits have been researched and published suggesting when elderberry is used within the first 48-hours of the onset of cold/flu symptoms, it helps to relieve and shorten the duration of sickness. It’s no coincidence that you see this amazing plant on retail shelves next to over-the-counter pharma products. A 2021 systematic review concluded that elderberry can be a safe option for treating viral respiratory illness without overstimulating the immune system.
Astragalus root helps the body fight off stress (mentally and physically) and disease which could negatively impact immune system function. This anti-inflammatory herb contains saponins, flavonoids and polysaccharides that help slow or prevent the growth of tumors, protect the cardiovascular system, regulates and helps to prevent diabetes, all while combating illness before it happens. Choosing to include this herb in the recipe was a no brainer considering the countless benefits of this anti-viral gem. Let’s get started!
Ingredients
1 cup of Elderberries
2 tbsp of Astragalus Root
6 cups of water
1-ish cup of raw honey (measure elderberry liquid and add 50% of honey)
Materials
saucepan
glass Jar for syrup storage
stainless steel strainer
Method
Add 6 cups of water to a saucepan and bring the water to a boil.
Add the Elderberries and Astragalus Root to the boiling water and stir the herbs well.
Reduce heat to low, cover and allow the mixture to simmer for 30 minutes, stirring occasionally.
Turn off heat and allow mixture to steep for at least 1 hour.
Strain mixture into a glass jar using a stainless-steel strainer.
Add honey to the strained mixture and mix well incorporating the honey thoroughly.
Store your syrup in a glass jar with a tight-fitting lid, label it, and refrigerate.
Adults, take 1 tablespoon daily, children (over 1 year old) take 1 teaspoon or on an as-needed basis. Syrup lasts up to 6 months, refrigerated.
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