Elderberry is a very popular go to supplement to strengthen the immune system during the winter and flu season as well as recover from flu-like symptoms in rapid time.  I recommend incorporating Elderberry as soon as October hits. It’s now mid-November but its not too late!

Researchers have found that people who have taken elderberries have higher levels of antibodies against the influenza virus, showing that not only may the berry be able to treat flu symptoms, it may also be able to prevent influenza infection.

Elderberries contain hemagglutinin protein. This protein has been shown to stop a virus’ capability to replicate by inhibiting its ability to penetrate the cell wall, thereby preventing the virus from causing infection if taken before exposed. If elderberries are taken after infection, that keeps the virus from spreading, which reduces the duration of influenza symptoms.

Elderberry also contains a compound called Flavonoid which gives it its beautiful rich purple color. Flavanoids are high in antioxidants that may protect your cells from damaged caused by free radicals (oxidative stress).

Elderberry is generally safe for the entire family. You may purchase it at any health foods store or online.  It can consumed in syrup form, capsules, gummies and the whole berry to make yourself.

Here’s a recipe by Wellness Mama for Homemade Elderberry Syrup:

How to Make Elderberry Syrup to Avoid the Flu
prep 5 mins – cook 1 hour – inactive 15 mins – total 1 hour, 20 min

yield 4 cups

A simple elderberry syrup recipe made with dried elderberries, honey and herbs for an immune boosting and delicious syrup. Can be used medicinally or on homemade pancakes or waffles.

Ingredients
2/3 cup dried black elderberries, or 1 1/3 cups fresh or frozen
3½ cups water
2 TBSP fresh or dried ginger root
1 tsp cinnamon powder
½ tsp cloves or clove powder
1 cup raw honey

Instructions
Pour water into medium saucepan and add elderberries, ginger, cinnamon, and cloves.
Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half.
Remove from heat and let cool until it is cool enough to be handled.
Mash the berries carefully using a spoon or other flat utensil.
Pour through a strainer into a glass jar or bowl.
Discard the elderberries and let the liquid cool to lukewarm.
When it is no longer hot, add the honey and stir well.
When the honey is well mixed into the elderberry mixture, pour the syrup into a quart sized mason jar or 16 ounce glass bottle of some kind.