As I sat in my kitchen one morning with my visiting nine-year old niece, her father pushed a bottle of Sambucus Elderberry syrup to her requesting she take her daily spoonful. My obedient niece grimaced, poured the syrup onto a tablespoon, sucked it down and shivered saying yuck. I asked her about it. She said she takes it everyday and hates it because it tastes awful. She told me to try it and see. I did. The syrupy berry flavor masked with a medicine aftertaste was not that appealing, I agreed. Her father laughed a bit and reminded her that it prevented the sniffles.
There is no doubt the reasoning behind taking this commercial illness prevention product for better immunity is based on traditional use of elderberry as well as research. It made me sad to think my niece will associate elderberry with disgust. Herein lies one of the herbal bake shoppe ambitions, pleasant tasting herbalism. To truly bring herbalism back into every kitchen, even the most discerning tasters must believe in tolerable fusion.
Homemade elderberry syrup while a bit more time consuming than buying, is easy. Having it on hand opens possibilities for pleasant medicine taking. Elderberry wine is much more of a process to make but purchasing is still a delicious addition to a kitchen apothecary. While there may not be a medicinal dose of elderberry in each of these cookies, it is there nonetheless and more palatable perhaps than a mediciney syrup.
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