Elderberry, or Sambucus nigra, is native to Europe, Northern Africa, North America and Asia.
The elder tree blooms in the summer with clusters of cream-white flowers, followed by blue-black berries.
Elderberry has a long history of traditional use. Hippocrates referred to the elder tree as his “medicine chest” and it was considered to be one of nature’s greatest healing plants by other classical healers.
In the Anatomy of the Elder (1677), elderberry was recommended to be taken for the relief of catarrh (inflammation of mucus membranes) either as wine, a jam, in a syrup of honey and vinegar and even as a salt sprinkled into meat broth.
In her classic herbal medicine book A Modern Herbal, Maud Grieve (1858-1941) discusses how elderberry was used for home-made wine which was drunk hot with sugar as a remedy for the common cold. Elderberry was also made into a thick syrup called a ‘rob’ (a vegetable juice thickened by heat and sugar) which was again used for colds and for coughs.
This traditional use of elderberry continues today. Naturopaths and medical herbalists often prescribe elderberry for the relief of upper respiratory catarrhah and sinusitis and to help relieve symptoms associated with the common cold and flu.
And now it seems that science is supporting these traditional uses. One recent study suggested that a standardised extract of elderberry was effective against bacteria that are often implicated in upper respiratory infections.
How is it thought to work?
There are a number of components in elderberry that may give it its therapeutic properties. These include the flavonoids quercetin and rutin, anthocyanins and vitamins A and C.
Elderberry is thought to be of use against the symptoms of cold and flu by helping to support healthy immune function and as an antioxidant and an antiviral.
References available on request