Elderberry Workshop: Elderberry Syrup, Shrub, Cordial & Fliederbeersuppe

79 Lakeview Terrace,Burlington VT 05401

02 October, 2021

Description

Learn to make elderberry syrup, a traditional herbal remedy that supports the immune system and can keep us healthy throughout the winter! Native to Europe, North America and southwest Asia, Elder is a perennial shrub that can be found growing along hedgerows, forest perimeters, and in gardens as an ornamental. Elder flowers and berries have an extensive history of use and folklore in traditional western medicine practices. For centuries, elderberries have been used for making preserves, wines, winter cordials, teas, herbal infusions and elderberry syrup. Valued as an ally for supporting immune health and strengthening the body’s immune defenses, elderberry has a long history in New England as a preventative medicine for the cold, flu and other respiratory diseases. In this workshop, we will learn about the many health benefits of elderberry and how to make elderberry syrup, one of the most esteemed cold and flu remedies in herbal medicine. We will also learn to make other traditional beverages and tonics, such as elderberry shrub and cordial. We will learn how to identify the Sambucus species and discuss the habitats where Elder grows in the Burlington area. We will conclude by sharing a meal of Fliederbeersuppe, traditional Scandinavian elderberry soup, and waffles with elderberry syrup, and a discussion of the history and folklore that surround this beloved plant. Participants will take home a 4 oz bottle of elderberry syrup and recipes for making elderberry remedies at home. The workshop will be held in an outdoor garden, under a tent in the event of rain. We'll have a fire and cider to warm up if it's chilly! Instructors: Anna Mays is an anthropologist, plant lover and food educator who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at the Vermont Center for Integrative Herbalism and Le Cordon Bleu Culinary School in London. Richard Witting is a chef, food historian and Burlington native. Richard has harvested wild edibles for his catering business and Vermont restaurants for over a decade and was the organizer of the 2018 Vermont Wildcrafting Conference.