Elderberries, Dried Organic

Whole dried European wild black elderberries. Sambucus nigra, origin Bulgaria, European regions, Non-GMO, non-irradiated, free of pesticides and chemicals, Kosher.

If you don't plan to use your Elderberries right away: Dried elderberries are DRIED, but they are not 'freeze dried'; they do have a slight moisture content, like dried raisins, etc.  I personally vacuum seal any berries that I plan to store for longer than a few months, OR I simply pop them in the freezer if I won't be using them for months yet.  There is no need to thaw before using.

Here is one of my favorite ways to make basic ELDERBERRY SYRUP.  You can adjust the spices to your own liking, and you can add your own creative energy to it and adjust to your taste. The seeds are not to be ingested, as they are emetic and you strain them out. (cause nausea and vomiting)

1/2 to 2/3 cup Dried Elder berries
3-4 cups purified water
1 to 2 tsp Ginger root
1 to 2 tsp Cinnamon bark
1/2 to 1 tsp Cloves
1-2 tsp orange and/or lemon peel
1 cup raw Honey
Lemon juice to taste (optional)

Simmer everything EXCEPT the honey on very VERY low heat for 45-60 minutes, until liquid has been reduced by about half.  Keep lid on the kettle, but just barely cracked open to prevent boil over. Strain and mash the berries in a fine sieve strainer.  Discard the seeds. Stir in the honey.  I add some lemon juice in the end also.  Bottle and store in refrigerator.  I can't say how long it will keep, but I've seen it stored for several months or a year. Yields approx 1 pint, depending on how much water you started out with, and how much you chose to reduce it.