We have had a fabulous summer this year but all good things must come to an end (hopefully not for another month).  
 
It’s at this time of the year I think about preparing my wonderful goodies for the winter, lots of tasty remedies for colds and flus and boosting the immune system for the winter.  In the past the local medicine woman (or man) would be out picking the rosehips and elderberries that are coming into ripening stages right now, then pickling, preserving, making jams, syrups, teas and tonics.
 
I am lucky enough to have some amazing elder trees in my garden and my fabulous neighbors have let me pick some of the rose hips, but if you look you will find both all around the area.
 
The main thing to remember when foraging is to be sure you have identified your herb correctly, it is easy to pick the wrong herb, which could be poisonous, if not careful.  If you are unsure find a local herb walk or invest in a good herb identifier book.  The other thing to remember is to always leave some for the wildlife and never pull the while plant.

Rosehips are best picked in the Autumn, usually just after the first frost.

Elderberries are ripening this year around the beginning of September.
 
Both Elderberries and Rosehips are great for the immune system, high in Vitamin C, A & E, flavonoids and antioxidants.
 
Studies found Rosehips may help with – osteoarthritis, heart health, bowel function, wound healing and skin health
 
Elderberries are known to help with – immune response, viruses, colds/flus, urinary tract infections, digestion and allergy relief.
 

Delicious recipes for rosehip and elderberry jams, syrups, teas and tonics :

Rose hip syrup

Ingredients 1kg rosehip: You can use either the small Dog rose (Rosa canina) or the larger Japanese rose (Rosa rugosa), both have excellent flavour. 3 litres of water 500g dark brown soft sugar  Instructions Bring to the boil 2 litres of water. Chop rosehips in food processor until mashed up, then add to boiling water. Bring water back to the boil, then remove from heat and allow to steep for 20 minutes. Pour rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag. Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining through the jelly bag as in Step 3. Add sugar to the strained rosehip liquid and dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles. (from eat weeds)


Rosehip Jam

INGREDIENTS
water (1 cup per 1 pound of rose hips)
rose hips, with black ends removed
sugar per directions below
INSTRUCTIONS
In a heavy, stainless-steel saucepan, add water and rose hips, and simmer until the fruit is tender. Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick. Pour into hot, sterilized, half-pint jars and seal. Store in a cool cupboard, and use within six months; refrigerate after opening.

(From the Old Farmer's Almanac )

Rosehip Tea

The red shel and flesh are the edible parts of the Rosehip, the seeds are inedible.  If you are drying the hips for teas you can leave the seeds in as you won't be ingesting them.

Wash the hips and dry in the sun

You can either dry the hips whole or split them in half, i don't find a major difference it's purely down to preference.

Place the hips on some parchment paper in one layer then place on a baking tray. 

Preheat oven to 95°C and place the hips in the oven for 3-4 hours.

Once cooled place in an airtight jar.

Tea recipe
1tsp rosehips
1tsp honey
pinch cinnamon 
hot water

Add all the above ingredients to the boiling water and leave steep for 5-10 minutes, then simply enjoy



Rosehip and elderberry syrup

Ingredients: 250g rosehips 100g eldderberries 1 thumb size piece of fresh ginger A few dried cloves (optional) 3 pints water 450g honey 250ml brandy(Optional/can swap with 1 cup natural sugar) A large pan and a jam strainer / cheesecloth Method: Roughly chop the rosehips and fresh ginger Place them in the pan together with the elderberries and cover with water (add the sugar now if using the sugar) Bring to the boil before turning the heat down to a gentle simmer Leave on the hob until the liquid has reduced by half (approx. 2 and a half hours) Strain off the liquid, and then, to be sure you’ve removed any remaining plant material, strain again Allow the liquid to cool before adding both jars of honey Stir well, and finally add the brandy Bottle in airtight containers and store in the fridge (adapted from the freelance naturopath)

Elderberry and apple jelly

Ingredients 900g (2lbs) elderberries 900g (2lbs) cooking apples, chopped, no need to core or peel 180mls water 2 lemons, juice of 500g granulated cane sugar (approximately – depends on juice yield) Note

A fabulous seasonal preserve, Elderberry and Apple Jelly, makes use of the hedgerow harvest and is perfect on toast as well as a base for savoury sauces for game and meat.

Directions

Step 1    Gently wash the elderberries in a sink of cold water. Pull the berries off the stems and place them in a saucepan with the chopped apples

Step 2    Add the water, and then bring the fruit to the boil, then cover and simmer for about 20 minutes or until the apples and berries are tender.

Step 3    Spoon the fruit into a jelly bag, suspended over a large bowl, and leave to drip overnight.

Step 4    When you are ready to make the jelly, discard the fruit pulp and measure the fruit juice, then weight the sugar; you will need 450g sugar to every 550mls of juice.

​Step 5    Place the elderberry and apple juice into a large preserving pan and heat gently. Meanwhile, heat the sugar in a low oven and then add the warmed (NOT hot) fruit juice with the lemon juice. Dissolve the sugar over a low heat and then when the sugar has dissolved, bring to a rapid boil and boil vigorously until the setting point has been reached.

Step 6    Remove the jelly from the heat as soon as setting point has been reached. Skim of any scum with a slotted spoon and then pour the hot jelly into warm, sterile jam jars. Cover with a disc of waxed paper, wax side down, and then cover with cellophane covers that are secured with an elastic band, or clean screw tops.

Step 7    Label when cold and store in a cool, dark place.

​Step 8    NB: Setting point: I use the cold saucer method to check setting point – place 2 or 3 saucers in the freezer and then take the jelly off the heat when you want to check that setting point has been reached. Spoon some jelly onto a cold saucer and then push the jelly with your finger, if the jelly wrinkles and looks set, then setting point has been reached. You can also use a sugar thermometer; the jelly will be set when it has reached 106C on the thermometer.
(from lavender and lovage)

Elderberry syrup

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.
Ta-da! You just made homemade elderberry syrup! Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.

(from Wellnessmama)


 
For an appointment please contact the clinic.
 
This is general advice, if you have a medical condition please check with a professional before commencing any new treatments or lifestyle plans.
 
 
To find out more, you can contact Carina at (087) 0978880, email her at [email protected], check out her website at www.itsanaturalchoice.com, or visit her clinic at Lisnolan, Manulla, Castlebar, or, on Wednesdays, at HoneyBee Health Shop, Claremorris.
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