Everything Elderberry: Elderberry Syrup, Shrub, Cordial & Fliederbeersuppe

Learn to make elderberry syrup and other remedies, enjoy an elderberry cordial paired with waffles, elderflower cream and berry compote, and warm up with the German elderberry soup Fliederbeersuppe!

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 Europe and North America 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, and learn about elderberry's culinary use in many regions. We will learn to identify the Sambucus species and discuss the habitats where Elder grows in the Burlington area. We will conclude by sharing a meal prepared by chef Richard Witting of Fliederbeersuppe with sweet dumplings, a traditional elderberry soup popular in Germany and Scandinavia , and waffles with elderflower cream and elderberry syrup, and a discussion of the history and folklore that surround this beloved plant. We'll have a fire and cider to warm up if it's chilly!

LOCATION UPDATE: Due to rain, the workshop will take place in the large open-air screened-in porch of the historic Bassett House at the Burlington Friends Meetinghouse.

Participants will take home a 4 oz bottle of elderberry syrup and recipes for making elderberry remedies at home.

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.