[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

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Here’s how to make hazelnut milk without having to shell the nuts first:

1. Put the hazelnuts into a sturdy, high-sided vessel such as a cast iron pot, or a bucket. Pound them with a piece of wood or a large rock until they are thoroughly smashed.

2. Measure the crushed hazelnuts and put them into a pot, adding 3 parts water for every one part combined hazelnut shells and nutmeats.

3. Simmer for 20 – 30 minutes. Strain. Add fresh water to the already boiled hazelnuts, simmer and strain again for a second extraction.

Shout out to Sam Thayer who first showed me this technique a couple of years ago. He used hickory nuts, which also make a delicious “milk.”

If you want more info on edible wild plants and food preservation, check out my website www.ledameredith.com and my books, and
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Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries

https://www.amazon.com/gp/product/1604694173/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1604694173&linkCode=as2&tag=ledsurbhom-20

The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles

https://www.amazon.com/gp/product/1581573065/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1581573065&linkCode=as2&tag=ledsurbhom-20

Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes

https://amzn.to/2dPCS6z

Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

https://www.amazon.com/gp/product/1581572425/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1581572425&linkCode=as2&tag=ledsurbhom-20