European herbal tradition believes the linden tree protects against bad luck, lightning strikes, repels harmful spirits and its leaves and flowers hold healthful benefits.
So, when Kirsten Dehmlow elevated her lifelong interest in plants and gardening to train as a community herbalist, she looked to the linden tree in her back yard for inspiration. As an herbalist, she employs herbs, plants, and other foodstuffs to support overall health and treat specific illness, using food as medicine.
“I have done many of my herbal trainings while sitting under the linden tree, and when I was looking for a name for my business, this felt right. I like to hold as many classes as I can under my linden tree.” Kirsten says. “I even use linden in my calming tea.”
Kirsten shares her immune support recipes here for cold, flu and Covid season. Elderberry Syrup can be taken daily as a tonic, adding additional doses when feeling ill. Fire Cider is also taken daily to help fight off illness. To make it easy to incorporate into a daily diet, use as a base for a salad dressing or tossed on cooked greens. Drink 2-4 cups of Immune Tea for medicinal benefits at the first sign of illness until symptoms improve.
You can purchase kits for the Elderberry Syrup and Immune Tea, and find out more about Kirsten, her products and workshops at @undertheindentreeco or underthelindentreeco.com
Elderberry Syrup
2 cups dried elderberries
4 1/2 cups water
1/4 cup astragulus
1/4 cup dried ginger
4 cinnamon sticks
1 cup honey
Combine water with herbs and simmer for 20 min. Strain and reduce liquid by simmering covered for 30-40 min. Add honey. Let cool, bottle and refrigerate. Will last 2-4 months. There are many variations to this recipe — have fun experimenting. Adults take 1Tbsp/day, children 1tsp/day. Double when feeling ill.
Immune Tea
0.4 oz nettles
0.4 oz marshmallow root
0.4 oz astragulus
0.4 oz ashwaghanda
0.4 oz peppermint
0.2 oz elderberry
0.2 oz rose hips
0.1 oz licorice root
0.05 oz ginger
Mix together & store in airtight container for up to a year. When brewing, steep for 10 minutes to endure full potency. Drink 3-4 cups a day for medicinal benefits upon first sign of illness.
Fire Cider
- 1/2 - 1 med. yellow onion - chopped
- 4-5 garlic cloves - chopped
- 3-4 tbsp freshly grated ginger root
- 3-4 tbsp freshly grated horseradish root
- 3-4 tbsp freshly grated turmeric root
- 1/4 organic lemon
- 2 tbsp astragalas root
- 1-2 fresh rosemary sprigs
- Apple cider vinegar
- honey
Combine the onion, garlic, ginger, horseradish, turmeric and lemon a wide-mouthed quart sized jar. Cover with Apple Cider vinegar. Place a piece of wax paper on top before adding the metal lid. Place in a warm location and let sit for 3-4 weeks. Shake every couple days or when you remember. Strain, discard spent herbs. Add honey to taste, about a 1/4 cup.
Take 1-2 tbsp at the first sign of a cold and repeat dose every 3-4 hours until symptoms subside. Can be combined with water, warm or cold, if easier to drink.
You may also add other herbs, fruits and vegetables: beets, radish, orange, apple, shiitake mushrooms, cayenne powder, echinacea, burdock root, etc.
Can be kept at room temperature, or place in refrigerator to help with preservation of up to a year.
*Rosemary Gladstar created the original recipe of Fire Cider in the 1970’s.
Elderberry: packed with antioxidants and vitamins that boost the immune system and calms nerves
Cinnamon: warming, anti-inflammatory properties, helps balance blood sugar
Onion: folk remedy for colds and flus, contains anti-inflammatory quercetin
Garlic: antiviral and antimicrobial properties, used to treat cold and respiratory symptoms
Horseradish: sinus cleanser
Ginger: warming, diaphoretic, helps with nausea and gastric distress
Nettles: healthy greens, nourishing, anti-inflammatory, aids in illness recovery
Astragalus root: immune stimulating, builds energy and stamina
Peppermint: anti-inflammatory, relaxes muscles of digestive system & improves taste