Connecting with plants has been one of my strategies for wellbeing during my grief journey. This includes not only gardening and caring for houseplants, but also foraging wild edibles and exploring what I can make with plants.
When we moved into our ol’ house we were annoyed by a wild shrub that grew outside our kitchen window . It wasn’t until many years and countless attempts to tame it that we learned is was a chokecherry.
Once I learned what the shrub was I was determined to to see if it could be turned into something I would actually use.
Most recipes I see online were jams, jellies and syrups. Some recipes were more adventurous with inspiration from Indigenous culture that include drying the chokecherries, then grinding them to flour.
The that piqued my interest the most was a chokecherry elixir for immune health. I made this last year and found that it helped me avoid most colds and flus that were going around. In fact, I seemed to stay healthy as long as I was taking a shot glass a day. It was only after I ran out that I eventually got sick.
I have also dehydrated them to make a simple tea.
Chokecherries are high in antioxidants, Vitamin C, K and B6. They include the mineral potassium and magnesium. Historically, they used in Indigenous communities to treat coughs and colds. They also support cardiovascular health, immune health, and blood sugar regulation.
Like other cherries the pits contain a compound that converts to cyanide when crushed or chewed. High heat neutralizes the toxin. They may interact negatively with some meds so always consult a doctor before using them.
Simple Chokecherry Elixir
4 cups fresh or frozen chokecherries
1 cup raw honey
4 cups of water
Juice of 1 lemon
Soak the chokecherries in honey in the fridge for up to 24 hours.
Bring to a gentle boil over medium heat with the water . Boil for 20 minutes stirring regularly. Gently mash. Strain the mixture and continue to gently mash as you do. Put the liquid back on the stove and boil for another 5-10 minutes. Cool and add that lemon juice. Bottle and store in the fridge.
I take a shot glass in the morning through fall and winter.