How to cook elderberries

Family – Caprifoliaceae
Scientific name – Sambucus canadensis, Sambucus coerulea

Common name – elderberry

Elderberries are tiny berries that range from purple-red to blue and purple-black.

The elderberry tree is an American version of the common elder tree that is found on European, Asian, and northern African soils. The eastern elderberry Sambucus canadensis and the Western Sambucus coerulea are two common varieties.

The elder tree, which belongs to the honeysuckle family, has been around for centuries and may date back to the Stone Age. The Egyptians harvested its flowers and extracted their essence to use as medicine and to beautify the skin. In the Middle Ages, it was believed that the elder tree was home to witches and that cutting it down would create trouble by disturbing those residing in the branches. In contrast, the Russians and the English believed that the elder tree warded off evil spirits. Hence, it was considered good luck to plant an elder tree near one’s home. The Sicilians believed that sticks of elder wood could kill snakes and drive away thieves.

The plant is an evergreen that lives either as a large shrub, no more than 12 feet in height, or as a small tree, up to 20 feet in height, with hollow stems that support large compounded leaves. Ideal growth conditions include rich, sandy soil and direct sunlight or medium shade. The plant can be found growing wild in meadows or pastures or along roadsides. The plant produces sprays of small, white flowers, up to 6 inches in diameter, that give way to large clusters of berries, 6 to 9 inches wide.

How to cook elderberries

Because of the tartness of the fresh fruit and a toxic alkaloid that is contained in the seeds (which is destroyed by heat), the berries are always cooked before eating. Alternatively, the berries can be added to pies or made into jam or wine.

Elderberries are high in vitamin C, fiber, and bioflavonoids, plant pigments with antioxidant properties.