Elderberries: An Old-fashioned treat

I know you all have seen those saucer shaped clusters

(umbels) of white flowers on the roadsides and ditches in

early summer. Toward the middle of the summer, reddish

black berries about a quarter inch in diameter replace the

white. They are mildly sweet but should not be eaten raw,

at least in large quantities. Some people are sensitive to

toxins they contain when not cooked. Once processed into

jelly, syrup, or wine any concerns are eliminated.

These are elderberries (Sambucus canadensis) and can

be identified by their leaves, which come out in pairs and

are divided into multiple opposite blades. It is one of

the few native woody plants with opposite compound leaves.

The shrubs seldom grow over 10 or 12 feet tall but can

reach heights of 20 feet. They produce large quantities of

fruit and can thrive in wet areas like the edges of our

ditches, so they can be a great shrub to attract wildlife

in difficult places. Now would be a good time to either

collect cuttings or flag specimens to dig up and transplant

in the fall. Cut the tops back quite severely when you do

this.

Probably most people have heard of elderberry wine,

but since I’m not a winemaker I have other uses for them.

I like elderberry jelly, though I don’t take mine straight

so to speak. Elderberries make a fine jelly, but they are

very low in pectin, so the mixture doesn’t jell well unless

you cheat. I like to mix in crabapple juice to coax it

along a little. I’ve never had trouble getting the

concoction to set if I mixed elderberries about half and

half with wild apple or crabapple juice.

Elderberries are high in Vitamins A and C if they

aren’t cooked. Several chemicals in the berries,

particularly flavonoids and anthocyanins, have strong

antioxidant properties. The Native Americans used

elderberries for various ailments. They contain a natural

antiviral agent, and some people use it as part of their

treatment regimen for colds. Commercial preparations are

available at many natural food outlets.

There is one caution, however. The stems, leaves, and

green fruits of elderberry contain a toxin which releases

poisonous cyanides. These in large quantities could be

fatal. More than likely they would give you a mild upset

stomach. I have eaten copious amounts of raw elderberries

with no adverse effects. To be on the safe side it is

important to clean your berries well and remove any bits of

leaves, stems, and unripe fruits. As with anything new,

always start with small quantities.

Cooking for any length of time will remove these

toxins, but if you like to savor elderberry tea, you might

wish to use caution in its preparation. Use only ripe

berries and never include any stems or leaves in it.

There is another reason for removing the leaves and

stems. They have a fetid odor. You won’t want to reek of

elderberries. If you’re not a Monte Python fan, that last

comment might slip by you.