Elderberries are small, dark purple berries that are highly nutritious and known for their immune-boosting properties. However, raw elderberries, along with their stems, leaves, and seeds, contain toxic compounds that can cause nausea, vomiting, and diarrhea if consumed.
Cooking elderberries properly neutralizes these toxins, making them safe to eat. Here’s how to safely cook and enjoy elderberries in various recipes.
If you’re harvesting elderberries yourself, make sure to identify them correctly to avoid toxic look-alikes. Elderberries grow in clusters on bushes and are typically ready to harvest in late summer or early fall.
Rinse the elderberries thoroughly under cool water to remove any dirt or debris. Remove the berries from their stems, as the stems contain toxic compounds. This step can be tedious, but it’s essential for safety.
Cook elderberries before consuming them. Raw berries contain cyanogenic glycosides, which release cyanide when ingested. To neutralize these toxins, simmer the berries in water for at least 15–20 minutes.
You can add sweeteners like sugar or honey to reduce their natural tartness. For a simple syrup, combine the cooked elderberries with sugar and water, simmering until the mixture thickens.
Once cooked, elderberries can be used in a variety of ways. They make excellent additions to jams, syrups, pies, and sauces. Elderberry syrup is particularly popular for its potential health benefits, especially during cold and flu season.
Store cooked elderberries or elderberry products in the refrigerator and use them within a week. For longer storage, freeze the cooked berries or syrup in airtight containers. If making jam or preserves, use proper canning methods to ensure safety and extend shelf life.