Elderberry as a Food Ingredient
Elderberry refers to several varieties of the Sambucus tree, including Sambucus nigra, often called European or black elderberry. The plant is known for clusters of small white flowers and dark purple to black berries.
In food settings, elderberries are commonly cooked into syrups, jams, cordials, sauces and baked goods. The flowers may also be used for floral drinks or desserts. Elderberries contain vitamin C, dietary fibre and naturally occurring plant pigments such as anthocyanins.
Important Preparation Notes
Raw elderberries, leaves, bark and stems are not suitable to eat. If you use elderberries at home, follow a reliable food recipe, remove stems and cook the berries thoroughly before serving.
Simple Kitchen Ideas
- Add cooked elderberry syrup to sparkling water for a fruit drink.
- Use a small amount of cooked berry compote with yoghurt or oats.
- Pair the berry flavour with apple, pear, lemon or cinnamon in desserts.
General information only. If you have allergies, are pregnant, breastfeeding, preparing food for children, or have a medical condition, seek advice from a qualified professional before using unfamiliar botanicals.