Overview
Elderberry refers to the dark purple to black berries of plants in the genus Sambucus, a group of deciduous shrubs and small trees found in temperate and subtropical regions worldwide. The berries are tart and earthy when raw, with a floral undertone, and are almost always cooked before consumption due to mild toxicity in their raw state.
Origin and history
Sambucus species are native to Europe, North America, Asia, and North Africa, with the highest diversity in the Northern Hemisphere [2]. European elder (Sambucus nigra) has been used medicinally and culinarily since antiquity; Hippocrates described the plant as a “medicine chest” [3]. The genus was originally classified under Caprifoliaceae (honeysuckle family) but was moved to Adoxaceae based on genetic evidence [1].
Varieties and aliases
- Sambucus nigra (European elder, black elder)
- Sambucus canadensis (American elder, common elder)
- Sambucus cerulea (blue elder, found in western North America)
- Sambucus racemosa (red elderberry, toxic when raw)
- Also called: elder, black elder, European elder, American elder
Culinary uses
Elderberries are typically cooked into syrups, jams, jellies, pies, and cordials. The berries are high in pectin and pair well with apples, blackberries, and citrus. In European cuisine, elderflower (the blossoms of the same plant) is used more frequently than the berry, in fritters, cordials, and sparkling drinks. Elderberry syrup is a common cold-season remedy, often combined with honey, ginger, and cinnamon. The berries require cooking to break down toxic lectins and cyanogenic glycosides [3].
Cross-cuisine context
Elderberry is not a common ingredient in Mexican cuisine, and no direct analogue is widely recognized in culinary literature. Its role as a cooked, tart berry used in syrups and remedies is somewhat similar to the use of other small wild berries in various cuisines, but specific comparisons are not well documented.
Notes for cooks
- Raw elderberries contain cyanogenic glycosides and should never be eaten uncooked. Cooking neutralizes the toxins.
- Elderberries freeze well and can be used directly from frozen in cooked preparations.
- The berries are small and seedy; straining through a fine-mesh sieve or cheesecloth is recommended for syrups and jellies.