Black Elderberry: Properties, Uses & Recipes

Black elderberry (sambuca nigra) is a bushy plant native to the warmer parts of Europe and North America. While its leaves and stems are mildly poisonous, the flowers and blue-black berries are used to make liquor, jams and other foods, as well as medicinal teas and elderberry extract.

Elderberry Fruit

• Black elderberries can be used in most recipes that call for blueberries. Elderberry pie, elderberry jam and elderberry syrup are among the best known elderberry recipes.

Elderberry Liquor

• Elderberries are used to make Sambuca, a popular Italian liqueur, as well as elderberry wine and elderberry cordial.

Elderberry Extract

• Elderberry extract is used in Sambucol, which has been shown to reduce the severity and duration of both Type A and Type B influenza. It also has been shown to lessen the severity of cold symptoms and reduce inflammation.

Antioxidants in Elderberry

• The USDA says that the black elderberry contains higher concentrations of anthocyanins, a powerful antioxidant group, than either blueberries or cranberries. Anthocyanins are believed to boost immune system function.

Elderberry Vitamins

• Black elderberries contain high levels of vitamins C, A and B. Other components of elderberry include flavonoids, carotenoids and amino acids.

Warning

• Elderberries should not be eaten raw because they are mildly poisonous unless they are cooked. Leaves and stems of the elderberry also may contain a mild poison similar to cyanide.