The Elder - Bringer of joy and pain

The elderberries are now turning a beautiful dark purple-ish black and are getting ready for picking. They are an acquired taste as a raw fruit and my advice would be - don't. Although they have a long history of use in folk medicine - to treat fever and rheumatism, colds and fevers - and they are one of the most commonly used medicinal plants in the world ... there are some issues worth mentioning.

The first, and most important, thing to point out is that the raw berries, bark, and leaves of the plant are mildly poisonous. They all contain small amounts of substances known as lectins, which can cause stomach problems if too much is eaten. They also contain cyanogenic glycosides, which can release cyanide in some circumstances (as can apricot seeds and almonds). However, you're unlikely to be seriously affected unless you eat a lot of raw berries. 

There are many reported health benefits for elderberries. They are high in Vitamin C, and high in dietary fibre and antioxidants. And, not only are they nutritious, but they may also help address cold and flu symptoms, and fight inflammation and infections, among other benefits. There is some suggestion they can help with heart health too. 

As for the toxic issue - the good news is that all of the dangerous substances found in the berries and flowers can be safely removed by cooking. So you can use them in jams and jellies, syrups and wine-making. The branches, bark, seeds and leaves should not be used in cooking or juicing. 

To my mind the flowers are the best part of the tree. They make sparkling wines and cordials and when dipped in a light batter and fried they make attractive and very tasty fritters. 

Elder has a distinctive leaf arrangement of paired spear-shaped leaflets with saw-toothed edges and a single terminal leaflet.

So, in summary, only the flowers and berries are edible and they must be cooked if you want to avoid a tummy upset.

But there are few things nicer than a chilled glass of elderflower 'champagne' on a warm summer evening. 

Here's a recipe from River Cottage.