The elderberry is a dark purple or blue berry growing on the elderberry bush or elder tree. It is found across Europe and North America where temperate climates make it thrive. Often found along steams or roadways, the hardy plant is in no danger of extinction
A fast growing plant, the elderberry produces tiny white flowers in the spring and clusters of berries in the late summer. The most popular species is the European elderberry which produces a dark blue berry. However, some say the American Elder is slightly sweeter. The latter may be found in abundance east of the Rocky Mountains. Some are known to live 80 to 100 years!
For centuries, elderberries have been used in folk medicine for a variety of ills, including arthritis, asthma, constipation, and as a cure for the common cold. In 400 B.C., Hippocrates referred to the elderberry as his “medicine chest.”
Elderberries not only strengthen the immune system, but also are a great source of potassium and vitamin C.
Elderberries are famous for providing the system with anthocyanins. These protect the body from toxins of the environment, from stress, and from poor eating habits. They also help the body fight against the effects of bad cholesterol and reduce the risk of atherosclerosis by hindering platelets from sticking to blood vessel walls.
Elderberries actually enhance night vision because they make rhodopsin or visual purple in the eyes. This helps in seeing in reduced lighting. It also helps in dealing with stress according to recent studies.
The white flowers of the elderberry bush may be pressed into tonics, lightly battered and fried into fritters, or stirred into muffin or sponge cake mix for a light, sweet flavor. Elderberry may be purchased either as a juice or juice ingredient, and as a dietary supplement. Suggested dosage is 400 mg of a 6 percent anthocyanin extract daily.
Elderberries are only good cooked. First, they have a bitter flavor alone and are often either sweetened or cooked with pears or apples to naturally sweeten them. Second, the berries contain toxins that are removed when they are cooked. But once cooked, elderberries are used for pies, jams, syrups, extracts, and for garnishing, dying, or flavoring other food.
Avoid ingesting red elderberries. They contain toxins that could cause sickness, even after being cooked. The purple, black, and blue berries are safe when washed and cooked first. Also, the leaves, unripe berries, stems, twigs, and roots should not be eaten.