Elderberries are small, dark berries that grow in clusters on elder trees (also called elder bushes). The European elder is found in temperate climates of Europe and North America. It is a hardy plant that often grows in moist soil along paths and streams.

Elderberry bushes are fast growing and have compound leaves and tight clusters of tiny white flowers in late spring, followed by clusters of berries in late summer. European elderberries are black to dark blue in color and are most often used in recipes, extracts, and syrups. The American Elder, also popular, is said to be a bit sweeter. It is found almost anywhere east of the Rocky Mountains. Some species have a life expectancy of between 80 and 100 years.

For centuries, elderberries have been used in folk medicine for a variety of ailments, including arthritis, asthma, constipation, and as a cure for the common cold. In 400 B.C. C., Hippocrates referred to the elderberry as his “medicine kit.”

Elderberries contain potassium and large amounts of vitamin C, and have been shown in quite a few recent studies to strengthen the immune system.

Elderberries are also a great source of anthocyanins, which contain three times more than carotenoids. These are powerful antioxidants that protect cells from damage caused by environmental toxins, poor diet, and stress. They also reduce the damaging effects of bad cholesterol and prevent platelets from sticking to the walls of blood vessels, thereby reducing the risk of atherosclerosis.

Elderberries actually improve night vision by producing rhodopsin, or visual purple, in the eyes. This helps to see in low light. It also helps to deal with stress according to recent studies.

The white flowers of the elderberry bush can be pressed into tonics, lightly battered and fried into fritters, or stirred into muffins or sponge cakes for a light, sweet flavor. Elderberry can be purchased as a juice or as a juice ingredient and as a dietary supplement. The suggested dosage is 400 mg of a 6 percent anthocyanin extract daily.

The cleaned, cooked, ripe berries can be made into many things: extracts, syrups, tarts, jams, or used as a garnish, coloring, or flavoring. Some eat them raw but they contain toxins and it is better to be safe by washing and cooking them before eating. Also, elderberries are bitter and need sweeteners to be palatable. Many like to cook them with other fruits such as apples or pears to sweeten them. The tiny seeds of the berry leave a gritty taste, even after cooking, but the seeds are safe.

Red berry elderberry contains toxins and is best avoided. Stick with blue, black, or dark purple elderberries and leave the red ones alone. And remember, the leaves, twigs, stems, roots, and green berries of all elderberry plants are inedible and contain toxins that can make a person quite sick.