Elder (Sambucus): effects & use

There is that moment in late summer when the elderberries at the roadside gleam almost black-violet and virtually cry out to be harvested. This is exactly where the misunderstanding begins that makes Sambucus nigra so special: raw, these berries are nothing you should snack on – heated, they are among the most anthocyanin-rich fruits that grow in Europe.

In short: Elder (Sambucus nigra) is a native shrub whose flowers and ripe, heated berries are traditionally used as juice, syrup, tea and extract. The dark berries are among the most anthocyanin-rich fruits in Europe – raw, however, the berries, seeds, leaves and bark are toxic and must be heated sufficiently before consumption.

The key points at a glance

• What: Black elder (Sambucus nigra), a native shrub; the flowers and ripe berries are used.
• Tradition: The „farmer's pharmacy“ – for centuries in cooking and folk medicine, especially during the cold season.
• Interesting compounds: Anthocyanins (dark pigments), flavonoids, vitamin C and other polyphenols.
• Use: Juice, syrup, extract, capsule or flower tea – berries only ever heated.
• Safety: Raw berries, seeds, leaves, bark and unripe fruit are toxic; boil berries sufficiently before consumption.

What is elder – and what makes its berries so special?

The black elder is one of those shrubs we pass every day without noticing: at field edges, in gardens and forests it bears large, fragrant white flower umbels in early summer, from which glossy black-violet berries ripen by late summer. Both plant parts are used – the berries, however, only when heated.

The intense colour of the berries comes from the anthocyanins, plant pigments from the polyphenol family. You can picture these substances as the plant's chemical sunscreen: they protect the ripening fruit from light stress while also concentrating a dense network of colour and aroma compounds. Elderberries are among the most anthocyanin-rich native fruits there are. Added to this are flavonoids, vitamin C and other secondary plant substances. It is precisely this dense polyphenol profile that lies behind elder's reputation in the context of autumn and winter.

Why so many people use elder

In European folk medicine the elder shrub was regarded as the „farmer's pharmacy“ – hardly any plant was used so versatilely. Elderflower syrup in early summer, a steaming elderberry drink in the wet, cold season: these rituals are deeply anchored in culture and the main reason for its lasting popularity. Anyone who has ever drunk a home-made elderberry juice hot in autumn knows why this tradition has survived.

Today many people appreciate elder as an aromatic, deep-dark juice or syrup and as a fixed part of an autumn and winter routine – in a hot drink, in tea or as an extract in capsule form. This describes the context of use and is expressly not a health-related claim.

What research is investigating

Elderberries are among the researched native fruits. Scientific interest focuses above all on the anthocyanins and other polyphenols and their antioxidant properties in the laboratory. Possible connections with the immune system in the context of the airways are also studied; there are individual human studies on this, which are, however, small and assessed differently by experts.

Honestly assessed: the polyphenol profile of the berries is well characterised, yet the clinical evidence on specific health effects is limited and inconsistent – no robust, established claims can be derived from it. No health claims are currently authorised for elder in the EU. That is why we describe it neutrally. You can read more about related plant substances in Quercetin: the flavonoid.

Safety first: why raw elder is toxic

This point is the most important in the entire guide. Raw elderberries, their seeds as well as leaves, bark and unripe green fruit contain cyanogenic glycosides (including sambunigrin), from which prussic-acid-like compounds can form. Consuming raw or insufficiently heated berries can lead to nausea, vomiting and gastrointestinal complaints. Therefore: always boil elderberries sufficiently before processing them into juice, syrup or purée. Commercial juices, syrups, extracts and capsules are processed accordingly and are therefore safe – follow the manufacturer's instructions. The flowers are exempt from this and are traditionally used raw too (e.g. as a syrup infusion).

During pregnancy and breastfeeding, in children, with existing illnesses or when taking medication, you should have the use of concentrated elder preparations checked by a doctor beforehand. If symptoms persist, please consult a doctor.

Use and forms at a glance

With extracts, look for origin, processing and a stated anthocyanin content. We explain how to recognise good preparations in general in Lab-tested – what does that mean? and in Reading the label correctly.

Flowers and berries – one shrub, two uses

What is fascinating about elder is that it offers two traditionally used plant parts with a completely different character. The flowers are harvested in early summer, are mild and floral and provide the basis for flower syrup and tea – they are not subject to the strict heating rule. The berries ripen in late summer, are deeply coloured and considerably richer in anthocyanins, but may only be consumed heated. Anyone processing elder from their own garden should know this difference: flower syrup works as a cold infusion, whereas berry juice and elderberry purée only after sufficient boiling.

Honestly assessed: what is established and what is not

Well documented is the rich polyphenol and anthocyanin profile of the berries as well as their centuries-old culinary and folkloric use. Actively studied but limited is the clinical data on specific health effects – the existing human studies are small and assessed differently. Not established and therefore not claimed are specific effects. Elder is a valuable, aromatic and culturally deeply rooted part of cooking – this guide deliberately promises you nothing more.

Suitable products and further guides

You will find nutrients and plants around the cold season at Scheunengut in the Immune system category; if you want to keep an eye on your vitamin C intake, you will also find suitable products under Vitamin C. As a supplement, our guides help you: Preparing for the cold season, Strengthening the immune system in winter, Immune system: vitamin C, D & zinc, Sea buckthorn & vitamin C and Aronia berry & antioxidants.

Frequently asked questions (FAQ)

Why must you not eat elderberries raw?

Raw elderberries, their seeds as well as leaves, bark and unripe green fruit contain cyanogenic glycosides (including sambunigrin), from which prussic-acid-like compounds can form. Eaten raw, they can trigger nausea, vomiting and gastrointestinal complaints. Sufficient heating (boiling) destroys these substances. Commercial juices, syrups and extracts are already processed accordingly.

What is the difference between elderflowers and elderberries?

The flowers are harvested in early summer, are mild and floral and may also be used raw – for instance as a cold-infused flower syrup. The berries ripen in late summer, are deep violet-black and considerably richer in anthocyanins, but must be heated sufficiently before consumption. The two plant parts therefore have a different character and different rules.

In which forms is elder available?

Classically as juice and syrup from heated berries, as well as a standardised extract in capsules, a berry powder for drinks and muesli, and a flower tea or flower syrup. With extracts it is worth looking at a stated anthocyanin content as well as origin and processing.

Are health-related claims authorised for elder?

No. No health claims are currently authorised for elder (Sambucus nigra) in the EU. That is why we describe the plant neutrally: compounds, traditional and present-day use, and directions of research. No specific health benefit can be derived from it.