Whole elderberries

Elderberries from Jacob Hooy.

Elder is a genus of fast-growing shrubs or small trees. In spring, they bear clusters of white or cream-coloured flowers, followed by small red, bluish or black fruits. There is also a variety of elder with purple leaves and pink flowers. The fruits of the elder are drupes.

Whole elderberries (Sambuci fructus)Whole elderberries (Sambuci fructus)

Instructions for use
The process for preparing dried elderberries so that they are safe to eat is simple and effective:

• Cooking (at least 15 to 20 minutes): The toxic substances in elderberries are heat-sensitive. This means that they are broken down by heat. Always boil the dried berries for at least 15 to 20 minutes (preferably with the lid off the pan so that any gases can escape) in water or juice. This way, you can also make elderberry syrup straight away 😊
• Do not blend or recount raw material: Never add dried elderberries raw to a smoothie, muesli or yoghurt.
• Sieve the seeds (optional but recommended): The highest concentration of sambunigrin is found in the hard seeds of the berry. If you have a sensitive stomach, you can strain the berries through a fine sieve or cheesecloth after cooking to remove the seeds completely.

Storage advice
Store in a dry, cool, dark place, in a sealed container and out of the reach of children.

Warnings
Dried elderberries naturally contain the substance sambunigrine, a cyanogenic glycoside that can be converted into hydrogen cyanide (prussic acid) in the body. Eating them raw can lead to acute symptoms such as nausea, vomiting, abdominal cramps and diarrhoea.
Consult a doctor, therapist or expert before using plants if you are pregnant, breastfeeding, taking medication or suffering from an illness. Plants may have side effects, contraindications and interactions with other medicines.