Understanding the Toxicity of Red Elderberries
Red elderberries, scientifically known as Sambucus racemosa, contain cyanogenic glycosides, compounds that can release cyanide upon digestion. This makes the raw fruit, as well as the seeds, leaves, bark, and roots of the plant, potentially poisonous to humans and animals. Symptoms of ingesting raw or improperly prepared red elderberries can range from mild gastrointestinal distress like nausea, vomiting, and diarrhea, to more severe symptoms such as dizziness and weakness. For this reason, all parts of the red elderberry plant must be handled with extreme caution.
Raw Versus Cooked: The Key Difference
Cooking red elderberries is the critical step that neutralizes the toxic cyanogenic glycosides, rendering them safe for consumption in many cases. However, unlike the more popular black elderberry (Sambucus nigra), red elderberries are generally not recommended for culinary purposes due to their higher toxin concentration, especially in the seeds. Historical accounts suggest that some Native American tribes used red elderberries in their diet, but this involved specific and careful preparation, such as thorough cooking and straining to remove the toxic seeds. For the average forager, it is often safer and easier to use black elderberries for food.
Proper Preparation and Identification
If you choose to use red elderberries, proper preparation is not a casual task. The seeds must be completely removed, and the berries must be cooked thoroughly. Even with cooking, some sources advise against using them for food products due to their higher toxicity levels.
A step-by-step guide for processing red elderberries (for those with proper expertise):
- Harvest ripe berries only. Ripe red elderberries are bright red. Immature or green berries are more toxic and must be avoided.
- Remove all stems and leaves. These parts contain high concentrations of toxic compounds and should never be used.
- Cook thoroughly. Boil the berries for at least 20 minutes to break down the cyanogenic glycosides. This is a non-negotiable step.
- Strain to remove seeds. After cooking, mash the berries and pass the pulp through a food mill or fine-mesh sieve to remove all seeds, which have particularly high toxin levels.
- Use caution. Even after careful preparation, many experts suggest red elderberries are best left to wildlife rather than being used for pantry projects.
Comparison: Red Elderberry vs. Black Elderberry
| Feature | Red Elderberry (Sambucus racemosa) | Black Elderberry (Sambucus nigra / S. canadensis) |
|---|---|---|
| Berry Color | Bright red | Dark purple or blue-black |
| Flower Cluster | Pyramidal or cone-shaped panicle | Flat-topped or umbrella-shaped corymb |
| Toxin Concentration | Higher in seeds and berries | Lower in ripe berries |
| Culinary Use | Generally discouraged; requires careful processing | Widely used for syrups, jams, and wine after cooking |
| Ripening Time | Ripens in early summer | Ripens later, typically mid-to-late summer |
| Pith Color | Tan or brown | White |
What to Do If You Ingest Raw Elderberries
If you or someone you know has ingested raw or improperly prepared elderberries, especially red ones, seek medical attention immediately. The symptoms of poisoning, including nausea, vomiting, abdominal cramps, and diarrhea, can appear quickly. A poison control center can provide guidance on the next steps.
A Note on Wild Food Safety
Foraging for wild food carries inherent risks, and accurately identifying plants is a skill that takes time and practice. Even experienced foragers can make mistakes. The general rule is: when in doubt, leave it out. The risks associated with consuming red elderberries, even when cooked, are significant enough that many experts recommend focusing on the safer and more palatable black elderberries for consumption. The colorful red berries are, however, an excellent food source for birds and wildlife.
Conclusion
While black elderberries can be safely consumed after cooking, raw red elderberries are poisonous and must not be eaten. Even with thorough cooking and seed removal, their higher concentration of toxic compounds makes them a risky choice for home culinary projects. The prudent approach is to leave red elderberries for the birds and use the black-fruited elderberry species for jams, syrups, and other recipes. Always prioritize safety over curiosity when foraging for wild food. This distinction is vital for anyone considering adding elderberries to their diet.
A Word of Caution
While this article provides information on elderberries, it is not a substitute for professional medical advice. If you suspect elderberry poisoning, contact a poison control center or emergency services immediately. For more detailed information on plant identification, consult your local native plant society or agricultural extension office.
Expert Resources
For further reading and safety guidelines on poisonous plants, the Centers for Disease Control and Prevention (CDC) offers important information on poisoning incidents. Their reporting helps illustrate the real dangers of improper wild food consumption and the necessity of proper preparation.
CDC Report on Elderberry Poisoning
Additional Considerations
Some historical accounts mention the use of red elderberries by indigenous peoples for medicinal purposes, often as an emetic or purgative. These uses, however, were highly specialized and carried out with an intimate knowledge of the plant and its risks. Such practices should not be attempted by modern foragers without expert guidance. The flowers of red elderberry have also been used, but even their safety is debated, and they are not generally recommended.
By respecting the red elderberry's toxic nature and learning to distinguish it from the safer black elderberry, you can safely enjoy the bounty of nature while minimizing risk. The contrasting flat-topped flower clusters and white pith of the American elderberry are key identifiers that can help prevent a serious mistake.
