Does Elderflower Contain Cyanide? A Guide to Safety and Preparation

November 24, 2025 •

3 min read

Though the flowers are generally considered safe for consumption, certain parts of the elder plant contain naturally occurring cyanogenic glycosides. These compounds can be metabolized into cyanide when ingested, highlighting the need for proper preparation and plant identification when foraging for elderflower.

Quick Summary

The elder plant, specifically leaves, stems, and seeds, contains cyanogenic glycosides that can release cyanide. The flowers, however, have only trace amounts, making them safe when properly prepared, typically by cooking or drying, and with toxic parts carefully removed.

Key Points

Low Risk in Flowers: The risk of cyanide poisoning from elderflower is generally low due to the trace amounts of cyanogenic glycosides present, unlike other parts of the plant.
Toxic Parts to Avoid: The leaves, stems, unripe berries, and roots of the elder plant are toxic and contain high concentrations of cyanide-inducing compounds.
Proper Preparation is Key: Cooking or drying elderflower is crucial, as heat effectively eliminates or significantly reduces the toxic compounds, making it safe for use in food and beverages.
Stem Removal is a Must: For safe consumption, it is essential to remove all green stems and leaves from the flower heads before preparation.
Always Identify Correctly: Before foraging, ensure you can properly identify the correct species, such as Sambucus nigra, to avoid confusing it with potentially poisonous varieties like Sambucus ebulus.
Cook Ripe Berries Thoroughly: For elderberries, only consume ripe, cooked fruit. Never eat them raw.
Store Properly for Safety: Dried elderflowers should be stored in an airtight container in a cool, dark place for later use in teas and infusions.

What are Cyanogenic Glycosides?

Cyanogenic glycosides are a class of plant compounds that, when consumed, can be broken down by enzymes within the plant or the human digestive system to release hydrogen cyanide (HCN). These compounds serve as a natural defense mechanism for the plant against herbivores. The elder plant (specifically Sambucus nigra) contains these compounds, with the highest concentrations found in the leaves, stems, roots, and unripe berries. While the ripe flowers and cooked berries are largely considered safe, understanding the distinction is crucial for safe consumption.

The Elder Plant: Toxic Parts vs. Edible Parts

Not all parts of the elder plant are created equal when it comes to safety. While the fragrant, creamy-white flowers are used in syrups, cordials, and fritters, the rest of the plant should be handled with caution. The key to safe preparation lies in separating the edible parts from the toxic ones completely.

Edible Parts:

Flowers: The blossoms are widely used in culinary preparations. Raw elderflowers can cause mild stomach upset in some people, but drying or cooking them typically eliminates any risk.
Ripe Berries: Ripe, dark-colored elderberries are edible, but only after being thoroughly cooked. Raw berries and their seeds also contain cyanogenic glycosides and should not be eaten.

Toxic Parts:

Leaves and Stems: These parts contain the highest concentrations of cyanogenic glycosides and must be completely removed before preparing elderflower.
Unripe Berries: Green or unripe berries are toxic and should never be consumed.
Roots: The roots of the elder plant are also poisonous.

The Role of Cooking in Toxin Reduction

For those concerned about the presence of these compounds, cooking is the most effective method for neutralizing the toxins. Heat breaks down the cyanogenic glycosides, rendering them harmless. This is why recipes for elderberry jam, wine, and other preparations always call for the fruit to be cooked. For elderflowers, thermal treatment during the creation of cordials or syrups similarly mitigates risk.

Comparison Table: Elderflower vs. Elderberry Safety


Feature	Elderflower	Elderberry	Elder Leaves/Stems
Cyanogenic Glycoside Level	Very low to trace amounts	High in raw, unripe fruit and seeds	High concentration
Preparation for Safety	Proper harvesting, stem removal, and cooking/drying recommended	Must be thoroughly cooked	Should never be consumed
Raw Consumption	Possible to cause mild stomach upset; not recommended for all	Unsafe due to toxicity	Toxic; can cause poisoning
Common Use	Cordials, tea, fritters	Jams, wines, sauces	Never for culinary use

Identification of Elder Species

Proper identification of the elder plant is critical. While the European black elder (Sambucus nigra) is the most commonly used culinary species, other varieties exist. For example, red elder (Sambucus racemosa) can cause digestive discomfort for some people, and it's important to distinguish it from the black elder species. Foragers must learn to identify the plant correctly, especially before the berries ripen, as the flower clusters can look similar. When in doubt, a certified product is the safest option.

Safe Harvesting and Processing Practices

Safe harvesting begins with correct identification. Once you are certain you have the right species, follow these practices to minimize risk:

Harvest the Flowers Carefully: Pick flower heads that are fully open and fresh, away from pollutants like vehicle exhaust.
Shake off Bugs: Give the flower heads a gentle shake to remove insects, but avoid rinsing excessively, as this can wash away some of the flavorful pollen.
Remove All Stems: A crucial step is to meticulously remove all green stems and leaves. A small amount of the tiny stalks holding the flower clusters is acceptable, but larger stems contain significant toxins.
Use Fresh or Dry Promptly: Fresh elderflowers should be used soon after harvesting, or dried for storage.
Thoroughly Cook Berries: If foraging for berries, ensure they are fully ripe and cook them thoroughly before consumption.

Conclusion

While the elder plant contains compounds that can produce cyanide, the risk associated with properly prepared elderflower is minimal. The key to safety lies in accurate identification, meticulous removal of toxic parts like stems and leaves, and the application of heat through cooking or drying. By following safe harvesting and preparation guidelines, you can enjoy the unique floral flavor of elderflower in various culinary creations without concern. For more detailed information on plant compounds and food safety, you can consult authoritative sources on botany and food science.

Outbound Link

For further reading on the chemical composition of elderflowers and elderberries, a helpful resource is provided by Compound Interest: The Chemistry of Elderflowers & Elderberries: Aroma, Colour, and Toxic Compounds.

Frequently Asked Questions

While the risk from properly prepared elderflower is very low, consuming large amounts or improperly prepared parts of the elder plant—especially the leaves, stems, and unripe berries—can lead to cyanide poisoning from cyanogenic glycosides.

It is safer to use a recipe that involves heating the elderflowers, as this helps break down any trace amounts of cyanogenic glycosides. If making a cold infusion, it is critically important to remove all green stem parts.

The elder plant contains cyanogenic glycosides, such as sambunigrin, which can release cyanide when metabolized. This compound is found in highest concentrations in the leaves, stems, and seeds, but only in trace amounts in the flowers.

Yes, dried elderflowers are considered safe. The drying process and subsequent storage help to reduce any potential toxic compounds, making them suitable for use in infusions and teas.

Only the flowers and the ripe, cooked berries are considered edible. The leaves, stems, roots, and unripe berries should not be consumed under any circumstances.

If you or someone else has ingested elder stems, leaves, or uncooked unripe berries, it is essential to seek medical attention immediately. Symptoms may include nausea, vomiting, or diarrhea.

Yes, cooking is an effective way to destroy the cyanogenic glycosides and other toxic compounds found in elderberries, rendering them safe for consumption.