Tag: Red elderberry

According to the PlantwisePlus Knowledge Bank, American black elderberry, *Sambucus canadensis*, is native to eastern North America, whereas European black elderberry, *Sambucus nigra*, is native to Europe. The term 'regular elderberry' can be ambiguous, making it crucial to understand the distinct types within the *Sambucus* genus to clarify the difference between regular elderberry and black elderberry.

In 1983, a group of 25 people in California became ill after ingesting improperly prepared elderberry juice. So, which elderberry is poisonous, and what are the crucial steps to ensure safe consumption for you and your family?

While black elderberries are a well-known culinary and medicinal ingredient, red elderberries (Sambucus racemosa) contain higher concentrations of toxic compounds, making them potentially more dangerous. Understanding the proper preparation is critical to avoid poisoning and safely use these wild berries. You can only consume them once they have been cooked and processed.

While black and blue elderberries are popular for culinary and medicinal uses, red elderberries (Sambucus racemosa) are widely considered inedible or even toxic when raw. So, **can you eat red elderberry berries**? The answer is complex, hinging entirely on proper preparation and understanding the risks associated with this particular species.

Historically, various indigenous peoples of North America used cooked red elderberries ($Sambucus racemosa$) for food and medicine, while carefully avoiding the raw fruit. So, can you eat Sambucus racemosa? The answer is a complex one that hinges on crucial safety steps and an understanding of its toxic properties.