Understanding the Toxic Nature of Elderberries
Contrary to popular belief, all parts of the elderberry plant (Sambucus species), except for the properly cooked and ripe berries and flowers, contain potentially toxic compounds. The danger lies in cyanogenic glycosides, which release cyanide when metabolized in the human body. This includes the seeds, stems, leaves, roots, and bark.
Eating raw or uncooked elderberries can cause gastrointestinal distress, including nausea, vomiting, and diarrhea. While the amount of toxin in ripe raw berries is generally low, it can still cause adverse reactions, especially if consumed in large quantities. The good news is that these toxins are destroyed by heat, making properly cooked elderberry preparations safe for consumption.
The Red Elderberry: A Higher-Risk Species
While black and blue elderberry varieties are widely used for food and medicine, the red elderberry (Sambucus racemosa) is treated with far more caution due to a potentially higher concentration of toxic compounds. Some experts advise avoiding using red elderberry berries for food products altogether due to their higher toxicity, particularly within the seeds. Some ornamental cultivars, such as 'Sutherland Gold', derived from red elderberry stock, are also noted to have toxic ripe berries. Foragers and home cooks should stick to the safer black and blue varieties, ensuring all parts are correctly prepared.
Identifying and Avoiding Poisonous Elderberry Lookalikes
One of the most dangerous risks associated with elderberries is misidentification. Several plants, some highly toxic, can be mistaken for elderberry. Learning to differentiate these plants is a critical part of foraging safety.
Water Hemlock (Cicuta maculata)
- Leaves: Water hemlock has triple compound (tripinnate) leaves with veins that terminate in the valleys between the teeth. Elderberry has single compound leaves with veins ending at the tip of the teeth.
- Stems: Water hemlock stems are hollow and may have purple splotches, especially when young. Elderberry stems contain a white, spongy pith.
- Berries: While the berries can look similar, the overall plant structure and growth habit differ greatly.
Devil's Walking Stick (Aralia spinosa)
- Leaves: This plant has very large, triple-compound leaves. Elderberry has smaller, single-compound leaves.
- Bark: Devil's Walking Stick has distinct spines along its bark, a feature entirely absent from elderberry.
Comparison of Common Elderberry Species
| Feature | American Elderberry (Sambucus nigra ssp. canadensis) | European Elderberry (Sambucus nigra ssp. nigra) | Red Elderberry (Sambucus racemosa) |
|---|---|---|---|
| Berries | Dark purple, lack waxy coating | Dark purple, similar to American | Bright red |
| Recommended Use | Safe when cooked; berries vary in acid content | Safe when cooked; follow American processing guidelines | Generally avoided for food due to higher toxicity |
| Toxicity Risk (Ripe Berries) | Low, when cooked properly | Low, when cooked properly | High, even when ripe |
| Plant Size | Shrub, up to 10 feet | Small tree, up to 20 feet | Shrub or small tree |
| Geographic Range | Eastern North America | Europe and introduced to U.S. | Northern Europe, Asia, Western North America |
Safe Preparation and Foraging Tips
For those interested in consuming elderberries, following safe preparation guidelines is non-negotiable. Only harvest ripe berries from identifiable black or blue elderberry varieties. Always assume all other parts of the plant are toxic.
- Remove all stems and leaves: Use a fork or similar tool to strip the berries from the stems. Freezing the clusters first can make this process easier.
- Wash thoroughly: Rinse the berries well to remove any debris.
- Cook thoroughly: Simmer the berries for at least 20-30 minutes. This is sufficient to neutralize the cyanogenic glycosides.
- Strain and process: After cooking, the juice can be strained and used for syrups, jellies, or wine. Some recipes call for a specific high-sugar ratio for canning American and European elderberries due to varying acidity levels.
Conclusion: Prioritizing Safety in Elderberry Use
Ultimately, when asking "which elderberry is poisonous?", the correct answer is that toxicity is not species-specific but rather linked to the raw state of the berries and the plant parts. While cooked black and blue elderberries are generally safe, raw elderberries and all other parts of the plant (leaves, stems, roots, seeds) contain toxic cyanogenic glycosides. Red elderberry varieties carry a higher risk and should be avoided for culinary purposes altogether. By learning to properly identify the plant, distinguish it from deadly lookalikes like water hemlock, and commit to thorough cooking, you can safely enjoy the benefits of elderberries without risk.
For additional foraging resources, consider consulting state or university extension services, such as the Oregon State Extension, for expert advice on safe harvesting and preservation techniques.
