The Black Lace Elderberry (Sambucus nigra ‘Eva’) is a striking deciduous shrub admired for its ornamental qualities. This cultivar features deeply dissected, dark purple-black foliage that provides a dramatic contrast in garden settings. In late spring or early summer, it produces clusters of delicate, lemon-scented pink flowers. Its growing popularity often leads to questions about the edibility of its berries and flowers.
Edibility of Black Lace Elderberry
Black Lace Elderberry is edible, but with significant safety considerations. While the Sambucus nigra species is known for its edible parts, not all components of this plant are safe for consumption. The plant contains compounds that can be harmful if ingested improperly. Understanding which parts are safe and how to prepare them is essential for anyone considering consuming this plant. Simply eating berries directly from the bush, as one might with other common fruits, is not advisable due to potential toxicity.
Identifying Edible Components
The edible components of Black Lace Elderberry are its flowers and fully ripe berries. The delicate, lemon-scented pink flowers emerge in flat-topped clusters in early summer. These can be harvested when fully open and are often used fresh. Berries develop from these flowers, maturing into glossy, deep purple to black fruits in late summer or autumn. Harvest only fully ripe berries, which should be firm and have a rich, dark color; unripe, green, or red berries are toxic.
Understanding Toxic Parts and Potential Risks
Many parts of the Black Lace Elderberry plant are toxic. The leaves, stems, bark, roots, and unripe berries contain cyanogenic glycosides, which can release hydrogen cyanide when ingested. Consuming these parts can lead to symptoms such as nausea, vomiting, diarrhea, abdominal cramps, and weakness. In severe cases, it can result in dizziness, confusion, low blood pressure, loss of consciousness, or even coma. Avoid any cross-contamination between edible and toxic parts during harvesting and preparation.
Safe Preparation and Consumption Guidelines
Proper preparation is necessary to safely consume Black Lace Elderberry flowers and berries. For berries, heat treatment is necessary as it breaks down the cyanogenic glycosides; boiling, baking, stewing, or steaming them for at least 30 minutes at a high temperature neutralizes these compounds. Raw berries or raw elderberry juice should never be consumed. When preparing berries, remove all stems, leaves, and unripe fruits before cooking. Flowers can be used fresh, but ensure they are clean and free from any stem or leaf fragments.
Common Culinary Applications
Safely prepared, Black Lace Elderberry flowers and ripe berries have various culinary uses. The flowers are often used to make cordials, teas, or fritters; their delicate, lemon-scented flavor adds a unique note to beverages and baked goods. Cooked berries, with their tart flavor, are used for making jams, jellies, pies, and sauces. They can also be made into syrups, wines, or concentrates. Combining elderberries with sweeter fruits balances their tartness in recipes.