Elderberry and elderflower are not the same, though they both originate from the same plant. Understanding their relationship involves recognizing that one is the blossom and the other is the fruit, maturing at different times of the year and offering varied uses.
A Shared Botanical Origin
Both elderberry and elderflower come from the Sambucus nigra plant, commonly known as the European elder or black elder. This plant typically grows as a deciduous shrub or a small tree, reaching heights of 8 to 20 feet. Sambucus nigra is widely distributed across Europe, North America, Western Asia, and Northern Africa, thriving in various conditions including both wet and dry soils. Its presence is common in hedgerows and woodlands.
Distinguishing the Parts
Elderflowers are the creamy-white blossoms of the elder plant, appearing in large, flat-topped clusters, often 5 to 10 inches across. These fragrant flowers typically bloom from late spring to early summer. If left on the plant, these flowers develop into elderberries.
Elderberries are small, dark purple to black berries that form in drooping clusters. They typically ripen in late summer to early autumn. The berries are plump and have a deep purple-black color.
Varying Applications and Compounds
Elderflower and elderberry are used differently due to their distinct chemical compositions. Elderflowers are known for their delicate, sweet, and floral aroma. They are frequently used in culinary preparations like syrups, cordials, and teas, as well as in cosmetics. Elderflower also contains compounds that may help reduce inflammation and are used in traditional remedies for ailments like colds.
Elderberries, on the other hand, have a tart, fruity flavor and are rich in anthocyanins, which are powerful antioxidants. These compounds contribute to the berries’ potential to support the immune system, help with inflammation, and offer antiviral effects. Elderberries are commonly processed into jams, tinctures, and syrups for their immune-boosting properties.
Important Considerations
Raw elderberries contain cyanogenic glycosides, which are toxic compounds that can release cyanide in the body. Consuming raw berries, or other parts of the plant like leaves, stems, or unripe berries, can lead to symptoms such as nausea, vomiting, abdominal cramps, and diarrhea. Cooking elderberries eliminates these toxins, making them safe for consumption.
Elderflowers can often be used fresh or cooked, although they also contain cyanogenic glycosides. Some individuals may experience allergic reactions to elderflower. It is important to remove all stems and leaves when preparing both elderflowers and elderberries to minimize exposure to toxic compounds.