Red elderberry (Sambucus racemosa) raises questions about its edibility. While some parts of this plant can be consumed, proper identification and preparation are essential for safety. Knowing which components are safe and how to process them correctly is crucial.
Identifying Red Elderberry
Key Physical Characteristics
Red elderberry grows as a large shrub or small tree, reaching heights of 10 to 20 feet. Its leaves are opposite, divided into 5 to 7 pointed, oval to oblong leaflets with finely toothed edges; when crushed, the foliage may have a distinct odor. In spring, between April and July, it produces clusters of small, white to yellowish flowers that form in conical or pyramidal shapes. Following the flowers, clusters of small, bright red berries appear in summer, each containing 2 to 5 seeds.
Distinguishing from Other Elderberries
Differentiating red elderberry from other species, like black elderberry (Sambucus canadensis or Sambucus nigra), is important. Red elderberry’s flower clusters are cone-shaped, unlike the flat-topped clusters of black or blue elderberries. The ripe berries of red elderberry are bright red, while black elderberry produces dark purple to black berries. The pith of second-year red elderberry branches is tan, orange, or brown, whereas black and blue elderberries have white pith.
Understanding Edibility and Toxicity
Edible Components
The ripe berries of red elderberry are edible only after thorough cooking. Cooking neutralizes toxic compounds present in the raw fruit. The primary focus for consumption is ripe berries, though flowers may also have culinary uses.
Toxic Components and Their Effects
Most parts of the red elderberry plant are toxic due to cyanogenic glycosides. These compounds are found in raw berries, leaves, stems, bark, and seeds. Ingestion can release cyanide during digestion, leading to adverse effects. Symptoms include nausea, vomiting, abdominal cramps, weakness, and diarrhea. In severe cases, dizziness, seizures, or even a coma may occur, as cyanide prevents proper oxygen utilization.
Safe Preparation for Consumption
Thorough cooking is required to safely consume red elderberry berries, as it breaks down toxic compounds. Preparation methods include boiling, baking, or simmering the berries for an extended period.
After cooking, berries can be used for jams, jellies, pies, sauces, or wines. Remove seeds before consumption, as toxic compounds may concentrate in them even after cooking. Freezing berry clusters can help remove berries from stems before cooking.
What to Do in Case of Accidental Ingestion
If toxic red elderberry parts are accidentally ingested, act quickly. Symptoms include nausea, vomiting, abdominal cramps, and diarrhea, appearing within minutes to a few hours. Other signs include weakness, dizziness, or confusion.
Immediately wipe the mouth with a soft, wet cloth and give water to drink. Promptly seek medical attention by contacting a poison control center or emergency room. Do not wait for severe symptoms before seeking professional medical advice.