Elderberry plants (genus Sambucus) are common shrubs known for their berries and flowers. While black elderberry (Sambucus nigra) is widely used, questions often arise regarding the safety of other types, specifically red elderberry (Sambucus racemosa). Understanding its potential toxicity is important for anyone encountering these plants.
Understanding Toxicity in Red Elderberry
Red elderberry (Sambucus racemosa) contains compounds that can be harmful if ingested raw. These plants naturally produce cyanogenic glycosides, which release hydrogen cyanide when metabolized. This mechanism serves as a defense against herbivores.
Toxic compounds are present in various parts of the red elderberry plant. Raw berries, leaves, stems, bark, and roots all contain these cyanogenic glycosides. All raw components of the red elderberry are considered unsafe for human consumption. Even the seeds within the berries contain these substances.
Recognizing Symptoms and Responding to Ingestion
Ingestion of raw red elderberry parts can lead to symptoms from mild to severe, depending on the amount consumed. Common reactions include gastrointestinal upset such as nausea, vomiting, and diarrhea. Larger amounts can result in more serious effects like lethargy, dizziness, and weakness. In severe instances, consumption has been linked to confusion, low blood pressure, loss of consciousness, and even coma.
If raw red elderberry parts are ingested, seek immediate medical attention. Contact a poison control center for specific guidance. Do not induce vomiting unless explicitly instructed to do so by a medical professional. Fluid replacement is advised if vomiting or diarrhea occurs.
Distinguishing Varieties and Safe Consumption
Distinguishing red elderberry (Sambucus racemosa) from black elderberry (Sambucus nigra) is common, as both produce clusters of berries. Black elderberries are dark purple-black and form in wide, flat-topped clusters. Red elderberries produce bright red berries in conical or dome-shaped clusters. Black elderberry leaves are generally larger, and stem pith color can also differ.
While raw red elderberries are toxic, thorough cooking can neutralize the cyanogenic glycosides in the berries, making them safer for consumption. This primarily applies to the berries; seeds must be removed as they concentrate toxic compounds. Leaves, stems, and bark of red elderberry remain toxic even after cooking. Due to inherent risks, avoid consuming red elderberries unless properly identified and prepared by an expert.