In my Elderberry blog post from 2017, I mentioned that researchers are studying the elderberry (Sambucus canadensis) plant to learn more about its antioxidant properties and to determine if the plant can be useful for medicinal purposes.
People who want to take advantage of the possible health benefits of elderberry plants typically harvest the flowers, the deep purple berries, and the leaves of the elderberry plant. But because the leaves and berries contain cyanogenic glycosides (cyanide), these plant parts have to be cooked or simmered for at least 20 minutes before using in order to avoid nausea and vomiting.
Elderberry prefers full sun and can grow 8-10 feet tall. Their beautiful white flowers bloom in late spring or early summer and attract bees and other pollinators. Our native species is also an important host plant for over 40 species of butterflies and moths. The fruits ripen in late August and are relished by migrating songbirds. (I wonder if that explains why I have no berries?) Elderberry is a hardy, deciduous shrub and a lovely addition to your yard
Elderberry may be used for its antioxidants, specifically anthocyanins, to boost immune function and reduce inflammation. The berries are high in vitamin C and antioxidants that help fight symptoms of viral infections such as influenza and the common cold. The berries contain anthocyanins and phenolic acids that reduce oxidative stress in the body. In addition to the berries, the flowers are sometimes used for their anti-inflammatory properties.
Note: Oxidative stress is a phenomenon caused by an imbalance between production and accumulation of oxygen reactive species (ROS) in cells and tissues, and the ability of a biological system to detoxify these reactive products.
THE RECIPES
The berries are typically cooked into syrups, teas, or jams to reduce cold and flu symptoms.
Grand Chute Gazette, January 2026
From the Wild Seed Project:
Elderberry Tea Recipe
Because of the added vinegar, elderberry shrub is not as sweet as syrup. Mix shrub with sparkling water, or drink it on its own.
2 cups fresh/frozen elderberries (If using dried elderberries, use 1 to 1 ¼ cup dried.)
1-quart apple cider vinegar
1-quart honey (Put in a little honey at a time and taste for bitterness or sweetness.)
Other spices you can experiment with are cinnamon, ginger, cloves.
-
Remove as many stems as possible from fresh berries. Place berries in a pot (along with cinnamon stick, if using). Bring to a low simmer in stainless steel or glass kettle for 20 minutes. Once cooled, pour the berries and vinegar into a glass jar and let sit overnight. Some people let the berries sit in the vinegar for up to two weeks. Feel free to experiment with different lengths of time.
-
Strain the berries through a cheesecloth and squeeze out all the liquid. Add the honey and mix well. Pour into glass jars and store in a cabinet or the refrigerator. (The acid in the vinegar will corrode metal.)
The Home page image for this blog post shows Bill Sloey’s yard. In the foreground, there is an elderberry shrub.
Leave a Reply