Elderberry

Elderberries grow on small trees or shrubs in temperate climates.  They are cultivated in Austria and have an especially strong cultural and culinary history in England .  The color of the berries ranges from black, blue, or red to yellow or even white.  When raw, the berries can induce vomiting, especially if they are unripe.  This toxicity is destroyed by cooking or drying the fruit.  Elderberries are used in the making of wine and brandy and are a primary ingredient in sambuca.  The fruit can also be used in jams, jellies or chutneys, or in elderberry pie.  The berries are increasingly being sold in yogurts and juices as people look to the berry to supplement their health and nutrition.

The “Father of Medicine,” Hippocrates, called the elderberry a “medicine chest.”  The parts of the plant—bark, berries, leaves, flowers—have been used to treat virtually any ailment imaginable, from skin conditions to kidney problems to back pain and nervous disorders.  Modern studies, particularly in Europe, have focused on the berries’ antioxidant properties.  Studies in Austria have shown that elderberries not only reduce LDL (bad) cholesterol, but that subjects taking the fruit for just ten days did significantly better on standard measures of stress than those in the control group.  One study in Italy showed that elderberry helped eyes to adjust to darkness, improving vision. 

Available Elderberry Products:

• Elderberry Puree
• Elderberry Juice Concentrate