As Medical News Today explains, the Sambucus tree produces fragrant white or cream-colored elderflowers and blue or black elderberries. In addition to being delicious, especially when turned into jam, baked into pies, juiced, or fermented into wine, elderberries have been used for centuries for their alleged health benefits. Elderberries contain significant amounts of vitamins A and C, potassium, folate, calcium, and iron. Research suggests that they may help fight off respiratory infections such as influenza and the common cold, and topical elderberry extracts may be helpful in managing acne and reducing the appearance of wrinkles.
According to the Centers for Disease Control and Prevention (CDC), however, this plant can also contains substances that, under certain conditions, can produce hydrocyanic acid, which is toxic. These compounds can be found throughout the plant, but are most concentrated in the roots, leaves, stems, and immature berries. Ingestion can cause symptoms such as nausea, vomiting, abdominal pain, weakness, dizziness, numbness, and stupor. Even ripe berries may produce nausea if eaten raw, so it’s always best to cook elderberries.
If pressing elderberries for juice or as the first step to making wine, ensure all stems and leaves have been removed. In the 1980s, 11 members of a religious group became sick within 15 minutes of drinking elderberry juice that had been pressed several days before and contained bits of leaves and stems. Eight of the individuals had to be flown to a medical center for treatment, although all recovered.
