Elderberries

Elderberries are the dark purple to black berries of the Sambucus tree. They are typically harvested in late summer and early fall. The berries are often cooked before consumption to reduce bitterness and potential toxicity.

Elderberries are used to add a tart, fruity flavor and deep color to foods. They are commonly found in jams, jellies, syrups, wines, and baked goods. Manufacturers use them for their distinct taste and natural coloring properties.

Elderberries are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Some studies suggest elderberry extract may support immune function, but more research is needed. The European Food Safety Authority (EFSA) has not specifically evaluated elderberries for food additive purposes. Raw elderberries contain compounds that can cause nausea and vomiting, so they are typically cooked before use.