Elderberries are a fruit produced by shrubs common to parts of the California coast, Eastern United States and Canada. While the berries are edible and can be used to make jam, jelly or wine, they are also highly toxic if consumed raw. Proper cooking ensures that the toxic properties of elderberry fruit are rendered harmless.
Toxins
Raw elderberries, together with the seeds, bark, leaves and flowers of the elderberry bush, contain a cyanide-producing compound that is highly poisonous. Cyanide is a deadly poison that operates by rendering the body unable to use oxygen. Cyanide poisoning is most commonly caused either by consumption of unripe fruit, seeds or leaves of the elderberry plant, or by ingestion of wine, jam or tea made from unstrained fruit or elderberry leaves.
Symptoms
Although the human digestive tract is capable of breaking down plant cyanides in very small doses, there are usually physical side effects to this process. Such side effects may include nausea, vomiting or diarrhea. Larger doses of plant cyanides can be fatal. Exercise extreme caution when preparing elderberry products for consumption.
Preparation
Cooking elderberries renders the cyanide-producing compounds in the berry harmless. However, the leaves, bark and roots of the plant should never be consumed. If you plan to make a fruit preserve, wine or tea with raw elderberries, cook and carefully de-seed them before proceeding. Improper handling of potentially harmful parts of the elder plant is one of the most likely causes of toxicity and poisoning in humans.
Warning
If you eat or have been in contact with raw elderberries, leaves, bark or roots and suspect poisoning, call Poison Control immediately at 800-222-1222. Never collect or consume any berries you cannot positively identify, and do not attempt to cook with elderberries without specific safety instructions or expert guidance.
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