Elderberry
Sambucus nigra — Viburnaceae
Italiano: Sambuco — Saucu/Russaru
Description
Elderberry (Sambucus nigra) belongs to the Viburnaceae family and is native to Europe. It thrives in Forest edges, Abandoned gardens, Ruderal, Damp valleys environments across regions including Italy, France, Germany, UK, Scandinavia, USA. Botanically, Elderberry is fragrant flowers fritters syrups. Black berries cooked jams syrups wine. NEVER raw.. It is also known locally as Saucu/Russaru. The edible parts include Flowers, Berries. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, June, May, October and September. Nutritionally, Elderberry stands out for its Vitamin C (36.0mg, 40% DV), Iron (1.6mg, 9% DV) and Vitamin E (1.2mg, 8% DV). It also provides 0.7g protein and 7.0g dietary fiber per 100g serving. In the kitchen, Elderberry offers a Flowers sweet Berries tangy flavor profile. Flowers fritters syrup. Berries MUST cook jam wine syrup. Common culinary applications include flower fritters, berry syrup, jam, wine. Popular preparations include Elderberry syrup, Elderflower fritters, Elderberry wine, Fresh berry compote. For storage, syrup 12mo Jam 12mo. Safety note: RAW BERRIES TOXIC cyanogenic glycosides. Leaves branches bark toxic. ONLY flowers and COOKED berries. Antinutrient content is lectins raw berries destroyed cooking. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Elderberry syrup
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: flower fritters, berry syrup, jam, wine Storage: Syrup 12mo Jam 12mo
Recipes
- Elderberry syrup
- Elderflower fritters
- Elderberry wine
- Fresh berry compote
- Wild berry jam
- Berry syrup for pancakes
- Wild winter pesto made from Elderberry
- Traditional Elderberry soup
