Only Use Ripe Elderberrie Select fully ripe, dark purple elderberries. Unripe or green berries, as well as stems and leaves, contain toxins like cyanogenic glycosides.
Remove Stems and Leave Carefully remove all stems, leaves, and twigs from the berries. These parts are inedible and can cause nausea, vomiting, or more serious reactions.
Wash Thoroughly Rinse the berries under cool running water to remove dirt, debris, and any lingering toxins from the surface.
Cook the Berrie Elderberries should always be cooked before eating. Heat them in a saucepan with water, bringing them to a boil, then simmer for 15–20 minutes to neutralize toxins.
Use in Recipe Cooked elderberries can be used in syrups, jams, pies, or sauces. They’re also great for making elderberry tea, wine, or immune-boosting syrups.
Avoid Raw Consumption Never eat raw elderberries, as they can cause nausea, stomach cramps, and diarrhea due to their toxic compounds.
Watch Serving Size Even when cooked, consume elderberries in moderation, as large quantities may still upset sensitive stomachs.