By Leslie Gallo
Contributing Editor
Thought much about so-called superfruits lately? If you thumb through newspapers or magazines on a regular basis, you probably see the word so often it doesn’t impress you anymore. For years, blueberries, revered for their antioxidants, were most often associated with this term. But really, plenty of fruits fit the bill. Beyond antioxidant properties, there are numerous other claims to superfruit fame. Cranberries promote urinary tract health. Bananas are a phenomenal source of potassium. Pomegranates are said to aid weight loss and reduce blood pressure, and mangosteens are reputed to boost energy and immune function. But, before all of these, there was the elderberry.
For centuries, the elderberry has been known as one of the most-effective medicinal berries grown. Generally, it’s known as a potent antioxidant that, among other things, promotes cardiovascular health and mediates immune response.
Native soil
The elderberry comes in two primary varieties: the lesser-known North American elderberry (Sambucus canadensis) and the more-popular variety, the European elderberry (S. nigra). There is also a red elderberry (S. pubens) grown in North America, but this variety, frankly, tastes rather unpleasant. The North American elderberry often grows wild along roadways and has distinctive large berry clusters that closely resemble Queen Anne’s lace. Austria is home to the best cultivation programs, resulting in the Haschberg elderberry, arguably one of the most-potent varieties available. These rich, deep-purple berries grow on bushes that produce beautiful white flowers in the spring before forming berry clusters in late summer. These flowers are also highly sought after for their immune-boosting properties. Elderberries are ready for harvest beginning mid-July in lower altitudes to late August or early September in higher elevations.
Cooking caveat
Unlike other berries—such as blueberries, blackberries and strawberries—that can be popped off the bush and happily consumed out of hand, elderberries are typically not eaten raw because, similar to the cranberry, they are quite (some might say extremely) tart. They need to be cooked first to mellow the flavor, and sometimes fruit juices or sugars are added.
Elderberries are a great source of vitamin C and potassium, and are a welcome addition to many recipes. The most-common application is elderberry wine, although they also go into typical berry applications, such as pie, dumplings, jam and sauce.
True colors
One of elderberry’s most-popular uses in foods and beverages is as a natural deep-red to red-purple colorant derived from the berries’ inherently high anthocyanin content. Elderberry is often relied upon to enhance the color of red-purple beverages for the simple reason that naturally derived fruit juices often vary in color due to seasonal crop differences. Elderberry can be used to enhance a weak hue and provide consistent coloration.