American Elderberry vs. European
A Food-Safety Comparison
There are many types of elderberry species around the globe: Red (Sambucus racemosa), Yellow (Sambucus australasica), and European (Sambucus nigra) - with subspecies Black American (Sambucus nigra ssp. canadensis) & Blue American (Sambucus nigra ssp. cerulea). I’m sure there are many others I haven’t yet had the opportunity to learn about. Elderberry has been used by humans for thousands of years to treat a variety of ailments - Greek physician Hippocrates (460-377 BCE) even referred to elderberry as his “medicine chest”.
What we grow here in Missouri is typically Black American Elderberry (ssp. canadensis). American Elderberry is native to every part of the state, and grows as a shrub up to 15 feet tall. The shrubs have beautiful tiny creamy white flowers in June, then from July through September (depending on varietal) deep purple/almost black berries form in clusters on the shrub (umbels).
European Elderberry (Sambucus nigra) can also be found in Missouri from human introduction, so it’s important to know which type of elderberry you’re getting. European and American varieties are quite similar in some ways - canadensis is a subspecies of nigra, after all. Both are scientifically proven to be high in antioxidants, have anti-inflammatory & anti-viral properties, and can help boost your immune system.
Key Differences
Although both European & American Elderberry are used in the same foods, drinks, and medicinal preparations, they have some key differences. It’s wise to determine which type of Elderberry you are purchasing or foraging to ensure it is used safely.
European (nigra) Imports
Because nigra contains precursors to cyanide (cyanogenic glycosides), it is critical that fruit be boiled prior to consumption - stems, leaves & other plant parts should never be eaten as they contain even higher amounts of of these harmful compounds. Nigra is safe to eat once it has been boiled or commercially processed. Unfortunately, the application of high amounts of heat contributes to the breakdown of beneficial anthocyanins.
There are safety issues with imported nigra products:
Other countries differ from the US in their quality control regulations. There is a real problem of fake imported “organic” products being sold in the US, misleading consumers to believe the product meets rigorous US regulations.
Low quality & adulterated imported elderberry products have shown up in the US market. “In a recent study using UHPLC-PDA-MS to analyze 31 dietary supplements, it was found that more than 60% of the dietary supplements claiming to contain European elderberry displayed significantly different anthocyanin profiles from the authentic elderberry anthocyanin profile, indicating adulteration”.
Consumers bear the risk of importers’ greed by consuming adulterated products. Not only are the products’ advertised beneficial compounds reduced, but unknown substances are being ingested. “The prevalent adulterant has been identified as black rice extract, along with other unidentified materials used as adulterants”.
American (canadensis)
The elderberry subspecies canadensis does NOT need to be boiled prior to consumption - scientific testing “Results showed no quantifiable trace of CNGs [cyanogenic glycosides] in commercial AE [American Elderberry] juice…concentration levels in all tissues were generally low and at a level that poses no threat to consumers of fresh and processed AE products”.
By purchasing elderberry products locally or regionally consumers have an opportunity to investigate - ask questions of the farmers and processors, find out how the crop was grown, and overall determine if the product is coming from a trustworthy source.
Elderberry is awesome, and I [clearly] love everything about it…but it’s important to ask questions. There are many elderberry enthusiasts, but some don’t know what they don’t know. Find out where your berries came from.
Are they wild foraged? This sounds great, and isn’t necessarily a bad thing, but…
If wild foraged, are they nigra or canadensis? Canadensis is native to Missouri, but nigra has also been introduced by humans.
Where were the elderberry foraged? You can find wild varieties along many rural roadsides…but keep in mind you don’t know what chemicals have been sprayed. Many county road departments regularly spray herbicides along roadsides to keep down the weeds. Personally, I can’t bring myself to eat wild foraged elderberries unless I know it hasn’t been treated with chemicals.
Are they really elderberry? There are some lookalike plants, with dangerous results if misidentified. See this article for just one example of a toxic lookalike. Make sure you know what you’re eating!
If buying online, at a farmers market, or marketplace, start by asking the question…”What’s the scientific name of this species of elderberry?” If the seller can’t immediately answer, or says something like “common elderberry”, be wary and proceed with caution.
Ask “Where and how was this product made?”, “Was this produced in a commercial kitchen?”. There are a ton of sellers who think their products fall under often misunderstood state Cottage Food Laws. Elderberry products typically aren’t covered by cottage food laws because their pH is high enough to categorize as a “potentially hazardous food”.
In the United States we have extensive regulations around how agricultural crops are produced & handled (whether grown conventionally, sustainably, or organically certified). Growers need to comply with USDA standards involving hygiene, agricultural water, post-harvest water & contamination reduction.
The Grove adheres to the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-manages natural resources & food safety practices. Elderberry will be grown sustainably, and without pesticides (due to high costs, we won’t initially seek organic certification).
Food processors also have rigorous standards governed by the FDA & local health departments in order to reduce risk of harmful contamination, and to ensure accurate, informative information is displayed on the products.
Elderberry food products need to be processed in a health-department certified commercial kitchen.
To be shelf-stable, elderberry products need to be pasteurized & acidified to bring the pH down to a safe level, ensuring there is no harmful microbial growth.
As part of the preparation for launching our Twilight Grove elderberry food products, I will be taking extensive food safety training - including Better Process Control School for acidified foods & HACCP (Hazard Analysis and Critical Control Point). An HACCP plan will be developed and approved by an expert in the field to ensure food safety along the entire chain of product processing. Products will be labeled appropriately according to FDA & USDA standards, and will be tested for safety at the MU Extension Food Processing & Safety Lab.
Please make sure you know what type of elderberry you are eating, how it was grown & processed, and find a trusted source of berries or seedlings!
