Meet the Plants: Elderberry
Dark Berries & Bright Resilience
Each August, I find myself scanning the wild edges of fields and woodlands for those familiar clusters, deep purple, nearly black, and brimming with promise. Elderberries don’t shout for attention. They wait quietly, heavy with potential, until you learn to notice the subtle way they bend a branch or glisten in the right afternoon light. These days I forage for her, often off backroads and wild fence lines, but the connection runs deep, part memory, part instinct, and always wrapped in quiet reverence.
A Glimpse into Her History
Elderberry has walked beside us for thousands of years. Archaeological digs in Europe have uncovered elderberry seeds in prehistoric village sites, and written accounts of its use stretch back to Hippocrates, who called elder his "medicine chest." The Greeks and Romans used elder for everything from skin eruptions to toothaches, and the Celts believed the plant had sacred protective powers, often planting it near dwellings or burying twigs with the dead to ensure safe passage.
In European folklore, elder was more than a remedy, it was a spirit. The Elder Mother, or Hylde Moer, was said to dwell within the tree, watching over those who honored her and cursing those who disrespected her wood. Asking permission before harvesting wasn’t superstition, it was survival, both physical and spiritual.
Every part of the elder has been used at some point: berries for food and immunity, flowers for fevers and skin care, even hollow twigs for flutes and whistles in both European and Indigenous traditions. In North America, tribes such as the Cherokee and Iroquois used elder flower infusions for fevers and respiratory support, while bark was sometimes applied externally for bruises and swelling.
Today, elder stands at the crossroads of folk wisdom and modern wellness. Her berries have found their way into syrup bottles and supplement aisles, but to those who know her, she’s still so much more.
“Elder is the people’s medicine: humble, helpful, and always near if you know where to look.”
Botanical Monograph
Name: Elderberry
Latin Name: Sambucus canadensis (American); Sambucus nigra (European)
Family: Adoxaceae
Parts Used:
- Ripe, cooked berries (internal use)
- Fresh or dried flowers (internal and topical)
- Leaves and bark (rarely, and external only with caution)
Herbal & Traditional Uses
Berries:
- Immune support during cold and flu season
- May reduce severity and duration of respiratory infections
- Mildly diaphoretic, supporting fever response
- Antioxidant-rich and nourishing for cardiovascular health
- Often prepared as syrup, elixir, or tincture
Flowers:
- Traditionally used for fevers, allergies, sinus congestion, and colds
- Gentle expectorant and anti-inflammatory
- Supportive in cases of seasonal allergies or upper respiratory infections
- Common in teas, steams, facial waters, and infused honey
Energetics:
- Cooling and drying
- Flowers: light, uplifting, dispersing
- Berries: nourishing, protective, grounding
- Energetically associated with transition, boundaries, and elder wisdom
Taste:
- Berries: Tart, earthy, sweet
- Flowers: Lightly floral, sweet, slightly herbaceous
Key Constituents:
- Berries: Anthocyanins, flavonoids, tannins, vitamin C
- Flowers: Mucilage, triterpenes, rutin, chlorogenic acid
Forager’s Tip: Not All Elderberries Are the Same
If you’re wild harvesting elder, it’s important to know your species:
- Black Elderberry (Sambucus nigra) and American Elderberry (Sambucus canadensis) are the most commonly used medicinal varieties. Their flowers and cooked berries are safe when properly prepared.
- Red Elderberry (Sambucus racemosa) grows in cooler, mountainous, or northern regions.
- Berries: Generally considered toxic when eaten raw or improperly processed - not recommended for internal use.
- Flowers: Have been used traditionally and are somewhat similar to black elder flowers. Use cautiously, in small amounts, and only when you’re confident in your plant ID.
When in doubt, stick with the deep purple/black elderberries for internal use and always cook or tincture them first.
Why I Work With Her
Each year when the berries are ready, I craft a large batch of elderberry elixir and elderberry wine, rich, dark, and infused with herbs that support wellness through the colder months. The elixir is made by combining fresh elderberries with brandy, warming herbs like ginger, rose hips, ashwagandha, and orange peel and this year, for the first time, I’ve sweetened it with honey harvested from our own bees. A special addition that makes this season’s batch feel even more meaningful.
I also prepare elderberry tincture using freshly foraged berries and a long, slow alcohol extraction. It’s a simple, potent staple I always keep in my apothecary.
Elderflowers are a joy to work with, whether in facial steams, gentle skin mists, or one of my favorite ways to enjoy them: as tea. Their delicate flavor and calming presence blend beautifully with herbs like lemon balm, rose, or chamomile, making them a soothing ally for both body and spirit.
Working with elder feels like coming home to something ancient and enduring, a plant that has supported generations, and still offers her quiet strength to those who know where to look.
In the Wild: Elder’s Quiet Expansion
When I first moved from my old home to this part of the state, this meadow became one of the first places I began foraging again. There was just a small elderberry patch tucked along the edge, humble, easy to miss if you didn’t know what you were looking for. But each season since, I’ve watched her spread, first down the fenceline, then into the open field, and now, almost magically, she’s everywhere. Even the old deer bedding spot behind my food plot has transformed into a thicket of young elderberry bushes.
It’s been beautiful to witness, like the land extending a welcome. And maybe a little reminder that healing often starts with something small and quietly rooted.
Of course, she has her challenges. Wild prickly cucumber seems to have a thing for elderberry, wrapping its vines around stems and leaves just as the berries begin to ripen. It doesn’t touch the other nearby trees, only elder, as if drawn to her richness. It can be frustrating, especially on the older bushes, but still... elder returns. Persistent. Generous. Unfolding exactly where she’s meant to be.
It’s one of those reminders that once you start paying attention, a plant seems to show up in all the right places.
Myth vs. Truth / Safety Notes
- Raw berries should not be consumed. The seeds contain cyanogenic compounds that can upset the stomach or cause nausea. Always cook or properly tincture them.
- Red elderberries (Sambucus racemosa) are not the same as the black or purple varieties (Sambucus canadensis or Sambucus nigra). The berries of red elder are generally considered toxic when raw or improperly prepared and are not used internally in modern herbalism.
- Red elder flowers, however, have been used traditionally for tea and topical preparations. They are chemically similar to black elder flowers but may vary more in composition. If using, do so with caution and in moderation, and only when you are certain of correct identification.
- Leaves, bark, and unripe berries from all elder species are considered toxic internally and should not be ingested.
- Elderflower (from black or American elder) is generally safe, even for children, when prepared appropriately.
- Use with caution in autoimmune conditions or alongside immunostimulant medications, consult a practitioner if needed.
Recipes & Preparations
Here are a few of my favorite ways to work with elder throughout the seasons. These are simple, homegrown preparations, some medicinal, some delicious, some just for the joy of making. Elder offers so much: protection, nourishment, and a touch of wild sweetness in every form.
Elderberry Tincture
A staple for seasonal support and year-round resilience
You’ll need:
- Fresh elderberries (or ½ the amount if dried)
- 80–100 proof vodka or brandy
- Optional: a small slice of fresh ginger or a strip of orange peel
- A pint-sized glass jar with lid
To make:
- Fill your jar ½ to ⅔ full with elderberries.
- Cover completely with alcohol, ensuring berries are fully submerged.
- Add optional warming herbs if desired.
- Label and let steep in a cool, dark place for 4–6 weeks, shaking every few days.
- Strain and bottle. I use 1–2 droppers as needed, especially at the first sign of something coming on.
Elderflower Tea Blend
A gentle, uplifting tea for the heart, skin, and upper respiratory system
You’ll need:
- 1 tsp dried elderflowers
- 1 tsp lemon balm (for calm and flavor)
- Optional: a pinch of rose petals or chamomile
To make:
- Combine herbs in a mug or teapot.
- Pour 8 oz of just-boiled water over them.
- Cover and steep 10–15 minutes.
- Strain and enjoy warm.
I love this blend when I’m feeling a bit heavy, under the weather, or just need a quiet pause in the day.
Cooling Elderflower Facial Mist
Soothing and lightly astringent, perfect for hot days or tired skin
You’ll need:
- ½ cup cooled elderflower tea
- ½ cup rose hydrosol or distilled water
- 1 tsp aloe vera juice (optional)
- 1 tsp witch hazel
- 1–2 drops lavender or chamomile essential oil (optional)
- Clean 4 oz spray bottle
To make:
- Mix all ingredients and pour into spray bottle.
- Store in the fridge for up to a week (longer if preserved).
- Mist over clean skin or whenever you need a refreshing lift.
Elderberry Elixir
Slow-infused support for colder months
You’ll need:
- Fresh elderberries (or rehydrated dried berries)
- Brandy to cover
- Raw honey (start with ¼ the volume of the jar)
- Optional herbs: rose hips, ginger, orange peel, cinnamon stick, ashwagandha
To make:
- Fill a jar about ½ full with elderberries and your choice of herbs.
- Add honey to taste.
- Pour brandy over the top until all ingredients are well covered.
- Cap, label, and infuse for 4-6 weeks, shaking every few days.
- Strain and bottle.
Take 1-2 tsp as needed, especially in the fall and winter..
Elderberry Jelly
Sweet, tart, and packed with deep wild flavor
You’ll need:
- 3 cups elderberry juice (from simmered berries, strained)
- 1 box low-sugar pectin
- ¼–½ cup lemon juice
- 2–3 cups sugar or honey (to taste)
To make:
- Simmer fresh elderberries with a splash of water for 15-20 minutes.
- Strain through a jelly bag or cheesecloth to collect juice.
- In a pot, combine juice with pectin and lemon juice. Bring to a boil.
- Add sweetener, boil again for 1-2 minutes, then ladle into sterilized jars.
- Water-bath can for shelf stability or refrigerate for immediate use.
Perfect on toast, swirled into yogurt, or served with cheese and crackers.
A note on pectin:
I personally use traditional high-sugar pectin, as I like a firmer set and sweeter flavor in my elderberry jelly. But if you prefer to cut back on sugar or use honey or maple, you can substitute with low or no-sugar pectin (like Pomona’s or Sure-Jell pink box). These versions give you more control over sweetness and are often favored by herbalists for letting the berry’s flavor come through. Either way, be sure to follow the directions on your chosen pectin for best results.
Elderberry Wine (Traditional Recipe)
Earthy, deep, and worth the wait, an old-fashioned way to preserve the harvest (Gets better and better with age)
You’ll need:
- 3 lbs fresh elderberries (or about 1¾ lbs dried)
- 2½ lbs sugar
- 1 gallon water
- 1 tsp acid blend (or juice of 1 lemon + 1 orange)
- 1 tsp yeast nutrient (optional, but helpful)
- 1 packet wine yeast (like Lalvin EC-1118 or Red Star Premier Blanc)
- Optional: a few raisins or a cinnamon stick for body and warmth
To make:
- Freeze berries first if possible. This makes them much easier to remove from the stems and helps release more juice during fermentation.
- Remove berries from stems and rinse well.
- Place berries in a sanitized primary fermenter (a food-grade bucket or large jar).
- Bring half the water to a boil, pour over the berries, and mash lightly.
- Add sugar and stir to dissolve. Let cool to lukewarm.
- Add acid blend, yeast nutrient, and optional spices or raisins.
- Sprinkle yeast on top, cover loosely with a cloth or lid, and ferment for 5-7 days, stirring daily.
- After primary fermentation, strain into a glass carboy or secondary fermenter. Top off with remaining water.
- Fit with an airlock and ferment for 4-6 weeks.
- Rack (siphon off sediment) 1-2 more times over several months.
- If needed back sweeten with ½ cup sugar and let sit at least 3-4 more weeks
- Bottle and age at least 6 months (1 year is even better).
🍷 Result: A dry to semi-sweet wine with rich, wild notes, perfect for sipping on dark winter evenings.
Working with the Plant Spirit
Elder is a wise companion, clear-eyed, grounded, and generous without being flashy. She supports boundaries, resilience, and deep nourishment. When you work with her consistently, she reminds you to rest, to fortify, and to protect what matters.
Daily Practice:
Steep elderflower with lemon balm and rose for a softening tea. Sip quietly while journaling or resetting your nervous system.
Affirmation:
“I am protected, grounded, and strengthened by the wisdom that flows through me.”
Final Thoughts
To work with elder is to participate in a lineage of care, one that stretches through generations of herbalists, mothers, and healers who have all turned to this humble shrub for support. I’m grateful each season when she returns, offering nourishment, beauty, and connection.
🛒 Elderberry tincture is available seasonally in the Willow Moon shop, and behind the scenes, I’m currently formulating a new elderberry elixir soap, infused with honey, fresh elderberries and the same scent profile as my elderberry elixir candle. It’s my way of capturing the warmth, depth, and sweetness of this plant in both form and fragrance. Stay tuned, it’s coming soon..
📅 More “Meet the Plants” features are on the way.
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