White Elderberries

Seasons/Availability

White elderberries are available in late spring.

Current Facts

The White elderberry, botanical name Sambucus gaudichaudiana, is a partially self-fruiting bush berry plant within the genus of flowering plants in the family Adoxaceae. The White elderberry is most commonly associated with the liqueur of its namesake. The flower is primarily used over the fruit. The fruit itself is used in wine making or as a processed fruit. The plant is considered poisonous, though its toxicity levels of cyanogenic glycoside and alkaloid are considered low if eaten. Unripe berries and foliage are specifically considered toxic, though if cooked all toxic compounds are eliminated. As elderberries are generally a wild fruit plant, little cultivation or breeding has been done to improve the plant.

Description/Taste

White elderberry fruits have an appearance of White currants. Much like currants, their flavors are neither mellow nor sweet. The White elderberry has the distinctly tart and acidic flavor of a wild berry, perhaps an inherent defense mechanism against natural predators. Although the fruit can be eaten raw, cooking elderberries mellows the fruit's flavor and has been the singular method used to reduce its tartness and make the fruit palatable.

Applications

Though White elderberries require cooking, their sweet-tart flavors and earthiness can amplify several applications: sweet, savory, cooked, mashed, pureed, muddled, preserved, even pickled. White elderberries can be utilized in savory applications alongside fresh, creamy and aged cheeses, sausages, pork, lamb and within fresh salads. Complimentary ingredients include pistachios, pine nuts, almonds, cocoa, exotic fruits, raisins, creamy and blooming cheeses, honey, peaches, coconut, cinnamon, blueberries, cardamon and lavender.

Geography/History

The White elderberry is native to Australia.

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