A wild berry with a fruity taste and a deep-rooted tradition

Dried elderberries are used in simple preparations such as decoctions, jams, and chutneys, as well as for making homemade syrups. Their natural richness in plant pigments (anthocyanins) gives them a deep purple color. Their slightly sweet but rounded taste allows them to enhance other plants in complex infusions or serve as a base for fermented drinks. They are also incorporated into seasonal herbal teas or fruity blends alongside hibiscus, rosehip, or dried apple.

Description

Dried spherical berries, purplish-black to dark brown in color. Size varies depending on the batch, with a firm, slightly wrinkled texture. Characteristic, fruity odor. The berries are harvested when ripe, sorted, and dried at a gentle temperature to preserve their quality and aromatic potential.

Nomenclature

• Common name: Black elderberry
• Latin name: Sambucus nigra
• Family: Adoxaceae
• Part used: Berry (fruit)
• Form: Whole dried berry
• Origin: Europe, wooded areas and natural hedges
• English name: Elderberry dried
• Name in German: Getrocknete Holunderbeeren
• Name in Spanish: Bayas de saúco
• Name in Italian: Bacche di sambuco
• Name in Arabic: توت البلسان المجفف

Traditional uses

• Decoction: Boil 1 to 2 tablespoons of berries in 1 liter of water for 10 minutes, then filter.
• Syrups: base for artisanal recipes with sugar and lemon – often combined with other aromatic plants.
• Culinary preparation: addition to compotes, rustic pies, dried fruit mixes or gentle fermentations.

Precautions for use

• Do not consume raw in large quantities: the berries must be cooked or dried before use.
• Keep out of reach of children. Not recommended for pregnant women without supervision.
• Store away from moisture and light and in an airtight container.

History and tradition

Elderberry is a companion tree of rural hedges, and all parts of it have been traditionally used. The berries, in particular, have been used to make fermented drinks, medicinal wines, and homemade syrups for the colder seasons. In many peasant cultures, they were harvested in late summer to provide a plant reserve of flavor and color.

Miscellaneous information

• Packaging: food grade kraft bag or professional opaque pot.
• Shelf life: 18 to 24 months.
• TARIC customs code: 0813.40.95.00

Sources and references

• Internal References Apophycaire
• European ethnobotanical works
• Culinary collections and traditional artisanal syrups

Note to project creators and formulators:

Please note that we do not provide any technical documentation (datasheet, certificate, analysis, etc.) for quantities less than 1 kg. Documentation is reserved exclusively for registered professionals (SIRET number or equivalent required) and for clearly identified projects. Thank you for your understanding.

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