When you see those heavy, dark clusters of elderberries hanging from the bushes, they look absolutely delicious. But before you start snacking right off the branch, hold on a second! Raw black elderberries are actually toxic and need to be cooked before they’re safe to eat. To help you get the most out of your harvest, I’ve put together a few tips on how to pick and prep them the right way.
Only Pick the Ripe Ones
First things first: dress for a mess! Elderberry juice is famous for staining everything it touches, from your favorite t-shirt to your hands. I recommend wearing old clothes and some disposable gloves. Bring along a basket (lined with plastic or a bag) and a sharp pair of garden snips. When you’re out foraging, keep these points in mind:
- Only go for the berries that are fully colored—look for a deep blue-black or purple-black hue.
- Always cut the entire cluster (the umbel) rather than individual berries.
- Avoid any berries that still have a reddish tint; that means they aren’t ready yet.
- If you see a few unripe green or red berries in a cluster, pluck them out and discard them immediately.
How to Harvest Like a Pro
Before you start clipping, do a quick ripeness test: squeeze one berry between your fingers. If deep red-black juice runs out, you’re good to go! Once you’ve found a ripe bush, grab your gloves and scissors and follow these steps:
- Use your sharp knife or garden shears to snip off the entire cluster at the base of the stem.
- Sort through your harvest and pick out any stray unripe berries.
- Give the clusters a thorough rinse under cool, running water.
- To get the berries off the stems easily, use a fork to “comb” them into a colander or bowl.
- Plan to process your berries right away—they don’t stay fresh for long!
- Crucial step: Boil your berries for at least 30 minutes. This neutralizes the toxins and makes them perfectly safe for your jams, syrups, or pies.
