Elder berry comes from the elder tree, most commonly Sambucus nigra, and has been used for centuries across European folk traditions. Historically, the elder tree was considered both protective and restorative, with its berries gathered in late summer and stored for the winter months.
Traditionally, elder berries were used during colder seasons when hardy, preserved plants were relied on most. They were commonly prepared as long-simmered decoctions, syrups, or combined with other winter herbs. In folklore, elder was associated with protection of the home and resilience during difficult conditions.
Elder berries are not typically consumed raw and have traditionally been prepared through cooking or drying. Whole dried elder berries are often simmered slowly to extract their compounds, resulting in a dark, aromatic liquid.
Flavor-wise, elder berry is deep, slightly tart, and earthy. Because of this, it has often been paired with warming spices or roots in traditional preparations.
Today, elder berry remains one of the most recognizable traditional herbs and continues to be valued for its historical role in seasonal herbal practices.