What plant's raw berries contain cyanogenic glycosides but are safe cooked? Elderberry is the answer, referring to fruit from the Sambucus genus, especially commonly used species such as American elder (Sambucus canadensis) and European elder (Sambucus nigra). Cooking elderberries properly helps break down heat-sensitive compounds and makes the fruit suitable for foods such as syrups, jams, pies, and wines.
The warning applies especially to uncooked berries and other plant parts. Leaves, stems, twigs, roots, and seeds can also contain cyanogenic glycosides or other irritating compounds. Eating enough raw elderberry material may cause nausea, vomiting, abdominal cramps, diarrhea, weakness, and dizziness.
Elderberry is often confused with blueberry, raspberry, or blackberry because all are used in sweet preserves, but elderberries grow in distinctive clusters on elder shrubs. Another important distinction is that cooking does not make every part of the plant safe, and berries should be correctly identified before preparation. Commercial elderberry products may also differ in species, processing, and concentration.