Red Elder
Sambucus racemosa · Adoxaceae
Red Elder
Sureau rouge
Sambucus racemosa
Adoxaceae
Traditionally used
Red elder carries much the same virtues as its black cousin and is used along the same lines. Its berries, cooked down in a little water and filtered, throw up an orange-red oil that is skimmed for cooking. As with all elders, the fruit is handled cooked, not raw.
In three languages
Français — Le sureau rouge possède à peu près les mêmes vertus que son cousin noir et s'emploie de la même manière. Ses baies, cuites dans un peu d'eau puis filtrées, laissent remonter une huile rouge orangé que l'on écume pour la cuisine. Comme pour tous les sureaux, le fruit se prépare cuit, jamais cru.
Safety
Safety notes for this plant are still being written. Until they are, treat it with a cautious hand.
Plants can look similar and be misidentified — always verify with a local herbalist or guide before use.
Sources & lineage
Traditional European herbal use; same active class as black elder
Kept alongside