Elderberries are the fruit of the flowering plant Sambucus, more commonly referred to as “elder” or “elderflower.” The full scientific name of the most common variant, from which we get the majority of our elderberries, is Sambucus nigra. Elderberries mostly grow in Europe and North America, although some southern species grow in Australia.
Elderberries are packed with beneficial nutrients, including minerals such as iron, potassium, phosphorous and copper, as well as vitamins A, B, and C, as well as proteins and dietary fiber, along with beneficial organic compounds that function as anti-inflammatory and antioxidant agents in the body.
Elderberry has a very long history as a medicinal herb. Dating back to the ancient Egyptians and Hippocrates (the Greek father of medicine), it’s been a major part of every practitioner’s medicine chest. Because of this, science has conducted considerable research on elderberry, demonstrating its immune-supporting capabilities. Its antioxidant power is one of the highest, with a large array of flavonoids.