How to Harvest Elderberries

Colorful elderberries are hardy to U.S. Department of Agriculture zone 3.

Clusters of small berries ripen on elderberry bushes in late summer. The color of the berries depends on the variety of bush, with both red and purplish-black types available. Both colors of elderberries have a tart flavor that lends itself well to pies, jams and wine-making. Immature berries taste bitter, since they haven't fully developed their flavor, making them unsuitable for use. The soft, ripe berries bruise easily, spilling their red juice, if not harvested correctly.

Things You'll Need

• Shears
• Basket
• Bowl

Instructions

1. Hold a ripe berry cluster in the palm of your hand. Cut off the cluster from the bush where it joins the branch, using a small pair of shears or scissors.

2. Place the berries in a basket or box as you gather them. Layer the clusters no more than two to three deep to prevent damage to the berries on the bottom.

3. Hold a cluster by its stem over a bowl. Run the fingers of your other hand over the cluster, grasping gently, to separate the ripe berries from the stems. Ripe berries fall off the cluster easily. Immature berries cling to the stem and don't separate well.

4. Store the berries in the refrigerator for three to five days. Alternatively, freeze the berries for long-term storage.

Tips & Warnings

• Freezing the berries before removing the stems allows the berries to shake free of frozen clusters, so you can quickly strip the clusters without crushing the berries.

• Raw elderberries have a tart, astringent flavor, so they require cooking prior to use to make them palatable.

References

• Cornell University; Elderberries; November 2010
• University of Kentucky Cooperative Extension; Elderberries; October 2008