I”ve been collecting elderberries this year and am occasionally hesitant because of the variety of color in the stems. Any stem colors to avoid when picking ripe berries?
• 14 Caroline // Sep 5, 2008 at 8:49 am Euggghh! I’m just recovering from a hideous toxic poisoning after having consumed a mere two sips of raw elderberry juice. It would appear that there are two types of black elderberry – the european one and another, (latin name: S. racemosa ssp. pubens var. melanocarpa), which abounds in N. America and which our plant book says is similar to the red elderberry, which is definitely not palatable! My partner drank more than me and was not sick at all. Does anybody know how to tell the difference between these types and indeed have any advice about proceeding to make wine with the said juice? Will it lose its toxicity through the brewing process? Should it be cooked? Should it be binned? One point to consider is that we put some stalks through the juicer…I now understand these are to be avoided…please help! Any insights would be gratefully received! Despite the wretchedness, I’m keen to make wine! • 15 Marty // Sep 6, 2008 at 10:37 am The harvest fr
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