Cooking

• People use the edible berries of this plant in a variety of foods, such as desserts and beverages. Oregonians pick wild elderberries to make wines, jellies, candy, pies, sauces and teas. Those raw food diets use the leaves and flowers of elderberries to make homemade elderberry blossom lemonade as a refreshing summer drink.
  
  

Digestive Purposes

• Dried elderberry bark extracts are used for digestive purposes such as combating constipation. Drug and health food stores sell elderberry extracts and capsules as natural remedies.
  
  

Immune System

• Elderberries contain vitamin C and other antioxidants that fight infections. Elderberry juice helps cold and flu symptoms like fever, sore throat, aches, headaches, congestion, fatigue and sinus infections.
  
  

Pain and Inflammation

• The flowers of elderberry plants, when steeped in warm water, are used as pain relievers and reduce inflammation related to rheumatism, arthritis and joint stiffness. When mixed with chamomile, the plant's flowers and leaves relieve soreness, bee stings, wounds, sprains and bruises. Elderberry juice works as a salve for burns.
  
  

Beauty Aid

• In addition to cooking and medicinal purposes, people use elderberries as beauty aids. Water that has been steeped in elderberry tones and softens skin, and lightens freckles and dark spots.
  
  

Side Effects

• Never eat raw elderberries because of the toxins found in the plants. Those taking elderberries as supplements should inform their health care providers. Some negative side effects include gastrointestinal distress, diarrhea, vomiting, abdominal cramps, weakness, dizziness, convulsions and rapid heartbeats. Pregnant and breastfeeding women should avoid elderberries because of potential birth defects or spontaneous abortions. Eat only cooked blue or black elderberries.