Only the ripest, darkest “eggplant-purple” elderberries are harvested early in the morning. Afterwards, the lush “cymes” (elderberries grow in clusters) of berries are destemmed, sorted, washed, sanitised and sorted again, before being packaged and immediately frozen to preserve all their summer-fresh, antioxidant goodness.
All my elderberries are not-yet-certified, but grown naturally, without synthetic chemicals or fertilizers, using regenerative agricultural practices that go beyond simply sustainable, towards rebuilding my farm’s soil and surrounding environment’s health. Healthy soil makes healthy food.
*Remember, these berries are raw and have not been heated or processed in any way. Consuming raw elderberry seeds, for some, can cause an upset stomach. It is necessary to heat-process them further beforehand.
