The common lilac (Syringa vulgaris) has been cultivated in Central European gardens for hundreds of years. The intensely fragrant shrub could be found in both farm and monastery gardens - and was used in natural medicine in the Middle Ages. Today, however, the plant is considered slightly poisonous, even if lilac flower and lilac berry recipes seem to speak a different language.
Is lilac edible?
The common lilac (Syringa vulgaris) is considered slightly poisonous because all parts of the plant, especially bark, leaves and berries, contain the glycoside syringin. There is a risk of confusion with the edible black elderberry (Sambucus nigra), whose flowers and berries are used in recipes.
Caution, poisonous
All parts of the lilac plant, but especially the bark, leaves and berries, contain the glycoside syringin, which only occurs in true lilac (Latin Syringa). The substance is considered slightly poisonous, which you should notice when you try a flower: Even if it smells seductively sweet, it tastes very bitter. As is so often the case in nature, this taste is an indication of the tolerance of a plant to the human or animal organism. Due to the low toxic quantities, you would have to consume a lot of poisonous plant parts in order to suffer symptoms of poisoning such as cramps, vomiting or diarrhea. However, it is not advisable to consume it because sensitive people, children and small pets in particular react very quickly.
Edible “lilac” – be careful, risk of confusion
But if lilacs are poisonous, why are there so many recipes that primarily use flowers and berries? The solution to the puzzle is very simple: In some regions of Germany (especially in northern Germany!) not only the real lilac is referred to as such, but also the black elderberry (Sambucus nigra). As a result, it is its flowers and berries that are processed into syrup and juice - and it has been proven that it can actually help against fever, in contrast to real lilac. So don't let yourself be misled and prefer to use the flowers and fruits of the elderberry bush for teas, infusions and for making juice.
Lilac blossom syrup
This “lilac blossom” syrup tastes particularly delicious in herbal teas, in sparkling water or in sparkling wine:
Ingredients
- 15 to 20 elderflower umbels
- two kilograms of sugar
- two liters of water
- the juice of a squeezed lemon
- 50 grams of citric acid
How to do it
- First shake the flower umbels over a kitchen towel to remove dirt and small insects.
- If necessary, you can also briefly swirl the flowers in standing water.
- Drain them and remove the flower stalks.
- Boil the sugar with the water until it is dissolved.
- Pour the flowers, lemon juice and citric acid into a bowl.
- Pour the hot sugar solution over the mixture.
- Let it cool and place the covered bowl in a dark and cool place for three to four days.
- Strain the syrup through a fine sieve or cloth and boil it again.
- Bottle the finished syrup.
Tip
The buddleia (Buddleja), which is not related to the real lilac, is also considered slightly poisonous.
