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Sorbus aucuparia
CautionVogelbeere · (Sorbus aucuparia)
Rose family (Rosaceae)
Description
Bright orange-red berry clusters adorn this hardy tree of the rose family (Rosaceae) in autumn; it thrives even at higher mountain elevations and is traditionally harvested only after the first frost. The fruits contain vitamin C, sorbitol, carotenes and the flavonoids isoquercitrin and quercetin glycosides. In folk medicine, a tea made from processed berries is drunk for cold symptoms and mild fever, used as a gargle for a sore throat, or made into purée and jelly; the bark, too, is applied in compresses. IMPORTANT: raw fruit of the wild form contains parasorbic acid, which can cause nausea and gastric irritation — only cooking, drying or frost exposure fully converts it into harmless sorbic acid. The seeds contain cyanogenic glycosides and must always be removed before processing.
In Austrian and Central European folk medicine, rowan berries were used as tea, syrup, or jelly for colds, flu, cough, bronchitis, and fever. Adequate heat treatment is always required to convert parasorbic acid into harmless sorbic acid.
Preparation & dosage
Simmer 5–10 g dried (or frost-treated) rowan berries in 250 ml water for 15 minutes, strain. Never use raw fruits.
- Dry amount
- 5–10 g
- Doses per day
- 2×
Freshly pressed or gently warmed rowan berry juice was used as a gargle for hoarseness and sore throat. Singers traditionally used it for vocal cord care.
Sources: [1]
Cooked or frost-treated rowan berries are processed into jelly, jam, compote, chutneys, or tart syrup and served as a condiment for game and lamb dishes. Special cultivars ('Moravica', 'Edulis') are low in parasorbic acid and suitable for raw consumption.
In folk medicine, rowan berry preparations were used as a mild diuretic and laxative and for hemorrhoids and kidney conditions. The sorbitol content contributes to a mild laxative effect.
Preparation & dosage
Flowers and leaves were used in folk medicine as a tea substitute and for rheumatism and gout. Note: leaves contain cyanogenic glycosides and should only be used occasionally and in small amounts.
Sources: [4]
Bark decoctions were applied externally for skin conditions and as an astringent wash (traditionally also gynecological use). PFAF documents the bark for treating diarrhea and vaginal discharge.
Sources: [4]
Cultivars such as 'Konzentra' and 'Rosina' (Sorbaria edulis group) are low in parasorbic acid and can be eaten raw after the first frost. These cultivated forms are nutrient-rich and contain vitamin C, carotenes, sorbitol, and flavonoids.
Raw wild-type fruits contain parasorbic acid (4–7 mg/g fresh weight), which can cause nausea, vomiting, and gastric mucosal irritation. Cooking, drying, or frost converts parasorbic acid completely to harmless sorbic acid. Seeds contain cyanogenic glycosides — always remove. Use leaves only occasionally and in small amounts as tea.
Avoid raw fruits during pregnancy. Processed fruits (jelly, compote, juice from cooked berries) are considered safe in normal food quantities.
No sufficient data; processed fruits in food quantities are considered safe.
Do not give raw wild berries to children. Pitted, well-heated preparations (jelly, compote) are safe from toddler age.
Contraindications
- Do not consume raw wild-type berries (parasorbic acid).
- Always remove seeds (cyanogenic glycosides).
Harvested part: ripe fruits (after first frost)
- Time of day:
- Harvest after the first frost (natural conversion of parasorbic acid) or freeze directly after harvest in a freezer (at least 24 hours at −18 °C).
- Drying:
- Dry fruits (pitted) at 50–60 °C in a dehydrator; air-drying only for low-parasorbic-acid cultivars.
- Storage:
- 12 months — Store dried berries in a dark, dry place; fresh fruits can be frozen and kept for months.
- Time of day:
- Harvest flower clusters in dry weather when the flowers are about two-thirds open.
- Drying:
- Dry flowers loosely on screens at room temperature in a shaded, airy spot.
- Storage:
- 12 months — Dried in dark jars, protected from moisture and light.
- Parasorbinsäure (Parasorbic acid)OtherContent: 0.04-0.07 %Fruit
Cyclic lactone; irritates gastric mucosa when raw. Completely converted to non-toxic sorbic acid by heat or frost (4–7 mg/g fresh weight).
- Vitamin C (Ascorbinsäure)VitaminFruit
Significant vitamin C content; historically used as antiscorbutic. Cooking loss approximately 33%.
- SorbitolOtherFruit
Sugar alcohol; mildly laxative, formerly used as a diabetic sugar substitute (industrial production no longer from rowan berries).
- Isoquercitrin und Quercetin-GlykosideFlavonoidContent: ca. 1,11 % TGFlower
Dominant flavonoids in flowers (up to 1.11 % dry weight); antioxidant and anti-inflammatory.
- Proanthocyanidine (kondensierte Tannine)TanninFruit
Mainly responsible for the astringent taste of berries; antioxidant.
- Carotine (Provitamin A)OtherContent: ca. 2,5 mg/100 gFruit
Pigments contributing to the orange-red fruit colour; precursor to vitamin A.
- Chlorogensäure und Pseudodepside der ChinasäurePhenolic acidFlower
Identified as main phenolic acids in flower extracts; antioxidant.
- Cyanogene GlykosideGlycosideSeed
Found in seeds; release hydrocyanic acid upon contact with water. Always remove seeds — no health risk when seeds are excluded from preparations.
- [3]MonographThe Sorbus spp.—Underutilised Plants for Foods and Nutraceuticals: Review on Polyphenolic Phytochemicals and Antioxidant Potential(accessed: 2026-05-22)
- [5]MonographCliniTox Giftpflanzen — Sorbus aucuparia L.: schwach giftig (+) (Institut für Veterinärpharmakologie und -toxikologie, Universität Zürich)(accessed: 2026-08-10)
- [4]BookPFAF Plant Database — Sorbus aucuparia(accessed: 2026-05-22)
- [1]WikipediaVogelbeere (Wikipedia DE)(accessed: 2026-05-22)
- [2]WikipediaSorbus aucuparia (Wikipedia EN)(accessed: 2026-05-22)