Elderberry

Sambucus canadensis is a fast-growing native North American shrub producing flat-topped white flower clusters in early summer followed by heavy drooping clusters of dark purple-black berries in late summer. It reaches 5–12 ft tall, spreads readily by suckers, and establishes quickly as a wildlife hedge, rain garden plant, or naturalized screen. Both the flowers and fully ripe berries are edible, though berries must be cooked before consuming.

Elderberry tolerates a wide range of soils including seasonally wet ground and compacted clay, though it fruits most heavily in fertile, well-drained sites with full sun. Two or more plants improve cross-pollination and berry yield even though plants are largely self-fertile. Suckering is vigorous; remove suckers annually to contain the plant in formal settings or allow spread in naturalized areas. Berries ripen mid-to-late summer and are consumed quickly by birds, so harvest early or net if the crop is the priority. Mulch helps retain moisture and moderate root temperature. pH of 5.5–6.5 is preferred, though plants tolerate a broader range.

Raw seeds and unripe berries contain sambunigrin, a cyanogenic glycoside that causes nausea and vomiting; cook all berries before use. Ripe cooked berries are used in syrups, wines, jellies, and pies; flowers are used raw in cordials and fritters. Multiple randomized clinical trials support modest evidence that elderberry extract reduces the duration and severity of influenza, and it is a widely used ingredient in commercial cold and flu preparations.