| Description |
Elderberry is a group of closely related species in the Sambucus genus native to Europe and North America. The varying species are small, perennial deciduous trees and shrubs that produce large clusters of small berries. European elderberry (Sambucus nigra) and the American elderberry (Sambucus canadensis) are among the most common species. The berries of the Red Elderberry (Sambucus racemosa) are poisonous. The plants produce bunches of white, hermaphrodite flowers that are pollinated by flies. Elderberries require cross-pollination with another variety within 15 meters. The glossy, dark purple to black berries are 3–5 mm diameter and grow in drooping clusters. Shrubs should be covered with netting to prevent birds from eating all the berries, and the fruit should be left on the plant to ripen until they are dark purple. Once ripened, prune the entire cluster. Berries should be kept refrigerated after harvest. All green parts of the plant are poisonous, and the berries are bitter and very mildly poisonous when raw. The berries can be used to make jam, jelly, and chutney. Syrup, tea, infusions, cordials, and fritters are made with the flowers. Elderberry wine can be made from the flowers and berries. Elderberries are very high in Vitamins A, B, and C, potassium, iron, and antioxidants and have been used to boost the immune system and treat the flu, bronchitis, upper respiratory infections and fever. Elderberries are propagated through cuttings and suckers. Their shallow roots do not like to be disturbed once they are established, and the plants are drought-sensitive. They will produce berries in the second year, and should be pruned in the spring of their third year.
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