Elderberry

Elderberry refers to several species of flowering plants in the genus Sambucus. The most important for human use are Sambucus nigra (European elder) and Sambucus canadensis (American elder). They are deciduous shrubs or small trees native to temperate regions of Europe, Asia, and North America and are commonly found in hedgerows, wood edges, and disturbed areas.

Botanical description: leaves are opposite and pinnate with five to seven leaflets; flowers are arranged in flat-topped clusters of small white blossoms in late spring to early summer; berries are small, dark purple to black when ripe, produced in late summer or autumn. Elderflowers and berries are used in culinary and traditional medicinal preparations; elderflowers are typically harvested before fruit set.

Safety and preparation: raw berries and other parts—especially leaves, stems, seeds—contain cyanogenic glycosides and can cause nausea, vomiting, or diarrhea if eaten in quantity. Cooking or drying destroys these toxins; commonly consumed forms include cooked berries in jams, syrups, wines, and cordials, as well as infusions from the flowers. Seeds are often avoided or crushed during processing.

Uses and evidence: elderberry products are marketed for immune support and cold relief, but clinical evidence is limited and results are mixed. Some laboratory studies show antioxidant and antiviral properties, but elderberry should not replace medical treatment for serious infections. Potential adverse reactions include digestive upset and, rarely, allergic responses; people taking certain medications should consult a clinician.

Cultivation and ecology: widely cultivated as ornamentals and for historical use; cultivars vary in leaf color and growth habit. Bees are attracted to the flowers, and the plant provides habitat in temperate landscapes.