Elderberry
Sambucus nigra
Elderberry is a fast-growing shrub bearing creamy flower clusters and dark purple berries used for syrups, wines and jams. Its raw parts are mildly toxic, so the berries must be cooked.
- Light
- Full sun to part shade
- Water
- Regular; prefers moist soil
- Difficulty
- Easy
Got a plant like this?
Identify any plant from a photo, free.
Overview
Elderberry, or elder, is a vigorous deciduous shrub or small tree in the family Adoxaceae (formerly Caprifoliaceae), reaching 2-6 m (6-20 ft). It is grown both ornamentally and for its useful flowers and fruit, and is steeped in European folklore.
In early summer it produces large, flat, creamy-white flower clusters (elderflowers), followed in late summer by drooping bunches of small dark purple-black berries. Both flowers and ripe cooked berries are edible, but the leaves, bark, stems, roots and unripe or raw berries contain cyanogenic compounds and are toxic.
How to identify it
- Leaves: Pinnately compound, with 5-7 oval, toothed leaflets; opposite arrangement
- Flowers: Large flat-topped clusters (corymbs) of tiny creamy-white, fragrant blooms in early summer
- Berries: Small, round, glossy purple-black berries in heavy drooping clusters in late summer
- Habit: Multi-stemmed deciduous shrub or small tree, fast-growing and arching
- Stems: Soft, pithy young stems with grayish bark
Care & growing
- Light: Full sun to partial shade; best fruiting in sun
- Water: Regular; prefers consistently moist soil and tolerates damp ground
- Soil: Adaptable but thrives in moist, fertile, well-drained soil
- Temperature: Hardy, roughly zones 4-8 (European elder); American elder S. canadensis is similar
- Feeding: Light feeding in spring supports growth and fruiting
- Propagation: Easy from hardwood or softwood cuttings, or seed; plant two cultivars for better fruit set
Habitat & origin
European elderberry is native to Europe, North Africa and western Asia, growing in hedgerows, woodland edges, ditches and damp waste ground. The closely related American elderberry (Sambucus canadensis) fills the same role across eastern North America.
Elder thrives in moist, fertile soils and is widely grown in gardens, hedgerows and increasingly as a small-scale orchard crop for the berry and flower trade.
Uses & benefits
Elderflowers are used to make cordials, fritters, wine and sparkling 'champagne', while the cooked berries make syrups, jams, pies and wine and are popular in immune-support remedies.
Safety: the berries must be cooked, and the leaves, bark, stems and unripe berries should never be eaten, as they contain cyanide-producing compounds that cause nausea and vomiting. Ecologically, elder is excellent for wildlife, feeding pollinators with its flowers and many birds with its fruit.
Frequently asked questions
Are elderberries poisonous?
Raw berries, plus the leaves, bark, stems and unripe fruit, contain cyanogenic compounds and are toxic, causing nausea. Ripe berries are safe only after cooking, which destroys these compounds.
What is elderberry syrup used for?
Cooked-berry syrup is a popular traditional remedy taken to support the immune system during colds and flu, though evidence is limited and it should not replace medical care.
Can I eat elderflowers raw?
Elderflowers are commonly used in cordials, fritters and wines and are far milder, but it is best to strip them from the toxic green stems and use them cooked or steeped.
Do I need two elderberry bushes for fruit?
Many cultivars fruit better with a second compatible variety nearby for cross-pollination, so planting two improves yields.
Elderberry guides
In-depth guides for identifying, growing, and caring for Elderberry.
