Elderberry
Sambucus canadensis
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Elderberry is a loose, graceful, deciduous shrub with both woody and herbaceous branches to 12 ft. Prune heavily in winter to maintain thick form. Elderberry is a fast grower and aggressive competitor with weeds and herbaceous species. Individual plants are very short-lived, however root masses produce new shoots. Cutting the whole bush to the ground every other year may be necessary to keep the bushes in check.
The white flowers of the elderberry bush have a sweet scent and taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. The flowers have been used in many things; pressed into tonics, brewed into wines and champagne, lightly battered and fried into fritters, or stirred into muffin or sponge cake mix for a light, sweet flavor. They are also relished by many bird species and mammals.
The ripe berries, cleaned and cooked, can be made into many things: extracts, syrups, pies, jams, or used as garnish, dye or flavoring. The leaves, twigs, stems, roots and unripe berries of all elderberry plants are not edible, and contain toxins that can make a person quite sick. Ripe berries and flowers only!
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