Elderberry, American

Sambucus canadensis, commonly known as American elderberry, is a deciduous shrub native to North America. It has been used for centuries by Indigenous peoples and later by European settlers for its medicinal, culinary, and practical applications.

Native American tribes, such as the Cherokee, Iroquois, and Ojibwe use elderberries for food, medicine, and tools. The berries are consumed fresh or dried, while the flowers are used for tea. The hollow stems can be crafted into whistles, flutes, and blowguns.  European settlers adopted elderberry remedies, using the berries and flowers to treat colds, fevers, and inflammation. Elderberry syrups and wines became popular home remedies. Today, elderberries are known for their high vitamin C and antioxidant content. Elderberry syrup and extracts are widely used to support immune health and reduce the duration of colds and flu.

The berries can be made into jams, jellies, syrups, pies, and wines. The flowers are often used for elderflower cordial, teas, and fritters. Elderberries are rich in flavonoids and anthocyanins, which have antiviral and anti-inflammatory properties. Elderflower tea is also used for respiratory ailments. Elderberry shrubs provide habitat and food for wildlife, including birds and pollinators. The plant’s rapid growth makes it useful for erosion control and hedgerows.

Hardy in Zones 3-9, the plants prefer full sun to partial shade. Ideally grow them in moist, well-drained soil, but they are adaptable to different conditions. Elderberry trees tolerate a range from slightly acidic to neutral soil (pH 5.5–7.0)

Space plants 6-10 feet apart to allow for growth. Give them consistent moisture, especially in the first year, mulching helps retain soil moisture.

Plants will benefit from compost or balanced fertilizer in early spring. Prune in late winter or early spring to encourage new growth and to shape the shrub and remove dead or weak stems to promote healthy fruiting. Harvest berries in late summer to early fall. Only fully ripe, dark purple-black berries should be harvested as unripe berries are toxic if consumed raw. Flowers can be harvested in late spring to early summer before they fully open.