Sambucus nigra.
Common Name Elderberry
Family Caprifoliaceae
Known Hazards: The leaves and stems are poisonous. The fruit of many species (although no records have been seen for this species) has been known to cause stomach upsets to some people. Any toxin the fruit might contain is liable to be of very low toxicity and is destroyed when the fruit is cooked.
Habitats: Hedgerows, scrub, woods, roadsides, waste places etc, especially on disturbed base-rich and nitrogen rich soils.
Range: Europe, including Britain, from Scandanavia south and east to N. Africa and W. Asia.
Care: Fully Hardy Moist Soil Semi-shade Full sun
Physical Characteristics
Sambucus nigra is a deciduous Shrub growing to 6 m (19ft) by 6 m (19ft) at a fast rate. It is hardy to zone 5 and is not frost tender. It is in leaf 11-Mar It is in flower from Jun to July, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Flies. It is noted for attracting wildlife.
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and can grow in heavy clay soil.The plant prefers acid, neutral and basic (alkaline) soils. and can grow in very alkaline soils. It can grow in semi-shade (light woodland) or no shade.It requires moist soil.The plant can tolerate maritime exposure. It can tolerate atmospheric pollution.
Edible Uses
Edible Parts: Colouring; Flowers; Fruit; Tea.
Fruit - raw or cooked: The flavour of the raw fruit is not acceptable to many tastes, though when cooked it makes delicious jams, preserves, pies and so forth. It can be used fresh or dried, the dried fruit being less bitter. The fruit is used to add flavour and colour to preserves, jams, pies, sauces, chutneys etc, it is also often used to make wine. The fruit is about 8mm in diameter and is borne in large clusters.
Some caution is advised, see the notes above on toxicity. Flowers - raw or cooked. They can also be dried for later use. The flowers are crisp and somewhat juicy, they have an aromatic smell and flavour and are delicious raw as a refreshing snack on a summers day, though look out for the insects. The flowers are used to add a muscatel flavour to stewed fruits, jellies and jams (especially gooseberry jam). They are often used to make a sparkling wine. A sweet tea is made from the dried flowers. The leaves are used to impart a green colouring to oils and fats.
Note: References available from source website.
Author: L on Plants for a future.
