Red Elderberry

(Sambucus racemosa L.)

Pronounced sam-BEW-kus  ra-see-MO-suh, the name Sambucus is derived from the Greek sambuca, which was a stringed instrument supposed to have been made from elder wood. Racemosa refers to the elongated inflorescences ( big word for the "complete flower head” including stem/stalk/petals), called racemes. 

 Red Elderberry grows 3-9 feet (1-6m); often tree-like in our region and you can find it in moist sites; shady or open forests, streambanks, and moist clearings. 

It has tiny, white to creamy flowers in pyramidal clusters and berries that are usually bright red, sometimes purplish-black, or rarely yellow or white. 

Red Elderberry creates an umbrella-like canopy over smaller woodland shrubs.  Overgrown plants can be severely pruned.  Red Elderberry is used for revegetation, erosion control, and wildlife plantings. 

Natives steamed the berries on rocks and put them in a container stored underground or in water, eating them later in winter.  Leaves, bark or roots were applied externally to abscesses, aching muscles, or sore joints.  Roots or bark were chewed or made into a tea to induce vomiting or as a laxative.  Flowers were boiled down to treat coughs and colds.  Hollow stems were used for whistles, pipes and toy blowguns.  Although they have sometimes been eaten fresh, it is advisable to always cook the berries before eating, raw berries may cause nausea.  The seeds are considered poisonous.  Cooked berries can be made into wines, sauces or jellies.