Blue Elderberry (Sambucus cerulea)

Family: Adoxaceae | Edibility: Choice Edible (4/5)

A large native western shrub or multi-trunked tree (up to 20-30 feet) with pinnate compound leaves, umbrella-like flat-topped clusters of fragrant creamy-white blossoms, and heavy drooping clusters of dark blue berries covered in a thick whitish-blue waxy powdery bloom.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Flowers

Harvest Seasons: Early Summer, Late Summer, Fall

Flavor & Culinary Uses

Sweet, floral, musky, berry-rich with a delightful balancing tartness when cooked with citrus — MANDATORY COOKING: Berries must be cooked before eating to denature sambunigrin glycosides; Clusters clipped, de-stemmed using a fork, and simmered with lemon juice and honey into dark wild syrup; Elderberry syrup boiled down for wild pies, jellies, and immune-supporting elderberry tonics; Fresh flower blossoms dipped in batter for delicate summer elderflower fritters or infused into cordial; Never eat stems, leaves, green unripe fruit, or large quantities of raw berries

Habitat & North American Range

Canyon slopes, stream banks, valley bottoms, and moist hillsides across the American West. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)