Herb & Spice Companion

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HERB & SPICE COMPANION

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ELDER

Sambucus nigra

Other common names: elderberry

and elderflower

Flavors: flowers sweet and floral;

berries bitter and astringent

when raw, mellower, sweeter, and

tart after cooking

Native to mild climates in Europe and

North America, the elder shrub (or small

tree) grows abundantly in the wild and

bears flat clusters of fragrant, white

flowers and juicy, black-purple berries.

Both flowers and berries are edible,

but the leaves, stems, and raw berries

are poisonous: Berries must be cooked

before eating.

In the Garden

Elder shrubs, which are perennials, grow

healthily in containers but very likely

won’t reach full size; they should be

pruned to control growth. These plants

generally bear fruit after three to four years. When handling berries, wear gloves and

an apron to protect your skin and clothes from juice stains.

Size: Up to 12 feet tall

Container: Any large size; transplant to larger containers as it grows

Light: Full sun to partial shade

Soil: Moist, fertile, well drained; but elder will tolerate varying qualities of soil. Mix

compost into the soil to help retain water, add nutrients, and prevent weeds.

Plant: Young plants

Water: Regularly, about one inch per week

HEALTH BENEFITS

Called “the medicine chest of the

country people,” elderflowers

and berries are a decongestant

and diaphoretic—they stimulate

sweating—making them useful

against fever and in the detoxification

process. With elderflower’s natural

astringency, it’s popular in skincare

products like lotions and toners.

Elderberries have been used to fight

colds and flu, and like other berries,

they’re high in antioxidants and help

supercharge the immune system.

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