Sambucus canadensis L.

Shrub 1-3½ m, forming subterranean sprouts. Twigs with stipular glandular appendages on the nodes or not, 3-5-jugate, in the larger leaves the lowest 1-2 pairs of leaflets mostly 2-3-foliolate, rachis not rarely with small, gland-tipped, leafy appendages; leaflets opposite, ovate to lanceolate, base variable, apex acuminate, base of margin entire, above serrate, 4½-12 by 1½-4 cm; midrib hairy on both sides, underside hairy on the nerves. Corymbs 20-45 cm diam., convex, (4-)5-rayed, ± glabrous, axes purple. Pedicels 5-6 mm. Flowers feebly fragrant. Calyx-tube 1 mm high, hardly sulcate, lobes ovate, blunt, after anthesis appressed, in fruit dark purple. Corolla creamy, 4-4½ mm, lobes blunt, often toothed, 3-3½ mm, imbricate in bud. Filaments small in bud, in anthesis 3 mm, spreading. Anthers yellow, oblong. Ovary 5-celled, stigmas 5. Berry globular, subapplanate, shiny black-purple, 4-5 mm diam., (4-)5-seeded. Seeds ± 2½ mm long, oblong-elliptic.

Cultivated, 200-1300 m, fl Jan.-Dec. The flowers remain opened for several days, they do not produce honey in Java; easily propagated by cuttings; if cut twigs are partly defoliated, the infl. remains fresh for several days.

The ripe fruit are cooked and eaten. They are also used for flavouring wines and for making drinks. They can also be dried. They are used in jams, jellies and pies. The flowers can be dipped in batter and fried. They are also used to make a hot drink. Caution: The unripe fruit and leaves contain cyanide

It can be grown by seeds, cuttings or division of roots. Two different varieties are needed for fruit to form.