Elder or elderberry is a Southwest native somewhat shrubby tree.  Virtually all parts of the plant are used.  In my book on Father Kino’s Herbs, I list these uses: “Cosmetic, Culinary, Dye, Edible Flowers, Medicinal, Ornamental, Wildlife.”

What’s in a Name

As with any useful plant, there are many different common names.  Elder or elderberry in English.  In Spanish it is called saúco, tapiro, flor de sauz, and capulin silvestre. The O’odham name is shiksh. In Nahutal is is called bixihumi.  The scientific name for the one that grows as a tree in the Southwest should be Sambucus mexicana.

There is some discussion about the exact proper scientific name for the plant.  After years of observing the plant in many forms in the wilds of Mexico, on our Southwest Sky Islands, and up in the mountains and valleys of the Pacific Northwest (and up into Canada), I will say that we have a very clear cut species Sambucus mexicana, different than any of the northern species.

Skip this part if you want to.  The people that sit in laboratories or herbaria argue about it, giving it a wide variety of names including Sambucus mexicana var. bipinnata, Sambucus canadensis, Sambucus nigra subsp. canadensis, Sambucus cerulea, and Sambucus nigra subsp. cerulea. They also moved the plant family. It used to be in the honeysuckle family, but has since been moved to a new family (Adoxaceae) with viburnums.

Many Species of Elder

Not just here in North America, but around the world, there are numerous species of elder. Mostly it is found in more temperate areas.   All species have more or less edible berries, although some species can cause digestive issues without special preparation.   The legends and lore surrounding the plants are extensive and highly variable, depending on origin.   

Uses of Elderberry

First know this.  Elder plants contain high concentrations of amygdalin (ah-mig-dah-lin). This chemical is also found in members of the apple family, and in peach and apricot seeds. Amygdalin is a cyanogenic glycoside. This means that as the compound breaks down, it generates cyanide. If you eat unripe berries, or other parts of the plant such as leaves, branches, or roots – you can get a dose of cyanide. This can cause nausea, vomiting and diarrhea. Cooking deactivates the amygdalin.

Word Nerd

The name for the chemical amygdalin comes from the Greek word for almond, amygdalē, because chemists first extracted it from almonds. Almonds are Prunus amygdalus.

If you know vertebrate anatomy, the word shows up again.  The “amygdala.” In humans these are two almond shaped structures deep within our brain. They appear to have a great deal to do with processing memory, decision making, and emotional responses – including fear, anxiety, and aggression.

Medicinal Elderberry

In the Old World, virtually all species of elderberry flowers and berries have been used medicinally since at least ancient Greek times.    The dried flowers are made into an infusion as a febrifuge (fever reducer).   

The berries are said to help the immune system ward against and fight off infections, both bacterial and viral. Berries for this are gently heated to make a syrup, made into tinctures, or dried and subsequently made into infusions (tea).  Please see our disclaimer at the bottom of this page.

Wood

The wood of elderberry trees has a lovely grain and tone and is prized for musical instruments.    The branches and shrubby elderberry bushes are valued for flute making.  In California the Acjachemen called it the “tree of music,” and used the wood to construct clapper sticks.  

Wildlife

Wildlife prize the berries, since the fruit is sweet and both the berry and the seed are rich in waxes and oils. Those oils are needed to keep fur coats and feathers in good condition. 

Since I want to share my yard with wildlife, I harvest what I need, process the fruit, then put the seed pulp back out by the trees for the wildlife to feast upon.    And yes, once eaten by birds it will still stain the flagstones for a while, but a few good rains and the stains wash away.    A small price to pay to watch the cardinals and phainopepla cavort.

Elder in The Southwest

In the wild, Mexican elder or elderberry trees were once common along our year-round rivers across the Southwest. Rivers such as the Salt, Gila, Santa Cruz, and even Rillito River. Since the water table has dropped and the water is gone, the elderberry trees are gone too.    A few struggling trees can still be found along remote washes at the edges of mountains where there is sufficient water close to the surface.   

If you can find the plant (or seeds) it can be grown in most of our region where winters are not below 0 F. Growing is a topic for Gardening With Soule.  (but not yet!)

Toxicity

The raw berries of the native Mexican elder contain amygdalin, which is a cyanide generating glycoside. If berries are eaten raw, the amygdalin, may induce nausea in some people. It is called a toxin on some websites, but will not kill you without a great deal of repeated dosing on your part.

Harvesting and Use   

Flowers

You can harvest the elder flowers and dry them for later use.    Fresh flowers are high in sugar and make a nice wine or champagne, or fermented flowers, as described in our post.

Berries

By far the most common use of elder is the berries.    Harvest by cutting the stem below the cluster.  These berries are then juiced, dried, made into a syrup, or made into tincture. 

Dried berries can be used to make an infusion (tea). A decoction is not recommended. The dried berries can also be used in tinctures.

If you have a juice press, great.    The juice from fresh berries will last about two weeks under refrigeration.     

Elderberry Syrup

Most commonly the berries are made into a syrup.    Heat them gently with water to soften the flesh.    Strain out the seeds and pulp as you would to make jelly.    Add honey or sugar, generally in the ratio of two parts juice to one part sweetener.  You can store this syrup in the refrigerator for two to three months, or further preserve by canning.

Canning Elder Syrup

This is the “rebel” method of canning, which includes heating the syrup as little as possible to preserve the beneficial compounds.

When I make the syrup, I heat it to just below boiling. Meanwhile I have the jars (half pints) in boiling water, and I heat the lids and rings too. Place the almost boiling syrup in hot jars, cap with warm lids and finger tight the rims. Cover with a thick towel for slow cooling. This almost always vacuum seals the jars and the syrup stores for months.

More about using herbs safely as medicine.

More on Elder and other Native Herbs

The last few copies of this out-of-print award winning Southwestern book are now for sale. Father Kino’s Herbs: Growing and Using Them Today   The review says:

“Award-winning garden writer Dr. Jacqueline A. Soule has pulled together a fascinating book on the life of Father Eusebio Francisco Kino and some of the plants that he brought to Southern Arizona and northwestern Sonora, and area called the Pimeria Alta.”

This link is to our sales site. The profits from the sale go to the local Horticulture Therapy non-profit Tierra del Sol Institute.  We hope you will help support this great Southwest non-profit!

Thanks for reading,

The Savorists 

Other versions of this article may be still out on the interweb.  I wrote it up once for a now defunct newspaper. Also there is a version excerpted from my Father Kino’s Herbs book that I wrote for the Savor Sisters.  Further history of Savor the Southwest and one reason why we call the writers on this site Savorists.

Legal Notes

© Article copyright Savor the Southwest // Jacqueline A. Soule. All rights reserved. You must ask permission to republish an entire blog post or article. Okay to use a short excerpt but you must give proper credit. You must include a link back to the original post on our site. No stealing photos.

Disclaimer

The authors of this website have researched the uses and edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.