Sambucus

A fast, suckering native shrub of streambanks and moist thickets across eastern North America, grown for huge flat-topped cymes of tiny lemon-scented white flowers in early summer and the clusters of dark elderberry drupes that follow. Spreads by root suckers into naturalized colonies 5-12 feet tall and wide; the flowers feed butterflies and the showy fruit feeds birds. The raw berries are not eaten fresh — they are cooked into jelly, pie, and wine.

Black elder (Sambucus nigra) is a fast, tough, wildlife-rich deciduous shrub native across Europe, north Africa and western Asia (POWO). It earns its place twice a year: broad flat creamy-white flower umbels scent the garden in early summer, then drooping clusters of small black berries ripen in late summer to feed birds in quantity. RHS gives the ornamental forms (e.g. "Black Lace") the Award of Garden Merit and rates the species fully hardy (H6). It is also one of the classic foraging shrubs — the flowers and the COOKED ripe berries are much-used for elderflower cordial and for elderberry syrup, wine and jam. The honest catch is real: the raw berries, and the leaves, bark, stems and roots, are toxic (cyanogenic glycosides) and cause nausea and vomiting, so berries must always be cooked and never eaten raw or unripe. Vigorous to the point of suckering and seeding about, elder is a wildlife and hedgerow plant first, an ornamental second.

A large multi-stemmed native shrub-to-small-tree of western North America, named for the dusty powder-blue drupes that ripen in late summer over a waxy bloom. Flat-topped creamy-white flower cymes up to 10 inches across rise above pinnately compound serrated foliage in early summer, drawing birds and butterflies. The cooked fruit is edible and prized for jelly, pie, and wine, but the plant earns a "high maintenance" note for suckering, wind/snow breakage, and a roster of fungal and insect pests.