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.

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.