The fruit (known as an elderberry) is a dark purple to black berry 3–5 mm diameter, produced in drooping clusters in the fall.

Inedible parts of the plant, such as the leaves, stems, roots, seeds and unripe fruits, can be toxic[7][8] due to the presence of cyanogenic glycosides and alkaloids.

The flower called elderflower is edible, as are the ripe berries, although cooking may be preferred to inhibit intake of glycosides, which are associated with potential toxicity.

[13] The genus name comes from the Greek word sambuce, an ancient wind instrument, in reference to the removal of pith from the twigs of this and other species to make whistles.

[14][15] The boiled inner bark of the elderberry was used by the Iroquois of North America as a pain reliever in toothaches, being applied to the side of the cheek that was most virulent.