Elderberry

Elderberry (Sambucus) has a long history of both culinary and traditional medicinal use across Europe, Asia, and North America, where different native and introduced Sambucus species have been used interchangeably by different cultures for centuries. The dark purple-black berries are toxic when raw or underripe and must be cooked before eating, most commonly processed into syrups, wines, jams, and traditional cold-and-flu remedies. I was not able to find documented breeder or cultivar-specific origin history beyond this general, well-established species background. If you have a source for more specific variety history, it can be corrected with real information.