Herb latin name: Sambucus sieboldiana

Family: Caprifoliaceae (Honeysuckle Family)

Edible parts of Sambucus sieboldiana:

Young leaves and buds - cooked and used as a vegetable. This use is inadvisable, see the notes above on toxicity. A tea is made from the leaves.

Description of the plant:


4 m
(13 feet)


Habitat of the herb:

Scrub and woods in the hills of W. Hupeh, 300 - 2400 metres.

Propagation of Sambucus sieboldiana:

Seed - best sown as soon as it is ripe in the autumn in a cold frame, when it should germinate in early spring. Stored seed can be sown in the spring in a cold frame but will probably germinate better if it is given 2 months warm followed by 2 months cold stratification first. Prick out the seedlings into individual pots when they are large enough to handle. If good growth is made, the young plants can be placed in their permanent positions during the early summer. Otherwise, either put them in a sheltered nursery bed, or keep them in their pots in a sheltered position and plant them out in spring of the following year. Cuttings of half-ripe wood, 7 - 10cm with a heel, July/August in a frame. Cuttings of mature wood of the current season's growth, 15 - 20cm with a heel, late autumn in a frame or a sheltered outdoor bed.

Cultivation of the herb:

Scrub and woods in the hills of W. Hupeh, 300 - 2400 metres.

Medicinal use of Sambucus sieboldiana:

None known

Known hazards of Sambucus sieboldiana:

Although no specific mention has been seen for this species, the leaves and stems of some, if not all, members of this genus are poisonous. The fruit of many species (although no records have been seen for this species) has been known to cause stomach upsets to some people. Any toxin the fruit might contain is liable to be of very low toxicity and is destroyed when the fruit is cooked.

Plant information taken from the Plants For A Future.