Northern wild raisin, witherod, swamphaw

The fruits of all viburnum species are edible, but some are tastier than others.  

In Quebec, two species of viburnum, known as pimbina (V. edule and V. trilobum), were traditionally used to cook a "legendary" jelly.  Some people loved it while others hated it, because of its penetrating odor.  Pimbina jelly is now part of our folklore because very few people still prepare it.

The fruits of the northern wild raisin (a drupe) have very little flesh surrounding its pit but it has a pleasant taste.