The question, "Are bison berries edible?" often arises from confusion over terminology. "Bison berries" is not a scientific name, but it refers to the wild, nutrient-dense fruits of the Shepherdia genus, more commonly known as buffaloberries. Native to North America, these berries have been a traditional food source for centuries for Indigenous communities, who recognized both their culinary and medicinal value. However, their consumption is unique and requires specific preparation due to naturally occurring compounds.
The Role of Saponins in Buffaloberries
Unlike commercially farmed berries, buffaloberries contain low concentrations of saponins, a type of naturally occurring chemical. Saponins are responsible for the frothy texture seen when the berries are crushed or cooked. While toxic in high doses, the human body poorly absorbs these substances, meaning they typically pass through the digestive system without harm in small quantities. However, eating too many raw berries, particularly the less palatable Canada buffaloberry (Shepherdia canadensis), can lead to digestive upset, most commonly diarrhea. Cooking the berries effectively breaks down the saponins, making them safer for consumption. Native Americans traditionally cooked the berries or whipped the fruit of Shepherdia canadensis into a frothy dessert with water and sugar.
Buffaloberry Species
There are two primary edible buffaloberry species:
- Silver Buffaloberry (Shepherdia argentea): Found in the Great Plains, these produce bright red or sometimes yellow fruits with a tart flavor that sweetens after the first frost.
- Canada Buffaloberry (Shepherdia canadensis): Found more widely in northern North America, these have a more bitter flavor, which is why they are often cooked or whipped.
Nutritional Powerhouse and Health Benefits
Despite their saponin content, buffaloberries are a nutritional goldmine. They are exceptionally high in Vitamin C, exceeding the amount found in many other fruits. This makes them excellent for boosting immune health and providing antioxidant benefits. Furthermore, researchers have identified that the berries contain significant levels of lycopene, a potent antioxidant also found in tomatoes. This antioxidant profile has led some to label buffaloberries as a potential new "superfruit".
Nutritional highlights include:
- High Vitamin C: Essential for immune function and skin health.
- Potent Antioxidants: Rich in carotenoids and phenolic compounds, including lycopene, which help fight cellular damage and may reduce cancer risk.
- Dietary Fiber: Aids in digestion and promotes gut health.
- Essential Minerals: Provide minerals such as iron, magnesium, and copper.
Culinary Uses: From Traditional to Modern
Historically, Indigenous cultures used buffaloberries extensively in their diet. For example, they were mixed with bison meat to create a flavorful sauce, which is likely where the "bison berry" moniker originates. A whipped, frothy dessert resembling ice cream, especially with the Canada buffaloberry, was a delicacy for many Native Americans.
Today, buffaloberries are typically used in cooked preparations to temper their tartness and bitterness while neutralizing saponins. Popular uses include:
- Jams, Jellies, and Preserves: The berries' high pectin content helps create a firm set with a delicious, tart flavor profile.
- Sauces and Compotes: Excellent as a sweet and tangy topping for pancakes or stirred into yogurt.
- Dried Fruit: Like currants, they can be dried and used in trail mix or baked goods.
Comparison: Buffaloberry vs. Common Berries
| Feature | Buffaloberry (Shepherdia) | Common Berries (e.g., Blueberries, Cranberries) |
|---|---|---|
| Edibility | Edible in moderation, especially after cooking; raw consumption in large quantities not recommended due to saponins. | Generally safe to consume raw or cooked in any quantity. |
| Flavor Profile | Very tart and can be bitter; sweetens after a frost. | Ranges from sweet (blueberries) to very tart (cranberries). |
| Saponin Content | Contains low levels of saponins, causing frothing when mashed and potential digestive upset if overeaten. | No saponin content that poses a risk in typical consumption. |
| Nutritional Highlights | Exceptionally high in Vitamin C and rich in lycopene. | High in various antioxidants and vitamins, but often differ from buffaloberries. |
| Best Culinary Use | Cooked preparations like jams, jellies, sauces, or whipped desserts. | Versatile; eaten raw, baked, or made into sauces, jams, and juices. |
Safe Foraging and Preparation Tips
Foraging for wild edibles like buffaloberries requires careful identification and safety measures. Misidentification could lead to consuming toxic plants like bittersweet nightshade, which has similar-looking red berries.
Tips for safe foraging:
- Positive Identification: Use a reliable plant identification guide or consult a local expert. Buffaloberries have silvery-scaled leaves (especially S. argentea) and may have thorny branches.
- Harvest After Frost: The berries' flavor improves significantly after the first hard frost, becoming sweeter and less astringent.
- Moderate Raw Consumption: If eating raw, consume only small quantities to test your body's response and avoid digestive issues.
- Thoroughly Cook: Cooking is the safest way to enjoy buffaloberries, as it neutralizes the saponins. Use them for jams, sauces, or pie fillings.
- Wash Thoroughly: Always wash foraged berries thoroughly to remove dirt and debris.
For more detailed information on plant identification, consulting a reputable botanical resource like the Plants for a Future website (pfaf.org) is recommended.
Conclusion
In summary, bison berries, more accurately known as buffaloberries, are indeed edible and boast an impressive nutritional profile rich in vitamin C and antioxidants. While they contain naturally occurring saponins that can cause digestive discomfort if eaten raw in large quantities, cooking renders them perfectly safe and delicious. Their unique tart flavor, tempered by frost or sugar, makes them an excellent addition to jams, jellies, and sauces. With proper identification and preparation, this native North American fruit can be a flavorful and nutritious part of a wild foods diet.
