Tag: Mountain ash berries

Historically, mountain ash berries (or rowan berries) were used to combat scurvy, thanks to their exceptionally high vitamin C content. This ancient use highlights a truth that is still relevant today: the nutritional value of mountain ash berries is substantial, offering a powerful blend of vitamins, minerals, and potent antioxidants.

First isolated in 1859 from the berries of the mountain ash tree, sorbic acid is an unsaturated fatty acid used today as a versatile and safe food preservative. It primarily inhibits the growth of mold, yeast, and some bacteria, effectively extending the shelf life of countless food products. However, the vast majority of sorbic acid used commercially is no longer extracted from its natural source but is instead created synthetically to meet global demand.

Many wild food enthusiasts mistakenly believe that wild rowanberries are toxic, yet with proper preparation, they are perfectly safe and offer a complex, tart flavor profile. This guide explores how are rowanberries used in cooking to create delicious and unique culinary creations, proving their merit beyond folklore.

While it's a common misconception that mountain ash berries are poisonous, they are actually edible when properly prepared, typically after cooking or freezing. But can I eat mountain ash berries raw? The answer is a definitive no, as the raw fruit contains parasorbic acid which can cause severe gastric distress.