What Part of Autumn Olive is Edible? The Berries and Beyond

While considered an invasive species in many regions, the autumn olive shrub produces a prolific amount of tiny, red berries that are perfectly edible. This guide explores which parts of the plant are safe for consumption, focusing on the highly nutritious fruit and its uses.

Quick Summary

This article details the edible components of the autumn olive, primarily the high-lycopene berries and their seeds. It covers proper identification to avoid toxic lookalikes, discusses safe harvesting practices, and outlines preparation methods for making jams, fruit leather, and other recipes.

Key Points

• Berries are the primary edible part: The small, red berries of the autumn olive are the most commonly and safely consumed part of the plant.

• Seeds are also edible: The single, fibrous seed inside each berry can be eaten whole or removed when processing the fruit.

• Packed with lycopene: Autumn olives are exceptionally rich in the antioxidant lycopene, sometimes containing much higher concentrations than tomatoes.

• Identify and harvest safely: Proper identification is crucial to avoid toxic lookalikes, and berries should only be harvested from clean, unpolluted areas.

• Cooking is recommended: While edible raw, cooking autumn olives into jams, sauces, or fruit leather improves their flavor by mellowing their tartness.

• Harvesting helps control invasiveness: Foraging and cooking the berries (which kills the seeds) is a sustainable way to manage the spread of this invasive shrub.

All About the Edible Autumn Olive Berries (Autumnberries)

Autumn olive (Elaeagnus umbellata), also known as autumnberry, is most famous for its small, round, red berries that ripen from late summer through early fall. These berries are the primary edible part of the plant and are notable for their sweet-tart flavor, which becomes less astringent and sweeter after the first frost. A single mature shrub can produce pounds of fruit, making it a valuable resource for foragers and a compelling reason to manage this invasive species through harvesting.

The Nutritional Profile and Safety of Autumn Olive Berries

These little berries are not just tasty; they are also nutritional powerhouses. Autumn olives are an exceptionally rich source of lycopene, a potent antioxidant famously found in tomatoes. In fact, autumn olive berries can contain up to 17 times more lycopene than tomatoes. The berries are also a good source of vitamins A, C, and E. The safety of consuming autumn olive berries, especially those from plants growing near roadsides or contaminated sites, is an important consideration. Because the plant can tolerate poor soil, it can accumulate heavy metals. Foragers should be mindful of where they harvest to ensure the fruit is free from pollution.

Is the Seed of an Autumn Olive Edible?

Yes, the seeds within the autumn olive berries are also edible. Each berry contains a single, elongated seed. The seed has a fibrous exterior, but some foragers enjoy the pleasant, nutty crunch it adds to the fruit. For those who prefer a smoother texture, the seeds can be strained out when processing the berries for jams, jellies, or fruit leather. A food mill is an effective tool for separating the pulp from the fibrous seeds.

Can You Eat the Leaves and Flowers?

While the berries are the most commonly consumed part, some sources suggest that the leaves and flowers can be used medicinally or for tea. However, the primary focus for culinary use is the berry. The leaves are distinctively green on top with a silvery underside, which is a key identifying feature. The fragrant, pale yellowish-white flowers appear in spring and are a significant nectar source for pollinators, but are not typically consumed.

A Forager's Comparison: Autumn Olive vs. Russian Olive

Both autumn olive (E. umbellata) and Russian olive (E. angustifolia) are invasive shrubs in North America that produce edible fruit. However, they have some key differences:

Feature	Autumn Olive (E. umbellata)	Russian Olive (E. angustifolia)
Appearance	Smaller, red berries with silvery-brown speckles.	Larger, yellowish-brown to tan fruit.
Taste	Sweet-tart and astringent when unripe.	Drier, mealy texture; sweet but very astringent if not fully ripe.
Ripening Season	Late summer to early fall.	Varies, can ripen earlier or later.
Primary Edible Part	Berries and seeds.	Fruit and seed kernel.
Foraging Tip	Ripest berries release easily from the stem.	Wait until fully ripe to avoid extreme astringency.

Safe Harvesting and Preparation

To enjoy the edible parts of the autumn olive safely, proper harvesting and preparation are essential. Always identify the plant correctly, avoiding lookalikes like toxic bush honeysuckle, which has oppositely arranged leaves and different berries. Harvest from areas free of car exhaust and chemical spraying.

Harvesting Methods

• Easy picking: The ripest berries will detach with a simple roll between your fingers. This method also helps avoid collecting stems.
• Mass harvesting: For a quicker harvest, place a tarp or large container underneath the bush and gently shake the branches to collect a large quantity of ripe berries. You will need to sort through the debris later.

Preparation Ideas

• Raw: Ripe autumnberries can be eaten fresh off the bush, but many prefer to process them to remove the seed and reduce tartness.
• Jams and Jellies: This is a classic method that mellows the berries' tartness and kills the seeds to prevent spreading.
• Fruit Leather: Puree the berries (with or without the seeds) and dehydrate them for a delicious and long-lasting treat.
• Sauces: The tangy flavor works well in both sweet and savory sauces, similar to how one might use cranberries or pomegranate.
• Juice: Run the fruit through a food mill to extract a lycopene-rich juice for beverages or cocktail mixes.

Conclusion: A Delicious Invasive to Manage

In summary, the most prominent edible part of the autumn olive (Elaeagnus umbellata) is its abundant, red, antioxidant-rich berry, including the seed. While the leaves and flowers have traditional uses, they are not typically foraged for food. Harvesting these invasive berries is a delicious and responsible way to help manage their spread while enjoying their unique flavor and nutritional benefits. By learning to identify and prepare autumn olive correctly, foragers can turn this invasive nuisance into a seasonal culinary opportunity. For more in-depth information on wild edibles, consult reliable foraging guides like those by Sam Thayer or resources like The Nature Conservancy, which provides information on invasive species management.

: https://www.nature.org/en-us/about-us/where-we-work/united-states/indiana/stories-in-indiana/autumn-olive/

Foraging for Edible Autumn Olive

• ID the berries: Look for small, deep-red berries with tiny silver or brown flecks. The leaves are also a key clue, with a distinct silvery underside.
• Confirm ID: To avoid toxic lookalikes like bush honeysuckle, check that the leaves are arranged alternately on the stem, not oppositely.
• Time your harvest: For the sweetest flavor, wait until after the first frost. The berries should release easily from the stem when ripe.
• Harvest safely: Never forage from polluted areas like busy roadsides, mine spoils, or places treated with herbicides.
• Wash and sort: Clean berries thoroughly to remove any leaves, stems, or debris before processing.
• Process the seeds: If you don't like the seeds' fibrous texture, use a food mill to separate them from the pulp when making jams or sauces.
• Cook for conservation: Cooking the berries and seeds helps prevent their further spread, making your harvest an act of invasive species management.
• Start small: For first-timers, try making a simple jelly to appreciate the unique, tangy flavor.

Frequently Asked Questions

Question: Are autumn olive berries poisonous if eaten raw? Answer: No, ripe autumn olive berries are not poisonous and can be eaten raw. They have a sweet-tart flavor, but some find them astringent until fully ripe or after a frost.

Question: Can you eat the autumn olive seed? Answer: Yes, the seeds are edible. They have a fibrous texture, so some people eat them for a crunchy texture, while others remove them by processing the fruit.

Question: What is the best way to cook autumn olives? Answer: The best way to cook autumn olives is by making them into jams, jellies, or fruit leather, as cooking them with a sweetener helps balance their tartness. They can also be used in sauces and baked goods.

Question: Are autumn olives and Russian olives the same? Answer: No, they are different species within the same genus (Elaeagnus). While both produce edible fruit, autumn olives (E. umbellata) have small red, speckled berries, while Russian olives (E. angustifolia) have larger, tan, mealy fruit.

Question: How do you know when an autumn olive berry is ripe? Answer: An autumn olive berry is ripe when it turns a deep red color with silver flecks and detaches easily from the stem. The flavor will also be sweeter and less astringent than unripe berries.

Question: Why should you harvest autumn olives? Answer: Harvesting autumn olives is a responsible way to manage this invasive species. By removing the fruit, you reduce the seeds available for birds to spread, which helps control the plant's proliferation.

Question: Can I forage for autumn olives safely near a roadside? Answer: No, it is not recommended to harvest from roadsides or other potentially polluted areas. Autumn olives can absorb heavy metals from the soil, which can be harmful if consumed.

Question: What is the best way to identify an autumn olive bush? Answer: The most reliable way to identify an autumn olive is by its berries' deep red color and silver speckles, and by looking at the leaves, which are green on top and distinctly silvery-white underneath. Also, check that the leaves are arranged alternately on the stem.

Frequently Asked Questions

Are autumn olive berries poisonous if eaten raw?

No, ripe autumn olive berries are not poisonous and can be eaten raw. They have a sweet-tart flavor, but some find them astringent until fully ripe or after a frost.

Can you eat the autumn olive seed?

Yes, the seeds are edible. They have a fibrous texture, so some people eat them for a crunchy texture, while others remove them by processing the fruit.

What is the best way to cook autumn olives?

The best way to cook autumn olives is by making them into jams, jellies, or fruit leather, as cooking them with a sweetener helps balance their tartness. They can also be used in sauces and baked goods.

Are autumn olives and Russian olives the same?

No, they are different species within the same genus (Elaeagnus). While both produce edible fruit, autumn olives (E. umbellata) have small red, speckled berries, while Russian olives (E. angustifolia) have larger, tan, mealy fruit.

How do you know when an autumn olive berry is ripe?

An autumn olive berry is ripe when it turns a deep red color with silver flecks and detaches easily from the stem. The flavor will also be sweeter and less astringent than unripe berries.

Why should you harvest autumn olives?

Harvesting autumn olives is a responsible way to manage this invasive species. By removing the fruit, you reduce the seeds available for birds to spread, which helps control the plant's proliferation.

Can I forage for autumn olives safely near a roadside?

No, it is not recommended to harvest from roadsides or other potentially polluted areas. Autumn olives can absorb heavy metals from the soil, which can be harmful if consumed.