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NAME: Autumn Olive

SPECIES / FAMILY:  Elaeagnus Umbellate / Elaeagnaceae

OTHER COMMON NAME(S):  Autumn Berry

CONDITIONS: sun
 

PARTS:

EDIBLE cid:image001.jpg@01D3EC3E.A305A520

TASTE

RAW/COOK

SEASON

All

 

 

 

 

Shoots

 

 

 

 

Leaves

       

Stalk/Stem

 

 

 

 

Buds

       

Flowers

 

 

 

 

Fruits

cid:image001.jpg@01D3EC3E.A305A520

sweet/acidy

RAW/COOK

Fall

Pods

 

 

   

Seeds

 

RAW/COOK

Fall

Nuts

 

 

 

 

Roots

 

 

 

 

Bark

 

 

 

 

 

PORTION: medium

 

COMMENT: Fruit - raw or cooked. Juicy and pleasantly acid, they are tasty raw and can also be made into jams, preserves etc. The fruit must be fully ripe before it can be enjoyed raw, if even slightly under-ripe it will be quite astringent.  The harvested fruit stores for about 15 days at room temperature. Seed - can be eaten with the fruit though the seed case is rather fibrous.(1)

 

CAUTION:

 

NUTRITION/MEDICINAL:  The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavanoids and other bio-active compounds. It is also a fairly good source of essential fatty acids, which is fairly unusual for a fruit. Also - Astringent;  Cancer;  Cardiac;  Pectoral;  Stimulant.(1)

 

LOOK-A-LIKES:  

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES:

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

  1. https://pfaf.org/user/Plant.aspx?LatinName=Elaeagnus+umbellata
  2. http://www.eattheweeds.com/edible-elaeagnus-2  
  3. https://en.wikipedia.org/wiki/Elaeagnus_umbellata