Autumn Olive
Elaeagnus umbellata — Elaeagnaceae
Italiano: Olivo di autunno — Autumn olive
Description
Autumn Olive (Elaeagnus umbellata) belongs to the Elaeagnaceae family and is native to Asia. It thrives in Open areas, Roadsides, Hillsides, Naturalized USA environments across regions including China, Japan, Korea. Botanically, Autumn Olive is sweet-tart red berries rich lycopene. Raw jam. Invasive in USA.. It is also known locally as Autumn olive. The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during November, October and September. Nutritionally, Autumn Olive stands out for its Vitamin C (80.0mg, 89% DV), Vitamin K (20.0mg, 17% DV) and Vitamin A (80.0mg, 9% DV). It also provides 1.5g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Autumn Olive offers a Sweet-tart flavor profile. Raw jam. Common culinary applications include raw, jam. Popular preparations include Autumn olive jam, Wild vegetable stir-fry, Steamed wild greens, Vegetable tart. For storage, fresh 3d Jam 12mo. Safety note: No toxicity. Antinutrient content is lycopene high. Tannins fruit. Safe lookalike species include Persimmon. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Autumn olive jam
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: raw, jam Storage: Fresh 3d Jam 12mo
Recipes
- Autumn olive jam
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Stir-fried Autumn Olive
- Autumn Olive tempura
- Autumn Olive and tofu soup
