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Thread: berries in pic what are they ? Reply to Thread
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Topic Review (Newest First)
03-26-2018 11:40 PM
TMcArthur Where do you live and are they native? Are they wild or a landscaped plant? There are a number of species that look similar.

In Michigan, we had similar berries growing on trees we called pin cherries. They were really sour but edible.

On the west coast, we have something similar. This species is bitter cherry or Oregon cherry, Prunus emarginata.

If you live in the west and they look like this picture, then that is likely what you have. Berry is bitter and will give you a stomach ache but birds like them. In any event, ask a local expert before you start chowing down on them. An online forum is a terrible place to look for this kind of info.
03-26-2018 11:36 PM
TMcArthur It is. Beware internet experts.
03-21-2018 01:58 PM
Originally Posted by vivisky View Post
...I wonder if the invasiveness could be controlled,...
The root ball is very shallow & the plant can be easily pulled out of the ground with a rope & a small farm tractor. I pull 'em out, stack 'em up in a brush pile & once thoroughly dry set the brush pile on file & cook hobo lunches in the coals.
10-13-2017 07:18 AM
rottzilla One more note: I make fruit leather from them. They're delicious, kind of like grape bubble yum
10-13-2017 07:17 AM
rottzilla Should be noted that Autumn Olive can be very astringent, but it varies from bush to bush. Wait until after first frost for sweetness to develop and taste individual bushes to find the tastiest. I would not introduce them anywhere to the person from Nova Scotia. These are invasive non natives and a big problem here in Massachusetts, to the point that the state has a plan to remove them (after they introduced them) and it's very difficult. They out compete native species and cause havoc. However, if you have them already, go ahead and eat them. The less berries for the birds to spread, the better.
10-12-2017 09:57 AM
mrstang01 I'm trying to identify these berries that look similar in KY
10-10-2017 10:17 PM
vivisky This shrubby tree seems to have fruit with a good deal of lycopene, and makes good dried fruit (from Wikipedia). I wonder if the invasiveness could be controlled, much like strawberries, raspberries, blackberries, currants and gooseberries are sometimes called "invasive" but are actually valuable for their fruits. I am willing to try (said the gardener with invasive chives, horseradish, dill, et al).
10-02-2017 05:42 PM
netherwolf I've made wine with them. Odd but pleasant flavor. Think I'll try making jelly with them (now that someone mentioned it.
01-26-2015 10:57 PM
BaldDad Everything about oleanders is poisonous. Leaves eaten, sap in a cut, smoke from burning. They plant them everywhere, but I wouldn't have them on my property.
10-06-2014 03:02 PM
edibleplantguy Greetings All,

Sorry for the brain-damaged typo above. When I said Russian olive, and autumn olive were in the oleander family, the correct word would have been the oleaster family. My apologies.

09-28-2014 05:30 AM
wolf22 Why would you use good fruit(food) to make alcohol? anything that will ferment will make alcohol, maybe not to drink, but You refer to an alcohol stove. I like good home made wine. I've never saw any of those berries before, but the look like they'd be good.
09-28-2014 04:33 AM
Mechman Hope you got your Fed license to do that. Real quick way to get visit from ATFE.
09-27-2014 02:46 PM
Originally Posted by doomsdaysquirrel View Post
i thougt orleander was poisonous...
It is...

09-27-2014 02:45 PM
Originally Posted by equinelover View Post
after picking them i got 2 gallons of berries. decided what i am going to do with them. ethanol. to make e85 or use in the alcohol stoves i make. with only 2 gallons of berries i expect maybe a quart of alcohol.
Make e100 instead, but the best that you will end up with is e90 i.e. 180 proof.

09-27-2014 02:36 PM
Originally Posted by edibleplantguy View Post
Greetings equinelover,

I have never heard of any member of the Russian olive (or oleander) family being considered an oil
i thougt orleander was poisonous...
06-02-2014 05:49 AM
NightOwl265 ppine,
I'm in the ANE (Atlantic Northeast).
Autumn Olive is in flower nowadays. (see pic) It's a good time to spot the bushes. The leaves are a lot longer than huckleberry. In 'habit', autumn olive is often a gangly-looking shrub. It seems to favor long unbranching stems. (2nd pic) After the flowers fall, the fruit will be nondescript little nubbins through the whole summer, so the bush is not quick-n-easy to spot. Come autumn, however, the clusters of berries turn red and they're easy to spot again.

05-29-2014 08:49 PM
lynxx Equinelover, either of those yeasts should be fine. Red wines ferment best between 70 and 85 degrees; could you keep your batch indoors? Otherwise not much happens, or very slow.

Forget the still, you could put your finished wine in a freezer and remove any ice that forms on top. That concentrates your alky and increases proof.

(Is this the right forum for this hint?)
05-27-2014 03:39 PM
ppine where do you live? Show the whole plant.
There are red huckleberries in the PNW.
It is hard to tell from the photos.
05-27-2014 01:09 PM
NightOwl265 Okay, this reply is to an old thread, but here goes anyhow.

Autumn Olive berries are, indeed, edible. People say they taste like cranberries, but I have not found them to have that much taste. They're kind of blandly tart. My wife and I use them as jam filler. Autumn-Strawberry, Autumn-Raspberry, and the like. They're good for fruit-leather filler too.

Yes, they are an invasive and pop up all over the place. We knock them back wherever they pop up, that we don't want. We keep a few trees, pruned, etc. for the fruits.
10-29-2012 09:47 AM
equinelover the good news is that if they are poisonous i can still use them to make ethanol.

or will that kill the yeast ?
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