Grab Your Bucket, Baby! It’s Autumnberry Time!   16 comments

Although some Autumnberries, Elaeagnus umbellata, are still yellow and orange, and not fully ripe; there’s plenty, juicy, fat, red berries!

 Just find an Autumn Olive schrub with red berries and you’re in!  It’s a good idea to taste a berry or two, from each bush, before picking.  They don’t all ripen at the exact same time.  This weeks super tart berrys will be next weeks ripe, yummy berries.

I like to use old water jugs for gathering.  Just cut open the tops and you have a free, recycled, reusable, handy container; which can be fastened to your belt, for two handed pickin’.

 For a detailed discription of Autumn Olive, Elaeagnus umbellata, please see:

Last year I picked 6 gallons of Autumnberries.  About half got processed into puree and juice; to be frozen for later use.  The rest were eaten fresh; or the whole berries were bagged and frozen.  The puree is fabulous; as is, or in yogurt.

The surprisingly whitish juice is silly good!  Once you get a taste I bet you will want another, and another!  In May, of this year, when all the juice and puree were gone from the freezer, I took out the first bag of frozen berries.

Even after being frozen for seven months these berries held up well.  It was difficult to leave them to thaw and not just gobble them down!

Freezing seems to bring about a change in the berries.  When they are pureed fresh, the juice, quickly separates from the puree.  After freezing, there is no separation; and the puree takes on a gelatinous quality.

This year I’d like to gather enough Autumnberries to stock my freezer with, at least, 50 sandwich size zip-lock bags, full of berries; to last until next years harvest.  Right now I’ve got a gallon of berries to process; and I am so very pleased and grateful.  I hope you will join me in all the Autumnberry fun!

Just click on any photo, to enlarge for greater detail.

Thanx for stopping by.  See you next time!

For more Antumn Olive  (AKA Autumnberry) info, please see:



16 responses to “Grab Your Bucket, Baby! It’s Autumnberry Time!

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  1. These berries are even better than described above (that’s because words just aren’t adequate here). We’ve been collecting them on foraging tours for nearly 30 years throughout the Greater NY area. Check out

  2. Love the improvised jugs! What a great idea!

  3. I tell people to try different bushes before serious collecting. Some people prefer the more sour berries. I have a sweet tooth, so I usually go for the sweetest. You can also tie a container to your belt so you have both hands free for picking.

  4. Pingback: Itchin’ to go Foraging | A Bloggable Feast

  5. Pingback: Springing Into Summer, Along the Wareham River. « Forageporage's Blog

  6. Pingback: worth the wait « Wood and Field

    • Are they ripe now? They are still little gold flecked rocks, here. And, will just begin to ripen toward the end of August. I usually begin picking around the 2nd week in September. You can probably harvest earlier, but, I can’t imagine eating the unripe berries, as they are soooooooo tart and hard.

  7. We have just been introduced to the berries. We are building home and found these on our land. I am trying to figure out a way to freeze them so I can use them this fall when we get situated. That’s if I can keep my husband from eating the trees dry. LoL! Every time we go over there, he is standing at the tree like a little bear, just eating away. 🙂 We love this new found treasure. Can you give me freezing tips?

    • I must admit, the lazy freezing method is my favorite! Just fill a bag and freeze! They are just as easy pureed when thawed, as fresh, and that leaves more time to pick, pick, pick, pick, pick! And shove my face full!

  8. OKay, so I found your freezing tips. Thank you! Do you have a jelly recipe on here as well?

  9. Reblogged this on Forageporage's Blog and commented:


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