Autumn olive is the wild berry you should be eating: ... Autumn olive (Elaeagnus umbellata) is native to eastern Asia and was first introduced to the United States in 1830 as an ornamental plant.

When life hands you lemons, you make lemonade. When an invasive plant takes root, it may be time to make some jam. Horticulturalists, chefs, foragers of wild foods, organic farmers and health-consc… ...

The autumn olive bush is a large shrub that typically does not grow taller than 16 feet; most bushes are 5 to 12 feet high. The bush produces several trunks that arch out, with thin willow-like ...

Michael Gomola gathers a little-known berry, autumn olive, at Lake Mohegan in Fairfield on Sunday, Oct. 27, 2013. He has combined them with rose hips to make beer and used them to make a vinaigrette.

Penn State Extension reports autumn olive is well-established across the Mid-Atlantic because of its extensive intentional planting to provide wildlife food and revegetate mine soils in the mid-1900s.

Autumn olive, originally from eastern Asia, has now gained a strong foothold that Tom Lounsbury is sure is here to stay. Midland Daily News Logo Hearst Newspapers Logo. Skip to main content.

The autumn olive wasn’t always a chef’s darling. Originally planted along New England highways to prevent erosion, the trees quickly developed into an invasive species. But their tart, ruby ...

Outside my window is a large, rounded shrub with leafless branches suffused in a golden haze. That haze is actually hundreds, if not thousands, of golden berries clustered tightly along the thin st… ...

Autumn olive berries start to ripen in early fall. Forage ripe berries early in their season for a tangy flavor, Bousman says. Or wait until late fall for sweeter, milder fruit.

Ingredients. 1 pound deli-roasted or skinless, boneless cooked chicken, cut into largish pieces (about 4 cups) 1 nice onion, diced, 2 cups. 1 bell pepper, diced ...