Description
Elaeagnus umbellata grows as a deciduous shrub or small tree, typically up to 3.5 metres (11 ft) tall, with a dense crown. It commonly bears sharp thorns in the form of spur branches. Flowers are fragrant and occur in clusters of white to yellow, 8–9 mm in length and 7 mm in diameter, and have four lobes.
The leaves are alternate, 4–10 cm long and 2–4 cm wide with wavy margins. The leaves are covered with minute silvery scales when they emerge early in spring, but turn greener above as the scales wear off during the summer. The underside is more intensely covered in the silvery scales, differing from the related E. angustifolia, which remains silvery until it sheds its leaves in the fall.
Autumn olive berries taste like nothing else – sweet, tart, and pleasantly astringent. Once you’ve harvested, you can enjoy the fruits both raw and cooked
https://northernwoodlands.org/knots_and_bolts/autumn-olive
Fruit
The fruit is a small round drupe 1/4 to 1/3 inches (0.65 to 0.85 cm) in diameter. The unripe fruit is silvery-scaled and yellow. It ripens to red, dotted with silver or brown. The ripe fruits are pulpy, juicy and sweet. Having a sweet and tart flavour, the berries can be eaten fresh or processed for jam, condiments, flavoring, or used as a substitute for tomato. When mature, the red berries contain carotenoids, including considerable amounts of lycopene.
Naturalization
In its origin regions of tropical and temperate Asia, E. umbellata is not considered to be an invasive species, but in many world regions, it has become invasive across wild and cultivated areas, particularly in the eastern United States. In the early 19th century, E. umbellata was purposely introduced to the United States and the United Kingdom for shelter belts, erosion control, wasteland reclamation, wildlife habitat, and for gardens as an ornamental. By the late 20th century, the shrub became a noxious weed and invasive species in many US states from the east coast to the central prairies, and spread widely across Europe.
Due to its substantial seed production and avid germination potential, E. umbellata rapidly invades new areas where it can resprout readily after burning or cutting. Because E. umbellata stands are habitats for wildlife, such as providing forage and shelter for deer, nesting sites for birds, and berries as food for several species, it has been planted for wildlife management in parts of the United States.
In Europe, E. umbellata has spread to the United Kingdom, Belgium, France, and Italy, but has been cultivated in the Netherlands and Scotland. In some parts of North America where it has become naturalized, E. umbellata is considered a noxious weed, particularly in the central and northeastern United States. In Canada, it is a “prohibited noxious weed” under the Alberta Weed Control Act 2010.
Are these shrubs a threat asking for a chemical blasting or a wellspring of resilience and nutrition, a testimony to the triumph of abundance over barrenness? A bit of wisdom from a Haitian proverb: “We see from where we stand.” When I am lost in a thick grove of autumn olives, with buckets of berries, the birds indulging in the feast and finding refuge alongside me––this patch of “invasive species” looks more like a sanctuary of food and habitat than a malignant menace
http://www.ediblepioneervalley.com/pioneervalley/articles/fall-2015/the-autumn-olive
Because it fixes atmospheric nitrogen in its roots, E. umbellata may grow vigorously and sometimes competitively in infertile soils. It threatens native ecosystems by out-competing and displacing native plant species, creating dense shade and interfering with natural plant succession and nutrient cycling. It can enrich soils and benefit nearby plants, and when grown in orchards, it can increase yields of adjacent fruit trees up to 10%.
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Videos
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Recipe – by Benjamin Lord
Autumn Olive Tart
CRUST
1 cup all-purpose flour
1/3 cup sugar
1/8 tsp. salt
1/3 cup finely ground hazelnuts
1 egg
1 stick butter
PUREE
2 cups of fruit pulp
1/2–1 cup sugar (to taste)
3 tbsp. flour
Preheat oven to 400°F. Cut the butter into the dry ingredients to pea-sized chunks. Beat in the egg and press dough into an 11-inch buttered tart pan. Bake the crust until golden brown, about 12 minutes.
Press autumn olive berries through a strainer or colander to collect fruit pulp. Add sugar to taste. Add the flour, which will thicken the puree and somewhat slow the separation of the juices. Pour the berry puree over the crust. Bake until puree bubbles (about 10 minutes), cool, and serve.
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Removing Autumn olive trees
“They are much easier to remove with the tree on the stump. The tree weight is used to push the whole stump out. If you cut the tree off and then try and dig the stump out, it will cost you 2-3 more times in dollars per stump!!! Never cut the tree if you want the stump removed.” – Greg Judy, Regenerative Rancher
