We take a moment before each post to acknowledge that the land we learn from, responsibly take from, and generously give back to, is the traditional and contemporary homeland of the Anishinaabe peoples, specifically the Council of Three Fires (the Ojibwe, Odawa, and Potawatomi Nations), among others.
We pay respect to their ancient stewardship, ecological wisdom, and continued presence here in the Great Lakes region, committing ourselves to learning and practicing the ethics of stewardship and harvesting that they pioneered.
Land is not property, land is a relation.
Autumn olive (Elaeagnus umbellata), like many other invasives and non-natives, is a unique opportunity for foragers: it is an aggressive invasive species that conservation groups explicitly encourage people to harvest like there’s no tomorrow.
However, even when harvesting a plant like autumn olive, new foragers frequently make mistakes that compromise their safety, how they taste, and foraging ethics.
Here are the worst mistakes new foragers make when going to town on this abundant, speckled, delicious, terrible plant.
Mistake 1: Relying on a Single Source for Identification
Remember this: the single most critical rule in foraging is to never eat anything that cannot be identified 100%.
Improperly identified wild foods can kill you.
The great thing about autumn olive for beginner harvesters is that there’s no toxic lookalike in Michigan.
Beginner foragers who have never encountered the autumn olive may assume that because a red berry looks like an autumn olive, it must be safe.
Non-native (and equally invasive) honeysuckles (Lonicera spp.) have red berries too. They’re not safe.
Honeysuckles have opposite leaves and lack the tiny, glistening scales on their leaves or twigs (and they’re not speckled with white or gray dots).
I think you’re more likely to run into a type of honeysuckle than say the buffaloberry (Shepherdia canadensis) in my opinion.
The buffaloberry is in the same family as the autumn olive and has silvery leaves and bright red fruits, but has opposite leaves compared to the autumn olive’s alternate leaf pattern.
Borrowing from another post I wrote, here’s how to safely identify the autumn olive:
- Simple leaves: A single, undivided leaf blade, like what you’ll find on trees like oaks and maples.
- Alternate leaves: Only one leaf grows at each node (the point where the leaf stalk joins the stem).
- Wavy margins: The edge of the leaf is kinda wavy and smooth (no “teeth”).
- Speckled: The upper surface of the leaf is grayish-green with tiny white or gray dots speckled throughout (you’ll see this on the fruit too).
- Stems and twigs: Young stems are silvery or golden brown. Could also be thorny.
- Seasonal visibility: It is often easiest to locate the plant in early spring or late fall because the leaves will grow out earlier and remain later than most native species.
Mistake 2: Harvesting Before the Berries are Actually Ripe
Autumn olive berries are edible raw or cooked.
Having said that, the quality and flavor of the fruit will change dramatically based on ripeness and climate exposure, leading to a disappointing harvest if rushed.
Wait for the fruit to be fully ripe, which in Michigan is around September to October before the first frost.
Harvesting early isn’t going to harm you (unless tannins give you headaches), but it will certainly make you pucker.
You could wait until after the frost, although by then, wildlife may have had a chance to consume a good amount already, so you hedge your bets.
Foragers say that the berries taste better after a frost or hard freeze.
This changes the chemistry of the fruit, making them sweeter (reducing the tannins)
Putting a bag of them in your freezer will also achieve the same result.
Mistake 3: Ignoring Local Laws and Private Property
Hey, listen, I get it.
The temptation to just start foraging what you see regardless of where it is can be strong.
But even when foraging for an invasive species, you must abide by local laws regarding land ownership and the purpose of the harvest.
Yes, land is not property, land is a relation. I agree.
Meanwhile, Jimmy J Cletus the 3rd has a trail cam and a shotgun.
And I’m trying to keep you safe.
So always obtain landowner permission before harvesting from private property.
Trespassing, even for foraging, is a serious thing in the foraging community.
Don’t be the one that gives foragers a bad wrap.
I would also keep in mind that even if you are on land where you’re allowed to harvest the entire plant (i.e. for firewood), even if it’s invasive, let the landowners know.
Perhaps frame it like, “Hey, I’d like to get rid of an invasive plant for you on your land. Is that okay?” And see what they say.
Heck, you may make a new friend or at least someone who starts their own foraging journey.
Selling what you Forage
If you plan to sell or commercialize your harvest, be aware of legal restrictions.
For invasive species designated as “Restricted” in Michigan (like the autumn olive), it is unlawful to possess, introduce, import, sell or offer that species for sale as a live organism.
While the fruit may be processed for personal use (jam, preserves, beer), selling the raw fruit harvested from state lands is typically for personal use only.
Conclusion
Foraging requires humility (hubris can kill you).
It takes time to gain confidence in identification.
Those apps might be handy in giving you a potential answer quickly, but not only should you not put all your faith in one source, don’t make that one source an app on your phone.
Start slow, check your IDs repeatedly via an app and a book (those two things at the very least), and remember that when you harvest autumn olive, you are contributing not only to your diet, but also to the health of the ecosystem.
So thank you for doing your part.
Touch grass,
Trevor.
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