Autumn Olive Webinar and Cooking Recipe

In this Webinar I teach how to identify, harvest and process Autumn Berry/Olive, a delicious stone fruit related to cherries with 17x more Lycopene than raw tomatoes! I share my recipe for making fruit leather (fruit rollup) and make the puree and fruit leather on-screen. Subscribe to my channel ‪@CookingwithMrsGRachelGoclawski‬ for more instructional foraging and mushrooming videos!
Rachel Goclawski is state-certified in Mushrooming and a Certified Educator in the state of Massachusetts. Programming Partner with the Museum of Natural History, Sudbury Valley Trustees and other non-profit orgs.

[@janicejurgensen2122]

Wow! I’m impressed how clear and simple you teach! I was intimidated and now I feel like I’m ready to tackle this style and buy my dehydrator! Thank you all. What a beautiful family!

[@tarachambers7704]

OMG -- I think I have these trees growing right near me. I have seen these berries and wondered if they were edible. Thanks! Looking forward to it!

[@CookingwithMrsGRachelGoclawski]

I bet they do grow nearby they are so invasive but so tasty! See you online tomorrow nite!😀

[@BosomBuddyCreations]

This has been very helpful! Thank you! I first started experimenting with these berries last year making jam and I think I wasnt cooking them long enough before putting through a food mill as I was getting that clear juice and a red juice. Some big issues for me too is how many stems are left on the berries. I would try to pick all them off but it became so time consuming I just gave up. I noticed yours had quite a few still stuck on there. I end up missing them when I wait for them to ripen so I have begun harvesting when they are still a bit tart, makes a great jam.

[@jdub7771]

I make jam every year from these!

[@creepyunicorn8199]

Wow I didn’t know you could eat these! Thanks for the information!

[@CookingwithMrsGRachelGoclawski]

Glad to spread the word about edible invasives!

[@mattshimala6100]

Thanks so much! This was a great time and I will definitely join your other webinars.

[@CookingwithMrsGRachelGoclawski]

Thanks, Matt so glad you enjoyed!

[@watersfarmpreservationinc.1791]

Kind of sorry we had removed all of our bushes now ;)

[@CookingwithMrsGRachelGoclawski]

That's OK they are SO invasive it's better for the Preserve that they aren't there anymore!

[@aliciastanley5582]

Is it bad for me to eat the raw berries with the seeds? Does cooking significantly decrease the vitamin and lycopene nutrients? Are the leaves made into tea nutritious or not good for us to consume?

[@synthesaurus]

Apparently the seeds are full of amazing oils. When we make jam seeds stay in. Good roughage ;)

[@CookingwithMrsGRachelGoclawski]

Yes, and fiber too! I enjoy how soft they are when eating the berries fresh and I do leave some seeds in the fruit leather but they get pretty hard when dried

[@a.kelley9401]

Just wondering the harvest season? I am too late to start looking now? (end of October)

[@CookingwithMrsGRachelGoclawski]

Now is the best time to harvest because the cold nights make the berries sweeter! :)

[@wooki_in-the-wild]

Another great and informative Vid , Mrs.G. I'm getting the impression this is one of your favorite foraging plants 😛 I hadn't thought about the microwave to sterilize the seeds!!!

[@CookingwithMrsGRachelGoclawski]

Thanks, Wookie, yes it's one of my fave for yummy, nutritious food and pounds and pounds of it 😋

[@wooki_in-the-wild]

@@CookingwithMrsGRachelGoclawski you are welcome Mrs.G,, I always learn something new !!!