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nafex - Re: [NAFEX] Autumn olive ripeness

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  • From: hector black <hblack@twlakes.net>
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [NAFEX] Autumn olive ripeness
  • Date: Mon, 05 Aug 2002 20:45:08 -0700

Hi Tanis,\
You might try buffaloberry, Shepherdia argentea. It is native to the Great
Plains but I'm not sure which states. I'm not aware of any selection for
fruit size or quality being done - anad it has thorns. Hector Black zone
6 middle TN


From: tanis cuff <tanistanis@hotmail.com>
To: <nafex@lists.ibiblio.org>
Sent: Monday, August 05, 2002 9:35 AM
Subject: Re: [NAFEX] Autumn olive ripeness


> Here in southern Wisconsin, Autumn Olive is one of those imported shrub
> species which is helping to turn our few native prairie remnants into
solid
> stands of shrubs. Along with the Tatarican Honeysuckle (Lonicera t.) & 2
> imported species of Buckthorn (Rhamnus).
>
> Is there a species of Eleagnus native to s. WI which we can try, which
also
> might have a few selections with decent fruit, but would be a better
> ecological match for native plant communities ?
>
> Tanis Cuff
> Rio, WI
>
>
> >From: hector black <hblack@twlakes.net>
> >Reply-To: nafex@lists.ibiblio.org
> >To: nafex@lists.ibiblio.org
> >Subject: Re: [NAFEX] Autumn olive ripeness
> >Date: Fri, 02 Aug 2002 21:11:28 -0700
> >
> >Rob, They do get sweeter as Jackie says, but there are some clones that
> >ripen a lot earlier than others. I have a few red already, but most are
> >still very green and don't turn until Sept/Oct. The astringency dimishes
> >with ripeness and is gone in freezing or jam making. Hector black
zone
> >6
> >
> >----- Original Message -----
> >From: Jacquelyn Kuehn <jakuehn@mail.yourinter.net>
> >To: <nafex@lists.ibiblio.org>
> >Sent: Friday, August 02, 2002 11:53 AM
> >Subject: Re: [NAFEX] Autumn olive ripeness
> >
> >
> > > Rob,
> > > They will get sweeter as autumn comes on; I usually harvest mine in
> >early
> >October (zone 5), when
> > > they are very sweet, though still with a slight mouth-puckering
> >astringency. They are wonderful
> > > then--sometimes even a tiny bit dried and wrinkled, but all the
sweeter
> >for it.
> > >
> > > I've never tried forcing their ripening--let me know if you have
> >success.
> > >
> > > Jackie Kuehn
> > >
> > > rob hamilton wrote:
> > >
> > > > Does anyone know how to tell ripe Autumn Olive fruit?
> > > > All mine are red, but still very astringent?
> > > >
> > > > Is there a way of force ripening of the fruit like
> > > > some people
> > > > do with Persimmons?
> > > >
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