Silver Buffaloberry (Shepherdia argentea)

Family: Elaeagnaceae | Edibility: Edible (3/5)

A thorny native perennial shrub or small tree of the Great Plains reaching 10-18 feet, characterized by silvery-white scales on both sides of oblong leaves, sharp branch spines, and dense clusters of scarlet translucent berries that sweeten after hard autumn freezes.

Edible Parts & Harvest Seasons

Edible Parts: Fruit

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

Bright, intensely tart, tangy-sweet with a pleasant citrusy sharpness and gentle astringency — Berries shaken onto drop-cloths after heavy frost, which increases sugar and cuts astringency; Whisked with water into "Indian ice cream"—saponins in the fruit cause the liquid to foam into a light, airy, sweet confection; Simmered with wild honey or maple into tart, crimson jellies for venison and buffalo stews; Sun-dried into pemmican fruit cakes for long winter nourishment

Habitat & North American Range

Prairie coulees, river valleys, riparian thickets, alkaline stream banks, and prairie draws. (Zone 2, Zone 3, Zone 4, Zone 5, Zone 6)