Mountain ash trees, known scientifically as Sorbus aucuparia and other Sorbus species, are recognized for their clusters of bright, often orange-red berries that persist into colder months. These trees, sometimes called rowan, are native to the Northern Hemisphere and are frequently planted for their ornamental appeal.
Understanding Mountain Ash Berry Edibility
Mountain ash berries are technically edible, but contain parasorbic acid, which can cause gastrointestinal discomfort if consumed raw. This compound can irritate the stomach lining, leading to symptoms like upset stomach, nausea, vomiting, and diarrhea. In large amounts, it may even cause kidney damage. The berries’ naturally tart and astringent taste also makes them unpalatable for raw consumption.
However, cooking or processing the berries effectively neutralizes parasorbic acid by converting it into non-toxic sorbic acid. Freezing the berries, particularly after the first frost, can also help break down this compound and improve their flavor. Historically, processed berries were used in traditional medicine as a source of vitamin C and a remedy for various ailments, including flu and rheumatism.
Preparing and Using Mountain Ash Berries
Once rendered safe through heat treatment, mountain ash berries can be transformed into various culinary delights. Their unique tart flavor, often described as similar to grapefruit or cranberry, makes them suitable for sweet and savory applications. Common uses include making jams, jellies, and preserves, where their natural pectin content helps achieve a good set. The strong taste of the berries is frequently balanced by combining them with other fruits, such as apples, which also contribute additional pectin and mellow the overall flavor.
Beyond preserves, mountain ash berries can be used to create syrups, wines, and liqueurs, absorbing their distinctive aroma without the raw bitterness. Preparation involves simmering the berries until soft, then mashing and straining them to separate the pulp from the juice. The resulting liquid can then be combined with sugar and cooked to the desired consistency. Processed berries can also be dried to make fruit leather.
Identifying Mountain Ash
Accurate identification of mountain ash trees is important to avoid confusion with other plants. Mountain ash, belonging to the genus Sorbus, is a member of the rose family, not a true ash tree (Fraxinus genus). These deciduous trees typically range from 10 to 30 feet in height, though some can reach up to 50 feet.
Key identification features include their compound leaves, composed of 9 to 17 serrated leaflets arranged alternately along the stem. In spring (May-July), the trees produce clusters of small, white flowers. These flowers are followed by characteristic small, globular, bright orange-red berries (8-10 mm), which ripen from August to October and often remain on the branches through winter. Younger bark is smooth and grayish, becoming scaly with age. True ash trees have opposite leaves and winged seeds, not berries.