Rowan Berries (commonly known as mountain ash) is a tree that you’ve probably seen flourishing throughout the late summer/autumn, with a fantastic display of red berries. Growing in cities and rural areas alike, the rowan is commonly found here in the UK.
Taking advantage of the berry’s natural bitterness, it’s often used to make syrups for cocktails or counterbalanced in something sweet, such as our Wild Fruit Pastille Recipe.
Read on to find out how to identify the rowan tree, and what wonderful things it has to offer.
How To Identify
Dark green tooth edged leaves, with 10-14 leaflets arranged in pairs, with a single leaflet at the end.
Leaves often turned yellow/red during the autumn.
Orange and yellow at first, turning into a crimson red berry when ripe.
The berry has 2-8 seeds and has a tiny star in the middle which makes it so distinguishable.
Between May – June, creamy white flower heads start to blossom, found in clusters with flowers with 5 petals.
When & Where
Rowan seeds are easily dispersed by birds, meaning the tree can often be found in many different places! They are more commonly found in higher altitudes with strong wind resistant roots.
Although the flower of these plants starts to blossom around may. The best time to reap the rewards are around September when the berries go from yellow to a ripe crimson.
Flowers – Spring
Berries – Autumn
The berries of the rowan can easily be mistaken for a yew berry due to the red nature of both fruits.
The best way to tell the difference would be by looking at both the leaves and the centre of the berry.
Yew trees have needle like leaves, and a circular black hole in the centre of the yew berry.
Please note Yew Berries are not safe for consumption.
Flavour and How To Use
Rowan berries are rather sour, but rich in vitamin C. Their slight bitterness makes them a perfect natural ingredient to add to your recipes.
Keen to give it a go?
Have a look at our recipes section below for our Wild Fruit Pastilles using rowan berries!
Rowan Berries can be used to make:
Important Things to Note
It is vital to know how to identify what you forage correctly to make sure you can safely nature’s delights.
Despite its colourful and delicate nature, Rowan Berries can be dangerous if not handled correctly.
When raw, Rowan Berries contain toxic parasorbic acid – which can cause kidney damage, indigestion and congestion.
Once cooked or frozen the parasorbic acid is converted into harmless sorbic acid, which is digestible and safe to eat.
The Good Stuff
Improved Respiratory Function
Traditionally used to reduce inflammation of the respiratory tract. This relives sore throats, asthma and congestion.
High levels of Vitamin C which is essential for human health. One of these being the creation of collagen. which strengthens tissue and helps/build repair blood vessels.
Research suggests these berries are jam packed with antioxidants, helping to prevent cancerous growth, premature ageing and boosting eye health.
Our Foraging Tips
Essential if you’re picking on private land. As with everything, respect is key and goes a long way.
If in doubt, leave it out.
Why rush? Nature isn’t going anywhere! Take time to ensure you safely identify your finds.
One step at a time.
No one becomes an expert overnight. Build up your identification skills and your confidence will grow.
Enjoy the process.
Foraging is not only about what you pick but the experience – Immerse yourself in nature and appreciate the little things. The fresh air, birds chirping, a light breeze or the feel of soil beneath your feet
With an abundance of forage at your doorstep, why not start local?
The 10% rule.
Only take what you need (or 10% of what is available). This not only means that you leave plenty for other foragers, but also local wildlife. We want to enjoy our ecosystem not damage it.
Leave room for regrowth.
Never uproot a plant so that it is always able to regrow after you have foraged from it.
Wash before consumption.
Always give your foraging finds a good wash before consuming, especially when picking on busy routes/path.