Elaeagnus angustifolia Linn. Elaeagnaceae. Oleaster. Wild Olive.
Europe and northern Asia. The wild olive is a tree mainly cultivated for its fruit, which, in general, is acid and eatable. In Greece, it is sweetish-acid and mealy when ripe. The fruit is commonly sold in the markets of Constantinople. It abounds in a dry, mealy, saccharine substance which is sweet and pleasant. The fruit is eaten in Nepal; it is cultivated in Thibet; and in Persia appears as dessert under the name of zinzeyd. A spirit is distilled from the fruit in Yarkand.
Elaeagnus argentea Pursh. Silverberry.
North America. About Hudson's Bay this shrub produces a dry, farinaceous, edible drupe about the size of a small cherry.
Elaeagnus latifolia Linn. Oleaster. Wild Olive.
Tropical Asia. The fruit is olive-shaped and larger than an olive. It is eaten in Nepal and the mountains of Hindustan and Siam. The oleaster, or wild olive, has a fruit the size and form of a damson, has a stone in the center and when ripe is of a pale red or cherry color. It is very acrid and though not generally considered an edible fruit in India, yet, when cooked and sweetened with sugar, makes a very agreeable compote. Brandis says the acid, somewhat astringent fruit is eaten. It is abundant on the Neil-gherries, says Wight, and the fruit is edible and also makes a good tart.
Elaeagnus perrottetii Schlecht. Philippine Oleaster.
Philippine Islands. The fruit of the Philippine oleaster has the taste of the best cherries.
Elaeagnus umbellata Thunb.
Japan. The small, succulent fruit is eaten in India.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.