Elaeagnus angustifolia – Russian Olive seeds

Additional Info

Pawpaw growing guide:

Cold stratifying seeds using the paper towel method:

Studies:

North American Pawpaw fruit: A critical review of bioactive compounds and their bioactivities

Description

This tree is a stunner – no doubt about it. The silvery foliage gleaming in the wind, the craggy, gnarly trunk, and the small, olive-shaped fruit get people talking.

When fully ripe, the flesh is sweet and aromatic, with a subtle tartness and a soft, mealy texture that’s quite unlike anything else. You won’t mistake Russian olive for your typical berry: it’s dryish, delicately flavoured, and a bit of an acquired taste, but there’s a gentle sweetness there that sneaks up on you.

It’s a good all-rounder kind of fruit, too.  Good to eat straight off the tree with flavours somewhere between a date and a fig with just a touch of lemon, but also good for preserves, jams, jellies and such.  Many prefer to dehydrate them to concentrate the sugars and bring out more of their unique aroma. Some cultures grind the dried flesh into flour, add it to porridge, or stir it into preserves—think jams, jellies, or sweet pastes. The seeds? Totally edible and rich in oil. And beyond the kitchen, Russian olive even has a place in traditional medicine.

The technical bits –

Elaeagnus angustifolia is a hardy, deciduous shrub or small tree, growing 3-7 metres tall with a spreading, multi-stemmed form and stunning silver-grey foliage. It thrives in a wide range of soils (including very poor or sandy ground) and copes with both drought and frost, making it well-suited to most regions of Aotearoa. The tiny, yellow flowers in spring are intensely fragrant, attracting pollinators and adding another layer of interest to the garden.

Russian olive begins bearing fruit around 3 – 5 years from seed, producing generous clusters of pale golden ‘olives’ ripening in late summer to early autumn. It’s tough, productive, and ornamental all at once—ideal for shelter, wildlife habitat, and adventurous foraging gardens.

Germination and Growing Tips:

Seeds benefit from 2 – 3 months of cold stratification at 1 – 5°C before sowing. Germination can be slow and asynchronous, so don’t give up early! Once up, the seedlings are rapid growers and establish easily even in harsher conditions. Prune young trees for shape, and expect silvery, shimmering beauty year-round.