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If your Grandmother ever said not to eat the orange bird berries she may have been talking about rowanberries. These are an astringent, fruity-tasting berry from Sorbus trees. They're also known as mountain ash berries. They have a strong astringent flavor and should be cooked. Behind the astringency are different flavors that will come out after cooking. Notes of grapefruit and orange peel, and a sort of cranberry-like vibe. They're a really cool traditional food, and they're free.

Most of what I see is Sorbus americana, but the trees should be able to hybridize and they confuse me sometimes. Mostly I look for large orange berries in the field, but any I've found have been interchangeable in cooking.

They're a traditional food in Scandinavia, the U.K., and Eastern Europe. Typically jelly or schnapps are what I see them used for, but homemade vinegar is also really good. I have recipes for everything I discuss in the video in the link to my website above.

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