One of my favorite ways to deal with edible invasives is by gleaning them to within an inch of their lives. This time of year it's autumn olive. I've got a ton of it and only so much time to destroy it. So the stuff that's still around I tend to absolutely strip every last berry off of. What do I do with it? It's so acid and astringent you can't really use it in its raw form, but it makes a fantastic jelly, cider, and ginger beer.

This worked for me. I add ginger and sweet woodruff to the puree before I boil it: https://unrulygardening.com/autumn-olive-jelly/

The end result is not unlike ginger-peach jelly, and it goes great with cheddar and crackers or pretty much anything else you'd use peach jelly for.

Then I modify Tyrant Farms' excellent recipe for black cherry cordial, subbing out autumn olives for the cherries. That makes a beautiful "pear cider" flavored drink. And then (because autumn olive berries are practically unlimited) I make a separate batch of ginger beer with autumn olives, a quarter pound of fresh ginger, and I sub out one cup of honey for a cup of the sugar. The ginger beer gets *very* active, so I ferment it longer than the recipe says before bottling. I also strain with cheesecloth because the peel and pulp are still astringent, and I don't want that making it into the final product.

https://www.tyrantfarms.com/fermented-wild-black-cherry-cordial-prunus-serotina/

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