Page 167 - The Forager’s Guide to Wild Foods

Salal, Gaultheria shallon (ERICACEAE)

SALAL is a trailing to upright evergreen shrub that
grows 1-8 ft. (0.3-2.5m) high and spreads via under-
ground rhizome networks. Native to North America’s
Pacific Coast, salal is found in woodlands, forest under-
story, brushy areas, and edge habitats.
FLOWER AND FRUIT: Elongated clusters of 5-15 flow-
ers hang from reddish racemes. Urn-shaped flowers are
white or pale pink and 0.3-0.4 inches (0.8-1cm) long.
Their 5 lobes are waxy and covered in minute sticky
hairs. 0.2-0.4 inches (0.5-1cm) wide inky-blue fruits de-
velop in August-September. Wing-Chi P oon, C C-B Y - S A
Matt Lavin, CC-BY-SA-2.0-2.5
LEAF: Leathery foliage is simple, alternate, and fine-
and the best harvesting method is to roll them off.
ly toothed at the edges. 2-4 inches (5-10cm) long and
Enjoy them raw, dried, or cooked into jellies, jams,
1-3 inches (2.5-7.5cm) wide leaf blades are ovate, with
and desserts. Leaves can be used for tea and season-
glossy dark green upper surfaces and pale undersides.
ing.
Leaves become reddish-brown in winter.
SALAL-BERRY SALSA: Ingredients: 1 onion, 1 jala-
EDIBLE PARTS: fruit
peño, ½ cup cilantro, ½ salal berries, ½ red huckle-
KEY MEDICINAL USES: This plant has astringent and berries, ½ blackberries, ½ quartered strawberries,
anti-inflammatory properties. lime juice. Finely chop onion, jalapeño, and cup ci-
HOW TO HARVEST AND EAT: Fruits have well-bal- lantro. Toss together in a bowl with berries. Drizzle
anced sweetness and acidity. Berries cling to the plant with lime juice. Season with salt and pepper.

Salmonberry, Rubus

spectabilis (ROSACEAE)

SALMONBERRY is a west coast deciduous shrub that
occurs from Alaska to southern California and grows
4-14 ft. (1.2-4.3m) high, being frequently covered with
Robert Flogaus-Faust, CC-BY-4.0
fine bristles. It thrives in moist coastal forests and
swamps, on mountain slopes, along woodland edges.
FLOWER AND FRUIT: 1 inch (2.5cm) across bright-pink
flowers have 5 broad petals and a ring of nearly 100 sta-
mens at the center. ¾ inch (2cm) wide fruits resemble
raspberries. They may be amber, salmon-colored, or
purplish. The same plant may produce all three colors at Walter Siegmund, CC-BY-SA-3.0
once. They ripen in May-June.
should be collected in a wide, shallow container so
LEAF: Leaves are trifoliate, with one larger leaflet grow-
that they do not crush each other. They will keep in
ing between two smaller ones. Leaflets range from 1-8
the fridge for only two or so days. Enjoy them fresh
inches (2.5-20cm) long. All have shallow lobes and dou-
or cooked into jams, jellies, and desserts. Because of
ble-toothed edges.
their many seeds and high-water content, they are
EDIBLE PARTS: fruit, young shoots not suitable for drying. leaves can be brewed into tea.
KEY MEDICINAL USES: This plant is an astringent, an- young springtime shoots can be peeled and eaten
algesic, and disinfectant. Leaves can be chewed and ap- raw or steamed like asparagus.
plied to burns. CIITAQ (SALMONBERRY MASH): Ingredients: 1-gal-
HOW TO HARVEST AND EAT: Fruits of the same bush lon (3.8kg) salmonberries, ¾ sugar, evaporated milk.
may be golden, reddish, or salmon-colored, so rather Mash berries until crushed into a liquid. Add sugar
than relying on color, use tenderness and juiciness as an and stir until dissolved. Ladle the juice into individu-
indicator for ripeness. Salmonberries are delicate and al bowls. Add evaporated milk to thicken.
166