BEARING BERRIES ON THE FJORD A trailside guide to enjoying local wild fruits in season Stella Wenstob |
STORY
The Pacific Northwest with its lush temperate climate is home to some mouth watering berry bushes. The Native Americans have a tradition of picking and preserving and promoting the growth of these “nature’s candy” and with long summer days ahead of us, why not try your hand at picking wild berries? Prepare yourself for a productive and palatable adventure.
Hummingbirds happily proclaim the first opening of the Salmonberry (Rubus spectablilis) early bright pink blossoms in late February. Salmonberries typically ripen in late April to mid-June – making it the first berry of the season. The fresh shoots cleaned of its prickly outer layer are harvested by many Native American groups (as well as by foodie foragers) and are reported to taste similar to asparagus when steamed.
Salmonberries (Rubus spectablilis)
The berries are loved by bears, birds, and children. They vary in color from orange to a deep red reminiscent of salmon eggs, which is where some believe the name came from. The flavors can also vary depending on the bush but are generally sweet with a slightly acidic aftertaste that can make the uninitiated wince. The berries are a drupelet shape, similar to raspberries and blackberries, which is a composite berry made of lots of seeds. They make great jams, jellies, and sauces for the more savory taste buds looking to dress up pork roasts and duck. Somewhere near the mouth of the Duckabush River, there is rumored to be a hybrid variety to this rose cousin with showy double blossoms. Look for this tall, bushy berry in shady areas near streams. Berries are often higher on the branches so if you are vertically challenged be sure to bring a stick with a crooked end, something to stand on, or an obligingly tall friend.
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Gloves and long sleeves are recommended because salmonberry thorns don’t give up their berry bounty without a fight.
Thimbleberry (Rubus parviflorus)
The next ripe berry on the west coast is the sweetly tangy Thimbleberry (Rubus parviflorus) which comes into fruit late June to early July. Thankfully thorn-less, this tall bush also has edible shoots in the early spring, adorned with delicate white flowers. The shoots are best peeled and dipped in sugar.
