Salmonberry

Description:

Rubus spectabilis (Salmonberry) is a species of Rubus native to the west coast of North America from west central Alaska to California. It is a shrub growing to 1–4 m tall, with perennial, not biennial woody stems (unlike other species). The leaves are trifoliate, 7–22 cm long, the terminal leaflet larger than the two side leaflets. The leaf margins are toothed. The flowers are 2–3 cm diameter, with five purple petals; they are produced from early spring to early summer. The fruit matures in late summer to early autumn, and resembles a large yellow to orange-red raspberry 1.5–2 cm long with many drupelets.[1][2] In the Pacific Northwest of North America the berries can ripen from mid-June to late-July. Salmonberries are found in moist forests and stream margins, especially in the coastal forests. They often form large thickets, and thrive in the open spaces under stands of Red Alder (Alnus rubra) Cultivation and uses Salmonberries are edible and share the fruit structure of the raspberry, with the fruit pulling away from its receptacle. Books often call the fruit "insipid] but depending on ripeness and site, they are good eaten raw and when processed into jam, candy, jelly and wine. They were an important food for indigenous peoples. Traditionally, the berries were eaten with salmon or mixed with oolichan grease or salmon roe. They were not dried because of their high moisture content.

Habitat:

Coastal scrub and riparian

Notes:

Very tart berry. Looks a lot better than it tastes!