\u00a0\u00a0\u00a0 Native peoples ate berries fresh and dried (like raisins), cooked, mashed and dried into cakes, or they preserved them in fats such as oolichan grease made from a small, smelt-like fish\u2014 their olive oil! Today we may eat them fresh, in desserts, baked into muffins or pies, or made into jams, syrups or wines. <\/span><\/span><\/p>\n Salmonberries<\/p><\/div>\n \u00a0<\/b>\u00a0 Salmonberry<\/strong>, <\/b>Rubus spectabilis, <\/i>is one of the earliest berries to ripen; some patches have tastier berries so keep sampling! Blackcap Raspberries<\/strong>, <\/b>R. leucodermis, <\/i>are good in jellies and syrups. Thimbleberrries<\/strong>, <\/b>R. parviflorus, <\/i>are seedy, but can be eaten fresh or dried. Dewberry <\/strong>or Trailing Blackberry<\/strong>, <\/b>R. ursinus, <\/i>is our only native blackberry, its small, sweet berries are refreshing in late summer. <\/span><\/span><\/p>\n <\/p>\n <\/p>\n Evergreen Huckleberry<\/p><\/div>\n \u00a0\u00a0 \u00a0<\/b>Oval-leaved Blueberries<\/strong>, <\/b>Vaccinium ovalifolium, <\/i>are highly regarded; they fruit early in July after Salmonberry. Black Huckleberry<\/strong>, <\/b>V. membranaceum, <\/i>is one of the most delicious, found mid-summer to fall at middle to high elevations. Cascade Huckleberry<\/strong>, <\/b>V. deliciosum, <\/i>also found in subalpine meadows, is worthy of its species name. Dwarf Blueberry<\/strong>, <\/b>V. caespitosum, <\/i>found in low elevation bogs and subalpine wet meadows is said to be the \u201cmost preferred\u201d blueberry. Red Huckleberry<\/strong>, <\/b>V. parvifolium<\/i>, is a favorite, on-the-trail, snack for hikers. Lingonberries<\/strong>, <\/b>V. vitis-idea, <\/i>are well-liked by natives of Alaska and BC as well as Scandinavia. Small Cranberries, <\/b>V. oxycoccus, <\/i>are found in bogs along the coast. Evergreen Huckleberries<\/strong>, <\/b>V. ovatum, <\/i>although usually small and black, some are bigger, like blueberries; they are said to taste sweeter after the first frost. All are good baked in muffins or they can be collected along the trail for a great addition to your morning pancakes when you are backpacking!<\/span><\/span><\/p>\n Salal<\/p><\/div>\n Along with Evergreen Huckleberry, Salal<\/strong>, <\/b>Gaultheria shallon, <\/i>is one of our most plentiful natives. It is very sweet, but its texture is rather mealy. It is good mixed with other, tarter berries in jellies or preserves. <\/span><\/span><\/p>\n \u00a0\u00a0\u00a0 <\/b>Saskatoon Serviceberries<\/strong>, Amelanchier alnifolia<\/i>, are sweet, eaten fresh, used in baking or made into jams or jellies. <\/span><\/span><\/p>\n <\/p>\n Tall Oregon Grape<\/p><\/div>\n \u00a0\u00a0\u00a0 <\/b>Tall Oregon Grape<\/strong>, <\/b>Mahonia aquifolium, <\/i><\/a>and Low Oregon Grape<\/strong>, <\/b>M. nervosa<\/i>,<\/a> have tart berries. They can be mixed with other sweeter berries and be made into jelly or wine. <\/span><\/span><\/p>\n \u00a0\u00a0\u00a0 All of our strawberries produce edible berries, albeit smaller (but often more flavorful) than commercial strawberries. Coastal or Beach Strawberry<\/strong>, <\/b>Fragaria chiloensis, <\/i>is used in hybridizing and is a parent of many cultivated varieties. <\/span><\/span>Many prefer Wild Strawberry<\/strong>, <\/b>F. virginiana. <\/i>Wood Strawberries,<\/strong> F. vesca, <\/i>are somewhat dry, but are good added to rhubarb pies! <\/span><\/span><\/p>\n \u00a0\u00a0\u00a0 Currants native to the east side of the Cascades such as Golden Currant<\/strong>, <\/b>R. aureum, <\/i>and Squaw (or Wax) Currant,<\/strong> R. cereum, <\/i>are good-eating. Black Swamp Gooseberry,<\/strong> R. lacustre <\/i>, Wild Black Gooseberry,<\/strong> R. divaricatum, <\/i>and Stink Currant,<\/strong> R. bracteosum, <\/i>are also edible. <\/span><\/span><\/p>\n![\"Salmonberries\"](\"http:\/\/habitathorticulturepnw.com\/wp-content\/uploads\/2013\/10\/009.jpg\")
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