Alaska's Wild Plants, Revised Edition by Janice J. Schofield

Author:Janice J. Schofield
Language: eng
Format: epub
Publisher: West Margin Press
Published: 2020-05-14T16:00:00+00:00

SALMONBERRY

Rubus spectabilis

Rose family (Rosaceae), Rose subfamily (Rosoideae)

FLOWER STAGE

FRUIT STAGE

“A rose by any other name would smell as sweet,” penned Shakespeare. And for Alaskans, I’d say, “A salmonberry by any other name would taste as delicious.” Depending where in Alaska you are, the common name salmonberry can refer to the tall Rubus spectabilis (addressed here) or to the petite Rubus arcticus (see cloudberry on page 110). There are also abundant Native names for this rose family shrub. Salmonberry canes bear weak spines, can soar to 7 feet in height, and often form dense thickets. Leaves are tri-foliate and toothed. The bright pink, early blooming flowers are a hummingbird favorite. The raspberry-like fruits are thumb sized and are red or orange-gold at maturity.

DERIVATION OF NAME: Rubus means “bramble;” spectabilis translates as “exceptionally showy.”

OTHER NAMES: highbush salmonberry, nqulkegh (Dena’ina, “cloudberry big”), qiumalzaa/qategyataguaq (Yup’ik, “red berry/yellow berry”), sq’aw. aan (Haida).

RANGE: Primarily a coastal species, ranging from Southeast to Southcentral Alaska and the Aleutian Islands.

HARVESTING DIRECTIONS: Salmonberry shoots are prime in spring. Pick salmonberry buds and blossoms as they appear in mid to late spring. Be sure to save plenty for summer harvest of ripe plump and juicy fruits.

FOOD USE: The Haida name s’ixaal, ts’iixaal translates as “edible shoots;” the peeled spring shoots are a delicacy. Nibble buds and blossoms or add as a garnish on spring salads. My favorite “salmonberry flower tea” evolved during a Wrangell wild plants class when students were exploring the effects of heat on a single herb. They contrasted salmonberry flowers steeped in cold water overnight versus steeping in hot water 10 minutes (herbal infusions or tea) versus simmering the flowers for 20 minutes (decoction). The cold-water floral infusion retained aroma and color and yielded a delectable sweet flavor. The hot infusion was a pleasant tea, somewhat closer to a black tea. The decoction was extremely astringent, making it far more suited as a “wound wash.” Snack on fresh salmonberry fruits. Make salmonberry jam. Salmonberry pie. Salmonberry muffins. Salmonberry smoothies. Salmonberry vinegar. Salmonberry marinade for salmon. Salmonberry yogurt. Salmonberry liqueur. Eating salmonberries with salmon eggs or seal oil is a favorite in Native villages within its range.

HEALTH USE: Salmonberry leaves are an astringent poultice for burns and infected wounds. Decoctions of leaves, bark, and root ease diarrhea. Explorers drank the brew to settle intestinal upset. If you’re camping and suffering from toothache, try applying the pounded root to relieve pain.

OTHER: Use the astringent leaves and root decoctions as a rinse for oily hair. In Tlingit culture, hunting grounds, fish streams, and berry patches are owned by particular clans. Salmonberry patches were an item of prestige, and picking rights were highly prized.

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