Wild Edibles Part 3

Berries - Huckleberry, Thimbleberry, Wild Strawberry, Mountain Ash, Twisted Stalk, Saskatoon, Oregon Grape

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The berries are early this year and absolutely thriving. Some have already ripened, some are nearly ripe and others are best picked after first frost. A friend and neighbour lent me a book with some interesting recipes to try. They seem simple and potentially very tasty. I’m also looking forward to canning, drying and freezing all sorts this year to enjoy in the winter months.

Remember - I am NOT an expert, make sure to do your own research before you put it in your mouth.

‘like a muffin or a beet’

Learning to identify berries is a lot simpler than mushrooms. That said, there is still a risk and making sure that you have a positive identification before eating something is always important. I put a poisonous berry in my mouth, chewed it, and spat it out - but it numbed my mouth for an hour.

Stained fingers and seeds in my teeth

Huckleberries

The huckleberries are a month early this year and I’ve already filled my boots. The variety here is like a blueberry, but even better. They’re juicy and sweet with a slightly tart flavour and are the local favourite. Curt and I picked for hours. We froze some, dried others, and pressure-canned the rest. They’ll be delightful come the winter months.

Thimbleberries

Thimbleberries

If I had to choose a favourite, it would be a close contest between Huckleberries and Thimbleberries. Thimbleberries are common all over B.C. and thrive in very wet climates as well as fairly dry ones. The berry is like a very delicate raspberry, and I often smoosh them between my fingers while I pick. They taste almost like raspberries that have been made into fruit leather. Very sweet, with tiny seeds that add a little crunch without being overbearing.

Wild strawberries with my dinner

Wild Strawberry

They’re tiny and delicious. They have all of the flavour of a big strawberry, packed into a small package. I usually can’t stop myself from eating wild strawberries as I pick them, but occasionally I’ll dry some for later. I find it difficult to pick enough to make a full jar or merit freezing them. If you haven’t tried wild strawberries yet - you need to!

Doesn’t that Saskatoon surprise sound delicious?!

Saskatoon

Also called a Serviceberry, these berries grow prominently here and this year they’re doing especially well. They have a bit of a unique nutty flavour and are a preferred berry by indigenous people for making pemmican. If you aren’t familiar, pemmican is like the original power bar, but instead of granola and nuts the main ingredients are dried meat, fat and berries. Since the Saskatoons are doing so well this year, I’m hoping to pick a bunch to preserve and maybe make my own pemmican.

Twisted Stalk

Twisted Stalk

The plant is fairly unmistakable with its literal twisted stalk and the berries dangle below. It likes wet, riparian conditions so I’ve only seen one plant by my place. I heard that the berries of twisted stalk taste like watermelon and I’d been curious to try it ever since. While visiting friends yesterday I spotted ripe berries and had to give one a taste. I found that it had a melon or cucumber taste, without the sweetness and with LOTS of seeds! I’m curious to try some with sugar, maybe it would be a welcome addition to drinks?

I’ve never heard of Oregon Grape-ade before

Oregon Grape

Oregon grape grows in small bushes on sandy hillsides with good sun exposure. It has Holly-like leaves and tantalizing grape-like clusters. I’ve tasted these a couple of times, they have a nice but very sour flavour. There are lots of recipes for Oregon grape, and I’m excited to give them a try.

Sitka Ash, not yet ripe

Mountain Ash aka Sitka Ash

I noticed these bright reddish-orange berries during my first fall here. At the time, I checked them out to find they seemed mealy and inedible. After doing some research I learned that they are edible but not very tasty, so I never bothered giving them a try. Lo and behold, the book that my neighbour and friend lent me has a recipe for them inside! Called Rowan Jelly, it is beloved in the U.K. - I can hardly wait for the berries to ripen so that I can give it a try.

So Much to Forage

As I’m writing, I’m realizing that there are a TON of wild berries here! I’m still hoping to pick raspberries, bunchberries, bearberries, currants and more. Additionally, I’ve found some exciting plants for tea, flavouring and medicinals. One tastes like licorice and another has a powerful vanilla aroma! Stay tuned for Part 4!

If you haven’t yet, check out Part 1: Greens and Part 2: Mushrooms !