What do salal taste like?

I discovered that these berries of the salal bush (Gaultheria shallon) were not merely edible but had a surprising depth of flavor. They tasted like sweet blueberries with a hint of Concord grape, and were not too seedy.

Is salal poisonous to humans?

It amazes me to hear how many people think salal berries are inedible or even poisonous. Admittedly, they are not quite as delicious as thimbleberries, huckleberries, and other Northwest favorites, but they are readily available and have good flavor. Salal berries are high in antioxidants and they dry really well.

Are salal berries good for you?

The dark berries are loaded with antioxidants, flavinoids and vitamin C. Native American peoples, wild foragers, and sustainable gardeners have and continue to value this plant as food.

What is a salal Berry?

Gaultheria shallon is an evergreen shrub in the heather family (Ericaceae), native to western North America. In English, it is known as salal, shallon, or simply gaultheria in Britain.

Can you eat Salal?

Edibility. Its dark blue “berries” and young leaves are both edible and are efficient appetite suppressants, both with a unique flavor. Gaultheria shallon berries were a significant food resource for native people, who both ate them fresh and dried them into cakes.

What animals eat Salal berries?

Ecology: Salal is eaten by many animal species. Black-tailed deer, mule deer browse on this shrub. Other mammals that feed on the fruit include red squirrel, Townsend’s chipmunk, Douglas’ squirrel, and black bear. Ruffed, spruce, and blue grouse and band-tailed pigeon eat the berries.

What animals eat Salal?

Black-tailed deer of western Washington consume the flowers of salal [14]. Mammals such as the red squirrel, black bear, black-tailed deer, Townsend’s chipmunk, and Douglas’ squirrel also feed on salal fruit [45,87].

What is Salal good for?

Medicinal Uses: Salal is a safe and simple herb high in tannins and makes an excellent astringent and overall anti-inflammatory herb for short term use. A simple tea can be effective for many common problems. Sore throats, sinus infections, allergies, GI flare ups from food sensitivity, diarrhea and bleeding ulcers.

Can people eat salal berries?

What animals eat salal?

How tall does Salal grow?

3-6 feet tall
It is a lush shrub, growing typically 3-6 feet tall, forming thickets (good bird habitat) in shade or partial shade. The leaves are somewhat large (2-4” long x 1-3” wide), with an almost reptilian texture of the richest green hue.

How long does Salal last?

Salal Lemon Leaf is traditionally bunched in a grower’s bunch that typically has 8 to 10 stems per bunch. Expected vase life is an average of 8 days with proper care and handling.

How to make salal berry jelly with fruit?

SALAL BERRY JELLY Use fully ripe fruit. Need 2 quarts raw berries. Wash and stem berries. Bring to boil, mash thoroughly, place in jelly bag and extract juice. Place 2 1/2 cups of Salal juice and 2 1/2 cups apple juice in a 6-8 quart saucepan. Add 1 package pectin, stir until dissolved (2 or 3 minutes).

Where can I find Salal jelly in Seattle?

Here in the Seattle area, salal is everywhere. It’s in planting strips, in gardens, growing alongside parking lots and playgrounds and in the parks and woods. Something I’ve learned about picking salal: wear rubber gloves (not the kind that are covered in powdered latex).

How to make Salal juice with apple juice?

Bring to boil, mash thoroughly, place in jelly bag and extract juice. Place 2 1/2 cups of Salal juice and 2 1/2 cups apple juice in a 6-8 quart saucepan. Add 1 package pectin, stir until dissolved (2 or 3 minutes). Place over high heat, stirring constantly to prevent scorching. Add 7 cups of pre-measured sugar. Bring to a full rolling boil.

How to make fat of the land Salal preserves?

1. Simmer the berries, water, and 2 tablespoons of lemon juice for several minutes. Mash with a potato masher. Strain through fine-mesh seive and/or cheesecloth. My yield was 3 cups. 2. Return strained berry juice to pot. Add sugar, 2 more tablespoons of lemon juice, and pectin. Bring to boil.