Found during a family hike along an unnamed road, this was my first sighting of salal berries. Oddly, on this day in late October, we found blossoms, too. I did not know what they were at the time (and Google doesn’t work in the wilderness), so I left them there, but later, my friend Juliet identified them for me and confirmed that they are, indeed, edible, with the flavor being described as somewhere between a blueberry and a grape.
The amount of pleasure I get out of discovering a new-to-me plant and learning about it is deep, especially when it’s as interesting as this one turned out to be. Did you know that salal berries have a long history as an important staple food of the Pacific coastal native Americans? Did you know that berries like these that stain your fingers purple when you pick them are high in phenolic flavonoid phytochemicals, aka compounds that fight against cancer, aging, inflammation, and neurological diseases? Did you know salal berries have three times the antioxidants of their much more widely touted “superfood” cousin blueberries? Did you know that salal leaves are astringent and anti-inflammatory, and poultices or teas of it can be used to treat a wide variety of ailments like wounds, coughs and stomach/digestive issues? Did you know the young leaves of this plant can be used as an appetite suppressant?
But for all this, the salal shrub classified as “Gaultheria shallon” is most widely known today merely for it’s beautiful evergreen leaves, prized in the florist industry!
“And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.” (Genesis 1:29)
Rejoicing Hills 