Salmonberry
Latin name: Rubus spectabilis
Hul’q’umi’num name: lila’
SENĆOŦEN name: ELILE¸
Diitiidʔaaʔtx̣ name: Qaway
Photo credits: Kendall McLaughlin
Description: This deciduous shrub can grow up to 4 metres tall and features slender stems with sparse, weak prickles. Its compound leaves consist of three sharply toothed leaflets. When the central leaflet is bent backward, the two side leaflets resemble the wings of a butterfly. The undersides of the leaves are covered in fine white hairs, adding a soft texture. In spring, the plant produces vibrant pink to magenta flowers, which later give way—by early summer—to clusters of berries that range in color from yellowish-orange to deep red.
Throughout the Salish Coast, the salmonberry is associated with the song of the Swainson’s thrush.
Photo credits: Kendall McLaughlin
Harvest and Sustainability: Salmonberry thrives in the understory of moist forests and occasionally appears along roadsides and in clearings. Its tender spring shoots are edible and delicious, but it's the vibrant berries that draw the most attention—from birds, bears, rodents, and humans alike.
These berries grow best with ample spring moisture and plenty of afternoon sun. Ripening from late spring to early summer, their timing can vary depending on location and conditions. Color and texture offer clues to their flavor: yellow to orange berries tend to be sweeter and brighter, while darker berries have a richer, more savory taste.
Harvesting requires a gentle touch, as each berry must be picked individually. To preserve their delicate structure, avoid piling salmonberries more than 5 cm deep in a basket—any deeper, and they’ll quickly turn to mush.
Photo credits: Lang Creek Native Plant Garden
Uses: Salmonberries and their young shoots are best enjoyed fresh, straight from the forest. The berries make excellent additions to salads and desserts, though their juiciness—especially along the Salish Coast—often makes them unsuitable for fruit leather. Instead, harvesters commonly use them in pies, pancakes, and other baked goods. They also make a delicious jam, and some groups enjoy salmonberries mixed with oolichan grease or salmon roe for a rich and nourishing treat.
The tender spring shoots can be peeled and eaten raw, offering a sweet, juicy flavor. They’re also tasty when lightly steamed, adding a seasonal touch to meals.
