Salal was one of the food sources, along with 99 other Living History Farm’s Ethnobotanical Garden plant species, that illustrates how Native Americans enjoyed lunch, free for 10,000 years. Native plants’ leaves, roots, and fruit allowed Northwest Indigenous Peoples the
carbohydrates, vitamins, roughage, and calories needed to survive lean years, supplement their diet, and grow their populations. While most native NW plants make humans sick (and some can kill via root, stalk, leaf, or fruit), the latter, Salal’s berries are edible. October 23 Oregon Grape Gardens’ Facebook post describes the mixing of these two species’ juices by Pioneers to make a highly prized jelly. The URLs below give several recipes. Salal, also called Shallon, is most likely found in areas that appear as understory or forest. It typically is a small ground cover with many soft, sweet blueberries each Autumn. Leaves are thick and green. A shrub and a member of the Ericaceae Family, it grows by the Farm’s Danish Hauberg and the Gardens Kiosk 03 by designed plantings, as well as other kiosks on its own volition.
https://bcfoodhistory.ca/salal-jelly/
https://en.wikipedia.org/wiki/Gaultheria_shallon
http://naeb.brit.org/uses/search/?string=Gaultheria+shallon
https://www.plc215.org/wp-content/uploads/2019/02/Kiosk-02.pdf
https://archive.seattletimes.com/archive/?date=20030709&slug=salal09
https://www.tillamookcountypioneer.net/in-praise-of-the-unsung-hero-the-salal-berry/
What color is Salal’s blossom?
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