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Rubus spectabilis, the salmonberry, is native to the west coast of North America from west-central Alaska to California, inland as far as Idaho. Like many other species in the genus Rubus, the salmonberry plant bears edible fruit, typically yellow-orange or red in color, resembling raspberries in appearance.

In the wild, the fruit are typically eaten by birds, bears, and small mammals, among others, while the leaves, twigs, and stems are grazed on by herbivores such as deer, moose, mountain goats, elk, and rabbits. Populations of dense thicket growth can provide escape habitats for small animals, as well as nesting sites for birds.

In the spring, salmonberry flowering coincides with the migration of certain species of hummingbirds, which is crucial for its pollination.

Salmonberries are edible. Depending on ripeness and site, they are good eaten raw – whether red or golden – and when processed into jam, candy, jelly and wine. Traditionally, the berries and sprouts were also eaten with salmon or mixed with oolichan grease or salmon roe. It is still used as a food source in regions of Alaska today.

Type: Hardy vine

Hardiness zones: 4-9

Seeds per pack: 3

GerminationSurface sow in a sterile seed-start mix. Water, and place in plastic, and in the fridge for 90 days for stratification. Then bring to warmth for them to germinate. Keep continually moist.

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