Berry, bark, leaves, root.
Both the leaves and the root have astringent effects. An old remedy for burns was to apply chewed salmonberry leaves on top of them, the powder of the bark is also effective for this purpose. The root bark is known to have astringent, disinfectant, stomachic and analgesic properties and it can cure digestive issues if prepared as a decoction. The same decoction serves as a painkiller for women during labor. Bark poultice can also relieve teeth pains. Chewed bark can clean wounds or burns and reduce the amount of pain. Quinault natives still use an old remedy prepared by boiling the bark of salmonberry in seawater. The resulting beverage can be ingested as a treatment for burns, infected wounds and labor pain. Infusions made using the roots were known to help gaining weight, by stimulating the appetite. At the same time, a leaves infusion has other uses: reducing pain during labor, decreasing prolonged periods of female menstruation and as a general cure for anemia. Diarrhea and various other digestive issues were treated by chewing the dried leaves of the herb. The salmonberry has been especially known for its antiseptic and analgesic effects. Either as a poultice or as a decoction, it calms down labor pain, speeds up the healing of burns and wounds, reduces infection and eliminates a wide range of stomach disorders.
Salmonberries have a similar structure to raspberries and are both edible and delicious. While some people consider the fruit to be tasteless, it has numerous culinary uses. The taste actually depends on location and if the fruits are ripe or not. They can be consumed fresh or turned into wine, jam, candies or jelly. The North American natives considered the salmonberry fruits a major source of food and usually consumed them with salmon roe or oolichan grease. The high amount of water makes the fruits unsuited for preservation in dried form. The salmonberry fruits have a particular flavor and are very juicy, the typical way to prepare them is as a jam or jelly. The fruits are comparable to strawberries in size but are considered inferior in flavor. In areas with cooler summers, they don't become completely ripe and can be slightly bitter. Their color can be yellow, orange or red. Young plants can be consumed like raw green vegetables after peeling, or cooked like an asparagus, but have to be harvested when tender in early spring. The salmonberry flowers are also edible in raw form. The leaves are used to brew a tea.
In the wild, salmonberries are found mostly in forests close to the coast, along streams and in other wet locations. They are often combined with Alnus rubra (red alder) in the open and tend to create large groups. The best locations to cultivate the salmonberry are sunny or partially shaded ones, with loamy grounds and adequate drainage. The plants can also be planted in full shade but might not be able to produce fruit. Salmonberry tolerates harsh frosts, with a limit of about -25 Celsius degrees. It is often used as an ornamental plant but it can become invasive and is known to be very vulnerable to the honey fungus. Seeds are viable and can be used for propagation. For best results, plant them in a cold frame at the start of autumn. Seeds can also be stored but need one month of stratification at a temperature of 3 Celsius degrees. Stored seeds should be sowed at the beginning of the year. The seedlings should be protected by a cold frame for about one year and can be relocated to their final location at the end of spring. The salmonberry can also be propagated by cuttings of partially ripe wood, moved to a frame during the summer months and relocated out in the autumn. Division happens in early spring and the tip layering in the summer.