SALAL, ALONG WITH the tree that it often associates, Douglas fir, is one of the most iconic plants of the Pacific Northwest.
Not quite jelly and not quite jam, this is more like a salal spread. I used a limited amount of sugar to retain the salal flavor and tartness. It will be perfect for breakfast scones and dinner cheese plates.
8 cups salal berries
2 cups water
4 tbsp lemon juice, divided
1 cup sugar
1/2 pouch liquid pectin
1. Simmer the berries, water, and 2 tablespoons of lemon juice for several minutes. Mash with a potato masher. Strain through fine-mesh seive and/or cheesecloth. My yield was 3 cups.
2. Return strained berry juice to pot. Add sugar, 2 more tablespoons of lemon juice, and pectin. Bring to boil.
3. Pour into sterilized jars. Secure lids and process 10 minutes in hot water bath.
Salal, sweated sweet onion, some sorrel or oxalis and a little salt & pepper for a grilled salmon compote – best of the fall flavors
the young leaves are surprisingly tasty and easy to gather. They taste like a mild sheep sorrel. Its a spring thing. I’m slightly skeptical about consuming them by the bushel though; as there doesn’t seem to be alot of info out there. I assume they contain a decent amount of oxalic acid?
AndrewM – Your fall compote just rose to the top of my menu.
chiefbellevue – Thanks for the 411. I’ll be trying salal leaves next spring, though I bet you’re right about oxalic acid.
I use salal leaves in my herbal antiseptic spray. If you chew a leaf, you’ll find that your mouth gets very dry. That’s the medicine of salal. It dries a weepy wound or sore and promotes fast healing.
Thanks for the recipe! I’m saving it for next spring. Meanwhile, what about a recipe for rose hip syrup or jam? Many years ago I spent a winter in the Argentine Andes and someone suggested I make pancake syrup from rose hips, and I followed her recipe successfully. The syrup was brilliant orange, tart, and sweet. It’s been so long, I can’t remember what I did. Do you have any suggestions? Thanks!