Food – Culinary uses of native plants

The culinary section of the trail features Trailing Blackberry (Rubus ursinus), Tall Oregon Grape (Mahonia aquifolium), Salmonberry (Rubus spectabilis) and Hooker Onion (Allium acuminatum) as well as many other plants used by the Native Americans as a source of food. 

Rubus ursinus: The trailing blackberry was used as a fresh and dried fruit source.

Mahonia aquifolium: Tall Oregon Grape has small purplish-black fruits, which are quite tart and contain large seeds. They were included in smaller quantities in the traditional diets of Pacific Northwest aboriginal peoples, mixed with salal or another sweeter fruit. 

Allium acuminatum:  The onions were harvested in either early spring or late fall and usually cooked in pits. Both the bulb and the flowering stalk are edible. 

Rubus spectabilis: Salmonberries were an important food for indigenous peoples. Traditionally, the berries were eaten with salmon or mixed with oolichan (a type of fish) grease or salmon roe.