As summer fades into fall, a bounty of berries is ripening in the forests and valleys of the Truckee River watershed. Here are a handful of morsels to search for, and two to avoid.
Thimbleberry (Rubus parviflorus)
The sweet, nutty flavor of a thimbleberry makes it a welcome treat during any ramble through the woods of Tahoe. Thimbleberries grow in damp soil under the cover of woods, in canyons, and along the sides of streams. It’s not uncommon to chance upon broad patches of the wide-leafed plant, but it’s hard to pluck enough for jam or baked goods. On the one hand, the berries are often thin, delicate, and not all that juicy; on the other, it would take a feat of will to save them for later.
Thimbleberries share the genus Rubus with blackberries, raspberries, and salmonberries, but don’t require the same caution while harvesting – the plants are thornless. The leaves have three to five lobes, look a bit like maple leaves, and grow to between two and seven inches in width. In early spring and summer the low-growing plants host white blossoms the size of half-dollars, though by this time of year the flowers have fallen and been replaced by red, hollow berries that fit your fingertip like, well, a thimble.
Mountain Blue Elderberry (Sambucus caerulea)
Hunt this berry everywhere from damp soil near streams to dry slopes and flats. The plant grows particularly well in recently disturbed places such as logged areas, burned patches of forest, and roadsides.
Of all North American fruits, blue elderberries are some of the richest in vitamin A, calcium, thiamine, and niacin, and are prized by black bears, grouse, and all sorts of songbirds, but they’re often overlooked by homo sapiens because they can be bitter when plucked straight from the shrub. They often grow in goodly numbers though, and are tasty when cooked, dried, or fermented into wine. Be careful to avoid everything but the berries though. The stems and leaves are toxic.
The mountain blue elderberry usually grows as a tall bush with leaves that sprout opposite to one another and are composed of seven leaflets. The flowers bloom in flat-topped profusions of creamy blossoms, and then give way to fertile clusters of berries.
Red Elderberry (Sambucus microbotrys)
Watch out for the elderberry that’s red when ripe. Birds gobble them with glee but they’ve been known to cause upset stomachs in humans.
Greenleaf and Pinemat Manzanitas (Arctostaphylos patula and nevadensis)
To find a patch of manzanita, leave the trail and walk in any direction. Once you’ve become a cursing, sweaty mess of scratches and torn clothes take a deep breath and a look around. If you see quarter-sized, glossy-green, roundish leaves and rich red bark peeling in crimson tatters, you’ll know you’ve found a thicket of greenleaf manzanita. Pinemat manzanita has smaller leaves and makes for easier walking since it only grows as a low groundcover.
Manzanita berries are the namesakes of the shrub. These ‘little apples’ become red-brown or almost black when ripe, and can be mashed up and boiled to make a sour drink that’s tasty when sweetened. The flowers have been reported to be enticing as well. Not only are they full of nectar and good for eating right off the plant, but they can be baked into muffins or pancakes as well.
Baneberry (Actaea rubra)
Be careful of this shiny red or pearly white berry; it’s toxic. No human or livestock deaths have been reported in the United States, but European species have fatally poisoned children.
The plant grows to between one and three feet of height and sprouts just a few very large leaves divided into sharp-toothed leaflets. The berries grow on a stalk at the top of the plant.
Much thanks to Susie Urie, east zone botanist of the Truckee Ranger District, and Laird Blackwell, author of the new book, ‘Tahoe Wildflowers: A Month by Month Guide.’ Their input was appreciated.
Curious (or maybe cautious?) about that crazy-lookin’ herb in your backyard? Email bioregionboy@moonshineink.com.
Editor’s note: The Publisher and Author disclaim and liability for injury that may result from following instructions for collecting, preparing or consuming plants described in this article. It should be understood that growth conditions, improper identification, and varietal differences (that may not yet be recognized in scientific literature), as well as an individual’s own sensitivity can contribute to a hazard in sampling new plant food.
