As fall approaches, the thoughts of many Alaskans turn to berry picking. And we’re not talking about just one or two species. While blueberries are the most sought after type (there are several species of blueberries in the state), there are plenty of others for the berry connoisseur to gather. Here’s a sampling of the more commonly picked varieties.
Blueberry, Vaccinium sp.: Blueberries are the most widely used wild berry in the state. There is even a commercial industry utilizing Alaska's wild blueberries. Why? While all blueberries are high in antioxidants, Alaska’s wild varieties are even higher than those found in the Lower 48. Blueberries of one variety or another can be found everywhere in Alaska, in a variety of habitats. They are eaten fresh, frozen for later use, made into pies, jams and jellies, and can be used in a variety of baked goods. They are probably the most versatile of all of Alaska’s berries.Salmonberry, Rubus spectabilis: The salmonberry is found in the southern coastal areas of Alaska along stream banks, in moist meadows and on alpine slopes. Like other members of the Rubus genus, the berries are red, sweet and juicy and make very good jam or jelly. Salmonberries are larger than the wild raspberries found in the Interior.
Raspberry, Rubus idaeus: Alaska’s wild raspberries are similar in taste and appearance to the cultivated varieties found in grocery stores. Found in clearings and dry meadows in Alaska’s Interior, their flavor can range from sweet to very tart, depending on location and weather conditions of any given year. Like their cousins, the coastal Salmonberry, raspberries can be used raw or made into excellent jellies and jams. They grow and spread prolifically in disturbed soil, and thus can be found in residential areas as well as in the wild.
Lingonberry, Low-bush Cranberry, Vaccinium vitis-idaea: The lingonberry can be found all across the state in both wooded areas and on dry tundra. The shrubby plant has glossy green leaves which turn red in fall. The small berries are similar in flavor and texture as commercial cranberries, and are used in similar manner – cooked into sauces, jellies, jams, relishes, or in baked goods. The berries are said to be sweeter after frost, so this a good choice for picking in mid to late September, when other berries are long past being edible.
High-bush cranberry, Viburnum edule: As the name implies, this red berry grows on high shrubs, typically in wooded areas. It is found in the Interior of Alaska and down into Southcentral and Southeast as well. There are several opinions on when it is best to pick this berry. Early in the season, the berries are hard and red, similar in taste, texture and appearance to a typical cranberry. As fall progresses, however, the berries soften and become juicy, eventually becoming translucent with a large flat seed inside. At this point, the berries take on a musty flavor and odor (one can often locate large patches of this berry in the woods by smell in the late fall, especially on a damp day); some prize this unique flavor, while others think it objectionable. This berry is best used cooked and can be made into jelly, jam, catsup or syrup.
Cloudberry , Rubus chamemorus: Another member of the Rubus genus, this pale orange berry can be found in bogs and wet tundra all over the state. The flavor of this berry is quite strong (many find it objectionable), especially as it becomes fully ripe. In the northwest part of the state it is a prized berry (known locally as salmonberry or akpiq). The small, ground-hugging plants bear single berries; therefore, they are gathered in abundance in limited areas. This berry is eaten raw or processed into jams and jellies. Soapberry, Shepherdia canadensis: This berry grows in large patches in dry areas and on gravel bars of Interior and Southcentral Alaska and near glaciers in Southeast. The red berry is best known for the way it can be whipped into a frothy topping. Recently, SeaAlaska Heritage Institute’s Celebration 2008 had its first soapberry contest (Story in the Juneau Empire).
Red currant, Ribes triste: The red currant grows in moist woodlands and clearings in Interior and Southcentral Alaska. The soft and transparent berries are somewhat sour and seedy to eat raw. However, they make excellent jelly, provided you can pick enough of them to make it worthwhile.
Crowberry, Empetrum nigrum: The crowberry, also known as black berry or mossberry in some parts of the state, is a small black, shiny berry that grows on evergreen shrubs with needlelike leaves. They can be found almost anywhere in the state, in woods, bogs and tundra. The berries are quite seedy, but are juicy and sweet. They are edible raw, but also make a good jelly or pie.
These are just some of the many berry species available to Alaskans. For a more complete guide, get a copy of Verna Pratt’s Alaska’s Wild Berries and Berry-like fruit. Happy berry picking!
