Salmonberry & Blackberry:

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Cordelia Kennedy
5 years ago
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Salmonberry Salmonberry & Blackberry: Edible: Leaves,

Perhaps the most promising benefit of consuming

1 Salmonberry Salmonberry & Blackberry: Edible: Leaves, flowers, young stems, shoots, and berries. Uses: Berries can and should be eaten. Young, tender leaves and peeled rootstocks can also be eaten raw or used in recipes. Nutritional Highlight: Rich in vitamins A and C. Perhaps the most promising benefit of consuming blackberries & salmonberries is their high amounts of phenolic acids, which are antioxidants known for preventing cancer. blackberry

Raspberry Raspberry: Edible: Leaves, flowers, young stems, shoots, and berries. Uses: Berries can and should be eaten.

Nutritional Highlight: Raspberries are rich in vitamins A, C, magnesium, potassium, copper, and folate.

Tea made from leaves is said to reduce morning sickness. Raspberries also help break fevers, relax sore muscles, and strengthen the heart.

They have a sweet and nutty taste that is both unique and fragrant. Flowers are also edible and make a delicious addition to salads.

2 Raspberry Raspberry: Edible: Leaves, flowers, young stems, shoots, and berries. Uses: Berries can and should be eaten. Young, tender leaves and peeled rootstocks can also be eaten raw or used in recipes. Nutritional Highlight: Raspberries are rich in vitamins A, C, magnesium, potassium, copper, and folate. They are full of antioxidants that help prevent cancer. Raspberries contain fragrine, a substance that tones reproductive organs. Tea made from leaves is said to reduce morning sickness. Raspberries also help break fevers, relax sore muscles, and strengthen the heart. Thimbleberry: Edible: Leaves, stems, berries, and flowers. Uses: The berries are edible and very delicious. They have a sweet and nutty taste that is both unique and fragrant. Flowers are also edible and make a delicious addition to salads. Thimbleberry leaves can be used either fresh or dried in herbal teas! Nutritional Highlight: Throughout history, thimbleberries have been used to treat intestinal ailments and upset stomachs. When roots are dried and prepared in tea form, they are great for diarrhea and dysentery. Thimbleberry

Strawberry Strawberry: Edible: Leaves, stems, flowers, and berries.

Strawberry greens are favorable when young. They can be used in salads or added to smoothies.

Strawberries have been used to treat stomach upsets, diarrhea, urinary tract infections, and intestinal disorders.

Salal: Edible: Berries Uses: Eat berries raw as a trailside nibble.

3 Strawberry Strawberry: Edible: Leaves, stems, flowers, and berries. Uses: The red berries are delicious and can be eaten in a plethora of different ways. Strawberry greens are favorable when young. They can be used in salads or added to smoothies. Nutritional Highlight: Rich in vitamins A, C, and K, as well as minerals sulfur, calcium, potassium, and iron. Strawberries have been used to treat stomach upsets, diarrhea, urinary tract infections, and intestinal disorders. They are also beneficial as a cosmetics for tightening the skin and closing pores. Salal: Edible: Berries Uses: Eat berries raw as a trailside nibble. Use them in jams, jellies, syrups, salads, and wines. Nutritional Highlight: Rich in antioxidants. Antioxidants neutralize harmful free radicals, which can cause cancer. Salal berries are also a great source of vitamins A, C, and pectin, which is a soluble fiber that reduces cholesterol and lowers blood sugar. Salal

Huckleberry Huckleberry: Edible: Berries, flowers, and young, tender leaves. Uses: Eat berries raw as a trailside nibble.

Nutritional Highlight: Huckleberries rank near the top for foods with high antioxidant levels.

Huckleberries are also a great source of vitamins A, C, and pectin, which is a soluble fiber that reduces cholesterol and lowers blood

Use them in jams, jellies, syrups, salads, and wines. Add young leaves and flowers to salads.

4 Huckleberry Huckleberry: Edible: Berries, flowers, and young, tender leaves. Uses: Eat berries raw as a trailside nibble. Use them in jams, jellies, syrups, salads, and wines. Add young leaves to salads. Nutritional Highlight: Huckleberries rank near the top for foods with high antioxidant levels. Antioxidants neutralize harmful free radicals, which can cause cancer. Huckleberries are also a great source of vitamins A, C, and pectin, which is a soluble fiber that reduces cholesterol and lowers blood sugar. Serviceberry: Edible: Berries, young, tender leaves, and flowers. Uses: Eat berries raw as a trailside nibble. Use them in jams, jellies, syrups, salads, and wines. Add young leaves and flowers to salads. Nutritional Highlight: Very rich source of flavonoids. Serviceberries have one of the highest recorded antioxidant capacities of fruits and vegetables. They are loaded with vitamins and minerals including calcium, potassium, iron, magnesium, and vitamin E. Serviceberries also contain pectin, which is a soluble fiber that reduces cholesterol and lowers blood sugar. Serviceberry

Currant Currant & Gooseberry: Edible: Berries.

Use them in jams, jellies, syrups, salads, and wines.

times the vitamin C of oranges, and twice the antioxidants of

5 Currant Currant & Gooseberry: Edible: Berries. Uses: Eat berries raw as a trailside nibble. Use them in jams, jellies, syrups, salads, and wines. Nutritional Highlight: Currants and gooseberries are renowned for their high vitamin C content. They have been shown to have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries. Both berries have anti-inflammatory properties, which help alleviate pain from arthritis, and fight cancer. Gooseberry Copyright

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