The salmonberry plant grows on the Pacific Northwest coast and has nourished and healed Indigenous communities living there for countless generations. This recipe for salmonberry crisps comes from land-based educator and poet 'Cúagilákv (Jess Housty), who has harvested salmonberries on Haíɫzaqv territory since childhood.
If salmonberries are not available, they can be substituted for blackberries.
Harvested Salmonberries courtesy of Jess H̓áust̓i.
- Step 1: Lightly warm 4 cups of ripe, lightly packed salmonberries along with 2 tablespoons of dried, ground psyllium husk*. Once the berries are softened, cool slightly, then squeeze through a damp cloth to separate the juice from the seeds and pulp.
- Step 2: Set aside the juice. If you wish, sweeten the salmonberry seeds and flesh to taste with honey or raw sugar, then spread thinly on a dehydrator mat.
- Step 3: Dehydrate at 135° until the berry paste is brittle enough to break into crackers. Serve with the toppings of your choice.
*Psyllium husk can be harvested from the mature seeds and husks of Plantago major plants, then ground finely once dried