Salal Seeds

2026-04-28T01:03:47-03:00

Salal is a beloved native understory plant of the Pacific Northwest coast, thriving in the cool, moist forests of British Columbia. This evergreen perennial produces glossy green foliage and clusters of small, pinkish-white bell-shaped flowers, followed by dark blue, blueberry-like fruits. The berries are sweet with a subtle earthy note, ideal for fresh consumption or processing. Salal also plays an important ecological role, providing food and shelter for birds, pollinators, and small mammals.

Where to Grow Salal?
Salal grows best in zones 5 to 9, in acidic, well-drained soil, and in partial to full shade. It is ideal for woodland gardens, plantings under conifers, and naturalized coastal landscapes. Once established, it tolerates poor soils and dry summers.

History and Traditional Uses
Used for centuries by the Indigenous peoples of the Pacific Northwest, salal berries were eaten fresh, dried into cakes, or mixed with other fruits. The leaves were also used for medicinal purposes. Today, salal remains popular as a native food plant and for its durable decorative foliage in floral arrangements.

Information for Canadian Zones
Zones 8-9: Sow directly in fall or early spring; plant adapted to shaded environments.
Zones 5-7: Start indoors with 4 to 8 weeks of cold stratification before spring sowing.
Zone 4: Can survive with protection, but it is best to grow in a container and protect in winter.

How to Grow and Harvest Salal

Planting: Sow seeds on the surface; do not cover them. 4 to 8 weeks of cold stratification is necessary before sowing.
Watering: Keep soil moist but well-drained; salal prefers consistent moisture.

Harvesting: Pick berries when they are completely purple and tender; prune stems for floral use.

Maintenance: Mulch with fallen leaves; little to no fertilizer needed in natural soils.

Tips for Harvesting Seeds for Future Supply

Fruit Selection: Choose fully ripe berries from healthy plants.
Seed Harvesting: Crush berries then rinse to separate seeds from pulp.
Drying and Storage: Air dry and store in paper bags in the refrigerator.
Stratification: Cold stratify for 4 to 8 weeks before sowing for better germination.