Huckleberry identification?

I saw these plants with what I think are huckleberries out at Harris Beach and at the rest area across from Harris Beach. Others have said they are not and are dangerous to eat. I would like help identifying them.

Hello, and thanks for your question. That is indeed what we call evergreen huckleberry, and those berries are edible. This is a good article and description provided by the Slater Museum of Natural History at the University of Puget Sound: Evergreen Huckleberry. The trick with finding these often has more to do with beating the birds and bears to them!

Canned peppers in glass jar (photo Lynn Ketchum)

Want to learn more about this topic? Explore more resources from OSU Extension: Home food preservation, Berries and fruit

Was this page helpful?

Related Content from OSU Extension

Five Strawberry Growing Strategies

Did you know that Klamath Basin growers produce many of the “daughter” strawberry plants that are shipped to California and other states to be grown out for fruit production? The climate in Klamath is conducive to growing ...

Nicole Sanchez | Aug 2020 | Article

Five Tips for Growing Blackberries

Another richly detailed home fruit growing manual has been published by Oregon State University’s Extension service- this time on growing blackberries. A few gardeners with late-fruiting varieties may still be harvesting fruit here ...

Nicole Sanchez | Sep 2020 | Article

Low-Sugar Jams & Jellies/Fruit Spreads (SP 50-765)

For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.

Feb 2017 | Article

Water Bath Canning: Fruit Syrup

This video is one of a series of four produced by the Oregon State University Extension Service in Clackamas County that explains the Oregon Farm Direct Marketing Law (OFDML) and illustrates science-based, step-by-step food ...

Dec 2022 | Video

Small Batch Sauerkraut Tips (SP 50-1009)

Making small batches of sauerkraut in quart- to gallon-sized jars streamlines the process of transforming cabbage into kraut. It can be prepared, fermented, and then refrigerated and eaten while another batch ferments.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Fruit Pickles and Chutney (SP 50-757)

Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Preserving Pears (SP 50-678)

All varieties of pears are good candidates for preserving, but some are better than others for specific uses. Pears are best canned, dried, or made into butters, relishes and chutneys. Freezing pears isn't recommended.

Nellie Oehler | Nov 2014 | Article Peer reviewed (Gray level)

Preserving Fruits: Wild Berries and Fruits (SP 50-536)

Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.

Nellie Oehler | Jun 2020 | Article Peer reviewed (Gray level)

Preserving Mushrooms (SP 50-919)

The savory goodness of mushrooms isn't confined to those fresh from the saute pan — they can be preserved by canning, freezing, drying and pickling. Here's a guide to how to expand your mushroom repertoire.

Stephen Spurgeon | Mar 2013 | Article Peer reviewed (Gray level)

Pickles and Relishes: Problems and Solutions (SP 50-744)

Did your homemade pickles not turn out as you expected? Are your pickles hollow, off-color, shriveled, or soft and slippery? Here's a look at common pickling problems, their probable causes and how to fix them.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Sightings of spotted lanternflies worry farmers, nursery industry

So far, there’s no known infestation in Oregon. If one establishes, many of Oregon’s high-value industries may be affected, including wine grapes, nursery and tree crops, small fruits and timber.

Kym Pokorny | Jul 15, 2021 | News story

Planning now brings a good tomato season next year

If you had problems with blossom-end rot this year, try amending the soil with lime and changing your watering habits.

Kym Pokorny | Sep 7, 2018 | News story

Drying Herbs (SP 50-921)

Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Food Storage for Emergencies (SP 50-833)

Emergency planners say every household should have a 72-hour supply of food and water on hand to get through the first days of a disaster. Here's how to assemble a disaster supply kit and how to store it.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Fruit Pie Fillings (SP 50-616)

Making and canning your own fruit pie fillings is a time-saver for making pies year-round. Each quart of canned filling makes one 8- or 9-inch pie. Fillings can also be used as toppings on other desserts.

Nellie Oehler | Feb 2019 | Article Peer reviewed (Gray level)

Guidelines for Refrigeration of Foods (SP50-677)

Understanding which foods need to be refrigerated and how long they'll keep is crucial to preventing foodborne illness and reducing food waste. Here's a look at what to keep in your refrigerator and for how long.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Herbs and Vegetables in Oil (SP 50-701)

It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.

Carolyn Raab, PhD., R.D, Margy Woodburn, Ph.D. | Feb 2015 | Article Peer reviewed (Gray level)

Have a question? Ask Extension!

Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

Ask us a question