Serviceberry

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Photo by A.Brousseau

(Amelanchier alnifolia - Rose Family)

Edible and medicinal value: The berries were a chief food in the Indian diet. They would make a staple called pemmican from the pounded, dried berries and dried buffalo meat. The Flathead Indians would form patties and loaves from the pounded fruit. They would then powder the leaves of horsemint and field mint and sprinkle the powder over the patties to keep flies away. Lewis & Clark made note that some serviceberry loaves weighed as much as 10-15 pounds. Serviceberries also make excellent pies, jellies and wine. The stems of the serviceberry was one of the preferred materials for arrow shafts. The fruit of this plant is also a prime morsel for many woodland inhabitants such as birds, bears, chipmunks and other small mammals.

Habitat: Found in moist soil along streams and in mountains to about 7500 feet. Small, brushy varieties grow on fairly dry hillsides.

Description: The key features of the Serviceberry are its roundish leaves with teeth at the end; clusters of fragrant blossoms in spring; and red or black seedy berries. The Serviceberry is a shrubby plant varying in height from 3 to 20 feet. The small white flowers resemble apple blossoms in appearance and fragrance and are abundant in May. The fruit of the Serviceberry are red or black and contain several seeds.

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