Salmonberry vs. Thimbleberry — What's the Difference?

Salmonberries (Rubus spectabilis) and thimbleberries (Rubus parviflorus) are both members of the Rubus genus, which also includes raspberries and blackberries. Salmonberries are often found in moist forests and stream margins across the Pacific Northwest. They produce berries that range in color from yellow to deep orange or red and have a mild, somewhat bland taste compared to other berries. In contrast, thimbleberries are known for their large, soft, velvety fruits that are bright red and have a more pronounced tart flavor, making them a favorite for jams and jellies.

The bushes of salmonberries feature prickly stems and grow taller, up to 6 feet, often with sprawling branches. They also have toothed, green leaves and pink flowers. Thimbleberries, however, have a different physical appearance, with smooth, cane-like stems without thorns and broad, maple-like leaves. Their flowers are white and larger than those of salmonberries.

In terms of habitat, while both plants prefer shaded, moist environments, salmonberries are more tolerant of wet conditions and can often be found near rivers and in damp woodlands. Thimbleberries prefer slightly drier, more open areas but still thrive in similar forested environments.

Culinary uses of these berries also differ. Salmonberries are often eaten fresh or made into wine and are sometimes considered too watery or bland for preserves without the addition of more flavorful fruits. Thimbleberries, with their robust flavor, are excellent in preserves, pies, and desserts, and are rarely eaten raw due to their soft texture.

Both berries hold significance for indigenous peoples in the Pacific Northwest, used historically as a food source and in traditional medicines. However, thimbleberries are often noted specifically for their medicinal properties, including use in treating digestive issues.