Thimbleberry is a beautiful native shrub known for its large, soft green leaves and vibrant pink flowers that bloom early in the year. These blooms offer vital food for native pollinators and hummingbirds at a time when little else is flowering. By early summer, the plant produces uniquely textured berries in shades from pale orange to red. The fruit is mildly sweet, seedy, and highly nutritious. Its fast-growing and spreading nature makes it a great choice for naturalising shady areas and forest edges.

Where Can You Grow Thimbleberry?
Thimbleberry thrives in Zones 4–9 and prefers partial shade to full sun in moist, well-drained soils rich in organic matter. It is ideal for woodland gardens, damp slopes, and hedgerows where it can spread naturally over time.

History and Historical Uses
A traditional food plant for many Indigenous peoples of the Pacific Northwest, thimbleberries were harvested in early summer and enjoyed fresh or dried. The large leaves were also used for lining baskets and storing other fruits. Today, the berries are valued for their early availability and are often used in jams and preserves.

Canadian Zone Information
Zones 8–9: Direct sow outdoors in autumn or early spring.
Zones 5–7: Stratify seeds for 30–60 days in the fridge before sowing in spring.
Zones 4: Sow indoors and transplant after last frost; mulch well to protect young plants.

How to Grow and Harvest Thimbleberry
Planting: Sow seeds 3mm (⅛in) deep in moist soil; transplant seedlings to a permanent spot in year two.
Watering: Keep soil consistently moist, especially during establishment.
Harvesting: Pick fruit gently once fully coloured; they detach easily when ripe.
Maintenance: Prune in late winter to encourage healthy growth and flowering.

Seed Saving Tips for Future Supply
Let Fruit Mature: Allow some fruit to fully ripen and dry on the plant.
Collect Seeds: Mash fruit and soak in water to separate seeds from pulp.
Dry and Store: Dry seeds thoroughly before storing in a cool, dry place.
Viability: Seeds may remain viable for 2–3 years with proper storage.

Certified Organic By
Islands Organics Producers Association (Cert#1962)