Salal (Gaultheria shallon) is an evergreen shrub native to western North America, known for its glossy foliage and edible berries. Its dark purple berries, which are fleshy sepals, have been a traditional food source for Indigenous peoples and are now enjoyed in jams, jellies, and pies. This resilient plant provides food and shelter for various wildlife, including birds and mammals. The appeal of salal lies in its adaptability and year-round interest, making it a desirable addition to many gardens. Propagating salal from seed allows gardeners to cultivate this versatile shrub, contributing to local biodiversity.
Collecting Salal Seeds
Gathering salal seeds begins with identifying ripe berries, which occurs from late summer through early autumn (July to September). Berries are ready when they transition to a deep blue-black or dark purple color and are plump. It is beneficial to taste a few berries from different plants, as flavor can vary based on soil and sun exposure.
To harvest, gently pull entire berry clusters from the plant, or roll individual berries off the stem. After collection, extract the seeds from the fruit pulp by mashing the berries and washing the pulp through a fine-mesh sieve under running water. This separates the seeds from the fruit material. Ensure seeds are collected from healthy, disease-free plants to promote vigorous new growth.
Preparing Salal Seeds for Germination
Successful salal seed germination often requires cold stratification, a process that mimics natural winter conditions. This step is necessary for breaking seed dormancy, which prevents premature germination, and prepares seeds for sprouting by softening the seed coat and initiating internal changes. For salal, this period is typically 4 to 10 weeks. The cool, damp environment signals to the seed that winter has passed and conditions are favorable for growth.
To cold stratify salal seeds, mix them with a moist, sterile medium like sand, peat moss, or a sand/peat blend. Place this mixture in a sealed plastic bag or container, ensuring the medium is damp but not waterlogged to prevent mold. Store the sealed bag in a refrigerator at a consistent temperature, between 34-40°F (1-4°C), for 60 to 90 days. Regularly check the mixture to ensure it remains moist, adding water if needed. Avoid freezing the seeds during stratification, as this can damage them. After stratification, the seeds are ready for planting, which significantly increases the chances of successful germination.
Planting Salal Seeds
Once salal seeds have undergone cold stratification, they are ready for planting, typically in late winter or early spring. Salal prefers acidic, well-draining soil rich in organic matter, such as humus; a mix of sand and peat is often recommended.
Sow the tiny seeds very shallowly, often surface-sowing or lightly pressing them onto the soil surface without covering them, as they require light for germination. Seed trays or small pots are appropriate containers. After sowing, mist the surface thoroughly to ensure seeds are well-settled and the medium is moist. Maintain consistent moisture, but avoid waterlogging the soil.
Caring for Salal Seedlings
Once salal seeds germinate, the young seedlings require care to thrive. They need bright, indirect light for at least 8 hours a day to continue growing. Placing them in a location with partial shade or dappled sunlight is ideal, as direct, intense sun can be detrimental.
Consistent moisture is important for salal seedlings; the soil should be kept moist but never waterlogged to prevent root rot. Regular misting can help maintain humidity around the delicate plants. Salal seedlings have a slow growth rate, often taking 2-3 years to reach a size suitable for transplanting to a permanent outdoor location. When they have developed a few sets of true leaves, they can be carefully transplanted into larger pots or their final garden spot, preferably in early to mid-spring.