5 responses to “Sorbus sitchensis”

  1. Keith Nevison

    Very interesting write-up on the black bear-human landscaping equation. Sounds like they’ve taken a proactive approach to a potentially destructive problem. Cheers Tamara!

  2. Emma

    This an incredible flower! So beautiful! Thanks for this article! I want to plant one in my back yard. Thanks again!

  3. Alison Place

    We have an eastern rowan tree in our backyard. Although there are many rowans around, ours is always the first to be stripped of its fruit by the birds. We have wondered if ours has particularly tasty fruit. This year, we decided to find out how edible our rowan berries are. My husband made rowan marmalade and rowan schnapps, after first freezing the fruit to try to enhance any sugar content.
    I can truthfully tell you that I still don’t know why ours is the favoured tree. Although the marmalade is palatable used on toast or as a pork glaze, it is still quite bitter. It’s bitterer than a Seville orange marmalade (which I do love, and make every year), although the similarity to orange marmalade was enhanced due to using a whole chopped orange in the receipt. No pectin needed, by the way. The raw berries (which we also tried) mostly just taste bitter, without any mitigating sugar. The schnapps (which has a lovely, light orange colour) was tasted, found to be too bitter to really enjoy, and turned into rowan liqueur with the addition of sugar syrup.
    Anyone else use them in cooking, or actually have tasted sweeter rowans?

  4. Daniel Mosquin

    We did receive an email comment regarding the last paragraph that pointed out that any Sorbus sitchensis in the Whistler townsite would have been planted, since Sorbus sitchensis is found at higher elevations in the area. The native mountain-ash at lower elevations would be Sorbus scopulina.

  5. Ron B

    Sorbus scopulina can be distinguished immediately by its shiny leaves and winter buds.

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