Do you have areas in your yard that are challenging or overrun with invasives? That was me when I bought my house. Years ago, this slope was a disaster zone—laurel, blackberry, and ivy: the unholy trinity of invasive plants in the Pacific Northwest—all in a situation that gardeners loathe: dry, shady, and on a slope.

But after countless hours weeding out invasives (and more scratches than I care to remember), I let nature lend a hand. Birds brought in seeds, enhancing biodiversity, and with room to grow the sword ferns, huckleberries, and Oregon grapes began to flourish. Slowly, I was able to carefully nurture them and encourage them to take over the hillside.

At first glance, these plants might seem unremarkable, but together they transform this tricky site into a vibrant, low-maintenance sanctuary. Not only do they provide a feast for the local birds, but they also give me the freedom to focus on other areas of my garden.

And the best part? No irrigation. No pampering. Just a thriving, self-sufficient space that makes me feel like I’ve truly nailed this gardening thing.

Bringing the Garden to the Kitchen

Over the years, I dreamed of bringing these incredible native plants into the kitchen, but I often struggled to harvest enough to make something substantial.

Pro tip: When harvesting, try to leave 50% behind for your native birds. Sharing is caring!

After a recent visit to my friends at Rainy Day Bees, I had the perfect idea: jam. Their community-sourced honey inspired me to pair it with Oregon grapes’ bold, tart flavor.

And the jam? Oh, it’s a whole thing. Oregon grape + foraged blackberries + last year’s crystalized honey from my friends at Rainy Day Bees = a jam so good, I might start eating toast for dinner. Add it to tea, slather it on bread, or throw it in a cocktail. (Prosecco + gin + jam + rosemary = “What? This old thing?” energy.)

Recipe Philosophy: Working with What You Have

When it comes to cooking—or, in this case, jam-making—I don’t work from recipes. I work from principles. It’s all about understanding the components I have on hand and how they fit together. For this jam, I started with Oregon grape, which is naturally high in pectin and has a bold, tart flavor. Pairing it with the richness of honey rather than sugar creates a balanced and flavorful spread; adding about one part of blackberries to three parts of Oregon grape helped loosen the concoction and improved the texture. It was literally that easy.

Ingredients:

• 3 parts Oregon grapes
• 1 part blackberries
• Honey to taste

Steps:

1. Simmer the Oregon grapes and blackberries together in a pot until softened.
2. Run the mixture through a food mill to remove the seeds.
3. Return the seedless mixture to a boil and stir in honey to taste.
4. Ladle the hot jam into clean jars and enjoy fresh or share with friends.

Pro tip: Canning safety is important! Since I was making this jam in small batches and didn’t test for the PH level, I simply enjoyed it fresh and shared several jars with friends to spread the joy.

If Oregon grape isn’t available, there are plenty of seasonal substitutes. Around this time of year, cranberries are a perfect alternative. Like Oregon grapes, they’re tart and high in pectin, readily available in stores, making them an excellent choice for an alternative preserve. You could swap the blackberries for citrus or pears for a different flavor. Oh my gosh, now I want to make this and maybe add something spicy to it all to round it out. Yum!! This flexibility lets me adapt to what’s fresh and accessible while still creating something delicious.

Expanding the Idea of Edible Spaces

This shade garden, anchored by flourishing Oregon grapes, huckleberries, and sword ferns, is a perfect example of how edible spaces can thrive outside the traditional boundaries of food gardening. Recognizing and nurturing what thrives naturally enhances biodiversity and feeds humans and wildlife.

We don’t need to leave behind raised beds and fruit trees—they’re classic for a reason—but expanding our approach allows us to reimagine edible spaces. Many plants we seek while foraging can thrive in our gardens under the right conditions. Integrating these plants into our spaces adds richness and resilience, transforming gardens into vibrant ecosystems.

Lessons from My First Garden

When I started my first vegetable garden, I dreamed of growing everything I could, diving headfirst into the homestead life. Over time, I quickly realized that I wanted more than a food-producing garden; I wanted beautiful spaces combined with ornamental plants in addition to edibles, and that space and energy were limited. This forced me to rethink how I planned and edited my garden, helping me focus on what mattered to my life.

This realization also encouraged me to create purposeful spaces that take little to no effort once developed. By choosing where to spend time and money wisely, I could balance beauty, functionality, and sustainability. Low-resource areas in the garden became invaluable, especially when filled with native plants. Adapted to the region and often appearing naturally when invasives are removed, these plants save resources while creating habitats that benefit the ecosystem.

This shift also opened my eyes to the power of connection. Using the permaculture principle of circles, I began looking beyond my home to trade, share, and buy from my local community of gardeners and food producers. By collaborating with others, I was connected to a vibrant food lifestyle that wasn’t confined to the limits of my own yard.

Why It’s More Than Jam

This project is about more than making something tasty; it celebrates the connections between our gardens, communities, and kitchens. Rainy Day Bees and their community-sourced honey play a vital role in this journey, adding sweetness and a story. It reminds us that gardening and foraging are as much about community connections as they are about sustenance.

So, what are you waiting for? Rip out those invasives, plant something beneficial, and let your yard thrive.

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