This gooseberry is a prickly delight. From its elegant branches to its troublesome little berries, Ribes menziesii has a lot of character. The berries are edible–and yummy!–but you have to get past the spines to enjoy them. There’s no easy way to do this; you can try peeling with a pocket knife or just chewing carefully. I’ve also tried popping them with my teeth first, before chomping down. This seems to work the best, but you’re still bound to get prickled a few times.
Overall this plant is better for looking at than for eating, especially in spring and summer. The thorny branches sport scalloped green leaves on gracefully arching branches, and in the spring it puts out masses of small lantern-shaped flowers that bees love.
Gooseberries are a type of currant, and some of the local wild species (spreading gooseberry, flowering currant) are spineless–as are their store-bought cousins. In addition to the canyon gooseberry featured here, there are some other spiny species around as well (California gooseberry and Victor’s gooseberry). You can tell them apart because the first has smooth, hairless leaves and the second has shorter spines on the fruit that are all about the same length.