There are 9 species of blueberries / huckleberries in California. Some ripen mid-summer to late September, and others ripen from early fall through mid-winter.
The sweetest and juiciest are found in full sun. These fruits were a favorite of the California Indians, who would make long treks to choice picking grounds. They would dry the berries, mash them, and form cakes of them for storage. They were also often used mixed with dried and powdered venison jerky and melted suet fat to form pemmican; the original energy bar.
Blueberry fruits also make excellent blue / purple dye.
California blackberry (Rubus ursinus) is well-known as a delicious and abundant fruit. The Indians ate it straight off the vine and sometimes dried it for the winter.
But did you know an infusion of its roots are effective at stopping diarrhea? The Little Lake Indians of Mendocino County were known to use its roots in this manner. Diarrhea can quickly kill one via dehydration, so in any survival situation, this would be a great herbal medicine to remember!
The spines of the young leaves are soft, and these young leaves are edible, although they have a quite astringent taste. They’re best brewed into a mild tea.
The fibers of the stems make pretty good cordage. When you soak them in water and lightly pound them to separate the longitudinal fibers, the spines will come off.
Another use for the fruits is as a dye.
Himalayan blackberry (Rubus armeniacus) is a common invasive species in California. It’s distinguished by R. ursinus by having larger, thicker spines that are more distantly spaced on the stems.