Black Raspberry

Black Raspberry

from 6.00

Rubus occidentalis

Plant them for ecological succession in thickets and hedges, for fresh picking while walking by, for jams and drying for winter, and the dark purple health!

Hardy from Zones 5-8. Canes can be up to 10 feet long.

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Rubus contains 375 species spread throughout this continent and south, Europe, and parts of Asia and northwestern Africa. The Raspberries are distinguished from the Blackberries because their drupelets pull free of their receptacles called carpels, which remains attached to crunchy Blackberries. One of our favorite Rubus varieties is Black Raspberry, sometimes called Black Cap or Scotch Cap, a native all over the forests and fields of the Eastern United states. We find them in moist woodland understories, on the edges of gardens and farms, and in gaps and oldfield growth following rest from disturbance. We weave through thickets to gather basketfuls, eating them fresh or processing them into jams, fruit leather, or freezing them to enjoy summer tastes on cold winter nights.

The American Indian Health and Diet Project reports that indigenous cultures, particularly in the Northwest, extensively gathered Black Raspberry for cakes, preserves, or drying them for pemmican (from a Cree word referring to concentration of fat and protein). Traditional herbalists also crushed the roots for a tea to treat stomach pains, or boiled them as a medicinal wash for wounds. As a Rubus, they’re stocked with vitamins, dietary fiber, and ellagic acid. Anthocyanins cause the dark purple color, which makes it useful for natural dyes, but also improving blood circulation, eyesight, and is now the subject of clinical trials on cancer treatment.

We propagate our Black Raspberry from division and tip-layering.