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BLACKBERRY
Rubus procerus / ROSACEAE Rose family
Other Common Names: R. procerus: Himalaya
Blackberry
 Description:
Rubus: Shrub or bush-like perennial, trailing or climbing,
thorned or smooth; leaves
simple and lobed to compound; fruit, a
berry, generally in multiple drupelets. R. procerus: Bushy,
large, dense clusters; stems stout, multiple, arching, thorned, up
to 10 m long; leaves divided into 3 or 5 leaflets, sharply toothed,
1.5-3.5 cm; fruit, black when mature.
Location: Rubus: Found throughout
North America, generally in uncultivated and burn areas. Their
habitat is extremely varied.
Season:
Blooms in spring and early summer; fruit late summer and autumn.
Edible:
Young shoots in spring; berries ripen in late summer and autumn.
Preparation: The young shoots can be cut just above the
ground, peeled and eaten raw or cooked. Beginning in late summer the
berries of most species are available. The berry can be eaten raw,
boiled down to a syrup, squeezed for juice, cooked with stews or
made into preserves, pies, and even wine. Leaves can be dried and
used to make a tea substitute.
Notes of Interest:
Noted for its sweet delicious taste. The berries and root have
medicinal properties useful for treating diarrhea.
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