Blackberry Recipes
















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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