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Black raspberries I picked this year!
Early summer is one of my favorite times of the year for foraging since the margins of forests and edges of fields have so much to offer. I always enjoy diving in to research a particular plant or fungus because it fascinates me, so here are my findings on this week’s species:
The black raspberry (also called “Black cap raspberries”) is an early summer treat that is easy to identify, and tastes quite delicious! I find them to be somewhat seedy but the flavor is distinct and strong enough that I have come to enjoy eating handfuls of the abundant fruits when passing them in the woods.
Plant Profile:
Let’s break down the features of the plant:
Scientific name: Rubus occidentalis
Native Range: As far North as Northern Quebec and Ontario, Canada, as far south as Georgia, and from the East Coast of the U.S. to as far west as Colorado.
Rubus Occidentalis native range map
Preferred Habitat: I have typically found them to be the most abundant on the edges of forests and nearby water (streams, ponds, or seasonal creeks).
Key Identifiers: Small fruit shaped more like thimbles or tiny bowls, black but with smaller bulbs (or “drupes”) than a blackberry, leaves are green and pointed with a white-ish underside and stem.
Nutrition:
64 calories
Carbs: 15 grams
Protein: 1 gram
Fat: less than 1 gram
Fiber: 29% of the Reference Daily Intake (RDI)
Vitamin C: 43% of the RDI
Vitamin K: 11% of the RDI
Vitamin E: 7% of the RDI
High Antioxidant Content
So what are they good for? Well for starters, jams. The berries tend to be somewhat seedy, but they are excellent in baked goods, jams, pastries, as cocktail ingredients, and most of the same things you’d use berries for. A more unique recipe to try is drying and powdering them to add to shakes or to take as a vitamin supplement (I personally chose to make jam this year).
A comparison between red and black raspberries in my hand.
So what if you want the berries but you don’t enjoy trudging through the woods to go get some yourself? Well you’re in luck. Not only are black raspberries used to hybridize other related species for breeding, but there are also some great cultivated varieties that produce more abundantly and have larger berries! Some cultivars that I recommend would be:
“Bristol”: This is an older heirloom from New York and it has exceptional flavor, and good vigor.
“Jewel”: This variety is best for jams and jellies and has large fruits.
“Mac Black”": This cultivar is known for its heavy yields, and its good flavor.
“Cumberland”: This variety is from 1896 and is known for its top tier flavor. It shows great cold-hardiness, and has medium dark black fruits. This one is also a trailing type which is interesting because most wild ones I see tend to be more upright.
Plants can be bought in early spring from these online nurseries:
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