While not true berries by definition, these aggregate fruits grow abundantly throughout North America. They begin to ripen as early as late June (for red raspberries) and produce up to late August (blackberries) giving motivated foragers plenty of opportunities to enjoy their sweet, nutritional goodness.
Red Raspberry (rubus strigosis)
Raspberry leaves have long been used as a medicinal tea. Their healing benefits include strengthening and toning uterine muscles in women and fortifying the immune system. Raspberry leaves have also been used to treat mouth ulcers, and reduce inflammation in throat infections. It is believed that if raspberry leaf tea is administered during labor, it assists contractions and reduces hemorrhaging in childbirth.
Raspberries are high in antioxidants, Vitamins A, C and E and raspberry leaves have high concentrations of phosphorous, potassium, and calcium, also. The taste of raspberry leaf tea is similar to traditional black tea but is naturally decaffeinated, so it makes for a great tea substitute.
Black Raspberry (rubus occidentalis)
The black raspberry is also known as Black Cap, or Scotch Cap. It is commonly mistaken for the blackberry, but has a rounder shape and more distinctive flavor than the blackberry.
Black raspberries are high in antioxidants like resveratrol which has been shown in studies to inhibit certain cancer growth and is thought to be important to cardiovascular health.
Scientists have shown that eating black raspberries can lessen the risk of cancer in the mouth, esophagus, and colon, and now maybe skin cancer, too. In a recent experiment, black raspberry extracts were blended with a gel and applied to lab mice. The black raspberry extract reduced the number of tumors by about 50 percent. The tumors were smaller and their progression was reduced.
In Native American medicine, black raspberries have long been known to be a natural form of sunscreen and science is just now beginning to realize the importance of this berry. A lotion made from the berries may prevent damaging effects to the skin even after sun exposure.
These berries are high in anthocyanins which have been shown to protect photosynthetic cells (like leaves) from light damage.
Blackberry (rubus pensilvanicus)
Blackberries are noted for their high concentration of dietary fiber, vitamin C, vitamin K, folic acid, and manganese. They are also one of the top-ranked antioxidant foods. Their seeds contain high amounts of omega 3 and 6 essential fatty acids. The leaves can also be dried and made into tea.
The astringent root of the blackberry plant is used in herbal medicine as a remedy for dysentery and diarrhea.
Easy (Low Sugar) Seedless Jam Recipe
- 8 cups of berries
- ½ cup sugar
- ½ cup water (or juice)
- 1 package of low or no-sugar pectin
- 4 jelly jars with lids (sterilized)
- Mash the berries and ½ cup water (or juice) in a large saucepot on low heat until warm and then strain them in a food mill or similar coarse strainer.
- Let the juice drip through a finer strainer; a standard kitchen strainer will do. (Juice will be cloudy and thick).
- Mix juice with ½ cup sugar and heat until sugar dissolves. Add pectin a little at a time, until dissolved, and bring mixture to a hard boil for a minute. Jam will start to thicken and will sheet. (Rather than form a single drop, it forms a sheet when dripped from a spoon).
- Fill jars with hot jam and process (place lidded jars into boiling water for two to three minutes) for maximum shelf life.
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