Herb: Dewberry


Latin name: Rubus caesius


Family: Rosaceae (Rose Family)



Edible parts of Dewberry:

Fruit - raw or cooked. Succulent but not very tasty. A delicious flavour, it is considered to be superior to blackcurrants though the fruit is rather small and consists of just a few drupes. The fruit can be used for making jellies, preserves etc. The fresh or dried leaves are used as a tea substitute.

Description of the plant:



Plant:
Deciduous
Shrub

Height:
20 cm
(7 3/4 inch)

Flovering:
June to
September

Habitat of the herb:

Hedgerows, amongst shrubs and in rough dry meadowland, usually on basic soils.

Other uses of Dewberry:

A purple to dull blue dye is obtained from the fruit.

Propagation of the herb:

Seed - requires stratification and is best sown in early autumn in a cold frame. Stored seed requires one month stratification at about 3C and is best sown as early as possible in the year. Prick out the seedlings when they are large enough to handle and grow on in a cold frame. Plant them out into their permanent positions in late spring of the following year. Cuttings of half-ripe wood, July/August in a frame. Tip layering in July. Plant out in autumn. Division in early spring or just before leaf-fall in the autumn.

Cultivation of Dewberry:

Hedgerows, amongst shrubs and in rough dry meadowland, usually on basic soils.

Medicinal use of the herb:

None known

Known hazards of Rubus caesius:

None known

Plant information taken from the Plants For A Future.