Herb latin name: Rubus pascuus


Family: Rosaceae (Rose Family)



Edible parts of Rubus pascuus:

Fruit - raw or cooked. Rich and juicy.

Description of the plant:



Plant:
Deciduous
Shrub

Habitat of the herb:

Dry to wet argillaceous, siliceous or peaty soils.

Other uses of Rubus pascuus:

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 Rubus pascuus:

Dry to wet argillaceous, siliceous or peaty soils.

Medicinal use of the herb:

None known

Known hazards of Rubus pascuus:

None known

Plant information taken from the Plants For A Future.