Herb: Japanese Wineberry


Latin name: Rubus phoenicolasius


Family: Rosaceae (Rose Family)



Edible parts of Japanese Wineberry:

Fruit - raw or cooked. Sweet and juicy, A raspberry-type fruit, it is smaller than a raspberry, contains rather a lot of seeds and is not quite such a flavourful fruit, but it makes very nice eating all the same. After flowering, the fruit is enclosed in its calyx until just before it is ripe, this prevents maggots etc getting into the fruit. The fruit is about 20mm in diameter.

Description of the plant:



Plant:
Deciduous
Shrub

Height:
3 m
(9 3/4 foot)

Flovering:
June
to July

Habitat of the herb:

Waste places and clearings in lowland and mountains all over Japan. Roadsides and montane valleys at low to medium elevations in China.

Other uses of Japanese Wineberry:

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

Propagation of the herb:

Seed - requires stratification, is best sown in early autumn in a cold frame. Sow stored seed as early as possible in the year in a cold frame and stratify for a month at 3C if sowing later than February. 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. Tip layering in July. Plant out in autumn. Division in early spring.

Cultivation of Japanese Wineberry:

Waste places and clearings in lowland and mountains all over Japan. Roadsides and montane valleys at low to medium elevations in China.

Medicinal use of the herb:

None known

Known hazards of Rubus phoenicolasius:

None known

Plant information taken from the Plants For A Future.