Rubus occidentalis aka Black Raspberry

Rubus occidentalis, or black raspberry, is a deciduous shrub. It belongs to the rose family and grows in North America. Its native range includes eastern Canada and much of the eastern United States. It also reaches parts of the central United States. Wild plants grow beside roads, in woods, and on disturbed ground. They also grow in rich thickets and ravines.

Plants grow 3–6 feet (0.9–1.8 metres) tall. They spread 4–8 feet (1.2–2.4 metres) wide. New canes start upright, then bend toward the ground. Their tips can root where they touch soil. This fast-growing shrub can form dense, tangled patches. Each cane lives for two years above a lasting rootstock. It fruits in its second year, then dies. Young canes are green with a pale, powdery coating. They become brown and woody by winter. Short, curved prickles grow along the stems. The alternate leaves have three leaflets with toothed edges.

Small white flowers open from April to June. They have five petals and grow on second-year canes. Bees and other pollinators visit the blooms for nectar. The fruit ripens in June and July. Each berry consists of small drupelets, each holding one seed. Fruit changes from white to red, then purple-black. Ripe berries come away cleanly from their central core. They taste sweet with some tartness, though quality varies.

Grow black raspberry in sun or partial shade. It prefers moist soil rich in organic matter. Well-drained loam suits it, and deep shade can prevent fruiting. Dry, sunny sites may need water for fruit to develop. Established plants can withstand drought, and the species tolerates heat. It grows in USDA zones 4–8 and needs little upkeep. Cane borers can attack it, and honey fungus is a concern. Deer resistance is moderate rather than complete.

This shrub suits edible gardens and areas left to grow wild. Birds and mammals eat its berries and find cover among canes. Some bees nest inside dead stems. People eat the fruit fresh or cooked in pies and jams. Peeled young spring shoots can also be eaten raw or cooked. Leaves and root bark have been used to make tea. The fruit also yields a purple to dull blue dye. PFAF lists no known hazards for this species.