Raspberry - Blackcap

Raspberry - Blackcap

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This variety of Raspberry (Rubus leucodermis) originates from North America, and is known as the Blackcap Raspberry, or Black Raspberry.

Often confused with blackberries, wild black raspberries are different, with a sweeter, more intense flavour than blackberries. Like raspberries, blackcap fruit has a hollow center, while blackberries have an edible core that comes off the stem when picked.

Flowers are produced in clusters of between 2 to 7; petals are small, white to pink. Fruits are the typical raspberry: a hollow globe-shaped “cap”; but ripe, seedy drupelets are dark purplish black.  They often have a whitish cast to them.

Blackcap raspberries start off hard and green, gradually turning red and then eventually purplish-black. They’re not ready to harvest until they’re purple and slip easily off the stem. If you grasp a berry and it won't pull off the stem easily, leave it to ripen longer. The berries will ripen over a period of several weeks, so you’ll find unripe and ripe berries on the same plant. 

The berries may be eaten fresh or dried. They can also be used to make a purple dye.  When picking the fruit, the berries will stain your hands and it is difficult to avoid being scratched by prickles.  A tea, high in vitamin C can be made from the leaves.  Young shoots can be peeled, eaten raw, or cooked like asparagus.

Black Raspberry canes arch up to 6 feet, (2m) tall.   Does best in full sun, or partial shade in very hot climates.  Prefer most well drained rich fertile soil.  Sow seed approx. 2mm deep in quality seed raising medium, mid-Winter.  Germination approx. 28-42 days.  Harvest in approx. 18 months.

After fruiting, cut the new canes out and prune the main cane back to four buds in Winter.

10 seeds per packet

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