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
NOT TO WA