(Rubus parviflorus)
High in Vitamin C, they strengthen the immune system and were historically used to treat scurvy!
ZONE: 3-10
POLLINATOR: Yes
DEER RESISTANT: Semi, you may want to protect new growth until plant is established
DROUGHT TOLERANT: Yes
EVERGREEN: No
SPREADS BY SEED: Primarily through aggressive rhizomes
NEEDS A CROSS POLLINATOR: Generally self fertile but has higher yields with two plants
AGE OF PLANT: Estimated 2yrs old (current stock)
MATURE HEIGHT: 4-8 ft tall & 3-6ft wide
THIMBLEBERRY
PLANTING & GROWING
Thrives in cool, moist, acidic to neutral soil (pH 5.5-7.0). Plant in well-drained, shaded areas (especially in hot climates), keeping soil consistently moist.
MEDICINAL BENEFITS
- Teas made from the leaves or roots are used to treat nausea, vomiting, diarrhea, and dysentery
- A poultice made from dried, powdered leaves or ashes treats burns, wounds, and swelling
- High in vitamins A and C, the berries were used to prevent and treat scurvy
- The leaves are used to make a tea that acts as an astringent and tonic, sometimes taken to help with weight gain, treat anemia, or address excessive menstrual bleeding
- Decoctions of the roots have been used for treating stomach disorders and, historically, for treating vomiting blood
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
FLAVOR & PAIRING
A unique, intense sweet-tart flavor, often described as a mix of raspberry, cranberry, and a hint of citrus or floral notes. They have a soft, velvety texture, are best eaten fresh immediately after picking, and pair well with cream, honey, vanilla, and savory meats like duck.