Native to the sunny open areas in the Pacific Northwest. A 2m tall thornless shrub produces sweet succulent cap-like fruits that have a soft velvety surface and give a clear bright red juice. Taste is of sweet raspberries eaten with a sip of lemon-lime soda. My mom’s favorite. Great eating fresh, for jams, jelly, and other preserves. Fruit does not keep so either process or freeze the day’s pickings. Makes dense thickets if left untended. Drought resistant when established. Large soft maple shaped leaves. Clusters of white pollen and nectar filled blossoms in April are much loved by many pollinators.
- Seed Count: 40-50
- Collection Date: July 2023
- Hardiness Zone: 3-9
- Height and Width: 2m x 1m
- Germination test type: float
- Family: Rosaceae
How to germinate Rubus parvifolius seeds:
Soak seed 12-24 hours in warm water, mix with a little sand to sow thinly and evenly onto a humus rich medium. Barely cover with a layer of humus and mist well. Cold stratify at 3-5C for 4-5 months then give 15-20 C to germinate. Be aware that the small seedlings cannot break through crusted soils so keep the medium surface loose via mulch. Seedlings do best in a shady cool location in their first year. Do not let the medium dry out for the first year.