Botanical name: Rubus idaeus

  • Cold hardiness zones: 3-8
  • Soil pH: Slightly acidic to neutral (pH 5.5-6.5)
  • Watering needs: Medium, consistent moisture is best
  • Food forest layer: Shrub layer
  • Which parts of the plant are eaten as food: Fruits (berries)
  • Blooming Season: Spring to early summer
  • Harvest season/regularity: Summer for June-bearing varieties, summer and fall for everbearing varieties
  • Fruiting age: 1-2 years after planting
  • Age of maturity (full size and peak fruiting): 2-3 years
  • Average mature yield: Up to 2 pints per plant per harvest season
  • Pollination for Fruit: Self-fertile, but bees enhance yield
  • Size at maturity: 4-6 feet in height and spread
  • Sun needs: Full sun to partial shade
  • Preferred habitat: Well-drained, fertile soils
  • Growth rate (vigor): Fast-growing
  • Natural reproductive rate (and methods): Spreads by root suckers
  • Propagation method: Root cuttings, suckers
  • Average life span: Canes live 2 years (biennial), but the plant is perennial
  • Good companion plants: Garlic, onions, marigold (for pest control); avoid potatoes and tomatoes
  • Plant family: Rosaceae
  • Taproot: No, but has a deep root system
  • Predators: Birds, beetles, spider mites
  • Other common problems/solutions: Fungal diseases (e.g., rust, blight); proper air circulation and avoiding overhead watering can help
  • Notes:
  • Ecological functions/uses: Can provide habitat and food for wildlife, soil stabilization
  • Food uses: Fresh eating, jams, jellies, baking, freezing
  • Food Flavor/Taste: Sweet-tart flavor, depending on ripeness
  • Cautions: Thorny canes; wear gloves during maintenance and harvesting

Propagation

Using Root Cuttings for Red Raspberry Propagation:

  1. Timing: Winter, when the plant is dormant, is ideal for taking root cuttings.
  2. Preparation: Get your planting area ready. Choose well-draining soil and mix in some compost.
  3. Collecting Cuttings: Gently dig around a healthy raspberry plant to find its roots. Look for roots about as thick as a pencil.
  4. Cutting Roots: Cut these roots into sections around 2-3 inches long. Each piece should have at least one bud.
  5. Planting: Plant these root cuttings horizontally in the soil, about two inches deep. Space them about six inches apart.

Using Suckers for Propagation:

  1. Timing: Early spring or late fall is best for this method.
  2. Identifying Suckers: Look for young shoots, or suckers, growing around the base of established raspberry plants.
  3. Separating Suckers: Carefully dig around a sucker to separate it from the main plant. Ensure you get some roots with it.
  4. Planting Suckers: Plant the sucker in a prepared site, similar to the one for root cuttings. Water them well after planting.

Both methods are effective for expanding your raspberry patch or starting a new one.

Propagating red raspberries by cuttings isn’t as usually as successful as using root cuttings or suckers, but it’s still a common and viable method. Here’s how to do it:

Timing: The best time for this is late spring to early summer, when new growth is green and flexible.

Selecting Cuttings: Look for new, healthy, green shoots on the raspberry plant. These should be about 5 to 8 inches long.

Cutting: Use a sharp, clean pair of scissors or pruning shears to cut the shoots just below a leaf node (the point where leaves grow out of the stem).

Preparing Cuttings: Remove leaves from the lower half of the cutting, leaving a few leaves at the top.

Rooting Hormone (Optional): For a better chance of success, dip the cut end into rooting hormone powder or gel.

Planting: Fill pots with a mixture of potting soil and perlite or vermiculite for good drainage. Plant the cuttings in these pots, burying the leafless part of the stem.

Environment: Keep the cuttings in a warm, bright location, but out of direct sunlight. The soil should be kept moist, but not waterlogged.

Rooting: Roots typically begin to form in a few weeks. You can check by gently tugging on the cuttings; if there’s resistance, roots have likely formed.

Transplanting: Once the cuttings have a good root system, you can transplant them into your garden. This is usually done in the fall or the following spring.

Raspberries prefer a sunny spot and well-drained soil. After planting, regular watering and a bit of patience will be key as they establish themselves.

Recipes

Raspberry Fool

Ingredients:

  • Fresh raspberries
  • Granulated sugar (adjust to taste)
  • Heavy whipping cream
  • Vanilla extract

Instructions:

  1. Prepare the Raspberries: In a bowl, mash a generous amount of raspberries with a fork. Sprinkle some sugar over them to sweeten to taste. You can leave some berries whole for garnish.
  2. Whip the Cream: In another bowl, whip the heavy cream with a bit of sugar and a splash of vanilla extract. Keep whipping until it forms soft peaks.
  3. Fold: Gently fold the mashed raspberries into the whipped cream. Do this lightly to create a marbled effect, rather than fully mixing.
  4. Serve: Spoon the Raspberry Fool into glasses or bowls. Top with a few whole raspberries for decoration.
  5. Chill: While it’s optional, chilling in the fridge for an hour can enhance the flavors.

Raspberry Arroz Doce (Portuguese Sweet Rice with Raspberries)

Ingredients:

  • 1 cup short-grain white rice (like Arborio)
  • 1 1/2 cups water
  • A pinch of salt
  • 4 cups whole milk
  • 1 cup sugar
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • Fresh raspberries
  • Cinnamon (for garnish)

Instructions:

  1. Rice Preparation: In a large saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed (about 15-20 minutes).
  2. Milk Mixture: In another pot, warm the milk but don’t let it boil.
  3. Combine: Once the rice has absorbed the water, start adding the warm milk to the rice, one cup at a time, stirring constantly. Wait until the milk is mostly absorbed before adding the next cup.
  4. Add Flavors: After adding all the milk and once the mixture is creamy, stir in the sugar, lemon zest, and vanilla extract. Cook for a few more minutes.
  5. Raspberry Layer: In serving dishes, create a layer of fresh raspberries at the bottom.
  6. Assemble: Spoon the warm rice pudding over the raspberries.
  7. Garnish and Serve: Let it cool slightly, then garnish with more fresh raspberries and a sprinkle of cinnamon on top. Some prefer it warm, but it can also be refrigerated and served cold.

Sure! A classic French dessert that beautifully showcases raspberries is the “Tarte aux Framboises” (Raspberry Tart). It’s elegant, delicious, and a favorite in French patisseries. Here’s a simple way to make it:

Tarte aux Framboises (Raspberry Tart)

Ingredients:

For the pastry crust (Pâte Sablée):

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter (cold and cubed)
  • 1 egg yolk
  • A pinch of salt

For the filling (Pastry Cream):

  • 2 cups milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract

To finish:

  • Fresh raspberries (about 2 cups)
  • Apricot jam or raspberry jelly for glazing (optional)

Instructions:

  1. Pastry Crust: Combine flour, powdered sugar, and a pinch of salt in a bowl. Add cold, cubed butter and work it into the flour with your fingers until crumbly. Mix in the egg yolk to form a dough. Wrap in plastic and chill for 30 minutes.
  2. Bake the Crust: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Roll out the dough and press it into a tart pan. Prick the bottom with a fork, line with parchment paper and baking beans, and bake for about 20 minutes or until golden. Remove the beans and paper, and let the crust cool.
  3. Pastry Cream: Heat the milk and half the sugar in a saucepan. In a bowl, whisk egg yolks with the remaining sugar until light, then whisk in cornstarch. Gradually add the hot milk, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick. Remove from heat, add vanilla, and let cool, covering with plastic wrap to prevent a skin from forming.
  4. Assemble the Tart: Spread the cooled pastry cream evenly over the cooled crust. Arrange the raspberries on top in concentric circles or your preferred pattern.
  5. Glaze (Optional): Heat some apricot jam or raspberry jelly until runny and brush over the raspberries for a shiny finish.
  6. Chill and Serve: Refrigerate the tart until set, then serve and enjoy!

Raspberry Honey Greek Yogurt

Yogurt with Honey and Raspberries

Ingredients:

  • Greek yogurt (about 2 cups)
  • Fresh raspberries (1 cup or as desired)
  • Honey (to taste)
  • Optional: Chopped nuts like walnuts or almonds, and a sprinkle of cinnamon or mint leaves for garnish

Instructions:

  1. Prepare the Yogurt: Spoon the Greek yogurt into serving bowls. Greek yogurt is preferred for its thickness and creaminess.
  2. Add Raspberries: Scatter a generous amount of fresh raspberries on top of the yogurt. You can also slightly mash some of the raspberries and mix them with the yogurt for a pink hue and raspberry flavor throughout.
  3. Drizzle with Honey: Generously drizzle honey over the yogurt and raspberries. The sweetness of the honey pairs beautifully with the tartness of the raspberries.
  4. Add Optional Toppings: If you like, sprinkle chopped nuts for a crunchy texture and add a dash of cinnamon or a few mint leaves for extra flavor and a fresh look.
  5. Serve: Enjoy this dish as a dessert, breakfast, or a refreshing snack. It’s especially delightful on warm days.