• Botanical name: Rubus idaeus ‘Heritage’
  • Cold hardiness zones: 3-8
  • Soil PH: 5.5 to 6.5
  • Watering needs: Regular watering, especially important during fruiting seasons to prevent drying out.
  • Food forest layer: Shrub layer
  • Which parts of the plant are eaten as food: Fruit
  • Blooming Season: Spring and again in late summer or early fall.
  • Harvest season/regularity: Twice a year; summer and fall. The fall harvest is usually the most abundant.
  • Fruiting age: Can bear fruit in the first year on primocanes (fall-bearing). But also comes back and fruits on the same cane the second year.
  • Age of maturity (full size and peak fruiting): 2-3 years.
  • Average mature yield: Approximately 1-2 pounds of fruit per mature plant per season, depending on conditions.
  • Pollination for Fruit: Self-fertile, but benefits from cross-pollination.
  • Size at maturity: 4-5 feet tall and wide.
  • Sun needs: Full sun to partial shade.
  • Preferred habitat: Well-drained soil with high organic matter.
  • Growth rate (vigor): Fast
  • Natural reproductive rate (and methods): High; can spread by root suckers.
  • Propagation method: Division of suckers, tip layering, cuttings.
  • Average life span: Canes live for two years. The plant itself can continue producing for many years with proper care.
  • Good companion plants: Garlic, onion, leek, chamomile, marigold, to deter pests.
  • Plant family: Rosaceae
  • Taproot: No, but has a strong, spreading root system.
  • Predators: Birds, raspberry beetle, spider mites.
  • Other common problems/solutions: Root rot in poorly drained soil; use raised beds or well-draining soil. Raspberry cane borer can be managed by pruning and removing infected canes.

Notes:

  • ‘Heritage’ is an everbearing raspberry variety, producing a crop on the current year’s growth as well as the previous year’s canes.
  • Ecological functions/uses: Can be used for erosion control due to its spreading habit.
  • Food uses: Fresh consumption, jams, jellies, pies, and freezing.
  • Food Flavor/Taste: Sweet and tart, with a classic raspberry flavor.
  • Cautions: Watch for raspberry cane disease and treat with appropriate organic fungicides if necessary.

Sources: Various horticultural sources and university extension service publications recommend ‘Heritage’ raspberry for its adaptability, yield, and flavor.

Propagating Heritage Raspberry

Propagating Rubus idaeus ‘Heritage’ can be a rewarding experience, allowing you to expand your raspberry patch or share plants with fellow gardeners. Here are the main methods known to be effective for propagating this variety:

1. Division of Suckers

  • Timing: Late winter or early spring, while the plants are still dormant.
  • Method: Heritage raspberries will naturally produce suckers (new shoots) from their root system. Gently dig around a healthy sucker, making sure to include a portion of the roots. Separate it from the main plant and replant it in a prepared site, ensuring the soil is rich in organic matter and well-draining.

2. Tip Layering

  • Timing: Late summer to early fall.
  • Method: Choose a long, flexible cane and gently bend it towards the ground. Select a point near the tip of the cane, remove leaves from that section, and bury it 2-3 inches deep in the soil, leaving the very tip exposed. Secure the buried section with a U-shaped pin if necessary. By the following spring, roots should have developed at the buried section, and it can be severed from the parent plant and transplanted.

3. Cuttings

  • Timing: Early spring or late summer.
  • Method: Take cuttings from healthy canes that are about 6-8 inches long. Remove the leaves from the bottom half of each cutting and dip the cut end into rooting hormone. Plant the cuttings in a pot with moist, well-draining potting mix or directly into a nursery bed outside. Keep the soil consistently moist until the cuttings have rooted, which you can check by gently tugging on the cutting to feel for resistance.

4. Caring for New Plants

Regardless of the propagation method used, it’s important to water the new plants regularly, especially during their first growing season, to ensure they establish well. Mulching around the base of the plants can help retain moisture and suppress weeds.

By following these propagation methods, you can successfully expand your collection of Heritage red raspberries, enjoying their fruits for many seasons to come.

Raspberry Recipes

Raspberry Lemon Bars

Ingredients:

For the crust:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces

For the filling:

  • 1 cup fresh Rubus idaeus ‘Heritage’ raspberries
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice (about 2 lemons)
  • 1/4 cup all-purpose flour
  • Powdered sugar, for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides to easily remove the bars later.
  2. Make the crust: In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and salt. Add the cold butter pieces and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 18-20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a blender or food processor, blend the raspberries until smooth. Strain through a fine-mesh sieve to remove seeds, pressing to extract as much liquid as possible.
  4. In a large bowl, whisk together 3/4 cup sugar, eggs, lemon zest, and lemon juice until smooth. Whisk in the raspberry puree. Gently fold in 1/4 cup flour until just combined.
  5. Bake: Pour the filling over the pre-baked crust and return to the oven. Bake for 22-25 minutes, or until the filling is set and does not jiggle when the pan is gently shaken.
  6. Cool and serve: Allow the bars to cool completely in the pan set on a wire rack. Chill in the refrigerator for at least 2 hours before cutting into squares. Use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar before serving.

Raspberry Vinaigrette

Ingredients:

  • 1 cup fresh Rubus idaeus ‘Heritage’ raspberries
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey (adjust to taste)
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Blend the raspberries: In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds, pressing with a spoon to extract as much liquid as possible.
  2. Mix the vinaigrette: In a small bowl, whisk together the raspberry puree, olive oil, balsamic vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.
  3. Adjust the flavors: Taste the vinaigrette and adjust the sweetness with more honey, if desired. If it’s too thick, you can thin it with a little water or more vinegar to reach your preferred consistency.
  4. Serve or store: The vinaigrette is ready to be drizzled over your favorite salad. It pairs wonderfully with mixed greens, goat cheese, nuts, and additional fresh raspberries for a cohesive flavor profile. Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. Shake well before using again.

Raspberry and White Chocolate Bread Pudding

Ingredients:

  • 4 cups of cubed day-old bread (such as challah or brioche)
  • 1 cup fresh Rubus idaeus ‘Heritage’ raspberries
  • 1/2 cup white chocolate chips
  • 4 large eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)
  • Fresh raspberries for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
  2. Prepare the bread mixture: In a large bowl, toss the cubed bread with the raspberries and white chocolate chips. Spread this mixture evenly in the prepared baking dish.
  3. Mix the custard: In the same bowl, whisk together the eggs, milk, heavy cream, granulated sugar, and vanilla extract until well combined.
  4. Combine: Pour the custard mixture over the bread, pressing down gently to ensure the bread is fully soaked. Let stand for about 10 minutes to allow the bread to absorb the custard.
  5. Bake: Place the baking dish in the oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown.
  6. Serve: Allow the bread pudding to cool slightly before serving. Dust with powdered sugar and garnish with fresh raspberries, if desired. Serve warm or at room temperature.

This Raspberry and White Chocolate Bread Pudding is a cozy and indulgent dessert that showcases the delicious versatility of raspberries. The tartness of the raspberries beautifully balances the sweetness of the white chocolate, making it a hit among both adults and children.