Botanical name: Rubus parviflorus

  • Cold hardiness zones: 4 to 9, can withstand cold down to -30 degrees F, or -34 C.
  • Soil PH: 5.5 – 7.0
  • Watering needs: Medium, appreciates consistent moisture
  • Food forest layer: Shrub layer
  • Which parts of the plant are eaten as food: Fruits and young shoots
  • Blooming Season: Spring to early summer
  • Harvest season/regularity: Summer, typically July to August
  • Fruiting age: Starts fruiting 2-3 years after planting
  • Age of maturity (full size and peak fruiting): 3-4 years
  • Average mature yield: Varies, can produce a moderate amount of berries
  • Pollination for Fruit: Self-fertile, but benefits from cross-pollination
  • Size at maturity: 3-6 feet tall and wide
  • Sun needs: Part shade to full sun
  • Preferred habitat: Moist, well-drained soils; commonly found in woodland areas
  • Growth rate (vigor): Fast-growing
  • Natural reproductive rate (and methods): Spreads by root suckers and seeds
  • Propagation method: Seed, division, or cuttings
  • Average life span: Perennial, but individual canes live 2-3 years
  • Good companion plants: Ferns, wild ginger, woodland flowers
  • Plant family: Rosaceae
  • Taproot: No, has a fibrous root system
  • Predators: Susceptible to aphids and spider mites
  • Other common problems/solutions: Prone to rust and fungal diseases; good air circulation and proper spacing can help

Notes:
Ecological functions/uses: Provides food and habitat for wildlife, particularly birds and pollinators.
Food uses: Berries are edible raw, used in jams, jellies, and pies.
Food Flavor/Taste: Berries have a sweet, tart flavor, similar to raspberries but less acidic.
Cautions: No major cautions, but the plant is thornless, making it user-friendly in garden settings.

Recipes

Thimbleberry Muffins:

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh thimbleberries

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners or grease the cups.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, beat the egg and then mix in the milk, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients, stirring just until moistened. Be careful not to overmix.
  5. Gently fold in the thimbleberries.
  6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your thimbleberry muffins as a delightful breakfast or snack! The thimbleberries add a lovely tart flavor that pairs wonderfully with the sweet muffin base.

Thimbleberry Ice Cream

Ingredients:

  • 2 cups fresh thimbleberries
  • 1 cup sugar (adjust based on the tartness of the berries)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Puree the thimbleberries in a blender or food processor.
  2. Strain the puree through a fine mesh sieve to remove the seeds, collecting the juice in a bowl.
  3. In a saucepan, combine the thimbleberry juice and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool.
  4. In a mixing bowl, whisk together the heavy cream, milk, and vanilla extract.
  5. Add the cooled thimbleberry mixture to the cream mixture and whisk to combine.
  6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  7. Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container.
  8. Freeze for at least 4 hours or until firm.


Thimblina Thumbprint Cookies:

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup thimbleberry jam

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add egg yolks and vanilla extract, and beat well.
  4. Gradually mix in the dry ingredients until just combined.
  5. Roll the dough into small balls, about 1-inch in diameter. Place them on a baking sheet lined with parchment paper.
  6. Press a small indentation into the center of each ball with your thumb or a spoon.
  7. Fill each indentation with a small amount of thimbleberry jam.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy these delightful cookies with a glass of milk or your favorite tea! The tartness of the thimbleberry jam pairs wonderfully with the sweet, buttery cookie.

Propagating Thimbleberry

To propagate thimbleberry plants (Rubus parviflorus), you can use several methods. Each has its specific steps and considerations:

  1. Seed Propagation:
  • Collect ripe berries in late summer.
  • Mash the berries to separate the seeds from the pulp.
  • Rinse the seeds to remove any remaining pulp.
  • Dry the seeds and store them in a cool, dry place over winter.
  • In the spring, sow the seeds in a tray filled with seed starting mix. Barely cover the seeds with soil.
  • Keep the soil moist but not waterlogged.
  • Once seedlings appear and are a few inches tall, transplant them into individual pots.
  1. Division:
  • Thimbleberry naturally spreads by suckers. In late winter or early spring, identify a healthy sucker that has grown a few feet away from the parent plant.
  • Dig around the sucker carefully to avoid damaging the roots.
  • Sever the connection to the main plant with a sharp spade.
  • Transplant the sucker to a prepared location with similar growing conditions to its original spot.
  1. Layering:
  • In spring, choose a healthy, flexible stem.
  • Bend the stem to the ground and cover a portion of it with soil, leaving the tip exposed.
  • Secure the buried part with a rock or stake.
  • Roots should develop at the buried node by fall. Once rooted, sever the new plant from the mother plant and transplant it.
  1. Cuttings:
  • In late summer, take semi-hardwood cuttings from the current year’s growth.
  • Cuttings should be about 6 inches long with several leaf nodes.
  • Remove the leaves from the lower half of the cutting.
  • Dip the cut end in rooting hormone powder.
  • Plant the cuttings in a pot with a mix of peat and perlite.
  • Keep the soil moist and place the pot in a warm, indirect light area.
  • Roots should develop in a few weeks.

With each method, ensure that the new plants have similar growing conditions as the parent plant: partial shade to full sun, well-drained soil, and regular watering. It may take a few years for the plants to mature and produce fruit.