Rubus occidentalis (Mississippi)

BLACK CAP, BLACK RASPBERRY

June 22, 2022

Another Mississippi find! On our last day we drove out to the eerie but beautiful Windsor Ruins. The Windsor Plantation was the largest antebellum Greek Revival mansion ever built in the state of Mississippi and stood from 1861-1890 until it was destroyed by an accidental fire.

Today, the ruins consist of 23 brick and stucco columns capped with ornate, cast-iron Corinthian capitals that are occasionally joined by a few remaining iron balustrades.

BOTANICAL DESCRIPTION

Blackcap raspberries are native to eastern North America and grow on multi-stemmed purple-red thorny canes 3-6 feet long that form intimidating thickets.

They have compound leaves composed of 3 to 5 serrated leaflets that are dark green on their upper surface and pale green with a whitish cast underneath.
Blackcap raspberries have small white or pinkish flowers and the berries start off hard and green, gradually turning red and then eventually purplish-black when ripe.

Blackcap raspberries have small white or pinkish flowers and the berries start off hard and green, gradually turning red and then eventually purplish-black when ripe.

RECIPE

Fresh Blackcap Raspberry Parfait

• Blackcap raspberries, macerated in brown sugar and warmed on the stove until juicy (blackcap raspberries are firmer than cultivated red raspberries and heating them helps soften them), then cool in the refrigerator
• Whipped cream
• Crème anglaise
  • ½ cup whole milk
  • ½ cup heavy cream
  • 2 tsp vanilla extract
  • 3 large egg yolks
  • 3 tablespoons white sugar

Heat the milk and heavy cream on medium just until mixture starts to bubble around the edge of the pan, about 2 minutes, but do not let it boil. Remove from heat.

Beat the egg yolks for a minute or two, until they’re very smooth. Add sugar and beat for about 2 more minutes, or until the sugar is fully incorporated and the yolks are a pale shade of yellow.

Temper the eggs by using a ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 5 to 7 minutes.

Strain through a fine sieve into a medium bowl and place in refrigerator.

Once cool, layer in a dish the berries, whipped cream and creme anglaise.

Blackcap raspberries are a little more tart than their red cousins (they are full of dark pigments called anthocyanins, which are potent antioxidants) with an earthy quality that the brown sugar complimented well. This was an easy and delicious summer treat!

TRADITIONAL USES & HERBAL BENEFITS

Traditional herbal applications include using the astringent roots and leaves orally to relieve gastrointestinal complaints and treat infections. An tea from brewed from the leaves has been used as a topical wound wash and a purple-blue dye can be obtained from the fruit. In spring the young shoots can be harvested, peeled, and eaten raw or cooked like asparagus.

References

Black Raspberry. (n.d.). http://naturalmedicinalherbs.net/herbs/r/rubus-occidentalis=black-raspberry.php

North Carolina Extension Gardener Plant Toolbox. (n.d.). Rubus occidentalis. https://plants.ces.ncsu.edu/plants/rubus-occidentalis/

Pennsylvania State University. (2002). The Virtual Nature Trail at Penn State New Kensington species page: Rubus occidentalis. https://www.dept.psu.edu/nkbiology/naturetrail/speciespages/raspberry.htm