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Raspberry, Rubus idaeus

raspberry Raspberries are eaten raw or cooked. Delicious when eaten out of hand, the fruit is also used in pies, preserves etc.

Young shoots are edible when peeled and eaten raw or cooked like asparagus. They are harvested as they emerge through the ground in the spring and whilst they are still tender.

A herb tea is made from the dried leaves.

A tea made from the leaves and root is used in the treatment of diarrhoea, as a tonic for the uterus to strengthen pregnant women, and as an aid in childbirth. The tea has also been shown as effective in relieving painful menstrual cramps. The active ingredients both stimulate and relax the uterus. They can be used during the last three months of pregnancy and during childbirth, but should not be used earlier.

Externally, the leaves and roots are used as a gargle to treat tonsillitis and mouth inflammations, as a poultice and wash to treat sores, conjunctivitis, minor wounds, burns and varicose ulcers. The leaves are harvested in the summer and dried for later use.

Fresh raspberry juice, mixed with a little honey, makes an excellent refrigerant beverage to be taken in the heat of a fever. Made into a syrup, it is said to have a beneficial effect on the heart.

A purple to dull blue dye is obtained from the fruit.

A fibre obtained from the stems is used in making paper. (for details see Plants for a future database)