Common Name: Thimbleberry
Latin Name: Rubus parviflorus
Description: Grow in shrubs ranging from 2 to 8 feet tall. Form dense thickets. Leaves have between 3 to 5 lobes and closely resemble maple leaves. Thimbleberries have white flowers with five petals each. The berries are red and look a lot like raspberries except that their overall shape is flatter (like a raspberry that has been compressed).
Habitat: Thickets of Thimbleberries grow in moist, wooded areas in the lower mountainous regions. They grown best in cool environment and therefore prefer shade. Thimbleberries can be found from the Alaska Panhandle all the way down to Southern California.
Food: The berries are edible and very delicious. They have a sweet and nutty taste that is both unique and fragrant. Flowers are also edible and make a delicious addition to salads. Thimbleberry leaves can be used either fresh or dried in herbal teas!
Nutrition: Throughout history, Thimbleberries have been used to treat intestinal ailments and upset stomachs. When roots are dried and prepared in tea form, they are great for diarrhea and dysentery.
Recipe: Thimbleberry Salad:
1 head of romaine lettuce (chopped)
1 navel orange (seeded and thinly sliced)
½ pint of freshly picked Thimbleberries
¼ cup pine nuts
Mix all ingredients in bowl. Decorate with edible flowers or colorful fruit.
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 teaspoon agave syrup
½ teaspoon sea salt
Thoroughly mix ingredients in small bowl or jar and pour over top of salad.