Overview
Evergreen blackberry (Rubus laciniatus) is a deciduous or semi-evergreen shrub native to Eurasia that produces dark, aggregate berries similar in flavor to common blackberries. It is distinguished by its deeply cut, lobed leaves, which give it the alternate common name cutleaf blackberry. The plant has become naturalized and highly invasive in forested habitats across the United States and Canada [1].
Origin and history
The species is native to Europe and western Asia. It was introduced to North America in the 19th century, likely as a cultivated fruit plant, and has since spread aggressively through the Pacific Northwest, the Midwest, and parts of the eastern United States [2]. In its introduced range, evergreen blackberry forms dense, impenetrable thickets that outcompete native vegetation. It is listed as a noxious weed in several U.S. states and Canadian provinces [1].
Varieties and aliases
- Cutleaf blackberry
- Evergreen blackberry
- Rubus laciniatus (scientific name)
- No named horticultural varieties are widely recognized in the database.
Culinary uses
The berries are edible and can be used in any application that calls for blackberries: fresh eating, jams, jellies, pies, and baked goods. The flavor is tart and slightly less sweet than some cultivated blackberry varieties. Foraging for the fruit is common in areas where the plant has naturalized, though the thorny canes make harvesting difficult. The berries are also used in home preserves and wine making.
Notes for cooks
- The berries are highly perishable and should be used within one to two days of picking or frozen immediately.
- Wear thick gloves and long sleeves when foraging; the canes are covered in sharp, recurved thorns.
- Ripe berries pull away from the receptacle easily and are deep black with a slight sheen. Unripe berries are red and very tart.