Wild Raspberry Rubus idaeus
One of the delights of the summer is to happen upon a patch of wild raspberries. Not as common as its cousin the blackberry; raspberry canes are slimmer, less bushy and sometimes hard to spot when mixed in with bramble bushes. However if you do find a patch your diligence will be rewarded as although small, wild raspberries have a rich intense flavour.
What to look for:
The leaves are pale green with a silver / white underside. Stems have prickles rather than the hook thorns of brambles. The small fruits turn from green to red and are easily removed from the stem plug.
Where to find it:
Often found with brambles, but usually in more shaded locations under trees. Raspberries will tolerate more acidic soils and wetter ground than blackberries do. Pine woodlands are where they are most common.
When is it about:
The leaves appear in the spring, the white petal flowers are about in early summer with the fruits ripening in July and August.
Rasberry Cream Crowdie
(based on a recipe from ‘Wild Food’ by Roger Phillips)
100g (4oz) fresh plump wild raspberries
550 ml (1 pint) double cream
50g (2oz) medium oatmeal
25g (1oz) flaked almonds (crushed)
50g (2oz) caster sugar
1 tablespoon Amaretto liqueur
Ground cinnamon (to taste)
Put the oatmeal and almonds in a thickbottomed saucepan and shake it over the
heat until crisp and lightly toasted.
Place the cream in a large bowl, add the Amaretto and beat the cream to a thick
froth. Stir in the sugar, toasted oatmeal, fruit and most of the flaked almonds
(keep some back to sprinkle on the top).
Best eaten straight away; very rich but scrumptious.
Makes enough for 4 servings
Note: Do not eat any wild foods unless you are 100% certain about your identification.