Dewberry (European Blackberry)

Dewberry (European Blackberry)
Rubus caesius L.
Rosaceae Family

Description of Dewberry

Dewberry is a perennial small subshrub height 1.6–9.8 ft (0.5–3 m). Stems biennial, erect or arcuate curved, overhanging, creeping, cylindrical-angular, covered small short straight or forward curved prickles; shoots with white bloom. Leaves alternate, petiolate, regular, odd-pinnate with 3–5 rhombic-ovoid leaflets pointed at apex serrate-dentate green slightly pubescent rather large. Flowers bisexual large up to 1.2 in (3 cm) diameter white pinkish-yellow or pink gathered 6–12 in apical paniculate-corymbose inflorescences; sepals 5 free pubescent; petals rather long; stamens and pistils many ovary superior. Fruit large shiny black or bluish-black black-red composite drupe consisting 20–30 fused drupes with bluish bloom sour-sweet taste resembling raspberry but differing fewer and not separating from soft white edible receptacle (fused). Blooms May to September. Fruits ripen month after flowering. Good nectar source.

 

Distribution and Ecology of Dewberry

Dewberry (Rubus caesius) distributed throughout European Russia except northwest also Western Siberia Central Asia (Uzbekistan Kazakhstan) Crimea Caucasus (Georgia Armenia Azerbaijan). Found Eastern Europe (Ukraine Belarus Poland) introduced North America Australia. Grows mixed deciduous forests clearings edges river stream banks shrub thickets ravines road ditches sometimes grain fields abandoned gardens. Prefers moist well-drained organic-rich soils neutral slightly acidic (pH 5.5–7.0). Shade-tolerant better fruiting open sunny sites 6–8 hours direct light day. Optimal growth temperature 68–86°F (20–30°C) withstands brief frosts -5°F (-15°C). Drought-resistant needs moderate watering fruit formation (July–August) increase yield. Nature propagates seeds birds vegetative root suckers shoot rooting. Culture especially USA Canada Australia grown food ornamental. Popular varieties ‘Thornfree’ ‘Black Satin’ thornless large fruits. Cultivation requires pruning old shoots after fruiting organic fertilizers pest protection aphids raspberry beetle. Ecologically prevents soil erosion slopes branched roots. Nectar source attracts bees pollinators supports biodiversity. Some regions (Australia) invasive displacing native flora.

 

Raw Materials from Dewberry

Main raw fruits (fructus Rubi caesii) leaves (folia Rubi caesii) flowers rhizomes (radix). Fruits harvested July–August full ripeness black bluish-black bluish bloom soft sweet. Manual dry weather carefully detach with receptacle avoid damage. Leaves flowers June–August preferably young tops astringent taste. Rhizomes dug autumn (September–October) cleaned washed dried 104–122°F (40–50°C). Dry fruits dryers 122–140°F (50–60°C) or shade air avoid direct sun preserve vitamins anthocyanins. Leaves flowers ventilated 95–104°F (35–40°C) rhizomes 113–122°F (45–50°C). Dry yield: fruits 15–20% leaves 25% rhizomes 20–30%. Quality: blackened burned fruits ≤8% with pedicels ≤2% crushed parts ≤3% organic impurity ≤0.5% mineral ≤0.5%. Pack fruits sacks 110 lb (50 kg) leaves rhizomes cloth/paper 22–44 lb (10–20 kg). Store dry ventilated racks humidity ≤12% check mold pests (codling moth). Shelf: fruits 1 year leaves rhizomes 2 years.

 

Chemical Composition of Dewberry

Fruits contain: up to 2.2% organic acids (malic tartaric citric salicylic) up to 8% sugars (up to 3.64% glucose 3.24% fructose 0.58% sucrose) nitrogenous anthocyanins up to 1.8% pectins tannins aromatics essential oil up to 18 mg% ascorbic acid carotene thiamine alpha-tocopherol nicotinic up to 300 mg% flavonoids phylloquinone. Leaves up to 271 mg% ascorbic <14% thiamine flavonoids inositol vitamin E carotene anthocyanins organic acids (lactic malic oxalic tartaric) trace essential oil proteins pectins mucilages. Seeds fatty oil <12.9%.

 

Uses and Benefits of Dewberry

Ripe fruits mild laxative unripe disinfectant astringent. Fresh like raspberry thirst-quenching tolerated chronic diarrhea antipyretic high fever. Fruits infusion tonic sedative climacteric neuroses joint pains kidney bladder inflammation cough. External wound healing. Flower infusion anti-inflammatory astringent antimicrobial hemostatic diarrhea stomach pains baths douches gynecology. Fruits leaves sedative tonic. Crushed fresh leaves poultices lichens wounds trophic ulcers eczema. Leaf infusion diarrhea colds diaphoretic gargle angina oral inflammation. Leaf tea diaphoretic diuretic hemostatic mild bactericidal dysentery GI diseases. Prolonged tea improves metabolism diabetes enhances appetite. Leaf decoction chronic enteritis angina (gargle) women's menstrual disorders douches. Flowering tops astringent food toxicoinfections dysentery. Branch decoction neuroses dyspnea.

 

Precautions for Using Dewberry

Use cautiously high stomach acidity gastritis ulcers organic acids irritate mucosa. Excessive especially unripe diarrhea or constipation tannins. External test small skin area avoid allergies sensitive Rosaceae. Large rhizome doses excessive astringency constipation.

 

Contraindications for Using Dewberry

Contraindicated individual intolerance Rosaceae allergy (raspberry rosehip) acute gastric duodenal ulcers high-acid gastritis. Not children under 3 allergy risk acids. Avoid rhizome infusions chronic constipation. Pregnant nursing consult doctor.

 

Medicinal Recipes with Dewberry

1. Leaf tea tonic. Fresh young leaves enamel pot cover wilt 2–3 days blacken rose aroma. Air dry crush. Brew 1 tsp 6.8 oz (200 ml) boiling water drink honey/sugar 1–2 times day tonic.
   
2. Leaf infusion diarrhea gastritis. Steep 0.35 oz (10 g) (1 tbsp) dry leaves 6.8 oz (200 ml) boiling 4 hours strain. Take 3.4 oz (100 ml) (½ glass) 3–4 times day 20–30 min before meals diarrhea gastritis stomach bleeding.
   
3. Syrup dysentery. Lump sugar twice fruit weight boil thick syrup. Take 3–4 tbsp daily >2 weeks dysentery.
   
4. Rhizome decoction dropsy. Boil 0.53 oz (15 g) dry crushed rhizomes 10.1 oz (300 ml) boiling 10 min strain. Take 1 tbsp every 2 hours diuretic.
   
5. Fruit tincture cold. Steep 3.5 oz (100 g) fresh fruits 16.9 oz (500 ml) 40.org 40% ethanol 7 days dark strain. Take 1.7 oz (50 ml) hypothermia cold 1–2 times day.
   
6. Decoction gargle. Steep 2 tbsp dry leaves/flowers 13.5 oz (400 ml) boiling water bath 15 min steep 30 min strain. Gargle 3–4 times day angina oral inflammation.
   
7. Rhizome decoction wine bleeding. Boil 3.5 oz (100 g) rhizomes 16.9 oz (500 ml) water half volume strain mix equal aged red wine. Take 1 tsp 3–4 times day bleeding poor digestion.
   
8. Leaf calendula infusion intestinal inflammation. Mix 2 parts leaves 1 part calendula flowers 4 tsp mix steep 1.5 glasses boiling. Take 0.5 glass 3 times day intestinal inflammation.
   

 

Cosmetic Uses of Dewberry

Used cosmetology antioxidants (anthocyanins flavonoids) vitamins (C E) acids moisturize fight inflammation slow aging. Fruits leaves oily combination skin hair strengthening.

1. Acne face mask. Mash 2 tbsp fresh fruits mix 1 tsp honey 1 tbsp oatmeal. Apply cleansed face 10–15 min rinse warm water. Use 1–2 times week reduce inflammation cleanse pores.
   
2. Leaf toner. Steep 1 tbsp dry leaves 6.8 oz (200 ml) boiling 30 min strain. Wipe face cotton 1–2 times day tighten pores reduce oiliness.
   
3. Skin compress. Wrap 2 tbsp fresh crushed leaves gauze apply affected (eczema lichens) 15–20 min once day.
   
4. Hair rinse. Boil 3 tbsp dry leaves 16.9 oz (500 ml) boiling 5 min steep 1 hour strain. Rinse after washing 2–3 times week strengthen shine.
   

 

Culinary Uses of Dewberry

Fruits confectionery liquor industry jam jelly pastille syrup kissel compote mors pie cake candy fillings wine tinctures liqueurs.

1. Leaf tea. Wilt young leaves air dry oven 104°F (40°C) chop store paper bags. Brew 1 tsp 6.8 oz (200 ml) boiling drink sugar/honey.
   
2. Syrup. 2.2 lb (1 kg) fruits 1.1 lb (500 g) sugar: juice fruits add sugar slow boil 15–20 min bottle cork cool storage.
   
3. Jam (variant 1). Dip fruits boiling syrup (2.2 lb/1 kg sugar 1 kg fruits 1 glass water) cook once ready add 3–4 g citric acid.
   
4. Jam (variant 2). 2.2 lb (1 kg) ripe fruits 1.76 lb (800 g) sugar 1 glass water: clean ripe rinse sugar cool 10–12 hours slow cook 30–40 min jar hot water 2 hours cool storage.