Rubus leucodermis, also referred to as whitebark raspberry, blackcap raspberry or blue raspberry, as well as Chkohpeen (Yurok) is cousin of the domesticated raspberry that can be found throughout western North America.
Though they resemble blackberries, they are actually quite different. These berries have a long history of being eaten fresh or dried by Indigenous people. They are most commonly used to make a purple dye when grown commercially.
Blackcap berries are ripe when they’re dark purple. They ripen over the course of several weeks, so you might want to return to the same plant a few times to collect more. When picking berries, be sure to watch out for the thorns.
These raspberries are delicious eaten raw, used in baked goods, or made into smoothies. They will keep for a day or two in the refrigerator, but they will last longer by freezing. Forage carefully and make sure you have the right plant before eating. Always leave some for the wildlife!
Sources: Rubus leucodermis–Wikipedia, Black Raspberries are NOT the same as Blackberries!–Backyard Forager, Wild Black Raspberries ~ Identifying and Foraging Blackcap Raspberries–HealthyGreenSavvy
Photos: Frank Fujimoto, Melinda Young Stuart and Arthur T. LaBar
on Flickr