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"On the Rocky Islands, and in the woods (of Nootka and Barkley Sounds) is a raspberry of the most delicious flavor, and far superior to any fruit of that kind we had ever before tasted.  It grows on a larger bush then our European Raspberry, and is free of thorns; but the fruit itself is so delicate, that a shower of rain washes it entirely away."

                                         John Meares (1788)

This is an early explorer's description of a plant we call Thimbleberry.  It's botanical name is 'Rubus parviflorus', meaning 'Red Flowers that are few in number'.  Large maple-like, soft, light-green leaves first appear in late March or early April.  These are followed by white 5-petaled flowers, each petal having a slightly crinkled look. They bloom from May through August.  These flowers are soon replaced by a red raspberry-like fruit shaped like a thimble, hence the origin of its common name..

In early spring the stems emerge as tasty, tender shoots, which grow steadily into sturdy canes covered with a shreddy-brown bark.  Certain insects later bore into these stalks and lay their eggs.  The eggs hatch into small grubs that feed on the plant material contained within the stalks, causing an internal irritation, which in turn causes the stems to assume grotesque and curious shapes called 'galls'.

In the past these galls attracted the attention of First Nations groups (like the Makah), who powdered them and applied the results to open sores as a healing agent.  The Thompson (a group near Lytton) burned the galls, then rubbed the ashes on a baby's navel that would not heal.  This appears to be a legitimate healing practice due to the high tannin content responsible for it's astringent qualities.  The shreddy brown bark was reportedly boiled and used as a soap.  The leaves were powdered and used on burns to avoid scarring, and as a medicine tea to cure anemia and to strengthen the blood.  The large leaves were used fresh to line baskets, or as a mat for drying berries.   

The Chinese have a great respect for this plant, as is explained by Li Shih-chen, in his book titled "Chinese Medicinal Herbs".

"These fruits are said to quiet the five viscera, strengthen the virile powers, increase the "yin", give force and vigor to the body, and promote fertility.  They improve the complexion, promote the growth of hair, and cure fevers and colds.  The fresh leaves are bruised and the juice employed in ophthalmia, especially the infectious kind.  The root is used in decoction in ophthalmia and opacities following smallpox."

You can make a refreshing tea using dried Thimbleberry leaves by simply steeping a heaping teaspoon in boiling hot water for 5 to 10 minutes.  Sweeten to taste.  I gather and dry Thimbleberry leaves in the spring, and again in the fall when the leaves start to change colour.  This produces two very fine teas.

The young sprouts or shoots were, and still are, considered an important spring vegetable by many Northcoast people, being cut and gathered from early spring to early summer.  The sprouts are peeled and eaten raw (sometimes with oolichan grease) or cooked in meat stews.  I find them to be firm, sweet, and juicy in taste, although somewhat astringent.

When you collect Thimbleberries for your own use, you may find it difficult to collect them in large quantities as they ripen unevenly from June through August, and you may find that the bushes are too scattered.  Persistence, however, will result in a tasty wilderness treat.

The information in these articles is primarily for reference and education.  They are not intended as a substitute for the advice of a physician. The instructor does not advocate self-diagnosis or self-medication; He urges anyone with continuing symptoms, however minor, to seek medical advice. The reader should be aware that any plant substance, whether used as food or medicine, externally or internally, may cause an allergic reaction in some people.