This summer we've had a bumper crop of thimbleberries - Rubus odoratus. I think it is because of the long wet cool summer. Usually these berries are dry and seedy without much flavor. This year they are plump and full of wonderful tart juice that is very unique - different than raspberries or blackberries.
Even with a "bumper crop" its hard (at least in my yard) to gather enough berries to do anything with them. If I could I would try a jelly - which I read is delicious and a delicacy. One part berries to one part sugar. Boil for two minutes and jar. I've also read that Thimbleberry wine is wonderful. And in the spring the shoots (that are just starting leaves) are great in a salad once you peel the outer skin and discard the leaves. I wonder if these shoots would be good pickled?
In the potager these plants can make a great hedge and look best in natural settings. The plants can reach 8 feet and enjoy moist soil and part to full sun. Thimbleberries can be propagated by splitting thier dormant rhizomes, by seeds, or by stem cuttings.
