| Rubus saxatilis | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Rosales |
| Family: | Rosaceae |
| Genus: | Rubus |
| Species: | R. saxatilis |
| Binomial name | |
| Rubus saxatilis | |
| Synonyms[1] | |
| |
Rubus saxatilis, thestone bramble orroebuck berry,[2] is a species ofbramble widespread across much of Eurasia.
The stone bramble is aperennial plant withbiennial stems which die after fruiting in their second year. It sends out long runners which root at the tip to form new plants. The stems are 20–60 centimetres (8–23+1⁄2 in) tall[3] and rough with many small spines. The alternateleaves are stalked, usually compound and consisting of three oval leaflets with serrated margins,[3] the terminal leaflet having a short stalk and the other two being slightly smaller.[4]
Theinflorescence is a few-floweredcorymb. The calyx of each flower has five sepals and the corolla is composed of five narrow white petals. There is a bunch ofstamens and there are severalpistils. The fruit is an aggregate of several red, fleshydrupes.[4] It is red,1–1.5 cm (3⁄8–5⁄8 in) in diameter, and contains large pips.[3] Its fruitpersists for an average of 17.6 days, and bears an average of 2.0 seeds per fruit. Fruits average 94.0% water (possibly the highest among European fleshy fruits), and theirdry weight includes 29.8%carbohydrates and 1.4%lipids.[5]
It is widespread across Europe and Asia from Iceland and Spain east as far as China. It has also been found inGreenland.[6][7][8][9]
The stone bramble can form dense clumps, spreading by means of its runners. It can also spread by seed as its edible fruit are eaten by birds which deposit the seeds elsewhere in their droppings. It flourishes in damp woods and rough places and can grow vigorously in clearings created by felling trees.[4]
The berries are edible raw or cooked,[6] and have an acid flavor,[6] but are agreeable to the palate.[6] InRussian cuisine, they are eaten plain with sugar, honey, or milk, and can be used in preparation ofkissel,kompot, juice, syrup, jams and jellies, andkvass.
Many parts of the plant are astringent, owing largely to the presence oftannins. Adecoction of the root was once used inIndia for the treatment of relaxed bowels anddysentery, and also in treating the spasmodic stage of whooping cough. A decoction of the leaves was used to treat dysentery and some types of bleeding.[10]
A purple to dull blue dye can be obtained from the fruit.[6]
