Rubus saxatilis

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Rubus saxatilis
Rubus saxatilis02.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Rosales
Family: Rosaceae
Genus: Rubus
Subgenus: Cyclactis
Species: R. saxatilis
Binomial name
Rubus saxatilis
L. 1753 not Michx. 1803 nor Bigelow 1824[1]
Synonyms[1]
  • Cylactis saxatilis (L.) Á.Löve
  • Rubus ruber Gilib.
  • Selnorition saxatilis (L.) Raf. ex B.D.Jacks.

Rubus saxatilis or stone bramble is a species of bramble widespread across Europe and Asia from Iceland and Spain east as far as China. It has also been found in Greenland.[2][3][4][5]


The green stems are 20–60 cm tall and covered with minute needle-like prickles, and leaves are usually compound with three leaflets. The spherical fruit is red and 1–1.5 cm in diameter, and contains large pips.[6]

Description[edit]

The stone bramble is a perennial plant with biennial 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 rough with many small spines. The alternate leaves are stalked. Each leaf consists of three oval leaflets with serrated margins, the terminal leaflet having a short stalk and the other two being slightly smaller. The inflorescence is a few-flowered corymb. The calyx of each flower has five sepals and the corolla is composed of five narrow white petals. There is a bunch of stamens and there are several pistils. The fruit is an aggregate of several red, fleshy drupes.[7]

Habitat[edit]

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.[7]

Uses[edit]

Edible uses[edit]

The berries are edible raw or cooked,[2] and have an acid flavor,[2] but are agreeable to the palate.[2] In Russian cuisine, they are eaten plain with sugar, honey, or milk, and can be used in preparation of kissel, kompot, juice, syrup, jams and jellies, and kvass.

Medicinal uses[edit]

Many parts of the plant are astringent, owing largely to the presence of tannins. A decoction of the root was once used in India for the treatment of relaxed bowels and dysentery, 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.[8]

Other uses[edit]

A purple to dull blue dye can be obtained from the fruit.[2]

References[edit]

External links[edit]