The 1000 Properties of Raspberries
27 Oct 2022
**In Northern Europe, raspberries are often grown as hedges, initially for their fruit but later also as garden specimens. The species doesn't require special care if conditions are favorable. The fruits have a sweet-tart flavor that varies significantly depending on the cultivar; those sold in supermarkets tend to be less flavorful than those available through direct sales.**
**Raspberries are small but powerful berries. They are packed with antioxidants and can be grown in minimal spaces or even when chemical fertilizers are not available. Raspberry leaves are deep green on the upper side and white and hairy on the underside. The edges are toothed or serrated, with a rounded base and a pointed tip.**
**Raspberry Cultivation**
**Yields per hectare are considerable, and raspberry crops are spreading rapidly each year, thanks to highly appreciated "made in Italy" production in the global export market. It's no surprise, then, that in our country, now at the center of this specialty, there are about 4,000 specialized farms, with nearly 50,000 hectares under cultivation and an estimated annual revenue of nearly 100 million euros.**
**From an environmental perspective, the raspberry plant is easily cultivable and well-suited to meet the new demands of our society, which increasingly focus on sustainable interactions with nature. Specifically, these crops are designed to be as compatible as possible with traditional agricultural activities, thriving on well-modernized and naturally fertile land—a practice that would be unthinkable for intensified and genetically modified crops.**
**Soil fertility is also reflected in the yields: raspberry plantations guarantee average yields of over 2,000 kg per hectare, with some easily exceeding 4,000 kg. This result is often much higher than that obtained from other horticultural crops.**
**The raspberry plant can be easily recognized by its deciduous leaves, which are large, with elongated lobes ending in a rounded tip. Leaf length varies from 5 to 10 cm, but in varieties with smaller fruits, the leaves are shorter and broader. The berries are green when they first form, turning from deep red to yellow-orange as they ripen and eventually turning black in early autumn.**
**The presence of numerous moths and butterflies in an area indicates that there are good food sources (like raspberries). The reproduction of insects also depends on the presence of the plant: raspberry pollen is particularly beneficial for the most colorful animal species, such as the seven-spot entomophagous moths from the Noctuidae family. These insects, which we see in the morning carrying flowers, rely on the plant for reproduction.**
**Raspberries can be used to make a dessert with milk, sugar, and cream or baked, like pears and other berries. Raspberry shoots can be used to flavor dishes cooked in milk, with honey added to the final product; in traditional Northern European cuisine, this product is called trifle. Virtually all parts of the plant are used, particularly the bark and dried leaves. The root can be used as an ingredient in various cooked dishes; after being rinsed, it is consumed almost entirely like a vegetable, and some even use the seeds (including in juice form).**
**Raspberry is also added as a spice to pastries in place of vanilla or sold on its own with added orange juice or powdered sugar. Medically, raspberry is used to treat spring flu or a persistent cough. It is also used as a liver remedy and is considered a potent "febrifuge."**
**Raspberry peels are fleshy and juicy, highly valued, especially in Eastern cuisine. The most common recipe, however, involves cooking with brown sugar or other natural sweeteners, milk, starch (such as cornstarch), and other ingredients. The result is a sort of jelly that can then be served with cream or blended and spread on a biscuit as if it were butter.**
**What Vitamins Do Raspberries Contain?**
**With 34 calories per 100 grams, here are the values:**
- **72% carbohydrates**
- **16% lipids**
- **12% proteins**
**Specifically, 100 grams of raspberries provide:**
- **84.6 g of water**
- **1 g of protein**
- **0.6 g of lipids (including omega-3 fatty acids)**
- **6.5 g of soluble sugars**
- **7.4 g of fiber**
**Among the vitamins and minerals, 100 g of raspberries provide:**
- **25 mg of vitamin C**
- **0.5 mg of niacin**
- **0.05 mg of thiamine**
- **0.02 mg of riboflavin**
- **13 µg of vitamin A (retinol equivalent)**
- **Vitamin K**
- **Pantothenic acid**
- **Biotin**
- **Vitamin E**
- **Folate**
- **220 mg of potassium**
- **52 mg of phosphorus**
- **49 mg of calcium**
- **3 mg of sodium**
- **1 mg of iron**
- **Manganese**
- **Copper**
- **Magnesium**
**The Best Season**
**This red-colored fruit is a delicious treat in late summer to early autumn. These sweet berries are in season from August to September and can be found fresh during this period, although they may be more expensive if found outside the peak growing window.**
**Black Raspberry**
**The black raspberry plant is a different species from the red raspberries common in stores. The fruits of these plants also have a different flavor and texture from the red variety.**
**How to Eat Them**
**Raspberries are a delicate fruit that must be handled with care. The more they are touched, the less their shape and texture remain intact. If you want to eat them straight from the plant, ripe ones last only a few hours outside the refrigerator if not eaten immediately after picking!**
**Raspberries are small but powerful berries. They are packed with antioxidants and can be grown in minimal spaces or even when chemical fertilizers are not available. Raspberry leaves are deep green on the upper side and white and hairy on the underside. The edges are toothed or serrated, with a rounded base and a pointed tip.**
**Raspberry Cultivation**
**Yields per hectare are considerable, and raspberry crops are spreading rapidly each year, thanks to highly appreciated "made in Italy" production in the global export market. It's no surprise, then, that in our country, now at the center of this specialty, there are about 4,000 specialized farms, with nearly 50,000 hectares under cultivation and an estimated annual revenue of nearly 100 million euros.**
**From an environmental perspective, the raspberry plant is easily cultivable and well-suited to meet the new demands of our society, which increasingly focus on sustainable interactions with nature. Specifically, these crops are designed to be as compatible as possible with traditional agricultural activities, thriving on well-modernized and naturally fertile land—a practice that would be unthinkable for intensified and genetically modified crops.**
**Soil fertility is also reflected in the yields: raspberry plantations guarantee average yields of over 2,000 kg per hectare, with some easily exceeding 4,000 kg. This result is often much higher than that obtained from other horticultural crops.**
**The raspberry plant can be easily recognized by its deciduous leaves, which are large, with elongated lobes ending in a rounded tip. Leaf length varies from 5 to 10 cm, but in varieties with smaller fruits, the leaves are shorter and broader. The berries are green when they first form, turning from deep red to yellow-orange as they ripen and eventually turning black in early autumn.**
**The presence of numerous moths and butterflies in an area indicates that there are good food sources (like raspberries). The reproduction of insects also depends on the presence of the plant: raspberry pollen is particularly beneficial for the most colorful animal species, such as the seven-spot entomophagous moths from the Noctuidae family. These insects, which we see in the morning carrying flowers, rely on the plant for reproduction.**
**Raspberries can be used to make a dessert with milk, sugar, and cream or baked, like pears and other berries. Raspberry shoots can be used to flavor dishes cooked in milk, with honey added to the final product; in traditional Northern European cuisine, this product is called trifle. Virtually all parts of the plant are used, particularly the bark and dried leaves. The root can be used as an ingredient in various cooked dishes; after being rinsed, it is consumed almost entirely like a vegetable, and some even use the seeds (including in juice form).**
**Raspberry is also added as a spice to pastries in place of vanilla or sold on its own with added orange juice or powdered sugar. Medically, raspberry is used to treat spring flu or a persistent cough. It is also used as a liver remedy and is considered a potent "febrifuge."**
**Raspberry peels are fleshy and juicy, highly valued, especially in Eastern cuisine. The most common recipe, however, involves cooking with brown sugar or other natural sweeteners, milk, starch (such as cornstarch), and other ingredients. The result is a sort of jelly that can then be served with cream or blended and spread on a biscuit as if it were butter.**
**What Vitamins Do Raspberries Contain?**
**With 34 calories per 100 grams, here are the values:**
- **72% carbohydrates**
- **16% lipids**
- **12% proteins**
**Specifically, 100 grams of raspberries provide:**
- **84.6 g of water**
- **1 g of protein**
- **0.6 g of lipids (including omega-3 fatty acids)**
- **6.5 g of soluble sugars**
- **7.4 g of fiber**
**Among the vitamins and minerals, 100 g of raspberries provide:**
- **25 mg of vitamin C**
- **0.5 mg of niacin**
- **0.05 mg of thiamine**
- **0.02 mg of riboflavin**
- **13 µg of vitamin A (retinol equivalent)**
- **Vitamin K**
- **Pantothenic acid**
- **Biotin**
- **Vitamin E**
- **Folate**
- **220 mg of potassium**
- **52 mg of phosphorus**
- **49 mg of calcium**
- **3 mg of sodium**
- **1 mg of iron**
- **Manganese**
- **Copper**
- **Magnesium**
**The Best Season**
**This red-colored fruit is a delicious treat in late summer to early autumn. These sweet berries are in season from August to September and can be found fresh during this period, although they may be more expensive if found outside the peak growing window.**
**Black Raspberry**
**The black raspberry plant is a different species from the red raspberries common in stores. The fruits of these plants also have a different flavor and texture from the red variety.**
**How to Eat Them**
**Raspberries are a delicate fruit that must be handled with care. The more they are touched, the less their shape and texture remain intact. If you want to eat them straight from the plant, ripe ones last only a few hours outside the refrigerator if not eaten immediately after picking!**
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