Wine berries (Rubus phoenicolasius) are not poisonous and are safe for human consumption. This species, a close relative of the common raspberry and blackberry, produces a brightly colored, edible fruit. The plant is a perennial shrub introduced from its native Asia, now growing wild in many parts of the United States and Europe. It is important to confirm the identity of any wild-growing plant before consuming its fruit.
Safety Status and Culinary Use
The fruit is non-toxic and is enjoyed by humans and wildlife, including birds, deer, and small mammals. Like other members of the Rubus genus, the berries are composed of small, juicy drupelets clustered around a central core. The flavor is a balance between sweet and tart, similar to a raspberry.
Wine berries are versatile and can be used in nearly any recipe that calls for raspberries or blackberries. They are frequently eaten fresh, but their ruby-red juice lends itself well to processing. Common culinary preparations include:
- Jams
- Jellies
- Pies
- Sauces
The fruit also freezes well for long-term storage.
The safety of the fruit, however, does not negate the need for careful identification before eating any foraged food. Although the wine berry itself has no poisonous look-alikes among North American berries, other unrelated shrubs may bear superficially similar fruits that are not safe. Pets, like humans, are also not poisoned by consuming wine berries, though the sharp, prickly stems of the plant itself can present a physical hazard.
Key Characteristics for Identification
Accurate identification relies on several distinct physical features. The most telling characteristic is the dense covering of fine, reddish, glandular hairs that coat the stems, giving the canes a reddish or purplish hue. These sticky hairs are often mistaken for thorns, though the plant also possesses small, sharp prickles.
The leaves are another clear indicator, typically appearing in an alternate, compound structure with three leaflets. The upper surface is green, but the underside is covered in dense, silvery-white hairs, creating a two-toned appearance. The leaf margins are distinctly toothed.
Before ripening, the developing fruit is encased by a calyx, a protective structure made up of sepals. This calyx is covered in the same reddish, sticky, glandular hairs found on the stems. As the fruit matures, the hairy calyx opens, revealing the berry, which ripens to a vibrant, shiny red. When fully ripe, the fruit is hollow in the center, leaving the core attached to the plant, a trait shared with raspberries.
Geographic Origin and Invasive Status
The wine berry is native to East Asia, with its historical range covering countries like China, Japan, and Korea. This perennial shrub was intentionally introduced to North America and Europe in the late 19th century, around the 1890s. Its introduction was primarily for use as breeding stock to hybridize and develop new commercial raspberry cultivars, as well as for its ornamental value.
Since its introduction, the wine berry has escaped cultivation and become naturalized in many regions, now thriving in various habitats across the eastern United States and parts of Europe. It is now widely classified as an invasive species in numerous states. The plant grows aggressively and can form dense, thorny thickets that outcompete and displace native flora, significantly reducing the value of natural areas for wildlife habitat.
Its rapid spread is aided by prolific fruit production, with seeds dispersed by the birds and mammals that consume the berries. The ability of the canes to root where they touch the ground also contributes to its local establishment. While the berries are a welcome treat for foragers, the plant’s robust, invasive nature presents an ongoing ecological challenge.