Health Benefits of Thimbleberry – Rubus parviflorus

Thimbleberry, Scientific Name Rubus parviflorus is a deciduous herb native to Western North America from Southern Alaska to New Mexico, California, and San Luis Potosi.

It produces a cup-shaped, red fruit. Its common English names include Western thimbleberry, Mountain sorrel, Salmonberry and Western thimble raspberry.

Thimbleberry is a perennial flowering plant from the Rubus genus in the Rosaceae or rose family.

These plants are native to various regions of North America.


The fruits or berries of these shrubs are edible and are sweet. These fruits are also known as salmonberry.

Thimbleberry plants are used for various medicinal purposes as well.

Rubus parviflorus is a deciduous, perennial, erect, upright shrub growing to 1-8 feet height and 0.59 inches in diameter.

Its leaves are alternate, temate, maple-shaped, toothed; green above and white-tomentose beneath.

Flowers are white, rose shaped. Fruits are ovoid and cup-shaped. The stems are red, thorn and less, zigzag.

Thimbleberry can be eaten raw or cooked. It makes excellent jams and preserves.

The fruit can also be, dried for later use. The fruit is very seedy. Rich in vitamin C.

The shoots are harvested as they emerge in the spring, and while they are still young and tender.

They can be, cooked like asparagus. The sprouts are rich in vitamin C.