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Little Wild Mountain Blackberry

When the words 'Great Pacific Northwest' are uttered, there comes to the minds eye images of majestic brown bears, pure glacial waters and impressive evergreen forests that seem to yield an eternity of wilderness. It is hidden within this kingdom of trees and wild life that there lies another kind of evergreen. This one is perhaps less known to the outside world, but by no means less loved by the many generations of families that have thrived there.
Rubus ursinus or Wild Mountain Blackberry is a low lying evergreen vine that is native to the Pacific Northwest and grows all the way from the lush Cascade Mountains to the mighty Pacific Ocean. These vines are known to grow outwards over 10 feet and have a plethora of little thorns covering them which can make harvesting their delectable berries a harrowing yet completely worthwhile endeavor.
Flavor Profile:
The Wild Mountain Blackberry has a delicious and unique flavor all its own and has been described as the Holy Grail of blackberry aficionados. The closest way to describe it is a smaller much more flavorful and tangy blackberry with the sweetness of a wild raspberry. Wild Mountain Blackberries make excellent jams, syrups and pies because of the natural sugar content and teeny, tiny seeds that don't get stuck in your teeth. They also add a fantastic flavor profile to nearly any dessert (My favorite is with ice-cream).
What is the difference between Pacific Northwest Wild Mountain Blackberries & European blackberries?
Himalayan blackberries are the most common type of blackberries that grow in the US today. Contrary to the name, these berries were not actually introduced from Nepal, but from Germany. Blackberries from Europe are much more invasive and bear large flavorless berries (about the size of the top of the thumb to the joint) comparative to the Little Wild Mountain Blackberry (which is about half the European berry's size). European blackberries also have much larger seeds which get stuck in teeth and often require a toothpick afterwards. Whereas the Little Wild Mountain Blackberry has minuscule seeds that do not detract from the pure bliss of eating them.
Best areas to forage:
Pacific Northwest Little Wild Mountain Blackberries can be found growing on vines that trail across the ground of thickly wooded areas. They are found most abundantly from the Cascade Mountains to the Pacific Ocean. Some people claim that recently burned or logged areas are a great place to look for them, while others say mountainous areas are the best. Either way, they can be very difficult to find, but well worth the adventure for that first delectable bite.

Health benefits:

  • Wild blackberries are low in calories (just 62 per cup) and high in fiber (8 grams per cup), which makes them ideal for weight loss or just maintaining a healthy weight range.
  • Blackberries have high amounts of flavonoids with strong antioxidant properties which help neutralize free radicals which can damage cells and lead to cancer, heart disease and age related degeneration.
  • Blackberries contain anti-inflammatory and anti-viral properties which may help aid in treating periodontal infections.
  • An excellent source of manganese (90% of the daily value) which is important for bone development and bone metabolism.
  • Blackberries contain copper, iron, magnesium and potassium which are essential minerals that help aid in immune function, bone, skin and tissue health and help maintain/boost energy levels.

Where can I buy Pacific Northwest Little Wild Mountain Blackberries?
You can buy these rare berries and many more at:

Try our rustic Wild Blackberry Cobbler!


1/2 lb butter
1 cup sugar
1 1/2 cups all purpose flour
1 1/4 tbsp baking powder
1 1/2 cups milk

1.5 lbs (1 bag or 5 cups) Wild Mountain Blackberries
1 1/2 cups sugar


  1. Melt the butter and put in medium mixing bowl.
  2. Combine all other batter ingredients into the bowl and mix well.
  3. Place the wild blackberries and sugar in another bowl and mix well.
  4. Place wild blackberry mixture in a 9 x 9 baking dish.
  5. Pour the batter over the blackberry mixture.
  6. Bake at 400 degrees for 35 to 45 minutes when crust is fully cooked

Try some more recipes!!

Blackberries (Rubus fruticosus), ORAC Value 5347 µmol TE/100 g,
Nutritive Value per 100 g,

(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 43 Kcal 2%
Carbohydrates 9.61 g 7%
Protein 1.39 g 2%
Total Fat 0.49 g 2%
Cholesterol 0 mg 0%
Dietary Fiber 5.3 g 14%
Folates 25 µg 6%
Niacin 0.646 mg 4%
Pantothenic acid 0.276 mg 5.5%
Pyridoxine 0.030 mg 2%
Thiamin 0.020 IU 2%
Vitamin A 214 IU 7%
Vitamin C 21 mg 35%
Vitamin E 1.17 mg 8%
Vitamin K 19.8 µg 16.5%
Sodium 1 mg 0%
Potassium 162 mg 3%
Calcium 29 mg 3%
Copper 165 µg 18%
Iron 0.62 mg 8%
Magnesium 20 mg 5%
Manganese 0.646 mg 3%
Selenium 0.4 µg 1%
Zinc 0.53 mg 5%
Carotene-ß 128 µg --
Carotene-a 0 µg --
Lutein-zeaxanthin 118 µg --


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