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Foraging: Wineberry

Jun 28, 2023 | Recipes, Sustainability | 0 comments

One of the joys of summer is picking perfectly delicious ruby red wineberries from hedges and forests. These invasive berries will be ready for you soon. Hurry and pick some before the birds eat them and spread the invasive seeds to new areas!



opposite, toothed leaves, one side is silvery/white, the other is green


ruby red berries, they resemble raspberries. When you pick a berry, they leave an orange core on the plant, similar to picking a raspberry


Reddish-thorny stem (also called a cane)

Growth and habitat:

They love to live along edges and in forests, they form dense, prickly patches.

Where to pick:

Make sure you have permission to forage, many local preserves do not want you to get off the trail and pick plants, so be mindful! A backyard is a great place. It is important that you do not pick from an area that is sprayed with herbicides (eg, not near landscaping), away from major roads, and away from frequent dog walking areas (you don’t want to eat dog pee, yuck!)


How to pick it:

Pick super beautiful ruby red berries, they will simply fall off into your hand when they are ready. Wineberries feel a bit sticky when harvested and are very thorny so be careful.


Recipe: Vegan Wineberry Crumble

You don’t really need a recipe for wineberries, they are just so good to snack on but if you do! This is a great recipe, it works well with any berry such as raspberries or blueberries.




  • 1 ½  cups flour (any kind)
  • 1T sugar
  • ½  tsp salt
  • ½  cup vegetable oil
  • 2T milk of your choice



  • 3 cups berries
  • 1 ½ T maple syrup
  • 1T flour
  • Lemon juice



  • 1 cup rolled oats
  • ⅔ cup flour (any kind)
  • 1 cup sunflower seeds
  • ½ cup sugar
  • 4T coconut oil


  1. Preheat oven to 350F
  2. Make the crust
    1. Mix flour, sugar, salt in a large bowl
    2. Pour in the oil and milk, mix well
    3. Press into a pie pan
  3. Prepare the filling
    1. Gentle mix all filling ingredients in same bowl
    2. Pour into crust
  4. Prepare the crumble topping
    1. Mix rolled oats, sunflower seeds, and sugar in same bowl
    2. Add coconut oil and mix well
    3. Spread topping evenly over fruit filling
  5. Bake in heated oven for 40-45 minutes, until the fruit is bubbling and top is golden brown
  6. Let cool for 10 minutes before serving


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