Below is a list of all known varieties for Thimbleberry. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Eastern Thimbleberry | A regional designation for the variety found in the Great Lakes region; often produces smaller, slightly more tart fruit. |
| Mountain Thimbleberry | A regional designation for the variety found in higher elevations in the Western US. |
| Rubus Nutkanus (Botanical Synonym) | An older botanical synonym for the Thimbleberry, referencing its native range along the Northwest coast. |
| Rubus Parviflorus (Botanical) | The botanical species name for the Thimbleberry; produces a large, delicate, edible red berry that is flatter than a raspberry. |
| Salmonberry-like Thimbleberry | A distinction referencing its large, soft size and color, which often leads to it being confused with the softest Salmonberry fruit. |
| Thimbleberry (Foraged Wild) | A distinction emphasizing the small-scale, wild-foraged nature of this highly perishable fruit, typically not commercially cultivated. |
| Thimbleberry (High Pectin Grade) | A culinary distinction for fruit selected for its excellent natural pectin content, ideal for making thick, firm jams. |
| Thimbleberry (Salmonberry Group) | A distinction referencing its large, soft size and color, which often leads to it being confused with the softest Salmonberry fruit. |
| Thimbleberry (Wild Type) | The species *Rubus parviflorus* native to North America, known for its soft, thimble-shaped fruit and mildly tart, unique flavor; often foraged. |
| Thimbleberry Bud (Edible) | The unopened flower bud of the plant; sometimes used as a mild, unusual vegetable in regional cuisine. |
| Thimbleberry Flower | The large, white, ornamental flower of the plant; edible and sometimes used in salads or as a garnish. |
| Thimbleberry Flower (Garnish) | The large, white, ornamental flower of the plant; used as a delicate garnish in salads and desserts. |
| Thimbleberry Leaf Tea | The large, soft leaves of the plant; dried and used for making a mild, flavorful herbal tea. |
| Thimbleberry Leaves | The large, soft leaves of the plant; used traditionally for wraps (similar to grape leaves) or for making herbal tea. |
| Thimbleberry Preserve (High Grade) | A culinary distinction for preserves made exclusively from the ripest, softest fruit, resulting in a complex, sweet-tart jam. |
| Thimbleberry Preserve (No Seeds) | A distinction for preserves made by straining the pulp, ensuring a smooth texture without the soft, crunchy seeds. |
| Thimbleberry Preserve Grade | A culinary distinction for the fruit, which is highly prized for preserves and jams due to its complex sweet-tart flavor and soft texture. |
| Thimbleberry Syrup Base | The highly concentrated liquid extract, used primarily for flavoring and making specialty syrups. |
| Thimbleberry White Flower | A selection of *Rubus parviflorus* known for its pure white flowers and producing the classic, soft, thimble-shaped red fruit. |
| Western Thimbleberry | A regional designation for the variety found along the West Coast of North America; known for large, soft fruit. |