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tselqó:mé (Blackcaps)

Similar to the wild trailing blackberry, blackcaps grow well in clearings and areas that have been cleared through burning. Resembling the raspberry (and sometimes referred to as black raspberry), blackcaps have blue-green prickly stems and leaves that have a white prickly underside. Blackcaps are ripe from early July and were traditionally dried on mats or eaten fresh (they were occasionally dried as cakes). Today blackcaps are made into jam or eaten fresh.

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