Raspberry plants are perennial, with woody stems called canes that can grow up to 6 feet tall. These canes bear compound leaves and thorns, and the fruits typically ripen from mid-summer to early fall, depending on the variety. Raspberries are more than just a delightful snack; they're nutritionally dense, packed with dietary fibre, vitamins C and K, and a host of beneficial plant compounds. Their antioxidant properties have been linked to various health benefits, from anti-aging to disease prevention.

Wild raspberries have ancient roots, with evidence of their consumption dating back to prehistoric times. These berries have been part of human diets in Europe, Asia, and North America for millennia. In more recent history, cultivation techniques improved during the Middle Ages in Europe, and by the 18th century, several cultivated varieties emerged. As European settlers made their way to North America, they found native raspberry species already being used by Indigenous peoples. Over time, cultivation methods evolved, cross-breeding occurred, and the raspberries we know today became widely popular and distributed.

Raspberries, with their sweet-tart balance, are culinary chameleons. They can be consumed fresh, sprinkled over salads, or added to yogurt and cereals for a burst of flavour. Their tanginess makes them perfect for jams, jellies, and preserves, while their vibrant colour and rich taste elevate desserts like tarts, cakes, and ice creams. Raspberries can be pureed into sauces, both sweet and savoury, pairing well with dishes like roasted meats or creamy desserts. Raspberry coulis—a simple sauce made from raspberries, sugar, and lemon juice—is a popular accompaniment to many desserts. Drinks, too, get a refreshing twist with raspberries; they can be infused in teas, muddled into cocktails, or blended into smoothies. Whether showcased as the star ingredient or used as a complementary note, raspberries impart a fresh and vibrant touch to an array of dishes.