Wineberry is a spiny shrub, belonging to the class of scramblers, that spreads by underground stems. This perennial produces biennial long red stems (canes) with red bristles and a few thorns. It bears pale green leaves with white undersides that turn yellow upon the arrival of spring. It also produces small, white flowers that emerge in dense clusters.
Wineberry fruit is eaten raw all around the world. It is added to salads , desserts, sauces, jams, wines, and even pies. Its taste can be described as an extravagant raspberry venture with all its tartaric and juicier punch. Medicinally, wineberries impart remarkable antioxidant properties that help in reducing cell damage and promoting the repair of tissues. It is said to impede the occurrence of cancer (especially skin cancer and breast cancer). It is a natural source of vitamin C, making it immensely fruitful for boosting the immune system, reducing inflammation, and preventing the occurrence of various seasonal allergies.
Unlike raspberries, they are a bit sticky to touch. They should be quickly ingested fresh or can be refrigerated to last a few days.