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Raspberry is a perennial berry-producing shrub grown for its sweet, delicate fruit used fresh, in desserts, jams, and preserves. Gardeners grow raspberries for reliable summer harvests and attractive foliage. The plants also provide wildlife value and can serve as an edible hedge.

Raspberry seeds require cold stratification: moist chill seeds in the refrigerator for 30–60 days at 32–41°F to break dormancy. Sow on the surface of moist seed-starting mix under light at 65–70°F; germination takes 14–21 days. Light is beneficial for sprouting.

Start seeds indoors in late winter after stratification, 10–12 weeks before last frost. Transplant seedlings outdoors after all danger of frost has passed in spring, spacing plants 18–24 inches apart in rows 5–6 feet apart. Raspberries prefer well-draining soil rich in organic matter. For faster fruit production, plant dormant canes in early spring rather than seeds; container-grown canes can be planted spring through fall.

Water consistently, providing 1–1.5 inches per week; avoid waterlogging. Apply 2–3 inches of mulch to retain moisture and suppress weeds. Fertilize in early spring with balanced fertilizer or well-aged compost. Summer-fruiting varieties produce on second-year canes; prune out spent canes after harvest. Provide support with trellising or stakes to keep canes upright. Common issues include raspberry beetle larvae (control with netting and pruning), spider mites in dry conditions (increase humidity), and root rot in poorly drained soil (improve drainage).

Summer-fruiting raspberries ripen in mid to late June through July; fall-fruiting types fruit from August through first frost. Harvest berries when fully coloured and easily detached from the core—ripe berries are fragile and best picked in cool morning hours. Handle gently to avoid bruising. Raspberries keep refrigerated for only 2–3 days; freeze or preserve promptly for longer storage. Expect moderate yields in year two, with full production by year three.