SC - Blue sauce - Blackberry types
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Mar 2 13:14:56 PST 1999
> So in amongst all of this, does anyone know which "blackberry" the
> original
> period Italian recipe calls for? What is its Latin name?
>
> Also, any ideas on what type Redon used? And how did they get it to
> oxidize?
>
> Regards
> Meliora.
>
Try Rubus procerus, commonly called the Himalayan blackberry (although it is
really native to Germany).
I'm trying to chase down the historical taxonomy of blackberries, but it
will be a while.
Bear
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