Mountain Dewberries

Last updated 2026-11-14 — Mountain dewberries, known simply as "dewberries" (scientific name: Rhodomyrtus tomentosa) in Taishan, may be called this because they grow not only on hillsides but also in pits, by streams, along riverbanks, and even near paddy fields—though they are especially abundant on hillsides. The mountain dewberry is a plant of many uses. Not only are its fruits edible, but its branches and leaves can serve as firewood, and its stems can be used to make charcoal. Its roots, fruits, and leaves, when collected, cleaned, sliced, and dried, can also be used medicinally. They help to astringe and relieve diarrhea, dispel wind and invigorate the meridians, and have the effect of enriching blood and calming the nerves. Fresh dewberry leaves, when chewed into a pulp, can stop bleeding and promote wound healing. Their taste is slightly bitter, astringent, sweet, and cool, and they can also quench thirst. In some areas, dewberries are even used to make wine.