The blackberry, which can grow to a full length of three to six meters, is often confused with the raspberry, but in difference to the latter it does not have a hollow center but a greenish-white core. It grows best in the shadowy and moderate zones of Europe, Northern Africa, Asia and Northern America where woods, hillsides and hedgerows also tolerate poor soil.

The blackberry is strictly spoken not a berry but an aggregate fruit composed of numerous small drupes ripening to a black or dark purple fruit with a fragile and smooth skin. If it still needs to ripen the blackberry is hard and red. It blossoms in pink and white and usually forms most drupes during its first year, which might be due to even the smallest change of condition in later periods, such as the number of bee visits or a change in the number of rainy days.

The blackberry juice forms the base of several different wines and liquors, whereas the tea produced from blackberry leaves is considered to be highly blood cleansing and to be a medium to lower blood sugar.
The fruit contains a high amount of vitamin A and C as well as potassium, magnesium and copper, which is the reason for it to be often consumed raw. But it can also be consumed in form of jams and juices and can then be used to cure periodontitis and to lower fever.

Apart from its use in cuisine the blackberry as a perfect example for an allrounder is an ancient dye for brown and grey colours.

Klaus-Martin Meyer

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