The blackberry is an edible fruit produced by many species in the Rubus genus in the Rosaceae family.
There are around 375 species of blackberry, which are found in almost all parts of the world.
Blackberries were perceived by the ancient cultures as being a wild plant, and historical accounts for a backyard culture of blackberry bushes are few.
The Greeks used the blackberry as a remedy for Gout, and the Romans made a tea from the leaves of the blackberry plant to treat various illnesses. Blackberries are perennial plants which typically bear biennial stems from the perennial root system.
In its first year, a new stem grows vigorously to its full length of 3-6 meters (10-20 feet), arching or trailing along the ground and bearing large palmately compound leaves with five or seven leaflets; it does not produce any flowers.
In its second year, the stem does not grow longer, but the flower buds break to produce flowering laterals, which bear smaller leaves with three or five leaflets. First and second year shoots are usually spiny, usually with numerous short curved very sharp spines.
The usually black fruit is not a berry in the botanical sense of the word. Botanically it is termed an aggregate fruit, composed of small drupelets.
There are 43 calories in 100 grams (3.5 ounces) of blackberry.
Hailed as a “superfood,” blackberries are an excellent source of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, folate, vitamin C, vitamin E, and vitamin K. The mineral wealth of blackberries includes calcium, iron, magnesium, phosphorous, potassium, and zinc. They are also a good source of amino acids and essential dietary fiber, and they do not contain any harmful cholesterol.
