Blackberry
The name Blackberry (Rubus fruiticous) includes at least 14 closely related species.
All of the species are perennial, semi-deciduous, prickly, scrambling,
shrubs with stem tips that take root where they contact the ground.
They often form tough thickets that can be several feet high.
Blackberrys have sharp, brambles or thorns on their stems that grab and tear
clothes and skin.
Photo by Fir0002
The fruit
The fruit is not a berry, it is an aggregate fruit of
numerous drupelets.
The soft fruit changes colour from green to red to black as it ripens.
When they are black all over, it is time to eat them.
They can be eaten dried, fresh or right off the vine.
Each fruit is a collective, of many juicy segments each with one seed.
It is a rich source of antioxidants. It is often made into jelly or jam and
occasionally wine.
The fruit contains Vitamin C, Vitamin A, niacin, malic and isocitric acids,
pectin, sugars, anthocyanins, monoglycoside of cyanidin, and flavonoids
(kaempferol, quercitin).
Its flavonoids are thought to be anti-inflammatory, antibacterial
and antifungal and belived to enhance the immune system due to its high content of Vitamin C
and bio-flavonoids.
Photo by Fir0002
The flowers
The flowers are white to pinkish, 5-petaled,
blossoms provide good nectar, which produce a medium to dark, fruity honey.
Flowers and fruit are often on the same plant at the same time.
The flowers have both male and female organs
and produce seed asexually
without fertilisation.
The seed is a clone of the mother plant.
The root
The root also contains tannin, is an astringent, and is a blood purifier.
It can be used to treat diarrhea and dysentery, but do not over do it. Avoid using more
than three times a day. People with sensitive stomachs can experience upset stomach.
The leaf
Medicinally, the leaf of the Blackberry is most
often used. It contains tannins which are chemical compounds that reduce intestinal
inflammation,
as well as to constrict blood
vessels, which inhibits bleeding. Blackberry leaf is also used as a tonic and a poultice to
promote the healing of wounds and insect
bites, and as a wash for oily skin.
The leaf can be made into a tea to ease a sore throat.
The tannin content of Blackberry leafs make it an effective
astringent.
The leaves can be chewed to treat bleeding gums and mouth sores.
How to make Blackberry Leaf Tea:
Pick young tender green leaves either before the plant flowers or during flowering.
Let the leaves dry completely for at least five days.
Store in an airtight jar, to avoid mold, aerate frequently.
Use 1 tsp of dried blackberry leaves per cup of water.
Pour the boiling water over the leaves, cover and allow to infuse for 10 minutes.
Sweeten with honey.
The Weed
Blackberry thickets
are regarded as one of the worst weeds infestations in Australia.
It was deliberately introduced in 1843.
It is invasive, has a high potential for spreading, and
has a high economic and environmental impact.
Growing
Blackberry can be propagated by seed or cuttings.
Blackberry likes moist soil that drains, in sun to part shade.
It is susceptible to aphids, crown gall,
cane blight, botrytis and viral diseases.
The Family Rosaceae (rose family)
The rose family is one of the largest families of plants and includes strawberries, peaches,
apples and roses.
Classification for Blackberry
Kingdom Plantae - Plants
Subkingdom Tracheobionta - Vascular plants
Superdivision Spermatophyta - Seed plants
Division Magnoliophyta - Flowering plants
Class Magnoliopsida - Dicotyledons
Subclass Rosidae
Order Rosales
Family Rosaceae - Rose family
Genus Rubus L. - blackberry
By Harvey Robinson, longtime herb grower and user.
Nothing in this website is intended to diagnose, treat, cure or prevent any disease.
Blackberry has not been approved by the Food & Drug Administration for the treatment of any disease.
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