Blackberry: Berry-rich enjoyment

In ancient times, the blackberry was considered a medicinal plant. In fact, it is full of vitamins and minerals. More about ingredients and storage

The blue-black blackberry is ripe from June to October

© Fotolia / Thomas Siepmann

Ingredients of the blackberry

Blackberries are little vitamin bombs. Their provitamin A content is one of the highest among the berry fruits. The body converts the substance into vitamin A, which is important for the visual process, among other things. Blackberries also score with a lot of vitamin C, which is supposed to protect against cell damage, for example. The vitamin E it contains also acts as cell protection. The vitamins from the B group are also valuable. They are involved in many metabolic functions. The mineral content is also high. Thanks to their fiber content, blackberries can stimulate digestion. Anthocyanins are responsible for the blue-black color.

Origin and botany

The blackberry originally comes from the forests of Eurasia and North America. In ancient Greece, people valued it as a medicinal plant. Today the blackberry is widespread worldwide in the temperate zones. In Germany it is a popular fruit bush in the home garden.

The fruits grow on bushes with the botanical name Rubus fruticosus. They belong to the rose family of plants. A distinction must be made between climbing and upright growing species. Plants that grow in the wild are highly thorny. With their up to three meters long shoots, they can form barely penetrable hedges. Mostly cultivated forms without thorns are chosen for the cultivation. A trellis is required as a climbing aid. Occasionally, the culture takes place in the greenhouse.

The leaves of the blackberry bushes are alternate. They are pinnate and have serrated edges. Blackberry bushes are mostly evergreen, they keep their foliage even in winter. The white, rarely pink flowers appear only in the second year. They grow on the ends of special side shoots. Flowering time is between June and August. Blackberries ripen from July to October. They are blue-black and consist of many individual fruits. These sit firmly on a cone-shaped fruit base. Each individual berry contains a small, stony seed core. From a botanical point of view, these are therefore not berries at all, but so-called collective drupes.

The right harvest time is when the fruit can be easily detached from the branches. They have a sour, aromatic taste and are very juicy. Shoots that have borne fruit once die off afterwards.

Blackberry season and storage

Blackberries ripen in Germany from late June to October. The focus of the harvest is in August. In addition to local fruits, goods from the Netherlands and Southeast European countries are also available. In winter, blackberries come to us from South and Central America as well as New Zealand.

Blackberries are very sensitive fruits and spoil quickly. Stored in the refrigerator, they can be kept for one to two days, at 0 degrees for a maximum of one week. The fruit is suitable for freezing, so that supplies can be created for the winter.

Tips for preparation

Blackberries are a healthy snack in summer. Before enjoying, don't forget to wash the berries under running water. In addition to being eaten raw, the fruit is also recommended as a topping on cakes and tarts or incorporated into muffins. Yoghurt and quark dishes give blackberries an unusual, bluish color and a fruity aroma.

They are also a fine temptation to add to sweet dishes such as milk porridge. Blackberries in the red fruit jelly are an enrichment. They are also good choices in the form of juice, jelly, or jam. A specialty is a rum pot with the fruits. They are also made into liqueurs, schnapps and dessert wine.

Nutritional table: Blackberry (per 100 grams)

energy

kcal

50

fat

total (g)

1

carbohydrates

total (g)

6

Minerals (mg)

Sodium (Na)

3

Potassium (K)

190

Calcium (Ca)

45

Magnesium (Mg)

30

Phosphate (P)

30

Iron (Fe)

0,9

Zinc (Zn)

0,2

Vitamins

Beta carotene (

µg)

270

Vitamin E (mg)

0,7

Vitamin B1 (mg)

0,03

Vitamin B2 (mg)

0,04

Vitamin B6 (mg)

0,05

Folic acid (µg)

35

Vitamin C (mg)

15

Source:

Heseker H, Heseker B: The nutritional table, 5th updated edition, Neustadt an der Weinstrasse Neuer Umschau Buchverlag 2018/2019