Blackberry, Rubus fruticosus, is a sprawling, thorny bush that grows to around 12 ft. and belongs to the Rosaceae (Rose) family. It has palm-shaped leaves with 3-5 lobes, white to pale pink flowers, and clusters of black-colored berries, per the name. Itâs related to Dewberry, R. trivialis (Southern Dewberry) and R. caesius (European Dewberry), and Raspberry, R. idaeus.
Blackberry and Dewberry can be used interchangeably.
Blackberry is native to temperate areas of Europe but is naturalized in the Americas and Australia. She grows along roads, in open areas, in woodlands, and anywhere else when given the chance to take up residence. Blackberry can quickly take over an area with the right environment.
The leaves are picked in spring and summer (for tea and medicinal use), while the berries can be picked once they turn black (for good eating). Just get to them before the birds, rabbits, and deer. They love them. This year, I had ripe Dewberries by mid-late April, and now there is a second round of berries slowly ripening. They should be ready in June.
Keep an eye out and know that once the flowers disappear, berries are soon to follow.
The flowers will usually begin to appear in March-April (or mid-February in mild winter zones), with berries appearing around June. You can, of course, find them earlier. (This is your hint to go scout the land and figure out what is growing in your area.)
A little bee buddy on a Dewberry flower.
The berries start off green, formed from the center of the flowers, then turn red like their cousin, the Raspberry, and darken to nearly black with a staining, purple juice. The sweetest berries have no red left on them, but if they get too ripe, they will fall apart or be easily squished when picking.
Iâm pretty sure everyone has at least heard of Blackberries, and more than a few of you have first-hand experience with this delicious little berryâwhether you have bought them from the supermarket or picked them yourself. The plant itself is an aggressive lady who easily spreads across wide swaths of land when left to her own devices.
If you have never had a homemade Blackberry cobbler, you havenât lived.
Years ago, when we lived in town, we didnât keep the yard mowed very well, and I managed to grow a nice patch of wild Dewberries (which can be used the same way as Blackberries and are easily misidentified) that made their way into our yard. The seeds pass through human and animal digestive tracts unharmed, which spreads the plant to new areas, but it also spreads by rhizomes, making it super difficult to get rid of once it is established.
These are Dewberries growing beside my chicken coopâŚand everywhere else that is left untouched.
Blackberry hedges were used as defensive barriers by Native American settlements. If you have ever gotten snagged by the vine, you will know firsthand why this would have been so effective. Not only are the vines thorny, but once they prick you, they can cause skin irritation that itches like crazy. And if you have sensitive skin like me, it can also cause hives-like welts.
The Gaelic name is an druise bennaichte, meaning âblessed bramble.â Some legends say that Jesus used a bramble switch to evict the moneylenders from the temple.
FORAGING TIP:Â The best berries will be in the hardest-to-reach areas, where not even the birds will venture. Long sleeves and gloves might do you some good, but I prefer to live on the edge of life and go bare-skinned despite the effect the thorns have on me. I like to be able to feel the berry so that I donât accidentally squish it. With gloves, your sense of touch is hindered. Fingerless gloves work wonders if you want a little protection, though.
But what if I told you there is more to the deliciousness of this little beauty? What if I told you she is medicinal as well?
ââŚThe fruit, so beloved of wine and jam makers, has rich medicinal properties, full of vitamin C and minerals, as are the leaves.â
-Furnell (1985)
Leaves Contain:
Tannins
Flavonoids
Gallic Acid
Berries Contain:
Anthocyanins
Pectin
Fruit Acids
Vitamin C
Dioscorides recommended ripe Blackberries in a gargle for a sore throat. In European folk medicine, Blackberry leaves have long been used for washing and staunching wounds. The leaves are very astringent, making them great in a decoction and used as a mouthwash to strengthen spongy gums and soothe mouth ulcers, as a gargle for sore throat and tonsillitis, and ingested to relieve diarrhea and hemorrhoids.
Other Uses:
general health
diarrhea
mouth ulcers
gingivitis
tonsillitis
sore throats
colds
flu and fevers
Bramble Leaf Tea
Leaves should be picked in spring and summer while fresh and green. They can be used fresh in season or dried for winter use. Dry them in a shady area or indoors until brittle. Then, they will crumble easily. Store in jars in a cool, dark place.
To make tea, put a few fresh leaves or a teaspoon of crumbled dry leaves per cup. Steep in just boiled water for 5 minutes, strain, and drink.
Dose: You can drink this tea all day long for general health. Make a double-strength infusion or a decoction to treat diarrhea. Drink a cupful every hour as needed until it subsides, or use as a mouth rinse or throat gargle once it cools down some.
-Pick berries when ripe. Check the heel where they come off the stem. You want the ones that are still white or pale green. If they have gone purple or dark, you donât want them for this remedy, but rather than tossing them, save them for a cobbler!
-Put berries in a glass bowl and pour enough apple cider or white wine vinegar to cover them. Vinegar can react with metal, so donât use a metal bowl.
-Cover and let sit for 1-2 days, then crush the fruit with a potato masher or something similar. Strain juice through a sieve or jelly bag into a measuring cup.
-Take note of how much liquid you have.
-Pour into a saucepan and warm up.
-Turn off the heat and add half the volume of honey. Stir until dissolved. If your mixture is too hot, it can kill beneficial enzymes in your honey. You only want it warm enough to dissolve the honey.
-Pour into clean jars, label, and keep in a cool, dark place. Oxymel does not have to be refrigerated, but donât keep it longer than six months or so. You can pour it into ice cube trays and freeze it. Then, store in bags in the freezer for long-term storage.
-To use your oxymel, mix one tablespoon (or one oxymel ice cube) with a cup of hot water and drink before bed for general health, or drink frequently to help relieve a cold and sore throat.
Easy Blackberry Cobbler
-Mix 2 1/2 cups of washed blackberries with 1 cup of sugar. The sugar will help draw out the juice in the berries to make this dessert extra scrumptious.
-In a separate bowl, mix 1 cup of all-purpose flour, 2 tsp. baking powder, 1 cup of milk, and 1/2 cup of softened butter (1 stick).
-Then, spread it out into a greased pan. 8Ă8 is a good size. Just make sure it is deep, as this mixture will expand in the oven.
-Pour the blackberry/sugar mixture over the dough, spread evenly, and sprinkle with cinnamon.
-Place in an oven preheated to 375 degrees Fahrenheit and bake for 45-50 minutes.
-Serve while still warm with whipped cream or vanilla ice cream.
NOTE:Â This recipe can be enhanced by saving some of the crust mixture and dolloping it on top and sprinkling with sugar to add a little top crust before baking.
Homemade Whipped Cream
-In a medium-sized bowl, add 3/4-1 cup of heavy whipping cream and 1 tbsp. sugar.
-With a mixer, blend on high until it starts to firm up.
NOTE: Do not over-mix your cream, or you will end up with butter.
Blackberry Jelly
You can use any kind of berry for this recipe, but as we are talking about Blackberries, letâs use them!
You only need 1 quart of berries, 3/4 cup of water, and 3 cups of sugar for this recipe.
-Remove any stems and leaves from 1-quart of berries and wash thoroughly. Be gentle so you donât squish them before you get them to your pot. You donât want to lose your juice.
-Once in a large pot, squish them until your heart is content, and add 3/4 cup water. Bring to a boil, stirring frequently. Simmer for 5 minutes or until the berries are soft.
-Let juice drip from the berries through a sieve, cheesecloth, or muslin cloth. Donât squish the juice out; it will make your jelly cloudy. Once you have 4 cups of juice, you are good. Do what you will with the pulp. (Chickens love it.)
-Put the juice back in your pot and add 3 cups of sugar. Bring to a rolling boil and cook until the mixture comes off in sheets from a metal spoon. Scoop the foam off the top and pour into hot, sterilized jars. Leave 1/2-inch headspace, clean the jar rims, and screw on lids, hand-tight.
-Put jars in a water bath (make sure water covers the jars) and boil for at least 10 minutes. Then, take them out and place them top down on a towel for five minutes. Flip right-side up to cool.
-Label and store, or pop open a jar and eat your jelly on whatever you want (or by the spoonfulâI wonât judge). Toast and bagels are great. Just make sure to let your jelly cool properly first so it sets up.
Accurate plant identification is essential. Many species have close relatives or look-alikes that can be harmful if used incorrectly. Always verify a plantâs identity with 100% certainty using multiple reliable sources such as regional field guides, herbarium references, or consultation with a trained botanist, herbalist, or extension service. Do not harvest, consume, or apply any plant unless you are completely confident in its identification.
This post was created from personal knowledge and experience, with the help of the following sources: * âEncyclopedia of Herbal Medicineâ by Andrew Chevallier, FNIMH, pg.263 * âBackyard Medicineâ by Julie Bruton-Seal & Matthew Seal, pg. 32-35 * âEasy Homemade Preservesâ by Helen Hughes Hawkins, pg. 35 * âThe Green Pharmacyâ by James A. Duke, Ph.D., pg. 167 & 425
These are Dewberries growing beside my chicken coopâŚand everywhere else that is left untouched.
