The blackberry might be considered the ‘quiet achiever’ of the berry category. Not as high profile as strawberries, raspberries and blueberries, they are nonetheless a delicious fruit that can be enjoyed fresh on their own or added to a variety of dishes, desserts and preserves.

In the wild (ie: not cultivated) the blackberry plant is often considered a pest. It is a virulent weed that grows in a range of habitats, interfering with natural ecosystems, domestic gardens and horticultural and farming land.

But as a source of powerful vitamins and nutrients – as well as a unique, sweet flavour - the blackberry packs a significant punch.

Nutritional facts:

• Sodium free, cholesterol free and low in fat
• High in vitamin C – essential for our immune system
• High in vitamin E – known for its heart protecting qualities as well as strengthening blood vessels and eyesight
• Rated among the top ten fruit for antioxidants – essential to combat the effects of aging and protect against a range of diseases including certain cancers
• They contain around 2,000 ORAC (Oxygen Radical Absorbance Capacity) units per 100 grams
• High in phytoestrogens – which are associated with protecting against breast and cervical cancer
• High in fibre

Did you know:

• Blackberries are also known as brambleberries and brumblekites
• They are a member of the rose family
• Wild blackberries are known for their sharp thorns – and have been used in some cultures as protective hedging
• A thornless variety of blackberry was discovered in England in the 1920s
• Blackberries are native to many continents, including Asia, America and Europe
• The ancient Greeks used to recommend blackberries as a remedy for gout
• Blackberries are thought to help prevent stomach problems and reduce symptoms of nausea (blackberry syrup is sometimes recommended for patients undergoing chemotherapy for this reason)
• The fruits have a similar drupelet structure to raspberries – but they are solid (not hollow) in the centre