It’s worth waiting that bit longer for this broody berry, which is available from July through to November. Their dark skin indicates how blackberries are brimming with flavonoids, a type of antioxidant that gives the skin its colour.
Blackberries have been known by a number of names, including brambleberries, brumblekites and lawers. A ‘berry’ versatile fruit, they were used for dyeing animal skins by Native Americans, and ancient Greeks and Romans used them in medicine.
Did you know…?
- Blackberries contain high amounts of salicylic acid – great for your skin. And the best part is, you just need to eat them to get the benefits
- In 2012 the UK produced 1183 tonnes of blackberries – that’s as much as 198 African elephants! (Probably tastier though)
- Blackberries, raspberries and strawberries are all part of the rose family. So next Valentine’s Day, consider giving a bunch of berries instead…
- Blackberries have astringent tannins that are brilliant for oral hygiene – great used as a gargle or a mouthwash
- There’s so much more to blackberries than crumble and jam. They can be used to make wine, gin, sauces and so much more!
The British blackberry season begins in July, reaches its peak in August and continues until the first frosts in November. New varieties have higher sugar and lower acid levels than traditional blackberries, so they’re delicious to snack on straight from the punnet:
- DRISCOLL’S CARMEL
- DRISCOLL’S COWLES
- LOCH NESS
- LOCH TAY
- KARAKA BLACK
There are two distinct types of blackberry, the European and the North American. The North American types tend to fruit earlier in the summer and the combination of the two help to give a consistent supply of British blackberries. But don’t worry, there’s plenty available from Mexico for the rest of the year:
A handful of blackberries provide half an adult’s RDA of manganese, necessary for bone development and nutrient absorption. And that’s not all…