Blackberry are a delight

Blackberries (Rubus fruticosus aggregate and related species) are vigorous, thorny or thornless perennial cane fruits in the rose family — among the most aggressively growing berries, known for their spreading, arching canes and exceptional productivity. The dark, shiny aggregate fruit is technically a 'drupelet aggregate' — each small segment contains a seed. Blackberries remain attached to their central core (distinguishing them from raspberries, which hollow out when picked). Among the richest sources of vitamin K and beta-carotene of all berries, and exceptionally high in fiber (7.6g per cup). Wild blackberries grow extensively throughout North America — harvest wild berries only from areas free of pesticides and pollution.

Kitchen Use Culinary Use: Fresh eating. Blackberry jam and preserves — sets easily due to high natural pectin. Blackberry cobbler, crumble, and pie — classic American summer desserts. Blackberry vinegar (infused into apple cider vinegar). Blackberry sorbet and ice cream. Added to savory dishes — blackberry gastrique with duck and venison. Blackberry lemonade and cocktails. Made into wine and mead (blackberries are one of the most popular fruits for country wine). Added to smoothies and yogurt.