Description
Blackberry is a typically thorny fruit-bearing bush in the rose family (Rosaceae), distinguished by its dark edible fruits. The white, pink, or red flowers are born in terminal clusters, while the fruits are either black or red-purple in colour. Although they are frequently referred to as berries, Rubus species’ fruits are actually collections of drupelets. The drupelets of blackberries remain linked to a juicy white centre, differentiating them from the hollow fruits of raspberries.
Uses
Typically, blackberries are eaten raw, in preserves, or cooked into pies and cobblers. They are an excellent source of antioxidants, vitamin C, and iron.
Nutrition
These berries have 1% protein, 10% carbohydrates, 88% water, and 0.5% fat. In a 100 grams (3.5 oz) reference amount, these berries supply 43 calories and rich contents.
Cultivation
Many cultivars have been chosen for professional and recreational growing in Europe and the US. There are many cultivars with more than one species in their origin because the different species often generate hybrids.
Blackberries flourish in full sun with six to eight hours of direct sunlight and prefer loamy, well-draining soil with a pH of 5.5 to 7.0. If you want to grow more than one, you should space the plants roughly three to five feet apart because their average height and spread vary greatly.
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