A popular bramble fruit, blackberries are often picked in late summer to autumn to make jams, jellies and pies. The leaves of this versatile plant also make a pleasant tea. Bramble is one of our most commonly used wild edibles.
Trailing, tangled, thorny stems bearing five-petalled flowers of varying size and colour, with prickly and toothed green leaves that turn reddish-purple in autumn. The fruits turn from green to red to deep-purple black.
Native to Britain and Ireland.
Habitat and Distribution
Commonly found in hedgerows, roadsides and waysides across Britain and Ireland. According to Mrs Grieve’s A Modern Herbal: “In Australia, the blackberry grows more luxuriantly than in any other part of the world, though it is common everywhere.”REF
Parts Used For Food
Shoots, fruits, flowers and leaves.
The fruits can be picked from August to October.
Food Uses of Bramble or Blackberry
Blackberry picking is a popular pastime in the autumn in Britain and Ireland. Many people in towns and villages will walk along waysides and hedgerows to fill their buckets with blackberries to eat, cook and freeze. However, this is not a modern pastime.
Blackberries have been eaten since early human history. The seeds were found in the stomach of a Neolithic man dug up in Walton-on-the-Naze, Essex.REF They have also been eaten almost worldwide, for example, the berries are gathered and eaten in China.REF
Today the fruit is one of the most widely collected wild edibles. Blackberries are used to make jam, jellies, wine, liqueurs and pie fillings.
Blackberries are also mixed with crab apples to make fruit cheeses or can be made into savoury-sweet condiments, such as pickles, chutneys and ketchup, and to flavour vinegar.REF
In seventeenth-century England, blackberry was drunk as a cordial with spices and brandy. The leaves are used for tea. The young purple shoots can be added to omelettes or eaten with olive oil and lemon juice, or even with fish eggs.REF
Blackberry blossom is a useful source of nectar for bees too. Honeybees forage on the flowers to produce light-flavoured, fruity honey.REF
Bramble or Blackberry Recipes
Nutritional Profile of Bramble or Blackberry
The first berries that ripen are said to be the sweetest and juiciest, whereas smaller berries further up the stalk that ripen later maybe ‘seedy’.
Herbal Medicine Uses of Bramble or Blackberry
Herbalists have recommended blackberry jelly, cordial or wine for its potent restorative powers.REF While Culpeper, who himself needs no introduction, praised the plant as a remedy for almost all ailments from wounds and ulcers to fevers and itching.REF
In Irish folk medicine, bramble leaves, roots and fruits were a common remedy for ailments such as colds, coughs and flu, because of the plant’s astringent and antiseptic properties.
Bramble was also used to treat sore feet, cuts, burns, ulcers, kidney problems and diarrhoea. There were various remedies from mixing bramble juice with butter to treat swellings and blackberry vinegar to treat fevers, colds, gout and arthritis.REF
In other uses, bramble stems have been used for weaving baskets, thatches, and even beehives, and the roots yield a black dye,REF as well as being used in the production of an orange dye and a green dye for wool in Scotland and Ireland.REF
There are few concerns about using bramble in food and medicine, but always consult your doctor for advice if you have a specific condition.