Introduction:
Blackberries grow in the wild in forest clearings, wild hedgerows and ruderal areas. It is best to pick berries that hang at least one metre above the ground and grow away from the road, otherwise they can absorb exhaust fumes from cars.
Use/Preparation:
The strong forest and berry aroma rounds off desserts, ice cream, curd dishes, as a cake topping, sweet casseroles, jam, juice, liqueur, wine, schnapps. The leaves of the shrub can be used fresh or dried as a tea.
Health:
The dark berries contain little sugar and a lot of fibre. They are also rich in provitamin A, vitamin C, E and cover a wide range of B vitamins. The minerals calcium, potassium and magnesium, iron and manganese as well as health-promoting anthocyanins are found in abundance in the berries. Tea made from the leaves helps against acute diarrhoea and for obstructed respiratory tracts.
Alternatives:
Strawberries, blueberries, raspberries, elderberries and currants are just as nutritious as blackberries and are similar in texture and colour.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 43/181 |
| Fat | 0,5 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 9,6 g |
| Sugar | 5 g |
| Protein | 1,4 g |
| Salt | 0 g |
