Blackberry is a thorny shrub of the rose family, the main value is berries. It consists of two main types – blackberry (Rubus caesius) and bushy blackberry (Rubus fruticosus), which is often also called kumanik. The plant is very common in countries with warm and temperate climates; in Europe, in most of the territory of Russia from the western borders to the Arkhangelsk region. Vast thorny thickets are ubiquitous in the Caucasus, Transcaucasia, Ukraine and Belarus.
In Europe, blackberries are grown as a horticultural crop, but in North America they are cultivated as a market berry and are grown on large areas on an industrial scale. In industrial cultivation, a hybrid with raspberries is common.
Composition and useful properties of blackberries
Blackberries have a great taste and are very rich in nutrients, they contain glucose, fructose, beta-carotene, vitamin C, tocopherols – an irreplaceable substance during pregnancy that ensures the normal development of the fetus. It contains a large amount of organic acids, bioflavonoids, antioxidants, tannins and astringents. The calorie content of blackberries is only 23 kcal per 100 grams.
The beneficial properties of blackberries are used for diseases of the kidneys, joints, salt deposition, intoxication of the body, a general decrease in immunity and increased fatigue. The components of the berries reduce the level of sugar in the blood, and due to this, it is successfully used for the prevention of diabetes mellitus. Blackberry tea is a mild diuretic and helps relieve swelling. A decoction of the leaves strengthens the walls of blood vessels and counteracts the formation of cholesterol plaques. The leaves are used as an external remedy for the treatment of ulcers, eczema, lichen, increased dry skin. A decoction of blackberry roots is used to gargle and rinse the nasopharynx for tonsillitis, pharyngitis, sinusitis, sinusitis. Regular consumption of fresh berries qualitatively improves blood composition.
Cooking application
In cooking, blackberries are an invariable component of various fillings for pies, tartlets and cakes like “wild berries”. It makes an excellent sweet and sour sauce for lamb; it is often used to prepare various dishes of Caucasian cuisine. Blackberries are used to prepare compotes and fruit drinks both in pure form and in combination with other berries – strawberries, lingonberries, cranberries.
