Blackberries
Scientific Name: Rubus Fruticosus
Native To: While there are varieties of blackberries native to the U.S., many of the most common blackberries are suspected to be native to England, and are now cultivated worldwide. Wild blackberries are often the adaptive Himalayan blackberries, which can grow in many different conditions. Numerous cultivars have been selected for commercial and amateur cultivation in the U.S. and Europe.
Flavor, aroma and taste: Blackberries are fruity, tangy, and packed with flavor!
Brief history and culinary uses: The soft fruit of the blackberry is used often in desserts, jams, jellies and sometimes wine. Mixing with other berries and fruits is a delicious filling for pies and crumbles. Blackberry shrubs bearing flowers yield a medium to dark, fruity honey. Believed to have medicinal properties in some cultures, the blackberry is used to treat a variety of ailments.
Nutritional Info: Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid - a B vitamin, and the essential mineral, manganese.