blackberries

Blackberries are a group of edible fruits produced by several species in the genus Rubus, most commonly Rubus fruticosus aggregate. They are aggregate fruits composed of many small drupelets clustered around a central core and are typically dark purple to black when ripe. They are distinct from raspberries in that they retain a central core when picked.

Blackberries grow on woody, thorny canes that form a sprawling shrub. Most cultivars produce fruit on biennial canes (floricanes), with new primocanes providing fruit in some remontant varieties. They prefer well-drained soils, full sun, and regular moisture. Pruning and trellising support fruit development and air circulation.

Common cultivated varieties include Marionberry, Boysenberry, and Loganberry, along with many regional cultivars. They prefer well-drained soils, full sun, and regular moisture. Pruning and trellising support fruit development and air circulation.

Nutritionally, blackberries are rich in vitamin C, dietary fiber, and polyphenols such as anthocyanins. They are eaten fresh or processed into jams, jellies, pies, juices, and frozen products.

Harvest occurs in late spring to summer in temperate regions. Gentle handling helps prevent bruising; refrigerate and use promptly, or freeze for longer storage. Common pests and diseases include birds, botrytis, powdery mildew, and cane blight.