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That's why blackberries are so healthy
The blackberries are ripe and vitamins and minerals are growing on our doorstep. Blackberries are full of vitamin C, calcium, potassium and magnesium.
Berries and tea
We eat the berries raw or as jam, with yoghurt or as juice. The leaves produce a valuable tea that lowers blood sugar, inhibits inflammation and loosens mucus.
Insider tip of naturopathy
Blackberry leaf teas are used in natural medicine to treat diarrhea, cystitis and heartburn. The high content of vitamin C makes them an excellent companion for colds and the calcium helps pregnant women.
A treasure behind thorns
The blackish energy bolts are an important source of food for animals. Evolution consequently ensured that they did not simply fill up their stomach with the treasures. The berry bushes are littered with thorns.
Blessing of the natural garden
Wild blackberries are both a curse and a blessing for the natural gardener. They provide him with healthy and tasty fruits, healing leaves and offer food such as a nesting place and hiding place for robins such as the wren, songbirds and juniper thrush as well as a floral display for bees and bumblebees.
Curse of the natural garden
The curse lies in the dominance of the wild blackberry. Without the Sisyphean work of cutting back the tendrils, they soon overgrow garden ponds like flower meadows, prevent the carefully laid herb bed from growing and scratch the skin.
In botany, blackberries are called collective fruits. Many stone fruits gather on a tendril here.
Ripe blackberries taste sweet and sour, whereby the sweetness increases with the degree of ripeness. Wild blackberries also taste slightly like forest earth. However, this pleasant taste changes when overripe in muff, which is reminiscent of putrid leaves.
Wild blackberries come from the forests of Eurasia, as well as from America. Today, however, they are widespread all over the world, as cultivated forms as well as the wild blackberries, which in many places have become an invasive newcomer that suffocates native species.
Most blackberry crops in Germany are in warm regions such as Baden-Württemberg and Rhineland-Palatinate. However, the wild blackberry is not dependent on warmth. It thrives in the far north, in Sweden or Scotland, as well as in the mixed forests of northern Germany.
Now is August's peak season for wild blackberries. The first ripen in early July, the last in mid-October.
The blackish purple of blackberries is hell for white shirts, but very healthy. The plant dyes inhibit bacteria, viruses and fungi and thus act against inflammation.
Berries for blood
Blackberries are valuable for the heart and blood vessels. Your fiber pectin balances cholesterol, and the berries boost blood flow.
Blackberries contain few calories, but more vitamin C than apples.
Blackberries also contain vitamin E, the vitamin E that keeps cells regenerating. You can regularly eat blackberries to combat hair loss and skin wrinkles.
Do you collect blackberries? Then you should handle them carefully, so do not stuff them into plastic containers or crush them in any other way. The thin skin of the berries hurts quickly, and then molds form, which can trigger chronic diseases in the event of hardship.
Where to collect
The safest place to collect wild blackberries is in your own garden, where you do not use pesticides. Forests, river banks or fallow land are also suitable. However, you should not collect near busy roads. The uneven surface of the berries absorbs pollutants like a sponge.
Blackberry fans prefer to eat the berries raw. Raw blackberries taste just as good in muesli as on ice. They can be processed into fruit wine, pressed into juice or processed in puddings like jellies. Jam, jelly and syrup: blackberries always work.
A good addition
Blackberries have an intense taste. That is why they are particularly suitable as "icing on the cake". With your own juicer, for example, you can refine freshly squeezed apple juice with a handful of black tiny pieces. Or you can add a dash of blackberry juice to a cocktail.
Blackberries are an eye-catcher and spice of a fruit salad. They harmonize particularly well with peaches and nectarines, raspberries, blueberries and currants. Since blackberries are sour in combination with currants, the combination with sweet fruit is recommended.
Blackberries and blackberry juice can be processed in many sauces. The tart, sour taste is ideal for wild sauces, but desserts such as ice cream or dessert creams also benefit from a blackberry sauce.
Vinegar and marinades
If you prepare fruit vinegar, blackberries take on a special taste. Blackberries also add a special note when you marinate meat or fish.
Wild or cultivated berries?
Cultivated blackberries have the advantage of being without thorns. Unfortunately, they taste less aromatic than their wild ancestors.
Watch out for mold. Blackberries are problematic in the supermarket, and mold quickly forms in the plastic packaging.
Blackberries should be kept in the fridge so that they don't go moldy. It is better to process fresh blackberries immediately.
Remove any berries that have rotted. Then wash the berries with plenty of water and gently move them back and forth until the dirt dissolves. They drain the blackberries well and pat them dry with kitchen paper. Do not squeeze or rub the berries. (Dr. Utz Anhalt)