Blackberries are native to both North America and Europe, but cultivation of this fruit is largely limited to North America. In the early days of the United States, when land was cleared for pasture, blackberry bushes began to multiply. There are many hybrids of blackberries, and both man and nature have had a hand in this process. By 1850, cultivated blackberries had become very popular. Blackberries are now cultivated in almost every part of the United States. Texas and Oregon probably have the largest numbers of acres planted with blackberries. Cultivation of this berry has been slow, because wild berries grow in abundance all over the country. The summer months are the peak season for blackberries.
A quality berry is solid and plump, appears bright and fresh, and is a full black or blue color. Do not choose berries that are partly green or off-color, because the flavor will not be good.
THERAPEUTIC VALUE
Blackberries are high in iron, but can cause constipation. They have been used for years to control diarrhea. If blackberry juice is mixed with cherry or prune juice, the constipating effect will be taken away. If one can take blackberry juice without constipating results, it is one of the finest builders of the blood.
NUTRIENTS IN ONE POUND
Calories: 294
Protein: 5.4 g
Fat: 3.6 g
Carbohydrates: 59.9 g
Calcium: 163 mg
Phosphorus: 154 mg
Iron: 4.1 mg
Vitamin A: 1,460 I.U.
Thiamine: 0.12 mg
Riboflavin: 0.03 mg
Niacin: 1.3 mg
Ascorbic acid: 106 mg
