Blackberries

image: already enjoyed by so many generations.

Already Enjoyed by so Many Generations.

The Romans and the Greeks acknowledged the superior benefits of blackberries over 2,000 years ago. Being a relative of the rose, it is not surprising that blackberries taste as beautiful as roses look, and are so beneficial too. In fact, the colour pigments in berries, called anthocyanins, are actually powerful antioxidants. Blackberries and berries with the colours blue, purple, or red, have been associated with improving urinary tract health, memory function, healthy aging, and lowering the risk of certain cancers such as leukemia.

Blackberries may help to alleviate diarrhoea and intestinal inflammation and also mild infections including sore throats, mouth irritations and haemorrhoids.

They contain vitamins C and E, and ellagic acid, all of which may provide protection against chronic diseases. Their many tiny seeds are a source of soluble fibre such as pectin. Interestingly, blackberries are a natural source of salicylate (aspirin) and some experts advise caution to aspirin-sensitive people.

Blackberries are best consumed within a day or two of purchase. Lightly rinse the fruit, drain, and gently pat dry. Blackberries can be made into juice, syrup, desserts, or served fresh – drizzled with honey or tossed with a little sugar.