Name: Blackberry gray

Diseases and exposure: acute respiratory infections.

Active substances: sugars, organic acids, tannins and aromatic compounds, pectins, fiber, B vitamins, ascorbic acid and provitamin A (carotene), potassium, copper and manganese salts.

Collection time:  August – August

Rosaceae family (Rosaceae)\r

From the history

\rBlackberries were used by ancient healers for therapeutic purposes in the form of decoctions and infusions of fruits, leaves and roots as a remedy for diarrhea and dysentery, as well as an anti-inflammatory drug for sore throats. Dried blackberries were considered healthy for children.\r

In all Celtic states, it was forbidden to eat blackberries, although they were tasty and juicy, and they made strong wine.\r

It was said in Devon that berries should not be eaten until later on the last day of September when an evil spirit enters them.\r

Blackberries have been warned in North Wales that blackberries are poisonous.\r

In French Brittany, blackberries were forbidden to eat because of the fairies.\r

A blackberry dreamed in a dream – to a disease. Collecting and eating it is also a failure or loss.\r

In the Druid calendar, blackberries represented the ninth lunar month after the winter solstice.\r

Botanical description

\rA small perennial shrub 50-75 cm high. The branches are arcuately curved, covered with small thorns. Shoots with a slight coating of waxy substance. The leaves are long-cut with three to five (bottom) white-haired leaves. Flower petals are white. The fruit is a complex black drupe in apical clusters, a black berry with a bluish tinge.\r

Blooms from late May to autumn. Fruit picking time – at the end of summer, leaves – throughout the summer, roots – only in autumn.\r

In medical practice, the fruits of the plant are used. Ripe fruits are harvested for food purposes and as a diaphoretic. Unripe berries are astringent.\r


\rIt grows in the European part of Russia, in Siberia and Central Asia, throughout Ukraine. It grows in forests, fields, thickets, among shrubs, over ravines, sometimes in fields sown with spiked crops. It has many types and varieties.\r

Chemical composition

\rBlackberries contain sugars (up to 3-5%), organic acids (mainly malic acid), tannins and aromatic compounds, pectins, fiber, B vitamins, ascorbic acid and provitamin A (carotene). In addition, they found a large number of potassium salts (up to 200 mg per 100 g), copper and manganese.\r

Blackberry leaves contain vitamin C, organic acids, tannins.\r

Healing action and application

\rRipe, juicy and tasty blackberries have long been used as a dessert dietary dish. In the food industry, juices, syrups, jams, compotes, jam, marmalade and other confectionery products are made from berries.\r

Blackberry fruits and infusions and decoctions prepared from dried berries quench the thirst of the sick, have antipyretic properties, so they are used in the treatment of acute respiratory diseases. Decoctions and infusions from dried blackberries were considered one of the most active diaphoretic and diuretic drugs a few decades ago\r

Overripe blackberries have a mild laxative effect, while unripe blackberries, on the contrary, can be used as a fixing agent.\r

Diaphoretic: 2 tablespoons of dried berries in 1 cup of boiling water insist 15-20 minutes and take 2-3 cups for 1-2 hours.\r

A decoction of the roots: acts as a diuretic, leaves  – has an astringent effect.\r

Blackberry leaves mixed with raspberry leaves are used as a substitute for tea, which has an anti-temperature effect.

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