Blackberries come from the rose family of plants, with several species making up what we think of as the common blackberry that you might find at the farmers’ market or grocery store. Blackberries are commonly called “brambles” due to their bushes being like impenetrable thickets (in fact, anyone who’s had their yard invaded by blackberries knows just how difficult it is to get rid of these bushes!).
Like other berries, blackberries are a great source of fiber without much sugar (about 5g per 100g). As far as micronutrients go, they are most rich in vitamin C, providing about 25% of your RDV, but the remaining nutritional content is otherwise trace amounts. The seeds in blackberries also contain some nutrition, including protein, fiber, carotenoids, ellagitannins, and ellagic acid, so don’t skip out on the seeds! Blackberries are also extremely high in antioxidants like polyphenols, flavonoids, and anthocyanins (those actually give them their dark color!). In fact, they are one of the most antioxidant rich foods on the planet!
Blackberries need time to ripen, so they’re most likely to be in season after summer starts and continue to produce until early fall. The state with the most commercial production and wild resource in the United States is Oregon, but they can grow anywhere with a mild climate. If you live somewhere where blackberries are local, the wild varieties are more likely to have higher concentrations of micronutrients and antioxidants. Blackberries can also be found at your local farmers’ market or grocery store.