- german name: Brombeeren
- swiss name: Brombeeren
- french name: Mûres sauvage
- italian name: More di rovo
General Information: The blackberry is the largest of the wild berries. Today’s most important varieties come from the North, and mostly from Germany. They originated in Asia, and made their way to Europe, via the USA.
Season: June through October (August through September is the prime season for local Blackberries – earlier product is imported and of lesser quality).
Purchasing Tips: Look for plump, deep-colored berries without the hulls (the presence of hulls are an indication the berries were harvested too soon, and they will be too tart). Avoid those that are too soft or with signs of mold.
Storage: Blackberries do not hold up well when stored. It is better to eat them as soon after purchase as possible (they will taste better!). If you would like to keep them longer, place them on a paper towel in a single-layer and refrigerate for up to 2 days. Blackberries can also be frozen. Simply place them carefully in a freezer bag, seal well and freeze. Frozen blackberries are fine when used in the preparation of desserts.
Cooking Tips: Enjoy blackberries raw…preferably over vanilla ice cream. They are also excellent when used in tarts or pies, or in jam or jelly recipes.
Nutritional Info: Possesses healthy amounts of magnesium, potassium, calcium, phosphorous, and Vitamins C & E. Blackberries have an unusual amount of Vitamin A.« back to What's in Season