Heritage Blackberries (Rubus moluccanus)

The flowers are produced in late spring and early summer on short racemes on the tips of the flowering laterals. Each flower is about 2–3 cm (0.8–1.2 in) in diameter, with five white or pale pink petals

The fruit is a collection of tiny, fleshy one seeded fruit that are blue/black/ to deep purple in color.

Blackberries produce alternate leaves. They are either lobed or lobed and serrated. Some species develop leaflets in sets of three, while others develop five leaflets. Leaves are dark green, budding in late April to early May. The plant is deciduous, but often many leaves remain on the canes throughout winter. They grow to a length of about 1.5 to 3 inches long.

It occurs on wasteland, cemeteries, hedgerows, fence lines, roadsides, steep banks, hillsides, scrubby hillsides, forest, plantations, scrub margins, clearings, fen land, swamps, damp places, creeks, streamsides, river banks, river flats, river terraces, pasture, damp and neglected pasture.

Hailed as a “superfood,” blackberries are an excellent source of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, folate, vitamin C, vitamin E, and vitamin K. 

Blackberry provides cognitive benefits and aids in enhancing memory, weight management, keeping the bones strong, skin care, improving vision, keeping disease-free eyes, and normal blood clotting. 

****Blackberries can be eaten raw, dried, or cooked in jams, pies, and muffins. Pick some blackberries from the Community Orchard and choose a recipe to try.