Brombeere

Blackberry

Brombeere
A cosmopolitan genus of about 250 species of deciduous, semi-evergreen, and evergreen shrubs, scramblers, climbers, and trailers, found worldwide in a variety of habitats, from woodland and scrub to coastal dunes and uplands. Most species produce edible fruits, though some are rather tasteless. Rubus idaeus (raspberry) has been cultivated in England since the mid-16th century. The western N American dewberry (R. ursinus) was cultivated in the early 19th century; many hybrids were developed using this species, notably the loganberry, which is a dewberry-raspberry cross. Blackberries (R. fruticosus) remained a wild-collected food until well in the 20th century, although hybridization began in the 19th century. Fossil evidence shows that raspberries (R. idaeus) and blackberries (R. fruticosus) have formed part of the human diet from very early times. The raspberry was mentioned by the Roman poet Propertius (c.50-16BCE), and the blackberry by Greek dramatist Aeschylus (c.525-456BCE) and physician Hippocrates (c.460-357BCE). The roots and foliage of most Rubus species contain tannins and flavonoids, while fruits are rich in vitamins A, B1, and C, organic acids, sugars, and pectin. Rubus fruticosus was used by the ancient Greeks to treat gout, and by the Romans for sore mouths and inflammation of the bowel. Various species were used by native N Americans to cure diarrhea and dysentery, including R. hispidus (Swamp Dewberry), R. laciniatus (Cut-leafed bramble), R. odoratus (purple-flowered raspberry, thimbleberry), R. parviflorus(thimbleberry), R. procumbens (creeping blackberry), and R. villosus (American blackberry), which entered the U.S. Pharmacopoeia in 1820 as an astringent tonic. Rubus idaeus was used by N American colonists, but it proved less successful than native species such as R. occidentalis (thimbleberry, black raspberry), with which it was crossed to give black-red or purple raspberries. Rubus coreanus was first mentioned in Chinese medical literature c.CE500. It is one of several Asian species known as "ghost brambles" or "white-washed brambles" because of their stems, which are coated in gray-white wax. It is used interchangeably with R. chingii. The red-fruited R. parvifolius (Japanese bramble) is also used; leaves and roots are decocted for skin problems, and unripe, dried fruits are regarded as tonic and aphrodisiac.

Very variable, semi-evergreen shrub with prickly stems and divided leaves, about 15cm (6in) long. Clusters of white to pink flowers are borne in summer, followed by juicy, black fruits, 1-2cm (½-¾in) long.

Common Name:

Brombeere

Other Names:

American Blackberry, Blackberry, Bramble, Bumble-Kite, Fingerberry, Goutberry, Wild English Blackberry

Botanical Name:

Rubus villosus (American Blackberry) Rubus fruticosus (Wild English Blackberry)

Genus:

Rubus

Family:

Rosaceae

Cultivation:

Moist, well-drained soil in sun or partial shade. Rubus fruiticosus may be trained on wires or solid surfaces to make harvesting easier. Remove old stems after fruiting. In spring, lightly prune plants grown for fruit. Plants may be damaged by aphids, plant bugs, raspberry beetle, crown gall, Rubus stunt, Botrytis, and virus disease. Rubus fruitcosus is subject to statuatory control as a weed in some countries, notably in parts of Australia.

Propagation:

By seed sown in spring (species only); by softwood cuttings in summer; by leaf-bud cuttings in late summer; by hardwood cuttings in winter; and by tip layering in summer (R. fruiticosus); by root cuttings and suckers during dormancy (R. idaeus); by division in early spring or autumn.

Harvest

Leaves are picked before flowering and dried for use in infusions, liquid extracts, and tablets. Roots are lifted in summer and dried for use in decoctions. Fruits are harvested when ripe and dried for use in decoctions (R. coreanus), or used fresh or frozen for juice, syrups, and culinary purposes.

Native Location:

Europe, North America

Height:

4m (12ft)

Width:

4m (12ft)

Variants:

Loch Ness
Is a thornless, mid- to late-season blackberry with very large fruits.

Hardiness

Z3-8

Parts Used:

Leaves, roots, root bark, fruits.

History:

Plagued by boils? Pesky blackheads? Rheumatic aches and pains? Then grab a good book and a cup of herbal tea, crawl under the nearest blackberry bush and settle in for a spell. As one Old English myth has it, this is a surefire cure for any one of those maladies. Better yet, take a broader, preventative approach to all manner of ailments by collecting blackberries under the light of a full moon. Another British legend claims that stealthy collection of the moonlit fruits will protect you from all "evils". Even the shoots of the blackberry plant are imbued with magical charms. They grow downward toward the earth, often bending to form a circle or loop. In some British counties, as late as the 1930s, children with hernias were passed back and forth through these loops to effect a cure. Even hobbled and arthritic cows (when they were willing and able) were dragged through blackberry loops. Twenty-five hundred years ago, the ancient Greeks and Romans has more practical uses for the blackberry, which didn't involve the manhandling of children and cows. In Greece blackberry was a standard treatment for gout; in Rome it was used to treat gingivitis (bleeding gums) and enteritis (inflamed intestines).

Properties

An astringent, tonic, mildly diuretic herb.

Medicinal Uses:

Internally for diarrhea, dysentery, hemorrhoids, and cystitis. Externally for sore throat, mouth ulcers, and gum inflammations (leaves, roots, and root bark).
Blackberry has astringent, expectorant, and toning properties. It is a very effective, safe, and gentle treatment for diarrhea, especially in young children, and is prescribed most frequently for that use. Traditionally it has also been prescribed as a blood tonic and for dysentery, enteritis, gingivitis, gout, and vaginitis. Blackberry is an excellent expectorant as well and helps break up stubborn, dry coughs.

Preparation:

Blackberry is available as dried herb and in capsules, teas, and tinctures. To make a tea, pour 1 cup of boiling water over 1 teaspoon of dried herb. Stir well and allow liquid to cool. Strain, and drink up to 3 cups a day.

Culinary Uses:

Dried leaves are made into tea. Fruits are eaten raw or cooked, and made into syrups, cordials, jams, jellies, and wine; also used to flavor vinegar and color red wine.

Economic Uses:

Dried leaves are an ingredient of herbal tea blends.

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