Blackberry

Blackberry / Rubus caesius L.

Description.

Creeping shrub with prickly covered with white film shoots. The leaves are trifoliate, with rhombic-ovate leaves. Flowers are white with many stamens and pistils, collected in the thyroid of the brush. Fruits — black with a bluish bloom prefabricated drupes. The height of 60-150 cm

Fresh or frozen blackberries contain sugar (glucose — 3,16%, fructose — 3,14%, sucrose-0.95%), pectin, and tannins, organic acids (mainly malic), carotene (0.5 mg%), vitamin C (5 mg%), group B vitamins, potassium, copper, manganese.

Application.

Fruit juice and blackberries well quench thirst and are febrifuge.

Fresh and frozen blackberries are excellent multivitamin preparations, improve bowel function and used as a mild laxative. It is recommended to use fresh and frozen blackberries in diseases of joints, inflammatory processes in the bladder and kidneys.

Frozen blackberry preserves the taste and beneficial properties of fresh blackberries