Blackberry

Blackberries, raw. Scientific identity: Rubus species and hybrids; the USDA record is not species- or variety-specific. Edible part: Fresh aggregate fruit; leaves, roots, and stems are excluded. Exact source form: Blackberries, raw, corresponding to USDA FoodData Central FDC 173946.

A juicy aggregate berry balancing deep sweetness, wine-like aroma, and bright acidity.

Common name

Blackberry

Scientific name

Rubus spp. and hybrids

Family

Rosaceae

Edition

Core Edibles

Flavor

Sweet · tart · floral

Texture

Juicy · seedy

Season

Summer

Best storage

Dry · refrigerated

Great for

Fresh · bake · preserve

Know this

Fuzzy growth is spoilage; pale drupelets may be sun damage

Seed works but does not copy a named variety and germinates slowly. Some wild blackberries spread aggressively; check local invasive guidance.

START WITH

Blackberry seed from ripe fruit—or a certified plant for predictable fruit

CLIMATE

Temperate; variety-dependent, roughly zones 4–9

LIGHT

6–8+ hours of direct sun

SOIL

Fertile, well-drained soil with steady moisture

1. 1

   Start it

   Clean seed free of pulp. Refrigerate in barely moist material for 12–16 weeks, then sow 1/8 inch deep at 65–75°F. Germination can be slow and uneven.

2. 2

   Give it room

   Transplant 3–5 feet apart in rows 8 feet apart. Install a trellis for trailing or semi-erect types.

3. 3

   Water correctly

   Provide 1–2 inches weekly during establishment, flowering, and fruit fill; keep crowns out of standing water.

4. 4

   Care for it

   Mulch, tie canes to support, and after harvest remove canes that fruited at ground level while keeping new canes.

5. 5

   Harvest

   Pick when berries are fully black, glossy-to-dull, and release with almost no pull. Refrigerate immediately.

Seedlings often need 2–3 years before useful harvest.

Pick when berries are fully black, glossy-to-dull, and release with almost no pull. Refrigerate immediately.