Blackberry gives you two useful harvests from the same bramble: the dark fruit in late summer, and the toothed leaves through the growing season. This page sets out what the plant actually contains, what country herbalism has long made of the berries and the leaf, and how to turn both into a syrup, an infusion or a poultice tonight.
Blackberry at a glance
Item
Detail
Botanical name
Rubus fruticosus (wild bramble)
Family
Rosaceae
Parts used
Ripe fruit, leaves, occasionally the root of the wild bramble; seed oil in cosmetics
Forms of use
Fresh fruit, juice, syrup, jam and coulis, leaf infusion, gargle, poultice, seed oil
Harvest season
Fruit from late summer to early autumn; leaves from late spring to midsummer
Taste
Sweet-tart and slightly winey when ripe; the leaf infusion is dry, tannic and faintly grassy
Common cultivars
‘Black Diamond’, ‘Jambo’, ‘Black Pearl’
A plant with a long track record
Blackberry has been gathered and cultivated in Europe for more than two thousand years.
Greek and Roman writers mention the plant for irritated throats, and Greek mythology has the bramble springing from the blood of the Titans.
Several Native American traditions used the root of the wild bramble as a restorative drink for women recovering after childbirth.
In North American home medicine, bramble root and leaf were among the standard astringent remedies for loose bowels.
What it is credited with
A cooling, water-rich fruit. Because the berries are mostly water and mineral salts, naturopathy treats them as a hydrating, gently diuretic food for hot weather.
Digestive comfort. Its fibre content gives the fruit a reputation in herbalism as a mild regulator of sluggish transit.
Throat and mouth. The leaf is astringent, and traditional European herbalism used leaf infusions as a gargle for sore, scratchy throats and mouth ulcers.
The classic bramble-leaf tea. Country herbalism has long relied on the tannins of the leaf as an astringent drink when the bowels are loose.
Urinary comfort. Folk practice combined the water-rich fruit and the leaf infusion as a flushing drink when passing water felt uncomfortable; the same diuretic reputation was called on for gouty complaints.
Feverish days. Blackberry juice, sharp and cold, has an old reputation as a comforting drink when someone is running a temperature.
Vitamin C. Historically, fresh sharp berries were among the foods eaten to make good the lack of fresh produce in winter and at sea.
Tiredness. Its iron and vitamin C content mean naturopaths list blackberry among the fruits worth eating in periods of fatigue.
Antioxidant reputation. Vitamins C and E and the anthocyanin pigments are why the fruit is credited, in naturopathy, with supporting the body against everyday wear and tear.
Skin and hair. Cosmetic tradition values blackberry seed oil as a nourishing, rehydrating oil for dry skin and dry hair.
Small grazes. The leaf, being antiseptic-tasting and astringent, was applied as a poultice in old country practice to clean-looking minor scrapes.
How to use it
Bramble-leaf infusion
Pick young, undamaged leaves from late spring to midsummer, before the plant puts everything into fruit.
Drop a small handful of fresh leaves (or a heaped teaspoon of dried, crumbled leaf) into a pot, pour over water just off the boil.
Cover and leave to stand about ten minutes, then strain.
Sip warm through the day. The taste is dry and tannic; a spoonful of honey or a slice of lemon softens it.
As a gargle, let it cool to lukewarm, swill round the mouth and throat, and spit it out.
Traditional practice keeps this to a short run of a few days at a time rather than an everyday habit.
Blackberry syrup
Put the ripe berries in a pan with just enough water to stop them catching, and bring gently to a simmer until they collapse.
Press through a sieve to remove the pips.
Weigh the juice, then add about one and a half times its weight in sugar.
Warm until the sugar has dissolved and the syrup thickens slightly, stopping before it reaches a rolling boil.
Bottle hot into scalded bottles, label, and keep in the fridge once opened.
Take it by the spoonful, or stir it into hot water as a soothing throat drink.
Juice and fresh fruit
Crush ripe berries, strain, and serve cold — the simplest sickroom drink there is.
Eat them raw with yoghurt or soft cheese, or fold them into pies, muffins, jelly and jam.
Blitz them into smoothies or freeze the purée for a quick sorbet.
Leaf poultice
Wash a few fresh leaves well, crush or briefly steam them to soften, and lay them on the cleaned skin.
Hold in place with a light cloth for a short while, then remove and rinse.
Keep this for small, clean, superficial grazes only.
In the kitchen, savoury side
Blackberry coulis over warm goat’s cheese on toast, for salads and appetisers.
A spoonful stirred into pan gravy for duck, game or lamb.
A splash of the syrup in a vinaigrette, with good vinegar and walnut oil.
Forms of blackberry and what each is used for
Form
Preparation
Traditionally used for
Leaf infusion
Handful of leaves, water off the boil, ten minutes covered
Astringent drink and throat gargle in country herbalism
Fruit syrup
Simmered, sieved, weighed juice sweetened and warmed
Soothing the throat, spoonful by spoonful
Fresh juice
Ripe berries crushed and strained, served cold
A refreshing drink on feverish days
Leaf poultice
Washed leaves crushed or softened, applied on a cloth
Minor grazes, in old external practice
Seed oil
Cold-pressed, used neat or in a cream
Nourishing dry skin and dry hair in cosmetic use
Frequently Asked Questions
The one thing to remember: pick the high berries for eating and syrup, and the young leaves for a short course of astringent tea or gargle.
Bramble-leaf infusion: a handful of leaves, ten minutes covered
Which part of the bramble do I actually use?
Both, at different times. The ripe fruit, from late summer to early autumn, goes into juice, syrup, jam and desserts. The young leaves, picked from late spring to midsummer, are what tradition turns into an astringent infusion and gargle.
What does blackberry leaf tea taste like?
Dry, tannic and faintly grassy, a little like a very plain black tea without the bitterness. Honey or a slice of lemon rounds it off. Brew it briefly and lightly the first time to see how you get on with it.
Is blackberry a problem for people watching their blood sugar?
Its glycaemic index is very low, so folk and naturopathic practice do not list it among the fruits to avoid. Syrup and jam are another story, since they are largely sugar. If you are on medication affecting blood sugar, ask your healthcare professional before changing your habits.
Why should I not pick the berries near the ground?
Low fruit is the most exposed to road dust, spray drift and passing animals. Reach for the clusters up high, choose brambles away from roads and treated fields, and rinse what you bring home before eating it.
How do I keep blackberries once they are picked?
They are fragile and will not last. Spread them unwashed in a single layer somewhere cool or in the fridge and use them within a day or two. For longer keeping, freeze them on a tray first, then bag them, or turn them into syrup or jam the same evening.
This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.
Written by Gaspard Lorthiois | Loves helping out, especially when it comes to growing things. Worked in herbal medicine, runs a farm, and dabbles in tech. Master's degree and engineer.
