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Blackberry (Rubus Villosus)

The plant belongs to the rose family - so is also closely related to the raspberry. In spite of its name, it's not a true berry, but a collection of drupelets on a cone-shaped receptacle to which they adhere - unlike the raspberry, which comes away from its 'hull'.

Blackberries are nourishing fruit, containing carbohydrates and a high proportion of vitamin B1. When cooked, they go well with apples, but quince and pears suit them too. They make good jam, but some people find this too pippy - to avoid this sieved jelly (generally known as 'Bramble Jelly' is an option.

Blackberry; Medicinal uses: A 'tea' made from the dried root can help relieve water retention

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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