Blackberries: Sweet Memories & Big Health Benefits.
Hi Reader
When I was little, blackberry season meant one thing — picking (It wasn’t called “foraging” back then 😆). We’d come home with purple-stained fingers, scratched arms, and a tub full of berries… although quite a few mysteriously vanished on the walk home.
Even now, blackberry season still makes me smile. There’s something about finding them in the hedgerows that feels comforting and familiar. And it’s not just me who loves them — my Cocker Spaniel, Rosko, has figured out how to pick his own straight from the bramble! Here’s the proof in this short video.
Blueberries might have the marketing edge, but blackberries are every bit as much of a superfood — and right now, they’re in season, affordable, and absolutely delicious. Packed with vitamins, minerals, and powerful plant compounds, blackberries more than earn their “superfood” status. They’re one of the richest sources of antioxidants, which help protect your cells from damage and support healthy ageing. Just one handful provides a boost of vitamin C for immune health, vitamin K for bone strength, and fibre for digestion and blood sugar balance. Their deep purple colour comes from anthocyanins – the same compounds linked to heart health and reduced inflammation – making them a sweet treat that’s as good for you as it tastes.
Why blackberries deserve the spotlight
- Gut health – High in fibre, they support healthy digestion and feed beneficial gut bacteria.
- Antioxidant power – Rich in anthocyanins, which help protect cells and reduce inflammation.
- Vitamin C boost – One cup provides about half your daily needs, supporting immunity and skin health.
- Blood sugar friendly – Their fibre and polyphenols help keep blood sugar steady.
Three simple ways to enjoy them this week
Blackberry & Greek Yogurt Breakfast Bowl
- A handful of blackberries
- A generous spoonful of Greek yogurt
- Sprinkle of oats or granola, drizzle of honey
- Optional: a few chopped walnuts for extra crunch
Blackberry, Beetroot & Feta Salad
- Toss mixed leaves with roasted beetroot, a handful of blackberries, rocket, and crumbled feta
- Drizzle with olive oil and balsamic vinegar
Quick Pickled Blackberries
- 200g fresh blackberries
- 120ml apple cider vinegar
- 60ml water
- 2 tbsp honey or maple syrup
- ½ tsp sea salt
- ½ tsp black peppercorns
- 1 small sprig fresh rosemary or thyme (optional)
Method
- Gently rinse the blackberries and place them in a clean glass jar.
- In a small pan, heat the vinegar, water, honey, salt, and peppercorns until just simmering.
- Remove from the heat, stir in the rosemary or thyme, and pour over the blackberries.
- Allow to cool, seal the jar, and refrigerate for at least 2 hours (best after 24 hours).
- Keep in the fridge and use within 1–2 weeks. Perfect with a cheeseboard or roasted meats.
So why not make a walk this weekend even sweeter? Take a bag, head out with loved ones, and see how many blackberries you can find. You’ll get fresh air, great company, and a seasonal treat at the end — or, if you’re like Rosko, you might just skip the bag and eat them straight from the bush!
Enjoy,
Rebecca
