Blackberry |
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| Common Name | Blackberry |
| Scientific Name | Rubus species |
| Common names for this herb also include Brambleberry, Cloudberry, Dewberry, Goutberry and Thimbleberry. One botanist termed the blackberry "the plant of Venus in Aries," and said, "If any ask the reason why Venus is so prickly, tell them 'tis because she is in the house of Mars." Blackberry bushes are found worldwide and are often cultivated. Rubus villosus, the type of plant most commonly used for tea, is a shrubby vine found wild in hedgerows, woodlands, and by streams. The tannic qualities of the leaves have made it a long-standing home remedy for diarrhoea. The tea is believed to relieve inflammation of the intestines and catarrhal disorders, and it is popularly used as an astringent or tonic. Others feel it helps to purify offensive saliva, cool the blood, and cure anaemia and general debility. | |
| Plant | A tender perennial. It is distinguished by its slender, trailing, prickly branches and leaves covered with fine hairs. The I -inch broad, white, rose-form flowers appear from May to July, followed by big, juicy, black fruits favourites for eating and for making wine and brandy. |
| Height | The shrub (not counting the long trailers) grows from 3 to 6 feet. |
| Soil | Dry, sandy |
| Exposure | Direct sun, or partial shade. |
| Propagation | By seeds planted during the third lunar phase, stem cuttings, or root cuttings. It can also be propagated by layering. |
| Care | Space plants 3 to 5 feet apart along rows that are 6 feet apart. In northern areas protect with leaves or soil in cold weather. Keep well pruned for good berry yield and a more compact plant. Rubus flowers appear on the wood of second-year growth. (First-year stems are sterile.) Remove old canes after the fruit has been harvested. |
| Part used for Tea | Leaves. |
| Taste | Tangy and pleasant with a cool, refreshing after-taste. Commonly sweetened with honey. A favourite combination is equal parts of the leaves of blackberry, strawberry, and woodruff. |
| How to Brew | BY INFUSION: Cover 1 teaspoon of dried leaves, or 3 teaspoons of fresh leaves, with 1 cup of boiling water. Steep to taste. |
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