At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer’s blood was in it
Leaving stains upon the tongue and lust for
Picking.
Extr. Blackberry Picking, from Death of Naturalist, by Seamus Heaney (1966)
The Blackberry Way – Why We Love Soft Fruit
This extract is taken from Heaney’s poem, Blackberry Picking.
Written from a nostalgic point of view, it remembers the lazy buzz of Summer childhoods, gorged on the ripe fruits which were plentiful and delicious, and counters them with the fusty, disappointing realism of adulthood. You’ll need to read the whole thing to find out why, but suffice to say that ultimately, they act as a metaphor for aging in a similar way to Keats’s To Autumn.
I’m a huge fan of how he uses such Bacchanalian and lascivious language (blood, clot, flesh, lust, gorge) to describe them – like some dark adulteress coaxing you into sinful pleasures.
Native to Europe, blackberries are easy to spot on any countryside walk, sprawling and clawing their way along ancient hedgerows, stone walls, and garden fences.
They’re probably the easiest thing to forage: they’re instantly recognisable in their prickly beds, and positively glow with dark, sultry deliciousness. I find them impossible to resist not only because of the way they look, but also their sumptuous taste. They seem entwined with all the sensory aspects of Summer for me, and not a year goes by when I don’t endeavour to go somewhere and forage them.
Visit the Mindful Vegan section for more vegan-inspired poetry, literature and art.
Blackberries in mythology
Across the Mediterranean, it is believed that Jesus Christ’s Crown of Thorns was made from woven blackberry runners. There are two legends about the berry’s dark black colour. The first is that its association with the crucifixion turned the once red berries the dark sticky black of Christ’s blood on the cross.
The second is that, although the blackberry was once beautiful and red, Lucifer cursed it when he fell into the bush after being struck out of Heaven. (He also stamps them to bits on Michaelmas, making them horrible to eat – echoing Heaney’s wasted fruit in Blackberry Picking).
The mythology relating to both Christ and the Devil also made it taboo to chomp on them.
According to English folklore, passing under a bramble archway will cure or prevent lumpy afflictions such as hernias, ruptures, pimples, and boils.
Celtic lore held blackberries to be ‘fae fruit’. Growing abundantly where fairies lived, and with thorns carefully placed by tiny fae hands to protect the crop, any brambly theft risked severe retribution. And so it was considered foolhardy and bad luck for everyday folk to eat them. It is also lucky in England to have them growing outside your house, as the spiny thorns keep evil spirits at bay. Vampires for example, become so obsessed with counting the abundant fruits that they forget exactly why they came to your house in the first place…
Health benefits of soft fruits
Blackberries and other soft fruits such as raspberries, loganberries, tayberries and so on, are part of the rosacea (rose) family – which is why they’re so thorny! The thorns or ‘spinose’ are in fact hardened leaf structures, designed to stop wild animals from eating the fruit (although it’s widely known that birds are experts at spreading the seeds).
Primarily they’re good for us because of their antioxidant properties, mostly from the tannins they contain. They also pack a huge vitamin C punch, which is great news if you want to ease your cold and flu symptoms. Blackberries in particular are commonly found in shop-bought cold remedies for this reason, even if only as a flavouring.
They’re also a good source of fibre, helping us maintain a healthy gut. Plus their high quota of vitamins K and A help our bodies with blood clotting, and promoting tip top bones and clear skin.
How to grow blackberries
Blackberries need plenty of space, and grow vigorously in sunny, sheltered spots. They prefer free draining soil and can grow up to 3.5 – 4.5m (11-13 ft) per plant.
You’ll also need to support your climbing fruits, by planting them against a wall, or providing sturdy frames for them to crawl up.
Plant them in late Autumn – early Spring, with the highest roots just below the surface of the soil. Cut the canes down to a healthy bud to promote future fruit growth and water in well.
If you’re planting them in a container, your pot will need to be at least 20″ wide and filled with a soil-based compost.
Harvest the ripe fruits in August – September when dark, sweet and juicy.
How to eat blackberries
Honestly, I love blackberries so much they rarely make it into any recipe, or in fact, home! I have been known to dot them into my breakfast cereal or salads, or bake them in a fruit pie… But I’m sure you’ll soon discover, as I did, that there are some far more adventurous ideas out there – and the blackberry really deserves the glamour!
Recipes can be easily sourced online – proving that some people are much more able to play the blackberry long game than I am!
But I’ve picked some of the ones I’m really going to imminently try and make – and if I can manage my soft fruit greed, I’ll let you know how I get on with them. I’d love to hear from you if you try any of them – and hope they’ll inspire you to add these gorgeous pompoms of fruitiness to your culinary repertoire too!
Pretty Bee Gluten Free Blackberry Crumble Bars
Ingredients
- 2.5 cup gluten free oats
- 1/4 cup gluten free flour
- 3/4 cups brown or coconut sugar
- 1.4 teaspoon salt
- 1 cup vegan spread, cubed
- 1.5 cups blackberries, rinsed
Method
- Preheat oven to 180 degrees.
- Line an 8″ x 8″oven dish with parchment paper that hangs over two sides.
- Mix the oats, flour, spread, sugar, and salt in a large bowl until the mixture resembles breadcrumbs
- Place half of the crumbs in the bottom of the prepared pan and pat them down firmly.
- Bake the bottom crust for 15 minutes. Set aside.
- Evenly distribute the blackberries on top of the crust, and add the remaining crumble mixture, patting it down lightly.
- Bake at 180 degrees for 25-50 minutes, until the berries are bubbling and the crumb topping is golden brown.
- Cool completely before slicing, or scoop the mix out immediately to enjoy while still warm.
Recipe sourced at https://theprettybee.com/
Sausage, Sage and Blackberry Bake
Ingredients
- 1 medium butternut squash, peeled, deseeded and cut into 2cm wedges
- 4 large parsnips, each peeled and cut lengthways into 6
- 2 medium red onions, cut into wedges
- 3 tbsp sage, finely chopped
- 8 good quality vegan/GF sausages
- 4 tbsp olive oil
- 4 tbsp maple syrup or vegan honey
- 4 tbsp wholegrain mustard
- 225g sweet blackberries
Method
- Preheat the oven to 220°C, fan 200°C, GM7.
- Spread the vegetables, sage and sausages together in a large roasting tin with the oil and some seasoning. Roast for 40 minutes, turning the sausages halfway through to colour evenly.
- Whisk the syrup/vegan honey and mustard together.
- Scatter the blackberries over the sausage and veg, then toss the vegan honey-mustard mixture through the tin.
- Return to the oven for 15 minutes until the sausages are cooked through and the root veg is tender.
Recipe sourced at sainsburymagazine.co.uk
Vegan blackberry and fennel pizza
Ingredients
For the base:
- 2 1/2 cups all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
For the topping:
- 1 1/2 cups fresh or frozen blackberries
- 1 small bulb fennel thinly sliced (reserve the fronds for garnish)
- 8 ounces Honestly Tasty brie or gorgonzola
- 1/4 cup chopped hazelnuts
- 2 tablespoons fresh thyme
- salt and pepper
- 1 -2 tablespoons vegan honea
Method
- Combine the flour, cornmeal, yeast, and salt in a large bowl, and gradually stir in 1.5 cups cold water until the dough is sticky and wet.
- Scrape down the sides of the bowl, cover, and put in a warm spot to sit for 6 -12 hours.
- When you’re ready to bake the pizza, preheat the oven to 250C/GM9.
- Divide the dough into your required pizza sizes, and working with one portion at a time, gather the four corners together and mold gently into a ball. Dust the balls lightly with flour and let rest for a further one hour.
- Shape the dough into thin circles avoiding tears and lightly drizzle with olive oil.
- Top with the blackberries, fennel and vegan cheese.
- Sprinkle the thyme and hazelnuts over the top and bake until the crust is crispy and the cheese is melted (between 8 -12 mins).
- Sprinkle with the reserved fennel fronds and drizzle with honea. Serve hot.
Original recipe sourced at scalingbackblog.com and veganised by yours truly
Our favourite shop bought blackberry picks!
Berries are usually their best in Summer, fresh off the cane. But if, like me, you just can’t wait for that delicious rich taste, here are a few ideas of how to get blackberries into your life RIGHT NOW!
Crafted Blueberry and Blackberry Juice
Sweet and fresh, this is a delicious juice on its own but I add sparkling water for extra joie de vivre!
Tetley Blueberry and Blackberry Tea
Green tea with a twist: this stuff is really good for warming yourself through after a Wintry walk, or to recap the taste of Summer all year round.
Monin Blackberry Syrup
Yummy yummy yum yum yum. Yum. Pour it onto everything. Ok not everything. But definitely try it in Prosecco, or lemonade, or drizzled into a rich fruit and nut salad. Monin have even listed a g’zillion cocktail recipes for the stuff on their own website, and I fully intend to try them all. You’re welcome.
St Dalfour Blackberry Fruit Spread
Second only to their blackcurrant preserve, this is the conserve of kings.
I also have discovered that it’s possible to get the last few blobs of jam out of these super-thin jars, by adding a splosh of white wine vinegar and a dribble of olive oil, replacing the lid and giving it a hefty shake. I then refrigerate it, and pour it liberally onto spinach-based salads as a delicious vinaigrette.
Blackberry Conclusion
Blackberries are probably right up there in my list of favourite fruits alongside blackcurrants, gooseberries and raspberries. Even their Latin name, ‘Rubus fruticosus’ just SOUNDS fat and indulgent and juicy, doesn’t it?
Well I’ve spotted a few on my walks already this year and I for one will be stuffing myself silly with them, until my mouth and fingers are stained and bloody. And if Lucifer doesn’t like them, well – that just leaves more of them for us, right?
