This is a commonly made statement. However a plant can be virtuous and still not wanted as it simply has disadvantages that outweigh its virtues. For instance weeds may take over land that you want for something else, poison stock, harbour pests, edge out more useful or more attractive species… and whilst they ALWAYS have a useful role to play, there are still many times you want to replace them with other plants.
One of these plants that drive many to distraction is the common blackberry. Whilst it stabilises overgrazed and eroded ground magnificently and provides shelter and safe nesting sites for small birds it simply is often growing readily where it is not wanted.
Our friends love our blackberries as its fruit makes one of the most glorious jellies the world has seen and I have just found out another use for blackberries I am about to try.
Pick blackberry leaves and stems of unsprayed blackberries – supreme on a full moon
Cut into smaller pieces, put in a large pot, cover with cold water, bring to the boil, turn off the heat and let the mixture steep for 4 hours.
Filter and fill the infusion into glass bottles to put into the fridge. Take 1 tbsp. mixed with water 30 min. before a meal. 3 times a day for 3 months.
Replaces missing enzymes of the pancreas, liver, intestine and stomach.
Helps with allergies, food intolerances, diabetes and general immune deficiencies.
When summer comes pick the berries for your morning fruit salad or smoothie, they are a fruit that are considered a “win,” no matter how you eat them.
Did you know that they are high on the list on the most antioxidant-rich foods, as well as have a list of nutrients so long it’s hard to remember even half of them. They are loaded with vitamin C (a 100g serving has 23 mg or 35 percent of the recommended daily allowance or RDA), but are low in calories (only 43 calories per 100g serving) and sodium.
They are an excellent source of both soluble and insoluble fibre and has been found to fight everything from premature skin aging to aggressive cancers. It has a rich history and, bonus, can be used in virtually any type of food.