Rubus ursinus or Wild Mountain Blackberry is a low lying evergreen vine that is native to the Pacific Northwest and grows all the way from the lush Cascade Mountains to the mighty Pacific Ocean. These vines are known to grow outwards over 10 feet and have a plethora of little thorns covering them which can make harvesting their delectable berries a harrowing yet completely worthwhile endeavor.
Best areas to forage:
- Wild blackberries are low in calories (just 62 per cup) and high in fiber (8 grams per cup), which makes them ideal for weight loss or just maintaining a healthy weight range.
- Blackberries have high amounts of flavonoids with strong antioxidant properties which help neutralize free radicals which can damage cells and lead to cancer, heart disease and age related degeneration.
- Blackberries contain anti-inflammatory and anti-viral properties which may help aid in treating periodontal infections.
- An excellent source of manganese (90% of the daily value) which is important for bone development and bone metabolism.
- Blackberries contain copper, iron, magnesium and potassium which are essential minerals that help aid in immune function, bone, skin and tissue health and help maintain/boost energy levels.
Try our rustic Wild Blackberry Cobbler!
1/2 lb butter
1 cup sugar
1 1/2 cups all purpose flour
1 1/4 tbsp baking powder
1 1/2 cups milk
1.5 lbs (1 bag or 5 cups) Wild Mountain Blackberries
1 1/2 cups sugar
- Melt the butter and put in medium mixing bowl.
- Combine all other batter ingredients into the bowl and mix well.
- Place the wild blackberries and sugar in another bowl and mix well.
- Place wild blackberry mixture in a 9 x 9 baking dish.
- Pour the batter over the blackberry mixture.
- Bake at 400 degrees for 35 to 45 minutes when crust is fully cooked
Try some more recipes!! www.nwwildfoods.com
|Principle||Nutrient Value||Percentage of RDA|
|Total Fat||0.49 g||2%|
|Dietary Fiber||5.3 g||14%|
|Pantothenic acid||0.276 mg||5.5%|
|Vitamin A||214 IU||7%|
|Vitamin C||21 mg||35%|
|Vitamin E||1.17 mg||8%|
|Vitamin K||19.8 µg||16.5%|