These bold berries thrive in the Lowcountry and shine in everything from cobblers to cocktails

Story By Bailey Gilliam

There’s something magical about the first bite of a sun-warmed blackberry. It’s sweet, tart and just a little wild. In the South these berries aren’t just fruit: they’re memory-makers. They stain fingers, spark nostalgia and sweeten everything from cobblers to cocktails. If you grew up around here, chances are you’ve tiptoed barefoot through brambles, braving thorns for that one perfect berry. Good news: you can still taste summer’s best without the scratches.

Blackberries thrive in the Lowcountry’s heat and humidity, making them one of the easiest and most rewarding fruits to grow or forage. While it’s tempting to gobble them up straight from the carton or vine, blackberries are surprisingly versatile. Think jams, sauces, baked treats, salads, cocktails, even pickles. Yes, really. These deep purple beauties are culinary chameleons, equally at home on a biscuit or a beef tartare.

A berry old story

Blackberries have been charming palates and soothing ailments for millennia. Indigenous people used them for food and medicine, while ancient Greeks and Romans swore by their healing powers. Medieval scribes even used their juice as ink for illuminated manuscripts, proof that blackberries have always been good for storytelling. British folklore, however, offered a warning: never pick blackberries after Old Michaelmas Day (October 11), when the devil was said to curse the fruit.

Though they lost favor for a few centuries, blackberries came roaring back in the 18th and 19th centuries, becoming staples in preserves, pies and wine. In Australia they were brought in to control erosion and promptly took over the landscape. Wild or cultivated, they remain one of the South’s most beloved fruits.

Raspberry vs. blackberry: Know your bramble

You might think the difference is color, but the real giveaway is what’s left behind. Raspberries detach cleanly from the stem, leaving behind a hollow center. Blackberries keep their core, giving them that juicy, dense bite. And just to keep things interesting, black raspberries exist, and unripe blackberries are bright red, making them easy to confuse.

Their canes give more clues. Blackberries grow on taller, thornier, purplish-red canes. Black raspberry canes are pale with a dusty coating and small hooked thorns. Red raspberry canes are bristly and less intimidating. Brambles, all of them, but deliciously so.

Why they’re good for you

Blackberries are the superfood that doesn’t act like one. They’re packed with antioxidants, fiber and vitamins (especially C and K) and may help fight inflammation, boost brain function, support digestion and even keep your heart healthy. Their deep, dark color hints at their antioxidant power, which is among the highest found in fruits. Just one more reason to eat the whole pint in one sitting.

Growing in the Lowcountry

These heat-loving plants are a match made in heaven for Southern gardeners. Choose a sunny spot with well-draining soil, and plant in early spring. Most varieties need support, so set up a trellis to encourage air flow and easy picking. Mulch generously, water regularly, and fertilize as needed.

“We always grow blackberries here at the farm,” says Joan LaBoiteaux, president of The Farmers’ Club of Hilton Head Plantation. “My husband prunes them drastically in late fall. We raise thorny ones as opposed to the thornless ones that most farmers grow. It’s all a matter of whether or not you risk the scratches, but I think the thorny ones taste better. We sell them raw and make jam from whatever ripens after the market. They have very few pests to deal with. Blackberries love the South!”

Varieties worth knowing

Blackberries can be trailing, semi-trailing or upright, thorned or thornless, and fruiting once or twice a year. Newer primocane types produce fruit in both their first and second years, which means twice the bounty and less waiting. If you’re planting in South Carolina, the Clemson Cooperative Extension suggests trying Arapaho, Natchez, Kiowa, Triple Crown, Von or Prime-Ark.

How to store them

Blackberries are fickle. Eat them the day you buy them, or refrigerate them in a breathable, shallow container with a paper towel base. Don’t wash until you’re ready to eat. To freeze, rinse gently, pat dry, and spread them out on a baking sheet before transferring to a freezer bag. Use within a year. Odds are they won’t last that long.

Flavor notes

Ripe blackberries are juicy and sweet with a subtle tartness and earthy depth. Unripe ones lean sour, so taste before you toss them into a dish. They shine in desserts, sauces, drinks and savory dishes alike.

“Personally, I love to pickle blackberries,” says Chef Ben Harris of Sea Pines Resort. “You can infuse them with herbs like rosemary or thyme, and that pop of acidity makes them great in salads, on meats or just eaten straight from the jar.” LL

 Palmetto Bluff Club 

Recipe: Blackberry jam

For Palmetto Bluff Club chef Rhy Waddington, blackberry season is pure nostalgia. “Growing up on a large farm in regional Australia, blackberry picking was a summer tradition,” he said. “The whole family would spend the early, cooler mornings picking buckets of sun-drenched blackberries that would be turned into a vibrant jam that could be served in the cooler months ahead.” His version is infused with orange zest and cinnamon. It’s perfect on toast, over ice cream or tucked into a care package for someone you love.

Ingredients

10 cups ripe blackberries

4 cups sugar

2 tablespoons lemon juice

2 teaspoons pectin

Zest of an orange

1 sprig of thyme

1 cinnamon quill 

Directions

[1] In a heavy-based saucepan add all ingredients and slowly heat and simmer for 35 minutes. [2] While still hot, pour into sterilized preserving jars and tightly fasten the lids. [3] Steam or simmer the jars covered in water for 15 minutes. [4] Let cool at room temperature and store in a cool dark place until needed.

 LOCAL Life Test Kitchen 

Recipe: Blackberry Crumble Bars

Like a slice of summer pie with none of the fuss. These bars are buttery, jammy and irresistible, especially with a scoop of vanilla ice cream.

Ingredients (crumble)

3 cups flour

1 cup butter, cut into pieces

1 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 egg, beaten

Ingredients (filling)

4 cups blackberries

1 tablespoon lemon juice

1 tablespoon cornstarch

3/4 cup sugar

Directions

[1] Heat oven to 375 degrees and grease a 9×13 baking pan. Stir together the flour, 1 cup white sugar, baking powder and salt. Cut in the butter until the butter is in pea-sized pieces. [2] Stir in the egg with a fork. Divide the dough in two. Press half of the dough into the bottom of the baking dish and set the other half aside. [3] Combine the filling ingredients in a medium-size mixing bowl and stir to combine. [4] Scatter the berry mixture over the crust in the pan. Sprinkle with the other half of the dough mixture. [5] Bake for 30-35 minutes, or until lightly browned. 

Pro tip: Cut the butter

In baking, “cutting in butter” refers to the process of breaking down cold butter into smaller pieces while incorporating them into dry ingredients. The goal is to leave some small pieces of butter intact, which will melt in the oven, creating steam and flakiness in the final product. This technique is commonly used for pastries, biscuits and scones.