The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus. The taxonomy of blackberries has historically been confused because of hybridization and apomixis, so that species have often been grouped together and called species aggregates. For example, the entire subgenus Rubus has been called the Rubus fruticosus aggregate, although the species R. fruticosus is considered a synonym of R. plicatus
Rubus armeniacus (“Himalayan” blackberry) is considered a noxious weed and invasive species in many regions of the Pacific Northwest of Canada and the United States, where it grows out of control in urban and suburban parks and woodlands
Raw blackberries are 88% water, 10% carbohydrates, 1% protein, and 0.5% fat (table). In a 100 grams (3.5 oz) reference amount, raw cultivated blackberries supply 43 calories and rich contents (20% or more of the Daily Value (DV) of dietary fiber, manganese (31% DV), vitamin C (25% DV), and vitamin K (19% DV) (table).
The ripe fruit is commonly used in desserts, jams, jelly, wine and liqueurs. It may be mixed with other berries and fruits for pies and crumbles. Blackberries are also used to produce candy