These are the fruits of a perennial shrub (Rubus) from the Rosaceae family. In appearance, blackberries are somewhat similar to raspberries, however their color is almost black, with a light bluish tinge, but only when they are sufficiently ripe. These forest berries are particularly juicy and aromatic, with an appetizing appearance and a sweet or sweet-sour taste, more or less pronounced depending on the shrub variety. Like most forest berries, blackberries are a dietary product with low calorie content and a composition of the greatest utility for the body. These berries contain ascorbic acid, glucose, sucrose, fructose, vitamins from group B (B1, B2, B4, B6), C, E, K, P, PP, provitamin A, to which are added minerals of manganese, copper, potassium, zinc, phosphorus, magnesium, selenium. Additionally, blackberries' composition includes sufficiently large amounts of phytochemicals, phenolic flavonoids such as anthocyanins, tannin, ellagic acid, quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. And to this are added pyridoxine, niacin, pantothenic acid, riboflavin and folic acid, all with beneficial and therapeutic effects on body health, thus protecting it from many diseases. Blackberries are consumed fresh or processed, in the form of preserves, jams, jellies, juices, tinctures, compotes, syrups, wines, marmalade and fillings for pies, mousses and other desserts. As decorative elements, blackberries go well with vegetable and fruit salads, as well as with meat and dairy dishes. Blackberries can be easily dried. The average weight of one blackberry is 13 grams.