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One of the first thornless varieties was developed in 1921, but the berries lost much of their flavor. In 1880, a hybrid blackberry-raspberry named the loganberry was developed in Santa Cruz, California, by an American judge and horticulturalist, James Harvey Logan. Modern hybridization and cultivar development took place mostly in the United States. The wild plants have sharp, thick prickles, which offered some protection against enemies and large animals. The shrubs have also been used for barriers around buildings, crops and livestock. Native Americans have even been known to use the stems to make rope. Īlackberry fruit, leaves, and stems have been used to dye fabrics and hair. A 1771 document described brewing blackberry leaves, stem, and bark for stomach ulcers. Īlackberry plants were used for traditional medicine by Greeks, other European peoples, and aboriginal Americans. In the culinary world, blackberries have a long history of use alongside other fruits to make pies, jellies and jams. The use of blackberries to make wines and cordials was documented in the London Pharmacopoeia in 1696. Forensic evidence found blackberries in her stomach contents, among other foods. One of the earliest known instances of blackberry consumption comes from the remains of the Haraldskær Woman, the naturally preserved bog body of a Danish woman dating from approximately 2,500 years ago.
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