Blackberries, like raspberries, are bramble fruits. The roots of the plants live indefinitely and send forth thorny canes that sprout up one year, bear fruit the next, and then die back to be replaced by new growth. Blackberry plants either grow upward, like large bushes, or trail along the ground. Trailing blackberries are known as dewberries.

Most varieties of blackberries are so soft and perishable that they cannot be shipped.With the exception of a few hybrids, engineered specifically to hold up long enough to get to market, they are not sold in stores. This means that most people who enjoy them still get them the old-fashioned way: by grabbing a bucket, strolling out to a nearby field or garden plot, and plucking them off the canes.

Fresh blackberries should never be left to sit at room temperature. They will soften and bleed. If they must be stored for a little while, it's best to put them in the refrigerator.

There are some well-established blackberry hybrids, all of which were achieved by crossing blackberries with raspberries. These include Loganberries, Marionberries, Youngberries, and -- probably the most famous -- Boysenberries. The exceptionally large, deep purple Boysenberry was developed by Rudolph Boysen of Napa, California in the 1920s. He actually abandoned his creation when he sold his farm, but a fruitseller named Walter Knott, who had heard rumors of the berry, rescued a few canes from the neglected property. His success with them later inspired him to start a larger business, today known as Knott's Berry Farm.

Look for blackberries in pies, cobblers, and fresh fruit salads. Their rich, winey sweetness is a good complement to bananas, melons, and peaches.