Blackberries are a Southern summer staple. Wild brambles line the roadsides and fence rows from Georgia to the Carolinas, and u-pick farms have turned the tradition into a reliable family outing. The Southeast’s long, hot summers and plentiful rain produce berries that are juicier and more aromatic than anything you will find in a supermarket. Here is how to make the most of blackberry season.
When to go
Blackberry season in the Southeast runs from mid-June through July, with peak picking in late June and the first two weeks of July.
The season starts earliest in southern Georgia and the coastal plain, where farms may open by mid-June. The Carolinas, Tennessee, and the Piedmont region follow a week or two later. Higher elevations in the Appalachian foothills can run into early August.
Blackberries are less weather-sensitive than strawberries, but a prolonged drought can shrink the berries and an overly wet June can make them mushy. Call ahead to check on crop conditions, especially after a stretch of heavy rain.
What to bring
- Long pants and a long-sleeved shirt. Blackberry canes have thorns. Even thornless varieties can scratch. Lightweight, breathable fabric is best in the Southern heat.
- Sturdy closed-toe shoes. Rows are dirt and grass, often muddy after summer thunderstorms.
- Sun hat and sunscreen. Most blackberry fields are open and unshaded, and the July sun is intense.
- Containers. Farms usually provide buckets, but bringing your own shallow containers helps prevent crushing. Do not pile berries more than three or four deep.
- Bug spray. Mosquitoes and chiggers are common in the Southeast during summer. Apply before you enter the field.
- Water. Southern humidity makes dehydration sneak up on you. Bring more than you think you need.
- Cash. Some smaller farms are cash-only or offer a discount for cash.
Which varieties to look for
Southeast blackberry farms grow a mix of thornless and thorned varieties. The ones you are most likely to find:
Navaho is a thornless variety and a Southeast favorite. Medium-sized, sweet, with a classic blackberry flavor. The canes are upright and easy to pick. Good for fresh eating and freezing.
Ouachita is another thornless workhorse. The berries are large, firm, and sweet. If you are picking for jam or cobbler, Ouachita holds its shape well when cooked.
Arapaho is one of the earliest thornless varieties. Smaller berries but very sweet and aromatic. Often the first to ripen on a farm.
Kiowa is a thorned variety that produces enormous berries — some as long as your thumb. The size makes it popular for u-pick, though the thorns mean you need to be careful. Worth the trouble if you want show-stopping berries.
How to pick
Blackberries do not ripen after picking, so pick only berries that are fully black and dull (not shiny). A shiny blackberry is underripe and will be tart. A deep, dull black with a slight give when you press gently is what you want.
The easiest method: cup the berry in your fingers and roll it gently toward you. A ripe blackberry releases from the plant with almost no effort. If you have to pull, it is not ready. The receptacle — the white core inside the berry — should come with the fruit, leaving a clean stem behind.
Pick into shallow containers. Blackberries crush easily under their own weight. A deep bucket will turn the bottom layer to mush by the time you walk back to the stand.
After the pick
Blackberries are the most perishable of the common berries. Plan to use them within 24-48 hours. Do not wash them until you are ready to eat — moisture speeds decay.
Store them unwashed in the refrigerator, spread in a single layer on a paper towel inside a container. Check for any crushed or moldy berries and remove them immediately. One bad berry will spread mold to the rest in a day.
For freezing: spread unwashed berries in a single layer on a baking sheet, freeze until solid, then transfer to a bag. Frozen blackberries are good for smoothies, cobblers, and jam for up to a year. Rinse them after pulling from the freezer, not before.
For jam and preserves: blackberries are high in pectin and natural sugar, which makes them ideal for canning. A simple blackberry jam needs little more than berries, sugar, and lemon juice. If you are picking for canning, aim for 4-6 pounds per batch.
Find a farm
The Southeast has over 150 farms in our directory. Browse Georgia farms, South Carolina farms, or North Carolina farms to find a u-pick blackberry operation near you.