The common confusion between dewberries and blackberries is understandable, as both produce dark, aggregate fruits often found in similar habitats. While they share a close botanical kinship, these two plants are not the same species. Dewberries and blackberries possess distinct characteristics in their growth habit, appearance, and the resulting flavor of their fruit.
The Botanical Relationship Between Dewberries and Blackberries
Dewberries and blackberries are closely related, both belonging to the large Rubus genus within the rose family, Rosaceae. This shared classification means they are sister species, but they are taxonomically distinct plants. Blackberries are broadly classified under the Rubus subgenus Rubus, while dewberries are typically grouped under the Rubus subgenus Eubatus, which often includes the trailing varieties.
The primary difference at this botanical level is the growth structure of the plants, which separates the trailing types from the more upright ones. For instance, the northern dewberry (Rubus flagellaris) is recognized as a specific species distinct from common erect blackberry species. Rubus species can easily hybridize in the wild, leading to intermediate forms, but botanists maintain the distinction based on their fundamental growth patterns.
Key Differences in Growth and Appearance
The most noticeable difference between the two plants is their distinct growth habit. Blackberries grow on stiff, upright or arching canes that form dense thickets, commonly reaching heights between three to six feet. Dewberries, conversely, are characterized by a low, vine-like, trailing growth pattern, with runners that sprawl along the ground and rarely rise more than two feet high.
The stems, or canes, of the two plants also display a difference in their protective structures. Blackberries typically have hard, broad-based thorns that are tough and robust. Dewberry stems tend to have more slender, needle-like thorns and are often covered with fine red hairs. This structural difference influences fruit timing: Dewberries generally ripen earlier, often one to two months sooner in the late spring or early summer compared to the later summer harvest of most blackberries.
The fruit itself can also offer visual clues. While both are aggregate fruits made up of small drupelets, dewberries often appear rounder and may be slightly larger than the more conical or cylindrical shape of some blackberries. Additionally, some dewberry varieties develop a thin, waxy coating, giving them a less shiny appearance compared to the glossy, deep black surface of many ripened blackberries.
Distinguishing Flavor and Culinary Application
The subtle differences in the fruit’s texture and chemistry influence how each berry is best enjoyed. Dewberries are commonly described as having a softer, more delicate texture than blackberries, which makes them more fragile when picked. When fully ripe, the flavor profile of dewberries is intensely sweet with a noticeable tartness, sometimes lending them a musky aroma.
A significant textural difference is found in the seeds. Dewberry seeds are consistently larger and tougher than those found in blackberries. Because of their softer consistency, dewberries are ideally suited for fresh consumption or for culinary uses like jams, jellies, and sauces, where the fruit’s structure breaks down. Blackberries, with their firmer texture and slightly more acidic profile, retain their shape better when subjected to heat, making them a preferred ingredient for baking applications such as pies and cobblers.