Black Nightshade, Garden Huckleberry, Petty Morel, Morella, Sunberry 'Chichiquelite'

I grew up eating a strain of solanum nigrum brought by my great great grandparents from Germany. We always called them German blackberri...Read Morees. My favorite foods made by my great grandmother were known as blackberry dumplings (sweet dumpling with sweet cream sauce with blackberries cooked in sugar, butter and breadcrumbs) or reval kuga (which is a German coffeecake). I grew up eating ripe berries straight off the plant, but they were best when cooked. As a topping for sweet dumplings or coffee cake you add 3 Tablespoons of sugar and top them with a sweet cream. Always served with cream. I don't ever remember having them without a sweet cream except when I picked them straight off the plant. My great grandmother ate them her entire life and passed away at 98 years old. I am now 36 and have ate them since I was a toddler. I still grow the strain I grew up with as we have saved berries and started new plants every time I have moved.

Solanum "Chichiquelite" is not true Solanum nigrum but it is an other similar related species. I think that it may be an edible variety o...Read Moref Solanum americanum (syn. S. nodiflorum) - glossy nightshade - due a few features: serrate-alated stems, glossy black fruits, yellow anthers and small flowers. Garden huckleberry (Solanum melanocerasum, syn. S. scabrum, S. nigrum guineense) has alated stems but brown anthers and very large fruits, and a true black nightshade (Solanum nigrum) has yellow anthers but stems not alated and not glossy fruits.

4' bushy plants produce tasty purple berries in multiple clusters, which usually all ripen at the same time. Leaves can be cooked like spinach.