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Rubus ulmifolius, blackberry

Rubus ulmifolius, blackberry


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Rubus ulmifolius, blackberry

Illustration from Traite des Arbres Fruitiers, &c. Volume 3 by Henri Louis Duhamel du Monceau, held in the Botany Library at the Natural History Museum, London. Illustration entitled Ronce de Pensylvanie

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Media ID 8586385

© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10713758

18th Century Berry Blackberry Edible Eudicot Eurosid Fabidae Juicy Publication Rosaceae Rosales Rosid Rubus 1700 1782 Angiospermae Dicot Dicotyledon Henri Louis Henri Louis Duhamel Du Monceau Magnoliophyta


EDITORS COMMENTS
This exquisite illustration depicts Rubus ulmifolius, commonly known as the blackberry, taken from the third volume of "Traite des Arbres Fruitiers, &c." (Treatise on Fruit Trees and the like) by the renowned French botanist Henri Louis Duhamel du Monceau. The illustration, entitled "Ronce de Pensylvanie" (Blackberry of Pennsylvania), is held in the esteemed Botany Library at the Natural History Museum in London. Duhamel du Monceau's publication, which spanned from 1700 to 1782, was a significant contribution to the field of botany during the 18th century. The illustration showcases the blackberry as a member of the Rosaceae family, specifically the Rosales order, Eudicotyledons, Rosids, and Fabaceae subfamily. The blackberry is an angiosperm, or flowering plant, belonging to the magnoliophyta division. This plant is a eudicot, angiospermae, and a dicot, meaning it has two seed leaves, or cotyledons, when it germinates. The Rubus genus, to which the blackberry belongs, is characterized by its juicy, edible berries. The illustration captures the blackberry in its entirety, from its large, lobed leaves to its small, white flowers and its dark, succulent berries. The intricate details of the plant's veins, stem, and berries are beautifully rendered, providing a glimpse into the botanical knowledge of the time. The blackberry remains a popular fruit today, enjoyed for its sweet, tart taste and nutritional value. This illustration serves as a testament to the rich botanical heritage and the meticulous work of Henri Louis Duhamel du Monceau.

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