History of Marion Blackberries
The “Cabernet of Blackberries”
The Marionberry is the pride and prize of Oregon berry growers. With
its uniquely distinctive complex flavor, the Marionberry is esteemed
as a premium processing berry and an ingredient in the repertoires of gourmet
chefs and specialty food manufacturers.
Seedlings from crossing the Chehalem and Olallie blackberries have been outstanding in
productiveness, having large size and high flavor. The most outstanding
of these selections is the Marion Blackberry or Marionberry. The Marionberry
was introduced by Waldo in 1956. Adapted to western Oregon, the Marionberry
is named after Marion County in which it was tested extensively.
The fruit is medium to large, round in diameter and somewhat longer
than wide. The Marionberry is a trailing vigorous grower, generally
producing only a few long canes which grow up to 20 feet. The spines
are large and numerous, and fruiting laterals are long and strong, with
many fruit. The Marionberry produces up to 5-6 tons per acre.
The quality of the Marionberry is high, with flavor superior to the
Boysenberry or Evergreen. Marionberries are well suited for use in local
fresh markets and for commercial or home canning, freezing, pies, ice
cream flavoring, and jams and jellies
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