Genus: Rubus
Hybrid parentage:‘Chehalem’ × ‘Olallie’
Cultivar:‘Marion’
Origin: Marion County, Oregon,
The ‘Marion’ cultivar (Rubus L. subgenus Rubus) or Marion blackberry, marketed as About this soundmarionberry (help·info), is a blackberry developed by the USDA ARS breeding program in cooperation with Oregon State University. It is a cross between the ‘Chehalem’ and ‘Olallie’ blackberries. The marionberry is currently the most common blackberry cultivar, accounting for over half of all blackberries produced in Oregon.
Description:…….CLICK & SEE
The marionberry is a vigorously growing trailing vine, usually producing just a few canes up to 20 feet long. The vines have many large spines, and the fruiting laterals are long and strong, producing many berries. The berry is glossy and, as with many blackberries, appears black on the plant, but turns a deep, dark purple when frozen and thawed. It is medium in size and tends to be conical, longer than it is wide…….CLICK & SEE
The berry has a somewhat tart flavor, fairly earthy with traces of sweetness. It is larger, sweeter and juicier than the ‘Evergreen’ blackberry. The relative complexity of its flavor has led to a marketing label as the “Cabernet of Blackberries”. The more powerful flavor of the marionberry has led to it dominating current blackberry production.
Development and cultivation:
The marionberry was developed by the USDA Agricultural Research Service at Oregon State University in Corvallis, Oregon. It was bred by George F. Waldo, as a mix between the small, flavorful ‘Chehalem’ berry and the larger, better-producing ‘Olallie’ berry. Both the ‘Chehalem’ and ‘Olallie’ berries are caneberry hybrids, as well. Waldo made the initial cross in 1945, selected it as OSC 928 in 1948 in Corvallis, and tested it in Marion County and elsewhere in the Willamette Valley. The berry was released in 1956 under the name Marion, after the county where it was tested extensively.
Oregon produces between 28 million and 33 million pounds annually, with Marion County and the Willamette Valley collectively accounting for over 90% of current production. The marionberry is well adapted to the mild, maritime Oregon climate, with its mild rains and warm summers. The berries ripen throughout late spring and early summer. The harvesting season is typically between July 10 and August 10, with a single acre producing up to six tons in a harvest.
There is a hybrid variety with Boysenberry in Australia called Silvanberry. Classed under the blackberry family, Sylvanberry plants have many characteristics commonly found among other blackberry varieties. These plants are long living (15 to 20 years) perennials, hardy and cold tolerant, easy to grow, and productive spreaders.Development and cultivation.
The marionberry was developed by the USDA Agricultural Research Service at Oregon State University in Corvallis, Oregon. It was bred by George F. Waldo, as a mix between the small, flavorful ‘Chehalem’ berry and the larger, better-producing ‘Olallie’ berry. Both the ‘Chehalem’ and ‘Olallie’ berries are caneberry hybrids, as well. Waldo made the initial cross in 1945, selected it as OSC 928 in 1948 in Corvallis, and tested it in Marion County and elsewhere in the Willamette Valley. The berry was released in 1956 under the name Marion, after the county where it was tested extensively.
Oregon produces between 28 million and 33 million pounds annually, with Marion County and the Willamette Valley collectively accounting for over 90% of current production. The marionberry is well adapted to the mild, maritime Oregon climate, with its mild rains and warm summers. The berries ripen throughout late spring and early summer. The harvesting season is typically between July 10 and August 10, with a single acre producing up to six tons in a harvest.
There is a hybrid variety with Boysenberry in Australia called Silvanberry. Classed under the blackberry family, Sylvanberry plants have many characteristics commonly found among other blackberry varieties. These plants are long living (15 to 20 years) perennials, hardy and cold tolerant, easy to grow, and productive spreaders.
Origins:
The marionberry was developed at Oregon State University in 1945 by crossing a Chehalem blackberry (a berry with native blackberry, Loganberry, and raspberry in its background) with an Olallieberry (itself a blackberry cross) and named after Marion County in Oregon. They were first brought to market in 1956. Marionberries are still held up as the blackberry to beat by berry breeders.
Nutrition:
Like all blackberries, marionberries are high in antioxidants (vitamin C, gallic acid, and rutin in particular), as well as containing phytochemicals like ellagic acid and anthocyanins. Berries are also an excellent source of fiber: 1/2 cup of marionberries have as much fiber as 3/4 cup of brown rice.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Marionberry
https://www.thespruceeats.com/about-marionberries-2215840
