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Loganberry

  • First seen in the 1880's, bred by pure luck from a Texas Red raspberry and an Auginbaugh blackberry by Judge Logan in California, from whom the bush takes its name.

 

  • General - Loganberry1The plant prefers a full sun or partial shade location, sheltered from northerly winds.  It is tolerant to most soil types but is best in heavy soils.  Chalk and light soils tend to induce an iron and manganese deficiency in the plant.

 

  • The plant has a higher disease and frost resistance than most other berries.  It is very vigorous, growing 5 feet or more in a season.

 

  • Old canes die off after two years.  These should be cut away to prevent disease entering the plant.

 

  • This is the best for the home garden sector, as the plants are very thorny and the fruit is semi covered by leaves.

 

  • General - Loganberry2The fruit is produced between July and September.  A fully mature bush with 8-10 canes will produce up to 8kg per bush with a fruiting life expectancy of 12-15 years.

 

  • The berries are long and cone shaped that start in green in colour, progress to a light red, then fully ripening to a burgundy red/purple colour when they are best eaten.

 

  • These can be eaten fresh or as an ingredient in pies, jams or crumble.

 

  • A spineless version called American Thornless was developed in 1933.

 

Tayberry

  • Essentially an improved Loganberry, this is a blackberry (Aurora) and raspberry hybrid, with its name taken from the River Tay in Scotland due to the proximity of the breeding site.

 

 

  • The plant prefers full sun or partial shade with a well drained and moderately fertile, acidic soil.  Plant in raised beds or mounded rows to aid drainage with parallel wires for support.

 

  • The plant itself is a fully hardy, fast growing plant with white flowers developing into dark red fruit.  Fruit is longer and larger than a normal raspberry.

 

  • The fruit ripens over a long period between July and August, with best flavour being achieved when the fruit is fully ripe General - Tayberry2(dark red) to give a more juicy, sweet and aromatic flavour than normal raspberries.

 

  • Fully mature tayberries can produce up to 20lb of fruit in their second season.

 

  • Most widely used in jam and fillings for summer puddings but can also be eaten fresh from the plant.

 

  • The tayberry mutated a spineless form on an allotment in Buckingham in 1998, leading to the release of the Buckingham tayberry shortly after.