It’s a Blackberry! It’s a Raspberry! It’s – a Loganberry?
The loganberry plant is trailing like a blackberry, looks and picks like a raspberry, and its fruit has a flavor that is truly a marriage of the two.
In the late 1880s, in Santa Cruz, California, in the yard of horticulturalist James Harvey Logan, an accidental discovery was made: Logan attempted to create a new, better, cultivar of blackberry by crossing two different varieties, so he planted many cross-pollinated seeds from his berry patch.
Much to his surprise, he also ended up with a hybrid cross between his Red Antwerp raspberry and Aughinburgh blackberry. Logan discovered this was a new blackberry-raspberry hybrid* when one of the many seedlings from his plantings displayed its own unique characteristics as a plant as well as in its fruit.
*later called Loganberry, named for James Harvey Logan
In your yard, you will be able to enjoy a bounty of loganberries between mid- to late-summer. Loganberry fruit seeds are smaller than those of both its blackberry and raspberry parents and are soft and not very numerous. Berry usage proves to be very versatile — great for fresh-eating, jam, juice, pies, salads, syrup, wine, etc. Loganberries may be used in any recipe that calls for blackberries or raspberries.
Loganberries store well for a few days in refrigeration and can also be frozen for longer keeping. Kids love eating them! And with their culinary versatility, “too many berries” will never be an issue, but dyed fingers and face-staining may be unavoidable.