LOGANBERRY

The precise origin of this fruit is unknown. It was first thought to be a chance cross between a blackberry and raspberry. It may, however, be a variety of one of the Californian species of blackberry. Its berries lack the sweetness of either and have an acid flavour, unless fully ripe; they are, however, useful for tarts, pies, bottling and for jam. It is very vigorous and should be grown on a fence or trellis.

For details of cultivation see BLACKBERRY. A thornless loganberry-is also available and is perhaps a little sweeter. Loganberries are resistant to frost damage as they flower late in the season.

When picking loganberries, the ‘plug’ or hard core is removed with the fruit and not left on the cane as with raspberries. This makes it ideal for canning. Loganberries may be increased by layering as described under RASPBERRY. Root cuttings about 5 in. long may also be taken from the old root stock in early autumn. A third method occasionally practised is to make a ‘carpet’ of leaves in August in a cold frame, each leaf-stalk being pressed firmly into a sandy compost. A callus forms by autumn, roots start to develop and from each a young plant is soon in active growth.

These fruits suffer from the same pests and diseases as blackberries and raspberries. Remedies are the same, with one important exception. To control the raspberry beetle which also attacks loganberries and blackberries, dust or spray with a derris preparation about mid-June. Follow with a second application 5 or 6 days later.

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