Marion berry is a vigorously growing trailing vine, usually producing just a few canes up to 20 feet long. A cross between the Chehalem and Olallieberry blackberries, the Marion berry captures the best attributes of both berries and yields an aromatic bouquet and an intense blackberry flavour for which it has become known. The vines have many large spines, and the fruiting laterals are long and strong, producing many berries.
The berry itself is glossy and, as with many blackberries, appears black on the plant, but turns a deep, dark purple when frozen and thawed. The Marion berry is currently the most common blackberry cultivar. It contains high levels of strong antioxidants like Vitamin C, Gallic acid and rutin that help promote circulatory health and fight against cancer. The berries are also an excellent source of fiber.
The tart, sweet flavour makes for delicious desserts, jams and jellies. It is a medium-sized blackberry that ranges in colour from very dark red to true black. It is grown exclusively in Oregon, where it is prized above other blackberries.
The Himalaya blackberry was introduced by Luther Burbank at the turn of the 1900s, named for his belief that it came from the Himalaya Mountains of Asia. In fact, it was actually Rubus procerusof Germany. This is the common blackberry in the Pacific Northwest, known well as a weed, as well as a source of berries for pies and jams, but not commercially grown.
Marion berries, with their vibrant purple colour, contain strong antioxidants, powerful natural zappers of free radicals, the unstable oxygen compounds in our bodies that are associated with heart disease and the effects of aging.
Marion berries are low in calories, carbohydrates and have no fat, which makes them popular in low carb and low calorie diets. Berries make a delicious and nutritious healthy snack; fruits are known to fight against a number of health conditions including berries.
The berry itself is glossy and, as with many blackberries, appears black on the plant, but turns a deep, dark purple when frozen and thawed. The Marion berry is currently the most common blackberry cultivar. It contains high levels of strong antioxidants like Vitamin C, Gallic acid and rutin that help promote circulatory health and fight against cancer. The berries are also an excellent source of fiber.
The tart, sweet flavour makes for delicious desserts, jams and jellies. It is a medium-sized blackberry that ranges in colour from very dark red to true black. It is grown exclusively in Oregon, where it is prized above other blackberries.
The Himalaya blackberry was introduced by Luther Burbank at the turn of the 1900s, named for his belief that it came from the Himalaya Mountains of Asia. In fact, it was actually Rubus procerusof Germany. This is the common blackberry in the Pacific Northwest, known well as a weed, as well as a source of berries for pies and jams, but not commercially grown.
Marion berries, with their vibrant purple colour, contain strong antioxidants, powerful natural zappers of free radicals, the unstable oxygen compounds in our bodies that are associated with heart disease and the effects of aging.
Marion berries are low in calories, carbohydrates and have no fat, which makes them popular in low carb and low calorie diets. Berries make a delicious and nutritious healthy snack; fruits are known to fight against a number of health conditions including berries.
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