Marionberry

Marionberry Nutrition FactsSeedlings from the Chehalem-by-Olallie cross have been rather successful – producing big berries that are full of flavor. The most outstanding of these selections is the Marion Blackberry or Marionberry. Introduced by George F. Waldo in 1956 and adapted to Western Oregon, the Marionberry is named after Marion County, where it was tested extensively. The berry is medium to large, round and somewhat longer than wide. The Marionberry is a trailing vigorous grower, generally producing only a few long canes which grow up to 20 feet. The spines are large and numerous, and fruiting laterals are long and strong, with many fruit. The Marionberry produces up to 5-6 tons per acre. Marionberries are quality berries, with a better flavor than the Boysen or Evergreen. Marionberries are well-suited for use in local fresh markets and for commercial or home canning, freezing, pies, ice cream flavoring, jams, and jellies.

Fresh season is typically July 10 – August 10.

  • A native Oregonian. A cross between Chehalem blackberry and Olallieberry blackberry.
  • Medium-sized (5.0g) dark red to black berry with a medium seed and central receptacle.
  • Known as the “Cabernet of Blackberries” for its complex, rich earthy flavor.
  • Bred at Oregon State University and raised primarily in Oregon.
  • Named after Marion County, Oregon
  • Oregon produces 28-33 million pounds annually.

Health Benefits

  • High in ellagic acid (5.83 mg/g), which is known to help prevent cancer.
  • High in antioxidants (28 μmole per gram, compared to 24 per gram in blueberries.)
  • Contains high levels of strong antioxidants such as Vitamin C, gallic acidand rutin that help promote circulatory health and fight against cancer.
  • Contains high levels of anthocyanins (109-155 mg per 100g),which can also protect against cancer, heart andcirculatory diseases and age-related mental decline.
  • Eating whole berries has been shown in scientific studies to be morebeneficial that taking the individual phytochemicals (a class of healthful chemical substances found in plants) in the form of dietary supplements.

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