Marionberry

Rubus L. subgenus Rubus Although thorny, Marionberry has such an incredible, rich flavor that many people prefer it to any other berry for eating out of hand and for making superb pies, jellies, juices or wine. It was developed at Oregon State University in 1945 by crossing a Chehalem blackberry (a berry with native blackberry, Loganberry, and raspberry in its background) with a Olallieberry (itself a blackberry cross) and named after Marion county in Oregon. Marionberry is still held up as the flavor to beat by berry breeders. Plants produce consistently heavy crops of high quality fruit starting in July and continuing for several weeks. Not to be confused with the former mayor of Washington, DC. USDA Zones 7-9.