Xela's Garden

Loganberry [V]

Genus: Rubus.

Species: Rubus x loganobaccus.

Planted Apr.'13 Vistabile between Yew & Beech veg beds
Bought: Apr.'13 from Wilkinsons for £

Loganberry
Rubus loganobaccus 'LY 654'

Common Name: Loganberry
Genus: Rubus
Species: x loganobaccus
Cultivar: 'LY 654'
Skill Level: Experienced
Exposure: Full sun, Partial shade
Hardiness: Hardy
Soil type: Well-drained/light
Height: 180cm
Spread: 150cm

Judge Logan discovered the loganberry growing in his California garden in 1880. It has remained popular ever since for its large, succulent, conical red fruits, which have a rich tangy flavour. They ripen after raspberries but before blackberries. The plant needs similar conditions to blackberries - sunny site with fertile, well-drained soil - with a little more heat and sunlight. 'LY 654' is a thornless form, with light green, smooth stems, that has been selected for consistent health and performance. The brittle canes are easily damaged by strong winds unless tied in securely to wires, ideally as a fan-shape. The Royal Horticultural Society has given it their Award of Garden Merit.
[Source: http://www.bbc.co.uk/gardening/plants/plant_finder/plant_pages/797.shtml ]

Cultivation:
Loganberry plants are sturdy and more disease- and frost-resistant than many other berries. However, they are not very popular with commercial growers due to several problems which increase labor costs, since the plants tend to be thorny and the berries are often hidden by the leaves. Additionally, berries of varying maturity may grow on a single plant, making it difficult to completely harvest each plant. Loganberries are therefore more commonly grown in household gardens.
A loganberry bush usually produces about ten canes (vines). The canes are not as upright as its raspberry parent, and tend instead to vine more like its blackberry parent. Growth can be undisciplined, with the canes growing five or more feet in a year. Some gardeners train the canes fanwise along a wall or a wire frame. Old canes die after their second year, and should be cut away as they can become diseased, and also hinder harvesting.
The loganberry fruits earlier than its blackberry parent. Fruit is produced for about two months, generally from mid-summer until mid-autumn, with a plant at a given time mid-season bearing fruit in different stages, from blossom to maturity. The berries are generally harvested when they are a deep purple color, rather than red. Each bush can produce 7 kg to 8 kg (15 lb to 18 lb) of fruit a year. Plants continue to fruit for around 15 years, and can also self-propagate.
The cultivars 'Ly 59'[7] and 'Ly 654'[8] have gained the Royal Horticultural Society's Award of Garden Merit.

Uses:
Loganberries may be eaten fresh without preparation, or used for juice or in jams, pies, crumbles, fruit syrups, and country wines. In common with other blackberry/raspberry hybrids, loganberries can be used interchangeably with raspberries or blackberries in most recipes.
Some[who?] consider English Sherry trifle to be best with fresh or canned (tinned) loganberries, with their juice (or syrup) combining well with the Sherry wine.
Loganberry is a popular beverage flavoring in western New York State and parts of southern Ontario. Loganberry drink (a sort of fruit punch) can be found on store shelves throughout the area, and several fast-food franchises sell it as well as milkshakes flavored with loganberry syrup.
[Source: http://en.wikipedia.org/wiki/Loganberry ]

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