Loganberries have a very interesting history. They are a hybrid between raspberry and blackberry which was a new type created by an amateur gardener.
We found thornless loganberry canes on our plot when we took it over, and have tended them back into health.
One loganberry is by the red rose arbour, and the other loganberry on the plot is up at the top terrace near the ‘Deep Secret’ rose.
Loganberry fruit in July and August, bridging the gap between strawberries and summer-fruiting raspberries, and then autumn-fruiting raspberries and blackberries.
Loganberries are ripe when they have turned deep red or almost purple. Ripe fruit is easily crushed, so harvest with a gentle tug: the fruit should come away from its white central core. They are best eaten on the day they are picked. You can also lay them out on a dish and freeze for later use.
Mulch plants in spring with manure or garden compost. Prune loganberries in late summer or autumn, after they have fruited. Cut out older fruited canes at the base, leaving new canes (which are pale green) to fruit the following year.
To propagate layer a growing stem – where it touches the ground it will set roots.
According to BBC’s Gardeners’ World, there are 3 main loganberry varieties to try:
Loganberry LY59 – the original loganberry. It has thorny stems and is extremely vigorous. Height x spread: 2.5m x 2m
Loganberry LY654 – a thornless, more compact variety with sweet long, conical fruits. This is the most commonly grown variety. H x S: 1.5m x 2m
Loganberry LY59 – a thorny, medium sized loganberry with juicy fruits. H x S: 1.5m x 2m