Olallieberry

Olallieberry

The Olallieberry is a complex hybrid berry that is popular in the United States, particularly in California. It is a cross between the loganberry and the youngberry, each of which is itself a cross between blackberry and another berry (raspberry and dewberry, respectively).

History

The Olallieberry was developed by the United States Department of Agriculture's cooperative breeding program at Oregon State University. The berry was introduced in 1950 and is named after the Chinook Jargon word for berry.

Description

The Olallieberry is larger than a typical blackberry and has a unique, sweet-tart flavor. The berries are shiny and black when ripe and are known for their juiciness. They are typically harvested in the late spring and early summer.

Cultivation

Olallieberry plants are trailing vines that can grow up to 20 feet long. They prefer a cool, coastal climate and well-drained soil. The plants are self-fertile, meaning they do not require another plant for pollination.

Uses

Olallieberries are versatile and can be used in a variety of culinary applications. They are excellent for fresh eating and are also used to make jams, jellies, pies, and wine.

Health Benefits

Like other berries, Olallieberries are high in antioxidants, vitamin C, and fiber. They are also low in calories, making them a healthy choice for a snack or dessert.

See Also

• Blackberry
• Raspberry
• Loganberry
• Youngberry

References

• Oregon-bred olallie berry is a sweet favorite in California
• Olallieberries: A berry deep in flavor and in history