Herb: Loganberry


Latin name: Rubus loganobaccus


Synonyms: Rubus ursinus loganobaccus


Family: Rosaceae (Rose Family)



Edible parts of Loganberry:

Fruit - raw or cooked. A pleasant acid flavour, it usually crops heavily. The fruit is up to 4cm in diameter.

Description of the plant:



Plant:
Deciduous
Shrub

Height:
2.5 m
(8 1/4 foot)

Flowering:
June
to July

Habitat of the herb:

Not known in a truly wild situation.

Other uses of Loganberry:

A purple to dull blue dye is obtained from the fruit.

Propagation of the herb:

Seed - requires stratification and is best sown in early autumn in a cold frame. Stored seed requires one month stratification at about 3°C and is best sown as early as possible in the year. Prick out the seedlings when they are large enough to handle and grow on in a cold frame. Plant them out into their permanent positions in late spring of the following year. Cuttings of half-ripe wood, July/August in a frame. Tip layering in July. Plant out in autumn. Division in early spring or just before leaf-fall in the autumn.

Cultivation of Loganberry:

Not known in a truly wild situation.

Medicinal use of the herb:

None known

Known hazards of Rubus loganobaccus:

None known

Plant information taken from the Plants For A Future.