natural herbs
Loganberry
Rubus loganobaccus
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:
DeciduousShrub
Height:
2.5 m(8 1/4 foot)
Flowering:
Juneto 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 knownKnown hazards of Rubus loganobaccus:
None knownPlant information taken from the Plants For A Future.