Marionberry

2 Year Old (+/-2' Tall) $12.95
Ships: 12/01/2026 - 03/15/2027
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Description

Marionberry is a flavorful, hybrid blackberry cultivar developed by Oregon State University. They are well known for a rich, sweet-tart flavor that is best used in pies or jams. The Marionberry is often referred to as the “Queen of Blackberries” and is rated by many as the best berry for making pies. It is a trailing, thorny vine that requires a support system for optimal growth. Marionberries ripen late spring and summer, with peak harvest time in July. Requires full sun, well-drained soil, and 1-2 inches of water per week. Marionberry vines are self-fertile and grow in zones 6-9.



Characteristics

Bloom Color White
Bloom Time Early Spring
Fruit Color Black
Fruit Size Large
Hardiness Zone Range 6 - 9
Pollination Self Fertile
Ripens/Harvest July
Shade/Sun 6 to 8 hours Full Sun
Soil Composition Loamy, slightly acidic
Soil Moisture Well-drained
Soil pH Level 5.5 to 6.5
Taste Sweet Tart
Texture Firm
Years to Bear 1-2
Mature Width 3 Feet
Mature Height 6 Feet on Trellis


Pricing

Shipping dates are subject to change
Size Price Ships
2 Year Old (+/-2' Tall)
$12.95 12/01/2026 - 03/15/2027


Zones

USDA Hardiness Zones

Grows in zones: 6 - 9

This product grows in your zone!

A hardiness zone is a geographic area defined as having a certain average annual minimum temperature, a factor relevant to the survival of many plants. In some systems other statistics are included in the calculations. The original and most widely used system, developed by the United States Department of Agriculture (USDA) as a rough guide for landscaping and gardening, defines 13 zones by long-term average annual extreme minimum temperatures. It has been adapted by and to other countries (such as Canada) in various forms. A plant may be described as "hardy to zone 10": this means that the plant can withstand a minimum temperature of −1.1 to 4.4 °C (30 to 40 °F).


More Information

When fully ripe, Marionberries have an acidity of about 1.5% and a fruit pH of 3.2. This is roughly the same pH as a sweet strawberry, balancing a high sugar concentration of about 14% with just enough tartness.