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1 year plug

The tayberry is a cultivated shrub in the genus Rubus of the family Rosaceae patented in 1979 as a cross between a blackberry and a red raspberry, and named after the River Tay in Scotland. The fruit is sweeter, much larger, and more aromatic than that of the loganberry, itself a blackberry and red raspberry cross. The sweet fruit is beautiful purple and can be eaten fresh or cooked into jams, jellies and more.

Fruit of the tayberry is borne on prickly canes 6 to 7 feet long. They grow well on fences and walls, and are not as prone to pests and diseases as raspberries. The tayberry has a slightly tart flavor.

Fresh tayberries make a great summer pie. They also freeze well up to 1 year. You can make tayberries into a tart-sweet jam, perfect for that peanut butter sandwich or topping on toast. Or try them in smoothies for something a little different. The tayberry is rich in health benefits. It contains a lot of vitamin C and bioflavonoids as well as being a good source of folate and fiber. Folate and folic acid are forms of a water-soluble B vitamin.

USDA Zone 7 – 9