Marion

Family: Rosaceae Fruit

Sink your spoon into Marion’s blackberry—an inky, wine-dark berry with a bright, tangy snap and a sweet, perfumed finish that lingers like summer dusk.

At maturity the fruit is richly textured, plump and juicy, with a gentle give that releases its full flavor in every handful. Ideal for fresh enjoyment and for turning into bold, deep-colored sauces, preserves, and pies where that classic blackberry character shines.

Light: Full SunMaturity: 109 DaysHabit: Spreading

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	109
Sun Requirements	Full Sun
Growth Habit	Spreading
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Marion blackberries bring a wine-dark hit of acidity with a juicy, gentle give—so they taste alive straight off the spoon and also stand up to heat. When cooked, they reduce into a thick, glossy sauce that stays tart enough to balance fat and turns pastry fillings bold without tasting flat.

Best Uses

fresh eating with minimal interference (handfuls, yogurt, or cream)
thick berry preserves and jam where the pectin sets glossy and dark
blackberry pie filling that holds shape and doesn’t go watery
wine-dark sauce for duck or pork—reduce until it clings

Flavor Profile

inky blackberry tang bright, tangy snap sweet perfume finish juicy, spoonable texture

Kitchen Pairings

vanilla lemon zest dark chocolate Greek yogurt duck pork

Frequently Asked Questions

What pest or disease most commonly affects marionberries (Rubus L. subgenus Rubus), and what should I do if I see it?

Marionberries commonly suffer from cane blight and orange rust (Gymnoconia/Phragmidium-type rusts) that show up as damaged canes or bright orange pustules on stems/leaves. Remove and destroy infected canes promptly, then prune out weak or crowded growth to improve airflow; for severe rust outbreaks, apply a labeled rust fungicide and time applications to new growth as directed on the label. Avoid working plants when foliage is wet to reduce spread between canes.

How often should I water marionberries during their main growing phase, and what soil moisture level do they need?

During active growth and berry development, keep the root zone consistently moist with about 1 inch (2.5 cm) of water per week, adjusted for heat and rainfall. Use drip irrigation or a soaker hose and aim for wet-but-not-soggy soil; the top 1–2 inches should not be allowed to dry out completely. Mulch around the plants to reduce evaporation, especially in full-sun locations.

How can I tell when marionberries are ready to harvest?

Harvest marionberries about 109 days after emergence, but rely on berry color and taste: berries should be fully deep purple-black and easily detach from the receptacle when gently lifted. If berries still look dark red or taste tart, leave them a few more days. Pick regularly once they start ripening to prevent overripe, soft fruit on the canes.