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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
by Mitch
on December 1, 2012 at 8:47 AM
My own years of experimentation with the invasive Himalayan Blackberry have indicated that more water/more frequent watering produces larger berries with lower sugar content and a flat flavor. Bothe the tart and sweet flavor profiles of the berry are wshed out, literally. Dry farming produces the tastiest berries by far, but a balance can be found by watering the berries only a handful of times during flower set and initial fruit formation, say 1x per week during the first three weeks of flowering. This will give enough water to form fat, healthy fruit, but not enough to greatly affect the sugars. The trick is to have the soil very dry and the plant searching for water as the berries reach maturity. This seems to affect both the complexity of flavor and the sugar content, both very much for the positive...
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