Darrow blackberry is most likely a cross of multiple blackberry (Rubus) species, including R. allegheniensis, R. argutus, and possibly R. fruticosus. Incidentally, Darrow is a parent of the black satin blackberry.
- Cold hardiness zones: 5-8 (can take winter chills down to about -20° F, though it has been known to grow in zone 4, where the chill get’s down to -30°)
- Soil pH: 5.5-6.5, prefers slightly acidic soil.
- Watering needs: Regular watering to keep soil moist, especially during fruit development.
- Food forest layer: Shrub layer
- Which parts of the plant are eaten as food: Fruits
- Blooming Season: Late spring to early summer.
- Harvest season/regularity: Midsummer to early fall, depending on the climate.
- Fruiting age: Can bear fruit in the second year after planting.
- Age of maturity (full size and peak fruiting): 2-3 years.
- Average mature yield: Varies by plant, but a mature bush can produce several quarts of berries.
- Pollination for Fruit: Self-fertile, but cross-pollination by bees can increase yield.
- Size at maturity: Up to 5 feet tall and wide.
- Sun needs: Full sun to partial shade.
- Preferred habitat: Prefers well-drained soil, can tolerate a range of soil types.
- Growth rate (vigor): Moderate to fast.
- Natural reproductive rate (and methods): High, reproduces by seeds and vegetatively by rooting canes.
- Propagation method: Can be propagated by seeds, stem cuttings, or root divisions.
- Average life span: Canes live 2 years (biennial growth cycle), but the plant can persist indefinitely through new shoots.
- Good companion plants: Compatible with most garden plants, especially those that do not compete for space, like garlic and onion to deter pests.
- Plant family: Rosaceae.
- Taproot: No, but has a deep and extensive root system.
- Predators: Birds and insects (Japanese beetles, spider mites).
- Other common problems/solutions: Prone to fungal diseases like rust and powdery mildew; practicing good air circulation and avoiding overhead watering can help prevent these issues.
Notes: Ecological functions/uses: Can serve as a natural fence or barrier due to its thorny canes. Provides habitat and food for wildlife. Food uses: Fresh consumption, jams, jellies, baking, and wine. Food Flavor/Taste: Sweet with a hint of tartness, juicy. Cautions: Thorns can make harvesting difficult; wearing gloves is recommended.
Recipes
Blackberry Crumble Recipe
Ingredients
For the filling:
- 4 cups fresh blackberries (picked from your food forest or locally sourced)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup honey or maple syrup (for a vegan alternative)
- 2 tablespoons arrowroot powder or cornstarch (for thickening)
For the crumble topping:
- 1 cup rolled oats
- 1/2 cup almond flour (or any nut flour from your food forest nuts, like hazelnut or walnut flour)
- 1/2 cup chopped pecans or walnuts (food forest sourced if possible)
- 1/4 cup unsweetened shredded coconut
- 1/3 cup coconut sugar or brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup cold butter (cut into small pieces) or coconut oil (for a vegan alternative)
Instructions
- Preheat Oven & Prepare Berries: Preheat your oven to 375°F (190°C). In a large mixing bowl, gently toss the blackberries with lemon juice, lemon zest, honey (or maple syrup), and arrowroot powder (or cornstarch) until evenly coated. Transfer the berry mixture into a greased 9-inch pie dish or baking dish.
- Make the Crumble Topping: In a separate bowl, combine the rolled oats, almond flour, chopped nuts, shredded coconut, coconut sugar, cinnamon, nutmeg, and salt. Add the cold butter or coconut oil, and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
- Assemble & Bake: Sprinkle the crumble topping evenly over the blackberry mixture. Place the dish in the oven and bake for about 35-40 minutes, or until the topping is golden brown and the blackberry filling is bubbling.
- Cool & Serve: Allow the crumble to cool for at least 10 minutes before serving. This dessert is delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
Blackberry and Cardamom Crumble with Quinoa Crunch
Ingredients
For the filling:
- 4 cups fresh blackberries
- 1 teaspoon cardamom powder
- 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup or honey
- 2 tablespoons chia seeds (as a thickener and to add nutritional value)
For the crumble topping:
- 1/2 cup quinoa flakes (for a nutritious, crunchy texture)
- 1/2 cup almond meal
- 1/2 cup mixed nuts (e.g., almonds, walnuts), roughly chopped
- 1/4 cup pumpkin seeds (for an added crunch and nutritional boost)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 1/2 teaspoon cinnamon
- A pinch of salt
Instructions
- Preheat Oven & Mix Filling: Preheat your oven to 375°F (190°C). In a large bowl, combine the blackberries, cardamom, vanilla extract, maple syrup (or honey), and chia seeds. Gently toss to coat the berries evenly. Let it sit for about 10 minutes for the chia seeds to start thickening the mixture. Transfer the mixture into a greased 9-inch baking dish.
- Prepare the Crumble Topping: In a medium bowl, mix together the quinoa flakes, almond meal, chopped nuts, pumpkin seeds, cinnamon, and a pinch of salt. Pour in the melted coconut oil and maple syrup (or honey). Stir until the mixture is well combined and clumps together.
- Assemble & Bake: Evenly sprinkle the crumble topping over the blackberry mixture. Bake in the preheated oven for about 30-35 minutes, or until the topping is golden and crisp, and the blackberry filling is bubbling around the edges.
- Cool & Serve: Allow the crumble to cool slightly before serving. This dish can be enjoyed warm, at room temperature, or even chilled, with a side of Greek yogurt for a tangy contrast or a scoop of vanilla bean ice cream.
Blackberry Lavender Chocolate Chip Bars
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour (substitute part with almond flour for a nuttier flavor)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed (or coconut oil for a vegan option)
- 1 teaspoon dried lavender flowers (finely crushed)
For the filling:
- 2 cups fresh blackberries
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
For the chocolate chip layer:
- 1 cup semi-sweet chocolate chips (use dairy-free chocolate chips for a vegan option)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Crust: In a medium bowl, mix together flour, sugar, salt, and crushed lavender flowers. Add the cold butter or coconut oil and use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 15 minutes, until lightly golden.
- Prepare the Filling: While the crust is baking, toss the blackberries with cornstarch, sugar, lemon juice, and lemon zest in a bowl. Set aside to allow the berries to release their juices.
- Assemble the Bars: Once the crust is pre-baked, sprinkle the chocolate chips evenly over the hot crust. Then, gently spoon the blackberry mixture over the chocolate layer.
- Bake: Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is bubbly and the edges are just starting to turn golden.
- Cool & Serve: Allow the bars to cool completely in the pan set on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.
- Enjoy: These Blackberry Lavender Chocolate Chip Bars offer a delightful blend of flavors and textures, from the buttery, fragrant crust to the juicy blackberry filling and melted chocolate chips.
