Rubus Buckingham Tayberry

The Buckingham Tayberry is a recent creation. It is a perennial plant, almost devoid of thorns, with long, flexible and fast-growing branches. It produces very large elongated deep red-black fruits that ripen in July-August, with a very fine taste, a mix of blackberry and raspberry flavours. The deciduous, wavy foliage is a beautiful bright green. This tayberry is self-fertile, very productive, very vigorous and hardy. Plant in ordinary, well-drained soil, in full sun or partial shade. 

The Buckingham Tayberry belongs to the rose family. It is the result of cross-breeding between a raspberry and a wild bramble. The 'Buckingham' cultivar has a flexible, spreading habit with branches that can reach 2 m (6 ft 7 in) in length, and with a crown that can occupy 2 m (6 ft 7 in) of space. The foliage is deciduous, bright green, composed of entire, wavy and toothed leaves, with visible veins, very similar to raspberry leaves. The stems are almost thornless, with a few small thorns inherited from its parents. They only live until they bear fruit (2 years) and are gradually replaced by suckers emerging from the stump. Production reaches its normal level in the third year after planting. The abundant and nectar-rich, numerous small white flowers, 1.5 cm (0.6 in) in diameter are grouped in clusters in May. The fruits are large and elongated, measuring up to 5 cm (2 in) in length, initially appearing red and then purple-black when ripe, in July-August. They must be picked fully ripe, when they are sweet and slightly acidic, very well balanced, combining the fragrance of raspberry and blackberry. The fruits can be eaten fresh or frozen, and are perfect for making jams.

The Buckingham Tayberry produces very long and flexible branches that need to be trained (on a trellis, fence, or lattice). Hardy and easy to grow, it thrives in ordinary soil with a preference for fertile, well-drained and moist soil. It will be perfectly suited to the shelter of a sunny or partially shaded wall, highlighting the bare, flexible branches in winter. Tayberries, like raspberries, contain two specific sugars, levulose and fructose, very little sucrose, so they are not very calorific. The fruits also contain ellagic acid, tannins, vitamin C, and are a good source of potassium.