- Rubus armeniacus Focke (plants.sc.egov.usda.gov)
Himalaya blackberry fruits are highly edible and commonly collected by berry pickers. The fruit can be canned, frozen, or eaten fresh (Francis 2003). Wildlife readily consumes the fruit as well. It was used in the development of the hybrid marionberry cultivar, ‘Marion’ (Waldo 1957).
- Rubus armeniacus was first introduced to North America in 1885 by Luther Burbank in Santa Rosa, California using seeds that he imported from India.
Himalayan blackberry at Centennial Park- Rubus armeniacus (Wikipedia)
Rubus armeniacus, the Himalayan blackberry or Armenian blackberry, is a species of Rubus in the blackberry group Rubus subgenus Rubus series Discolores (P.J. Müll.) Focke. It is native to Armenia and Northern Iran, and widely naturalised elsewhere. Both its scientific name and origin have been the subject of much confusion, with much of the literature referring to it as either Rubus procerus or Rubus discolor, and often mistakenly citing its origin as western European. Flora of North America, published in 2014, considers the taxonomy unsettled, and tentatively uses the older name Rubus bifrons.
- The flowers are produced in late spring and early summer on panicles of 3–20 together on the tips of the second-year side shoots, each flower 2–2.5 cm diameter with five white or pale pink petals.
- Himalayan blackberry
- Armenian blackberry