Tripple Crown vs Navajo Blacberries.

[o&itw]

I have a row of (thorn-less) blackberries that produce very well, and are large, but not as sweet or flavorful as the wild ones. They were given to me an I don't know what kind of plants they are, but the stems are red the second year, and they will vine to 10 or 12 feet if I let them.

I have an opportunity to get some Navajo and Triple Crown plants. I have decided on getting some of the Navaho, but if I already have Tripple Crown I don't need more plants. Can anybody familiar help me out with some information?

[K.B.]

It sound like you have triple crown thornless plants. The Navaho types tend to have shorter canes that are quite "stout" so they tend to stand upright. My triple crown canes will run 15-20 feet and tip layer from then ends of the canes or any lateral branches that are not supported off the ground.

The flavor of the thornless types doesn't match the wild ones for quality in my experience, either, but they are excellent for jam, baking or ice cream. Plus they can produce gallons of berries per plant once established. We save the wild ones for eating fresh and pies.

[o&itw]

Thanks much K.B.

I"ll pick up the Navaho (Navajo ?) Sounds like they are the ones I should add.

[Explorer]

I"ll pick up the Navaho (Navajo ?)

It is Navajo. The "J" is pronounced as a "H" as in Spanish.

[o&itw]

Originally Posted by Explorer

It is Navajo. The "J" is pronounced as a "H" as in Spanish.

That seemed right to me, but when I Googled it all the nurserys spelled it with an "h".

[meanwhile]

We have the Navajo and like them.

[pinfeather]

We have Navajo - makes wonderful blackberry brandy! I'm still trying out pies, though. Mine are still too juicy.

[o&itw]

Originally Posted by pinfeather

We have Navajo - makes wonderful blackberry brandy! I'm still trying out pies, though. Mine are still too juicy.

When you cook the berries before you place them in the crust, add a little corn starch. If you want to stay away from corn starch then use flour, but it will take a bit more.

Always place the pie pan on a cookie sheet in your oven, because they will almost always boil over when baking.