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Silvanberry

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Grown for flavour, made for home gardens — Silvanberry (Rubus species) is the ultimate Australian-bred berry for anyone who loves the taste of real, home-grown fruit. These vigorous, thornless canes produce heavy crops of glossy, deep red-black berries with a bold, sweet-tart flavour that’s irresistible fresh and perfect for crumbles, jams, sauces, or smoothies. Thriving in cool to arid climates, Silvanberries fruit on second-year canes and deliver reliable harvests for years. Plant them in the ground or a large pot in a sunny to partly shaded permanent spot and give them a simple trellis or fence for support. With no thorns to get in the way, they’re easy to manage and safe for families — the perfect mix of productivity, flavour, and backyard simplicity.

SKU: TCSILVAN001 Category: Tags: ,

Description

Silvanberry (Rubus Species)
Silvanberries are vigorous, trailing hybrid berries from the Rosaceae family, developed in Victoria, Australia by crossing Marionberry and Boysenberry. The thornless canes are highly productive, bearing large, glossy, cylindrical berries that ripen to a deep red-black colour with a sweet-tart flavour. Best suited to gardens with space for training along trellises or fences, they are easy to handle thanks to their thorn-free growth. Plant in a permanent position, as Silvanberries are long-lived and perform best when left undisturbed.

Canes can reach 1–2 metres when supported, and even longer if left unpruned. To maintain size and encourage strong fruiting, prune during winter while dormant.

Climate Suitability
Silvanberries thrive in cool to arid climates, performing best in areas with mild summers and cool winters. In hot regions, they benefit from afternoon shade. They need sunlight to fruit well, so a spot with morning sun and filtered afternoon light is ideal.

When to Plant
Plant from winter to early spring while dormant. In cooler climates, plant once the soil is workable and not frozen. While mature plants are frost-hardy, young canes may need protection from severe frost. Use frost cloths or temporarily plant in pots until conditions improve.

Where to Plant
Choose a sunny to lightly shaded spot, sheltered from strong winds. Use well-drained, enriched soil (pH 5.5–7.0). Before planting, improve the area with well-rotted manure, compost, or complete fertiliser, especially if the soil is poor or heavy. Allow space to train vigorous canes along a support.

How to Plant

  • Spacing: 1.5–2 m apart
  • Depth: Dig a wide hole and plant so the crown sits just below soil level, with roots spread out.
  • Aftercare: Water in well and apply a thick mulch to conserve moisture, suppress weeds, and protect roots — especially important in Mediterranean and arid zones.

Growing in Pots
Use containers 40–50 cm deep and wide with quality potting mix enriched with compost. Place in morning sun with afternoon shade, water consistently, mulch the surface, and support canes with a trellis or wires.

Watering
Keep soil consistently moist, especially while flowering and fruiting. Increase watering in hot or dry conditions and mulch well. Potted plants dry out faster, so check frequently. Avoid waterlogging to prevent root rot.

Fertilising
Apply a balanced fertiliser in early spring each year to support strong cane and fruit growth. A lighter application in late spring or early summer can further aid fruiting. Avoid overfeeding, which encourages excessive leaf growth over fruit.

Mulching
Mulch in spring using straw, sugarcane, or compost. In cooler climates, add mulch again in late autumn to insulate roots. Keep mulch away from main stems to prevent rot.

Pruning
Prune Silvanberries in winter, once the canes are dormant. These plants fruit on second-year wood (floricanes), so after harvesting, cut all fruited canes back to ground level — they will not fruit again. Fruited canes are typically woody, brown, and brittle. Identify and retain 5–7 of the strongest new canes (primocanes) in young plants, increasing to up to 10 as the plant matures from its third year. Remove any weak or overcrowded growth. Train the selected canes along a trellis or wire support to ensure good airflow and ease of harvesting. Light tip-pruning in summer encourages branching and helps manage length.

Harvesting
Fruit ripens December to January, turning deep purple-black when ripe. Pick every few days for best flavour and to extend harvest. Handle gently and refrigerate or process soon after picking.

Enjoy Silvanberries fresh, or use them in pies, crumbles, sauces, jams, or frozen in smoothies and baking.

Pests & Diseases
Birds are common pests — use netting to protect ripening fruit. To reduce fungal issues like rust or cane blight, maintain good airflow by pruning correctly and avoiding overcrowding. Avoid overhead watering, which can leave foliage damp and promote disease. During warm weather, monitor for aphids and mites, and treat infestations early with insecticidal soap or horticultural oil. Silvanberries are generally hardy and disease-resistant in cooler regions.

Training & Support
Train long canes along trellises, fences, or wires. Tie loosely with soft ties and remove unwanted suckers unless propagating.

Safety & Handling
With thornless canes, Silvanberries are easy to manage. Gloves are optional, and harvesting is comfortable. While the berries are non-toxic, always supervise young children around edible plants.

Supplied as a bare-rooted cane.

Additional information

Price Code

D – Purple Pack

Botanical Name

Rubus species

Quantity in Pack

1 Cane

Harvest Time

December-January

Planting Time

Plant from winter to early spring while the plant is dormant, giving it time to establish roots before the growing season begins. Avoid planting when the ground is frozen, as this can prevent proper root development.

Planting Depth

Plant so that the crown (where the roots meet the stem) is just below the soil surface, ensuring the roots are spread out.

Planting Width

Space plants 1 to 1.5 metres apart to allow room for growth, ensure good airflow, and prevent overcrowding, which can lead to disease.

Soil

Use rich, well-drained soil that retains moisture without becoming waterlogged. Enrich the planting area with compost, well-rotted manure, or a complete fertiliser to support healthy growth and fruiting.

For pots: use a quality, well-drained potting mix enriched with compost.

How to Plant

Planting in the Ground
Select a sunny to partly shaded position where the plant can remain permanently. Dig a hole wide and deep enough to spread out the roots without crowding. Position the plant so the crown — where the roots meet the stem — sits just below the soil surface. Backfill with the original soil or a mix of soil and compost, then water thoroughly to settle the soil around the roots.
Finish by applying a generous layer of mulch, such as straw, sugarcane mulch, or compost, around the base. Keep the mulch a few centimetres clear of the crown to prevent rot and help conserve moisture.
Planting in Pots
Use a large container at least 40–50 cm wide and deep, filled with quality, well-draining potting mix enriched with compost. Follow the same planting steps as for growing in the ground: position the cane so the crown sits just below the soil surface, backfill gently, and water thoroughly.
Ensure only one cane per pot to give it ample space to grow. Add mulch to retain moisture and install a trellis or support to train the trailing canes.

Watering

Keep soil consistently moist, particularly during flowering and fruit development, as water stress can affect fruit size and flavour. Increase watering in hot or dry conditions, and maintain a thick layer of mulch to reduce evaporation and regulate soil temperature.
Potted plants dry out more quickly than those in the ground, so check moisture levels often, especially during warm weather. Water deeply when the top few centimetres of soil feel dry. Avoid waterlogging, as consistently saturated soil can lead to root rot and poor growth.

Fertilise

Apply a complete, balanced fertiliser in early spring each year to support vigorous cane growth and productive fruiting. For an organic option, use blood and bone, fish emulsion, or liquid seaweed. These can be applied every 2–4 weeks during active growth to maintain plant health, particularly in nutrient-poor soils or containers.
A lighter application in late spring or early summer can encourage strong fruit development.
Avoid overfeeding, particularly with high-nitrogen fertilisers, as this can result in excessive leafy growth at the expense of flowers and fruit. Always water before and after applying fertiliser to protect roots and help nutrients reach the root zone.

Pruning

Prune Silvanberries in winter while the plant is dormant. These berries fruit on second-year wood (floricanes), so after harvesting in summer, remove all fruited canes down to ground level — they will not produce again. Fruited canes are easy to identify: they’re woody, brown, and often brittle.

Next, select and retain 5–7 of the strongest new canes (primocanes) in younger plants. As the plant matures from its third year, you can increase this to up to 10 strong canes per plant, depending on space and support. Remove any thin, weak, or overcrowded canes to improve airflow and reduce disease risk.

Train retained canes horizontally or along a trellis or wire support, tying loosely with soft ties to keep them secure. During summer, perform light tip-pruning on vigorous new canes to control their length and encourage branching, which leads to more fruiting wood the following season.

Harvest

Fruit ripens from December to January, depending on your climate. Berries are ready to harvest when they turn a deep, glossy purple-black and come away easily with a gentle pull. Ripe fruit should feel plump and slightly soft, with a rich aroma and full flavour. If the berries resist picking, give them a little more time to mature.

Harvest every 2–3 days to keep up with ripening and encourage ongoing production. Use shallow containers to avoid bruising, and handle the berries gently. For best flavour and texture, refrigerate or use them shortly after picking.

Silvanberries are delicious fresh or can be used in pies, crumbles, sauces, and jams, or frozen for use in smoothies, syrups, or baking throughout the year.

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