The main problem, aside from being a pest weed, with invasive Evergreen and Himalaya blackberries is their large seeds. Straining the juice from the Himalaya seeds makes a good jelly. The native blackberries are small and have very small seeds that don't need to be extracted for making pies, jams, or jellies. I'm not positive, but I think the natural fructose content is higher relative to the exotics as well.

Hank,

Your location description reads like the perfect place to find Himalayan blackberries, not the native variety. Until you've had a pie made from each it's hard to appreciate the difference. I think FP's comparison is a bit exaggerated. Himilayas have good flavor, but the seeds are a pain, and they do rank lower on the quality scale. Native blackberries go for around $30 a gallon theses days, while there is next to no commercial market for Himalayas, so the berry experts probably know a thing or two. The Cider Mill sells pies made by some local little old grannies. The native blackberry pies are priced double the cost of apple, peach, marionberry, or any other fruit.

Sg