The marionberry is a blackberry cultivar bred by USDA horticulturist George Waldo at Oregon State University, a 1945 cross of the Chehalem and Olallie blackberry varieties that was extensively trial-grown in Marion County, Oregon, and released to commercial growers in 1956, taking the county's name. It is larger and sweeter than a standard blackberry, with a deep purple-black color and a more complex flavor. Marionberries are closely associated with the Pacific Northwest, where they are used in pies, jams, and syrups, and occasionally in savory sauces, glazes, and marinades for meat and poultry.