Murta (Chilean guava)
Ugni molinae
A neat evergreen with small red berries that taste of strawberry and spice; happy in a pot.
Hardiness: zones 8 to 10
Light: part shade
Size: about 5 ft tall, 4 ft wide
Harvest: March to May
From: S. Chile
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, pollinators, wildlife.
Native to: Southern Cone & Patagonia. Hardy in zones 8 to 10.
The story
Murta is a berry of the Mapuche forests of southern Chile, eaten fresh and steeped in spirit as murtado. It is said to have been a favourite fruit of Queen Victoria, and it is now grown commercially in Tasmania and New Zealand.
Planting
Sun or light shade, acid soil that stays moist, and shelter from hard frost. It does well in a pot of ericaceous mix.
Growing
Trim after fruiting to keep it compact. Mulch with bark or pine needles.
Harvest and use
The small red berries ripen in autumn and smell of strawberries. Eat them fresh, or make jam and the classic murta-and-quince preserve.
What to watch for
Birds. Lime in the soil yellows the leaves.
See if Murta (Chilean guava) fits your yard
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More berries and small fruit
- Caucasian whortleberry
- Makomako (wineberry)
- Num-num
- Chaura (prickly heath)
- Magellan currant (parrilla)
- Himalayan barberry (chutro)
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home