Cranberry - A Mountain Shrub

In short: Lingonberry (Vaccinium vitis-idaea) is an evergreen subshrub 10 to 30 cm tall that needs sun and poor, acidic sandy or peat soil. It flowers in June and July and yields two crops of roughly 1 cm red berries each year. In gardens plant it up to 750 m altitude; above that the second crop will not ripen.

Lingonberry (Vaccinium vitis idaea), also known as cowberry, red whortleberry, or mountain cranberry - these are the folk names for this plant. The Latin translation of its genus name Vaccinium is related to the word baccinium, which means a shrub with berries. Other lingonberry species include: American cranberry, garden lingonberry, and common lingonberry.

Currently, we know about 200 species of lingonberries, found in various corners of the world. Originally, the lingonberry comes from the northern part of America and the northern part of Asia. It occurs in northern Europe, in the east in Russia all the way to Japan. We can also find it in the Alps at altitudes up to approximately 3000 meters above sea level. It is also found in Greenland and North America up to 71 degrees north latitude. In Slovakia, most lingonberry shrubs are found in the Low and High Tatras and Greater and Lesser Fatra up to an altitude of approximately 1800 meters above sea level.

The lingonberry is a low subshrub that grows to a height of 10-30cm. Its leaves are evergreen with a leathery character; on the underside of the leaf there are small brown dots, by which the lingonberry differs from bearberry. The leaves of the lingonberry do not fall off during winter, which distinguishes it from the common blueberry plant.

The lingonberry grows in poor acidic sandy or peat soils, in sunny locations. In shade, the plant will grow but won't flower, and therefore won't bear fruit. For garden cultivation, we prepare a suitable substrate by combining coarse sand (1-4 parts) and peat (1 part). The lingonberry is undemanding in watering and fertilizing; in fact, it grows and bears fruit beautifully even without fertilization. For watering, soft water without salts or rainwater is suitable. The lingonberry is very sensitive to weeds, so in the garden we place crushed bark with sawdust around the plant (mulching).

It blooms in June-July with white to pinkish flowers that form clusters. Lingonberry fruits are berries that are initially green and gradually turn red as they ripen. We can tell the fruits are ripe when all the berries on the cluster are evenly colored red, with almost no green and white berries on the cluster. Their diameter is approximately 1cm and they have a delicate taste. The lingonberry bears fruit twice a year. For garden cultivation, we plant it at a maximum altitude of 750 meters above sea level; at higher altitudes, the second harvest won't ripen. In our latitudes, the first part of the harvest ripens in lower-lying areas in the second half of July and in mountain areas after August 20th. The second part of the harvest ripens from mid-September to mid-October, depending on location. The first harvest is negligible in quantity and we pick it only by hand, because during this period the plant blooms for the second time and comb harvesting would damage its flowers. At the end of summer and beginning of autumn, we also collect lingonberry leaves, which we then dry at a maximum temperature of 40°C.

Cranberries can be consumed raw, but most commonly they are used to prepare compote, preserves, jam, jelly or syrup. They are used to make the famous cranberry sauce. Cranberry products are best suited as an accompaniment to game, poultry and cheese. We can also dry or freeze them. Compoted cranberries do not spoil, as they contain citric acid and benzoic acid, which have preservative effects.

Cranberry Jam Recipe

To prepare cranberry jam you will need: 2.5 kg of cranberries, 400ml of water, 750g of granulated sugar, 8 cloves and 2 tablespoons of cinnamon. Simmer all ingredients over low heat until the water has evaporated and the jam has thickened. Pour hot into preserving jars.

The North American cranberry is the largest cranberry, about the size of an olive.

Cranberries are not only tasty, but also healing

Cranberries contain sugars, glycosides, organic acids and tannins. In terms of vitamins, they provide provitamin A, vitamins B1, B2, C, and minerals including potassium, calcium, magnesium and phosphorus. They have anti-inflammatory and antiseptic effects.

Cranberries are used as a supportive treatment for colds, rheumatic diseases, diabetes, gout, gallbladder disorders, but especially for urinary tract diseases. They have antiseptic properties. Tea prepared from cranberry leaves reduces fever. People prone to kidney stones, children under 12 years of age, pregnant and breastfeeding women should not consume them excessively. Cranberries should be used medicinally for a maximum of 2 months and no more than 4 months per year.