• raw berry has a tart, sour flavour.
  • berry can be dried for storage and reconstituted in boiling water.
  • berry can be boiled and mixed with grease/oil for storage.
  • berry has improved flavour when cooked or after freezing.
  • berries remain on the shrub all year.
  • varieties in the Pacific Northwest are Bog cranberry (Vaccinium oxycoccus), Lingonberry (Vaccinium vitis-idaea), and Grouse whortleberry (Vaccinium scoparium)
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