Today I spent the afternoon picking highbush cranberries up the road near the cabin. I hunted for them last October when I first moved in and was only able to harvest a handful of the last berries of the season. The leaves had already fallen and some of the shrubs still had a few of the red berries, hanging like little shining jewels. Having never picked them before, I had to approach an elderly neighbor walking down the road and ask him to peer into my basket and confirm whether or not these were indeed highbush cranberries. He ended up bringing me home to his wife who confirmed the identity of the berries and told me where to find more. This time around, almost a year later, I knew just where to look and was not disappointed!
Highbush cranberries are also known as crampbark, squashberry and mooseberry. The name ‘cranberry’ is deceiving as they are not true members of the heath family, but instead belong to the honeysuckle family.
This deciduous shrub can be found across Canada and in the northern United States growing in the woods or along riverbanks and streams. Ideally they prefer moist, acidic soil in partial shade. The shrub may grow up to 8 feet tall and has smooth reddish bark and opposite three-lobed leaves. In spring, small white flowers grow in clusters. By late summer, the small red globular berries, each containing a single flat seed, can be harvested.
When the berries are still unripe, they are hard, very sour and may give off an unpleasant musty odor, described by a few of my neighbors as ‘stinky socks’. After the first frost, they become soft, juicy and more palatable. You can use the bark, inner bark and berries.
Nutrition:
The bark contains calcium, chromium, cobalt, iron, magnesium, manganese, phosphorus, potassium, selenium, tin and zinc. The berries are high in vitamin C and K.
Pick the berries late in the summer or in early fall, after the first frost, when they are soft and juicy. The bark should be harvested before, or after the plant has gone into berry.
Medicinal Uses:
- Antispamodic (due to a bitter compound called viburnine)- the bark helps stop stomach, muscle and menstrual cramps. Also relieves cramping of the uterus after childbirth. To prepare, whittle off some of the bark and simmer it into a tea or poultice.
- Astringent
- Diuretic
- Sedative
- To treat bronchial irritation and spasmodic coughing
- As a gargle for sore throats and as a rinse for gingivitis
Culinary Uses:
- Mainly in syrups and jelly (where straining removes the seed)
- Make tea: crush 1/2 cup berries, add 2 cups boiling water. Steep, strain. Sweeten with honey.
- Use the jelly on toast or on thumbprint cookies or as a condiment served with wild game
Resources:
Bennett, J. (1991). Berries. Camden House: Camden East, ON.
Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.
Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.
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Since early August I have been been busy picking berries as they ripen in the wild and preserving them in jams and jellies. I love making preserves! I love the process of turning berries into little jars of sunshine, the satisfaction of a cupboard filled with preserves and the way the entire house smells like pie when the jams and jellies are cooking. I also love giving these jewels away as gifts as it is rare to enjoy wild berry preserves unless your lucky enough to find them at the farmers market or you pick and preserve them yourself.
Here is this year’s rosehip jelly. One batch set beautifully and the other did not. I will simply label the watery one as ‘rosehip syrup’ and use it for pancakes and waffles. Click here for the recipe.
This raspberry jam is not from wild berries but from fruit from a dear friend’s backyard. Click here for the recipe.
Here is some high bush cranberry jelly in progress and below is the final jellies, just in time to serve with Thanksgiving turkey. Click here for the recipe.
I have also made apple butter, apple jelly and two batches of chokecherry jelly. I will post those soon with the recipes. In the meantime, I hope you are enjoying this beautiful season!
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