Lowbush cranberry

From WikiMD's Wellness Encyclopedia

Lowbush Cranberry is a common name for several plants in the Ericaceae family and is not a true cranberry. Some species of this plant, such as Vaccinium vitis-idaea and Vaccinium macrocarpon, are used in cooking much like the commercial cranberry, Vaccinium oxycoccos.

Description[edit | edit source]

The Lowbush Cranberry is a small, evergreen shrub that typically grows 10–20 cm (4–8 in) in height. The leaves are alternate, oval, 1–2 cm long, with a waxy, shiny appearance. The flowers are bell-shaped, white to pink, and appear in the late spring or early summer. The fruit is a bright red berry.

Distribution and Habitat[edit | edit source]

Lowbush Cranberries are native to the cool temperate regions of the Northern Hemisphere, including North America, Europe, and Asia. They are typically found in acidic, nutrient-poor soils in a variety of habitats, from boggy areas to dry, sandy soils.

Uses[edit | edit source]

The berries of the Lowbush Cranberry are edible and are often used in jams, jellies, sauces, and baked goods. They have a tart flavor and are rich in vitamin C and antioxidants. The berries can be harvested in the fall after the first frost, which helps to sweeten the fruit.

Cultivation[edit | edit source]

Lowbush Cranberries can be grown from seed or by layering. They prefer well-drained, acidic soil and full sun to partial shade. The plants are relatively low maintenance and are resistant to most pests and diseases.

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD