Lingonberry

What it is

A relative of blueberries and cranberries, the lingonberry has glossy leaves, little white or pale pink bell-shaped flowers and red fruit. The berries measure about 0.7–1.1 cm (0.3–0.4 in) across, with fairly tough skins around juicy flesh.

Ripe berries range from bright red to dark red. The flavour is strong and tart, and berries picked while still green can taste bitter.

Where it comes from

Lingonberries are native to northern forests, from Alaska and Canada across Scandinavia to Russia. They remain a wild-gathered food as well as a crop. Oregon, Washington and British Columbia have commercial plantings.

The name changes with the place. In Finland the berry is puolukka; in Canada, partridgeberry is one of its names.

How it's eaten where it grows

In Sweden, tart lingonberries sit alongside meatballs, creamy mashed potatoes and gravy. In Finland, jam or crushed berries accompany sautéed reindeer, cabbage casserole and spinach pancakes.

Finnish vispipuuro turns lingonberries into a different texture: the juice cooks with semolina and sugar, then the cooled porridge is whipped until it is light like mousse. In Quebec, hand-picked wild lingonberries become jam with organic sugar, paired with cheese or used as a sauce for meat.

How it's grown

The low shrubs spread through underground stems. They suit cool climates and acidic soil. In cultivated fields, raised beds improve drainage, while different varieties grow together to provide pollen for good-sized berries. Bees, bumblebees and other insects carry that pollen between the flowers. Pickers most often gather the fruit by hand with berry rakes.

When and where you'll find it

In Finland, wild lingonberries are usually gathered from late August to early October, when outdoor markets have the autumn crop. Pacific Northwest plantings can give two harvests, around mid-August and mid-October.

Jam is a familiar form in shops farther from the growing places. IKEA’s US Swedish food range includes lingonberry spread; in Quebec, Gourmet Sauvage makes jam from hand-picked wild berries. Frozen berries keep for months and also become sauces, juice and preserves.