The crowberry (Empetrum L.) is a small evergreen herb that bears edible fruits. It is commonly found in the northern hemisphere, from temperate to subarctic climates, but grows also in the Andies of South America and in Tristan da Cunha (South Atlantic Ocean). The typical habitat is an arid moor. There are six species of the crowberry: E. nigrum, E. hermaphroditum, E. rubrum, E. eamesii, E. atropurpureum, and E. asiaticum.

Description

Crowberry is a mat forming shrub, with small, light green leaves.The flowers are small and plain looking. Crowberry bears a fruit that looks similar to that of a blueberry.

Food use

In subarctic areas, crowberry has been a vital addition to the diet of the Inuit and the Saami. After vaning popularity, the crowberry is regaining its reputation as an edible berry. It gives a steady crop and the gathering is relatively easy. The high concentration of antocyanic pigment can be used as a natural food dye.

Nutritional content

Crowberries contain mostly water. Their vitamin content is low, as is also the concentration of evaporing liquids, the latter of which makes them almost odorless. The acidity is lower than is typically encountered in forest berries, and benzene acids are almost non-existant.

See also