ENGLISH NAME: Moorberry
(Northern Cranberry, Marsh Cranberry)
LATIN NAME: Oxycoccus
palustris (syn. Vaccinium oxycoccos)
LOCAL NAMES:
Czechia: Klikva žoravina
Turkey: Bataklık
kızılcığı (rare; general descriptor)
Bulgaria: Блатна червена боровинка (Blatna chervena
borovinka)
Georgia: ტორფის ჟოლო (Torpis zholo) (“peat
raspberry” — descriptive)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: South Bohemia,
Šumava Mountains, Rhodope and Strandzha bogs, Caucasian wetlands
Elevation: 500–1,200 meters
Terrain: Acidic peat
bogs, wet sphagnum moss areas, high-altitude marshes
DESCRIPTION:
Moorberry is a creeping evergreen shrub with fine stems, small oval leaves, and
pink flowers that develop into bright red berries. It grows in acidic,
nutrient-poor peat bogs and is adapted to cold, moist climates. The berries
resemble small cranberries and are tart in flavor.
USABLE PARTS: Berry
MEDICINAL
PROPERTIES:
Moorberries (cranberries) are rich in vitamin C, flavonoids, and
proanthocyanidins. Traditionally used to help prevent urinary tract infections
(UTIs), support cardiovascular health, and act as a general antioxidant and
antimicrobial agent.
UNDESIRED EFFECTS:
May cause mild stomach upset in sensitive individuals if consumed in large
quantities. Those prone to kidney stones should limit high intake due to
oxalate content.
COMBINING WITH
OTHER MEDICINES:
Often combined with bearberry (Arctostaphylos uva-ursi) in urinary
health teas or with hibiscus in antioxidant blends.
PREPARATION:
Berries are used in syrups, jams, sauces, juices, and tinctures. Should be
cooked to reduce bitterness and enhance digestibility.
HARVEST TIME:
Late summer to early fall, when berries are bright red, plump, and fully ripe.
HARVEST METHOD:
Pick by hand from low-growing stems, ideally after dew has dried and before
frost. Clean thoroughly before processing.
CONSERVATION
(STORAGE):
Process into jams, sauces, or tinctures, and store in sterilized jars or
bottles. Raw berries can also be frozen or dried for later use.