Lingonberry
Vaccinium vitis-idaea
- Energy
- 69kcal
- Native
- —
- Top Producer
- MEX
Photo: Sampo Ruohomäki. Previously unpublished personal photo, permission to publish image under Creative Commons license granted. · CC BY-SA
Where it comes from
Vaccinium vitis-idaea is a small evergreen shrub in the heath family, Ericaceae. It is known colloquially as the lingonberry, partridgeberry, foxberry, mountain cranberry, or cowberry. It is native to boreal forest and Arctic tundra throughout the Northern Hemisphere. Commercially cultivated in the United States Pacific Northwest and the Netherlands, the edible berries are also picked in the wild and used in various dishes, especially in Nordic cuisine, and among many other cuisines around the world.
Where it grows
Note · FAO 'Other Vaccinium'
Source: FAO STAT — Crops and Livestock Products, 2024
Things worth knowing
- 01
The lingonberry, also known as partridgeberry or cowberry, is a small evergreen shrub in the heath family.
- 02
This hardy berry thrives in the boreal forest and Arctic tundra regions across the Northern Hemisphere.
- 03
While its exact native region is unknown, it is commercially cultivated in diverse areas like the US Pacific Northwest and the Netherlands.
- 04
Lingonberries are a good source of dietary fiber, with 5.30 grams per 100 grams.
- 05
With 1.1 million tonnes produced globally, lingonberries are a significant, albeit somewhat obscure, fruit crop.
Health & nutrition
- Lingonberries are a source of Vitamin C, which may support immune function.
- They provide potassium, an essential mineral that may play a role in maintaining fluid balance.
- The fiber content in lingonberries may support digestive health.
- These berries contain antioxidants, which may help protect cells from damage.
- Lingonberries offer a moderate amount of natural sugars, providing energy.
Informational only · not medical advice
Culinary uses
Lingonberries are globally appreciated for their tart and slightly sweet flavor, often used in Scandinavian cuisine. They are commonly processed into jams, jellies, and sauces, famously served with savory dishes like meatballs and game meats. In North America, they are also used in pies, muffins, and as a garnish for desserts. Their versatility allows them to be enjoyed both cooked and raw in various culinary applications.
