Cooking Series: Cranberries. 10 Fun Facts
- Shidonna Raven
- 2 hours ago
- 2 min read
Source: Almanac
Photo Sourc: Unsplash,
10 Fun Facts About Cranberries
The cranberry is a genuine American native plant, Vaccinium macrocarpon.
The cranberry is a member of the heath (Ericaceae) family and a relative of the blueberry and huckleberry.
Cranberries are harvested in the fall. Nearly all cranberry crops should have been harvested by the beginning of November. It has a short harvest season and comes right in time for your Thanksgiving feast!
The cranberry is a “superfood.” They’re packed with health benefits, including anti-inflammatory, antibacterial, and antioxidant properties. See our article on how cranberries are good for you.
The Pequot people of Cape Cod call the berry ibimi, meaning “bitter berry,” and traditionally combined crushed cranberries with dried venison and fat to make a winter superfood called “pemmican.”
The Pilgrims and those who followed appreciated the wild berries but did not start cultivating them until 1816, when a bog was planted and tended in the coastal town of Dennis, Massachusetts. By then, American and Canadian sailors on long voyages knew they could eat cranberries to protect themselves from scurvy—making them a cranberry counterpart to British “limeys.”
Millions and millions of hard, tiny, tart, ruby berries are grown in the bogs, a freshwater wetland with free-flowing water.
The cranberries grow on runners much like strawberries do. Each runner may grow up to 3 feet long and send up numerous uprights that bear thumbnail-sized fruit.
Contrary to belief, cranberries don’t grow under water. When you see pictures of cranberries floating on the surface, they’ve been released from the vine and are ready to be harvested.
Cranberries add a unique burst of tart flavor and glorious color to any dish.
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