Lingonberry

Lingonberry
Vaccinium vitis-idaea L.
Ericaceae Family

Description of Lingonberry

Lingonberry is an evergreen shrub, 4–12 in (10–30 cm) tall, with a creeping rhizome (up to 28 in or 70 cm). Stems are branched, young shoots light green, later browning. Leaves are leathery, elliptical, 0.2–1.2 in (0.5–3 cm) long, 0.3–0.8 in (0.7–2 cm) wide, dark green above, pale with brown glands below. Flowers are pale pink, 0.2–0.26 in (5–6.5 mm), clustered in racemes of 2–8. Fruits are red berries, 0.24–0.39 in (6–10 mm), sour-bitter. Flowering occurs in May–June, fruiting in August–September. Seeds are small, 0.04–0.07 in (1–1.8 mm), 0.22 g per 1,000 seeds. Propagated by seeds and vegetatively (rhizomes).

 

Distribution and Ecology of Lingonberry

Lingonberry is widespread in Eurasia (Scandinavia, Balkans, Caucasus) and North America. In Russia, it is found in coniferous forests, tundra, and peat bogs. Prefers acidic soils (pH 2.8–5.5), well-lit areas, and drained soils. Yield: 1.1–2.2 lb/m² (0.5–1 kg/m²) of berries. Cultivated in Sweden, Finland, and Germany. Care includes phosphorus fertilization (0.18–0.35 oz/m² or 5–10 g/m²) and protection from fungi. Propagated by rhizomes (growth up to 31 in or 80 cm/year). Used in landscaping.

 

Raw Materials from Lingonberry

Raw materials include leaves (folium Vitis-idaeae) and fruits (fructus Vitis-idaeae). Leaves are collected in April–May or August–October, dried at 95–104°F (35–40°C), yielding 20–22%, moisture <13%. Fruits are harvested in July–October, dried at 122–140°F (50–60°C) or stored fresh in juice (6–9 months). Quality standards: leaves without blackening, arbutin >4%; fruits without rot. Stored in airtight containers (leaves: 3 years; dried fruits: 5 years). Aroma is absent, taste is bitter-astringent.

 

Chemical Composition of Lingonberry

Leaves contain arbutin (4–9%), hydroquinone, hyperoside, flavonoids, tannins (2–9%), ascorbic acid (10–20 mg%), and ursolic acid. Fruits contain sugars (7–12%), organic acids (2.5%, benzoic up to 0.8%), vitamin C (17–60 mg%), pectin, and minerals (K, Ca, P). Seeds contain fatty oil (32%, linoleic acid). Berry calories: 40–50 kcal/100 g (fresh), 200–250 kcal/100 g (dried).

 

Uses and Benefits of Lingonberry

Lingonberry has diuretic, antimicrobial, astringent, vitamin-rich, and anti-inflammatory effects. Leaves are used for cystitis, kidney stones, gout, and rheumatism. Fruits improve gut microbiota, aid in vitamin deficiency, gastritis with low acidity, and hypertension. Recommended dose: 0.35–0.71 oz (10–20 g) leaves daily (in infusions) or 1.76–3.5 oz (50–100 g) berries daily. Consult a healthcare professional before medicinal use.

 

Precautions for Using Lingonberry

Doses >0.71 oz (20 g) of leaves or >7 oz (200 g) of berries daily may cause nausea, vomiting, or stomach irritation due to arbutin and acids. Store infusions at 39–43°F (4–6°C) for no longer than 24 hours. For children aged 3–12, limit berries to <1.76 oz (50 g) daily. Prolonged leaf use (>2 weeks) requires medical supervision. Check soaked lingonberries for fermentation. Wash fruits thoroughly to remove pesticides.

 

Contraindications for Using Lingonberry

Lingonberry is contraindicated for allergies to Ericaceae, gastritis with high acidity, peptic ulcer, acute liver disease, pancreatitis, pregnancy, lactation, and children under 3 years.

 

Medicinal Recipes with Lingonberry

1. Leaf infusion for cystitis. Steep 0.35 oz (10 g) dry leaves in 6.8 oz (200 ml) boiling water for 30 minutes, drink 1.7 oz (50 ml) three times daily for 7–10 days.
2. Cold leaf infusion. Steep 0.18 oz (5 g) leaves in 8.5 oz (250 ml) cold water for 10 hours, strain, and drink.
3. Leaf infusion or decoction. Steep 0.71 oz (20 g) dry leaves in 8.5 oz (1 cup or 250 ml) water, drink 1 tablespoon three times daily. Higher doses are not recommended due to hydroquinone, which may irritate the stomach lining, causing heartburn, belching, nausea, or vomiting. Alternatively, use a decoction in the same proportion.
4. Leaf decoction for rheumatism, gout, or kidney stones. Boil 0.71 oz (20 g) leaves in 13.5 oz (400 ml) water for 10 minutes, drink 3.4 oz (100 ml) twice daily for 14 days. Alternatively, a decoction of 2 tablespoons fresh leaves in 2 cups (16.9 oz or 500 ml) water, taken as ½ cup 2–4 times daily for 1–2 months, is effective for rheumatism. Or a 10% leaf decoction, taken as 1 tablespoon three times daily for kidney stones, gout, or rheumatism as an astringent and diuretic.
5. Leaf decoction for general use. Boil 1 tablespoon coarsely chopped leaves in 8.5 oz (1 cup or 250 ml) water for 5–10 minutes, drink 1 tablespoon 3–4 times daily.
6. Berry juice drink. Mash 3.5 oz (100 g) berries, add 16.9 oz (500 ml) water, steep for 1 hour, drink 3.4 oz (100 ml) three times daily for 7 days.
7. Herbal blend for urinary issues. Boil 0.35 oz (10 g) berries, 0.35 oz (10 g) leaves, and 0.35 oz (10 g) St. John’s wort in 16.9 oz (500 ml) water for 10 minutes, drink 3.4 oz (100 ml) three times daily for 10 days. Alternatively, boil 1 tablespoon lingonberry fruits, 1 tablespoon leaves, and 1 tablespoon St. John’s wort in 16.9 oz (0.5 L) water for 10 minutes, steep for 1 hour, strain, and drink ½ cup five times daily for involuntary urination.
8. Fresh berries for arthritis. Consume 0.5–1 cup (4.2–8.5 oz or 120–240 g) fresh berries daily for metabolic arthritis, especially in early stages.

 

Cosmetic Uses of Lingonberry

Lingonberry fruits lighten skin and combat inflammation due to antioxidants.

1. Face mask. Mash 0.71 oz (20 g) berries, mix with 0.34 oz (10 ml) honey, apply to face for 10 minutes, rinse, use twice weekly.
2. Toner for oily skin. Mix 1.76 oz (50 g) berry juice with 3.4 oz (100 ml) water, wipe face 1–2 times daily for 10 days.
3. Cleansing scrub. Mix 0.71 oz (20 g) berries, 0.35 oz (10 g) sugar, and 0.17 oz (5 ml) olive oil, massage skin for 5 minutes, rinse, use once weekly.
4. Radiance mask. Mix 0.71 oz (20 g) berries with 0.34 oz (10 ml) yogurt, apply to face for 15 minutes, rinse, use twice weekly.

 

Culinary Uses of Lingonberry

Lingonberry fruits have high flavor quality with a pleasant tartness, widely used fresh or processed industrially into juice, lingonberry water, mousse, jelly, compote, syrup, jam, marmalade, candy filling, or pastila. Their high pectin content allows for marmalade, marinades, pickles, or soaked berries, often paired with honey. Soaked lingonberries are a tasty garnish for meat, fish, roasted game, or added to vinaigrettes and salads.

1. Juice drink. Mash 3.5 oz (100 g) berries, add 16.9 oz (500 ml) water, add 0.71 oz (20 g) honey, steep for 1 hour, drink chilled.
2. Jam. Boil 17.6 oz (500 g) berries with 21.2 oz (600 g) sugar and 3.4 oz (100 ml) water for 20 minutes, store in jars at 44–50°F (7–10°C). Alternatively: use 2.6 lb (1.2 kg) sugar and ½ cup (4.2 oz or 120 ml) water or honey per 2.2 lb (1 kg) berries, add a piece of cinnamon, three cloves, or some lemon zest. Or: for 14.1 oz (400 g) berries, use 4 sweet apples (peeled, sliced, cored); boil berries in syrup (1.3 lb or 600 g sugar in 3 cups or 25.4 oz or 750 ml water) until half-cooked, add apples, and finish boiling; add boiled lemon peels or zest for flavor; for pear version, scald berries, heat without water until they burst, puree through a sieve, mix with sugar (1:1), add a little vanilla, boil 30 minutes, skimming foam; add half-cooked pears and boil until jelly-like. Or: boil 19.4 oz (550 g) berries with 23.8 oz (675 g) sugar in 70% sugar syrup (70% sugar, 30% water) on low heat, cool 10–12 hours, store in jars with parchment at 44–50°F (7–10°C).
3. Meat garnish. Soak 3.5 oz (100 g) dried berries in 6.8 oz (200 ml) boiling water, add 0.18 oz (5 g) citric acid, steep for 2 days. Alternatively: soak dried berries in boiling water, add ½ tsp citric acid per cup (8.5 oz or 250 ml) water and a piece of sugar, let ferment for 2 days.
4. Jelly. Boil 7 oz (200 g) berries, strain, add 3.5 oz (100 g) sugar, reduce until thick, cool. Alternatively: boil cleaned berries in their own juice without added water; when berries burst, strain through a sieve; filter juice through cloth, boil with sugar or honey (1:1), using 2 cups (14.1 oz or 400 g) sugar or honey for 4 cups (33.8 oz or 960 g) berries, reduce until a cooled sample can be cut with a knife; test by chilling a sample on a plate; spread on a dish, cool, cut into strips, sprinkle with sugar, and store in jars.
5. Juice. Prepare without or with sugar: for sugar-free, boil juice until thick, cool, bottle, and store cold; for sweetened, add 21.2 oz (600 g) sugar per 33.8 oz (1 L) juice, boil multiple times.
6. Compote. Wash ripe, cleaned berries, drain, place in glass jars, pour hot syrup (1.54 lb or 700 g sugar per 33.8 oz or 1 L water), pasteurize at 194°F (90°C) for 20 minutes.
7. Sugared lingonberries. Layer washed berries with fine sugar in jars, seal, sterilize in a water bath for 20 minutes, cool, and store in a cool place.
8. Soaked lingonberries. Clean and wash fresh, undamaged berries, place in clean glass, enamel, or steamed wooden containers, shake, and cover with cooled boiled water (3.5 oz or 100 g salt and 17.6 oz or 500 g sugar or molasses per 2.6 gal or 10 L water); keep at 59°F (15°C) for 5–6 days, then store in a cool place (e.g., cellar); add cinnamon, cloves, allspice, or Antonovka apples for flavor.
9. Lingonberry water. Place ripe, clean berries in clean wooden or ceramic containers, cover with cooled boiled water, steep 3–10 days in a cool place; optionally, bake dense berries; drain water, sweeten with honey or sugar, add 1 tablespoon vodka per 33.8 oz (1 L) water, and bottle.

Tips: Store fresh berries in juice for 6–9 months, dried berries for up to 5 years. Select berries without blemishes.

 

Other Uses of Lingonberry

Used in landscaping and for soil stabilization on slopes.