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Crowberry (Empetrum nigrum)



astringent, restorative, constipating, anti-inflammatory, antibacterial, antifungal, pain relieving

Areas of application:

For picking up weak people, old age, diarrhea, gastroenteritis, antihistamine (quercetin)

Plant parts used:


Collection time:

Autumn and spring

To find:

Crowberries are widespread in the arctic zones of Scandinavia, but are also sometimes found in mountainous regions with glaciers. The evergreen dwarf shrub is usually seen alongside blueberries, cranberries and birches in acidic spruce forests, but also in high moors and mountain heaths.


Vitamins, minerals, tannins


Crowberry is an evergreen shrub that typically grows 10 to 25 cm tall. The light green, needle-shaped leaves are simple and narrow, the side edges are heavily curled. The leaves have glands that produce toxic substances and the leaves are shed every 2 to 4 years. In summer the plant produces small, single pink-purple flowers and a tart blue-black fruit.

In Finland, crowberries are primarily used as a wild fruit for jellies and soups. In Northern Europe the plant is used in many variations, especially with milk and in dairy products. It is cooked as jam, drunk as fresh or preserved fruit juice or traditionally used to make wine.

The plant is called crowberry because it is spread through the digestive tract of birds, especially crows.

As with the berries, the fruits have a slightly intoxicating effect. They are somewhat bitter and can be eaten raw or cooked; they do not contain any fruit acids.

Crowberry has a very high vitamin content.

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