Beeren - Die Stars finnischer Wälder

Cloudberry
Rubus chamaemorus (’Lakka’ or ’hilla’ in Finnish)

Cloudberry is delicious in jams, juice, liqueurs, marmalade and pastries, and its leaves can be used in herb tea.

Cloudberry can be found in June–August in bogs, pine swamps and moors all over the country.

Blueberry
Vaccinium myrtillus (’Mustikka’ in Finnish)

Pies, jams and puddings can be made of blueberry, which is also called bilberry or whortleberry. Its leaves can be used in tea.

Blueberry grows in fresh and light forests with plenty of spruces (also called fir trees), groves and in the wilds from July to October, depending on its habitat.

Lingonberry
Vaccinium vitis-idaea (’Puolukka’ in Finnish)

Lingonberry can be used in juice, porridge and jam, which is eaten with fried reindeer and black sausage, for example.

Lingonberries grow in September, and live in damp, acidulous and shadowed habitats all over the country.

Cranberry
Vaccinium oxycoccus (’Karpalo’ in Finnish)

Air dried and ground cranberries are used in many nutritional products, which often have positive health effects.

Cranberry occurs in banks of forest ponds and lakes and in swamps. It grows in late September and is at its best after the first frosted nights.

Sea buckthorn
Hippophaë rhamnoides (’Tyrni’ in Finnish)

Sea buckthorn berries can be used in juices, jellies, jams and in liqueurs.

Sea buckthorn grows in nature from September to October on the coast of the Gulf of Bothnia, from Uusikaupunki Archipelago to Åland Islands and all the way up to Tornio. It’s also been actively improved in Finland. Perhaps the best-known varieties of sea buckthorn are Raisa and Rudolf.

Raspberry
Rubus idaeus (’Vadelma’ in Finnish)

Juices, jams and pastries can be made of raspberries. Raspberry leaves can also be used in tea.
Typical natural habitats for raspberry are ditch banks and logging places. Cultivated raspberry ripens at the turn of July and August, about a month after pollination. Freshly sold raspberry needs to fill national quality requirements.

Crowberry
Empetrum nigrum (’Variksenmarja’ in Finnish)

Crowberry is mainly used in juices, wines and pastries, but northern peoples also use it as a spice in warm dishes starting from meat casseroles.

Crowberry occurs is bright and dry coniferous forests and pine swamps from July to the first snow.

Blackcurrant
Ribes nigrum (’Mustaherukka’ in Finnish)

Blackcurrant can be used in juices, jellies, purées and liqueurs. Its leaves can be used in tea or preserving cucumbers, in sauerkraut and in making of mead.

Cultivated blackcurrant ripens in August.

Greencurrant
Ribes nigrum (‘Viherherukka’ in Finnish)

Greencurrant is a version of blackcurrant, but its berries lack the black colour of blackcurrants. Its taste is quite similar, but lighter and sweeter. Greencurrant is especially used in making of wine and it ripens in August, just like blackcurrants.

Redcurrant
Ribes rubrum (’Punaherukka’ in Finnish)

Redcurrant suits juices, jellies and jams well. It can also be frozen, and its leaves can be used in tea or salads. August is the best growing time for redcurrants.

Whitecurrant
Ribes rubrum (’Valkoherukka’ in Finnish)

Whitecurrant is an improved version of redcurrant. It’s been especially used in making of wine, but also in juices, jams and jellies.

Gooseberry
Ribes uva-crispa (’Karviainen’ in Finnish)

Gooseberry is delicious in jams, jellies, juices or marmalades. It’s been mainly cultivated in home gardens in eastern and central Finland. The berries ripen in August.

aus: eatandjoy.com