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Also known as- Vaccinium macrocarpon, American Cranberry, Bogberry, and Bog Cranberry.
Introduction
The familiar accompaniment to the American Thanksgiving meal. The cranberry plant--called a vine by growers--is a long-lived perennial less than eight inches high with trailing, thin, wiry stems that bear small, opposite, evergreen leaves. Cranberry flowers appear around the Fourth of July; these are white to light pink, downward-pointing, bell-shaped, axillary flowers. The common name cranberry is a modification of the colonial name "crane berry," because the drooping flower looked like the neck and head of the sand crane, which was often seen eating the fruits.
The red, globular cranberry fruit is a true berry, formed from an inferior ovary. It is a fleshy fruit with a soft, parenchymatous, tart pericarp, which encloses four air-filled locules, each containing a few tiny seeds. Wampanoag Indians of Cape Cod and Narragansett Indians of southern Massachusetts picked cranberries each year in the early fall from wild plants in the bogs and marshes, and they called these sassamanesh. Fruits were dried or stored fresh for the winter food supply. Dried cranberries were traded widely and used as a nourishing addition to dried meat and deer fat ("pemmican"). Native Americans also used cranberries to dye fabric, and the tart, unripe fruits made a common poultice and other medicines.
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Parts Used
Berry
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