Common Name: Crowberry

Alternate names include Moss Berry or Blackberry (not to be confused with the common blackberry, which is Rubus fruticosus)

Scientific Name: Empetrum nigrum

The scientific name comes from the Greek words “en” and “petros”, meaning “on a rock”, and the Latin “nigrum”, meaning “black” and referencing the color of the ripe fruit.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Crowberries are native to the Arctic bogs of Alaska, Canada, and Scandinavia. There they have been gathered as a rare source of vitamin C, during the harsh winter months when sweeter berries refuse to grow.

Uses: The fruit is very tart and tannic, but their flavor improves during processing. As a result, they are often cooked to make jam, dried and incorporated into baked goods, or fermented to make wine and liqueur.

Selection & Storage: Crowberries are usually wild-foraged and picked after the first frost as they become sweeter when exposed to the cold.

The berries can be stored frozen, where their flavor will slightly improve. They can also be stored covered in the fridge for up to a week.

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