Cranberry

Large or American Cranberry (Oxycoccus macrocarpus)

As a red sunset reflects the day’s joy, so the spirit of summer colours the cranberry in autumn. It gives the berry character and a harsh beauty. The first frosts make it even stronger, letting it survive the winter without any loss of vitamins, in a cellar just as well as in a marsh. The American Cranberry has a thicker layer under its skin, letting it accumulate more active substances and mineral salts, useful in the prevention and treatment of various diseases. Our bodies need cranberries as much as they crave the autumn sun

  • strengthen the immune system
  • protect against infections and inflammations
  • improve the body’s tone
  • promote appetite and normalize the metabolism
  • improve blood vessel function
  • balance cholesterol level in the blood
  • remove toxins from the body
  • reduce the risk of various malignant growths.

The regular use of cranberries helps prevent and recover from illnesses such as:

  • diabetes
  • high blood pressure
  • head and eye pain
  • colds and flu
  • bronchitis, sore throats
  • gynaecological inflammations
  • kidney and urinary tract inflammations
  • intestinal problems
  • dental decay and paradontitis.

The antiseptic properties of cranberry juice are used in the disinfection and healing of wounds and burns.

Avoid excessive consumption of cranberries in the case of:

  • acute gastric, intestinal or liver disease
  • gastritis with high stomach acid content
  • stomach or duodenal ulcers
  • The Latin name for cranberries – Oxycoccus – comes from the Greek language and literally means – a sour ball.
  • The English name cranberry comes from the word crane. The American settlers gave it this name because the cranberry flower reminded them of a crane’s neck and head. Cranes themselves have also perceived the similarity – cranberries are now their favourite food.
  • For Indians of the Delaware tribe, cranberries were a symbol of peace. Their chief was called Cranberry Eater.
  • Cranberry juice is a natural preservative. Indians used crushed cranberries for preserving meat, while in Latvia, we add them to pickled cabbage.
  • A completely ripe cranberry can be dribbled just like a basketball ball.