Black Crowberry

Empetrum nigrum

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Black crowberry (Empetrum nigrum) is a low, creeping, heath-family evergreen that forms dense mats only a few inches high across cold, acid ground - arctic and alpine tundra, peat bogs, and northern coastal barrens around the top of the world. Its tiny needle-like leaves clothe wiry stems, and its small black berries, though rather bland and seedy, are an important traditional northern food, gathered and often kept frozen or made into preserves. Extraordinarily cold-hardy and tolerant of brutal exposure, it survives where almost nothing else fruits - but it demands very acid, moist, peaty soil and cool conditions, so it is strictly a plant for cold climates and acid ground.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Lowbush Blueberry: A fellow low, acid-loving heath shrub of cold northern barrens
• Cranberry: Another acid- and moisture-loving heath relative for a cool peaty planting
• Bilberry: A low acid-soil heath shrub with the same cool, peaty requirements

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• No serious pests

  Crowberry has essentially no significant pests or diseases in its cold, acid niche

• Alkaline soil

  Not a pest but fatal - it will only grow in acid soil, so avoid any lime and keep the ground sour

• Heat stress

  It is a cold-climate plant; in warm summers it declines, so site it cool and moist

🌾 Harvest & storage

Pick the black berries in late summer and fall when fully ripe; they hold on the plant well, even into winter, and traditionally were gathered late and kept frozen, as freezing improves their bland flavor. They are seedy and mild, best cooked with sweeter fruit into jams, sauces, and pies, or stored frozen. Gather from an established mat, which fruits along its creeping stems. The berries keep unusually well, fresh-frozen or preserved.

🥗 Nutrition & benefits

Black crowberries are mild, seedy, and a little bland fresh, but they are a valued traditional food of the far north - eaten in quantity, often after a frost or freezing sweetens them, and cooked with other fruit into jams, sauces, and pies. They store remarkably well frozen. The plant itself is a tough, cold-proof evergreen mat for acid, peaty ground where little else will grow.