I posted this about Finnish berries to other forum. May this will be usefull also in here:Finnish wild berriesLINGONBERRY
The lingonberry grows on dry forest soil, typically in pine forests and lichen heaths where the undergrowth is not very dense. The dark red berries can be found growing in clusters on short shrubs close to the ground. The thick, wax-coated leaves of the shrubs are dark green coloured. Lingonberries are ready for picking in late August and the season lasts until the end of September.
Lingonberries are used in different kind of jams, jellies and juices. Lingonberry jelly nicely flavours meat courses. Whipped lingonberry pudding served with cream is a traditional dessert. Lingonberry can also be used as spice in bread. The sharp tasting lingonberry juice can be served to different meals, and due to its distinct flavour, bartenders like to use it in drinks.
Lingonberries can simply be preserved in their own juice, since the berries contain all the natural acids and sugar needed. In fact, lingonberries contain more sugar than the sweeter-tasting blueberries, but their sweetness is covered by acids. Lingonberries are very rich in various polyphenols like resveratrol, proanthocyanidins and lignans. Lingonberries contain also significant amounts of minerals like manganese.BLUEBERRY
Blueberry needs more water and richer soil than lingonberry and can typically be found growing in spruce forests. The shrubs are light green, and the berries are dark blue. Blueberries are ready for picking in late July and the season lasts until the beginning of September. The berries have a sweet flavour, even though they do not contain very much sugar.
Blueberries are used in soups, puddings, pastries, and even porridges. Fresh-baked blueberry pie is certainly one of the best delicacies. Blueberry juice can be served with meals and it is also used to bring down fever in case of influenza. Warm blueberry soup makes an excellent refreshment after an outing in the cold winter weather. Since blueberries contain a low proportion of natural acids, they cannot be preserved without sugar or some other preservative.
The most usual ways to preserve berries are freezing, drying or processing them into purée or juice. Blueberry is rich in vitamin C and E and also dietary fiber. Blueberries contain certain polyphenols such as anthocyanidins. These compounds give berries their natural dark blue or red colouring. Anthocyanidins are studied for crepuscular vision and changes caused by ageing.CLOUDBERRY
Cloudberry grows in distant swamps and deep forests mostly in northern Finland and Lapland. The big leaves of the plant are dark green and as the berries ripen, they turn from orange to bright yellow. The berries are ready for picking around mid July or early August.
Cloudberries are at their best when served fresh picked, for example on pancakes or waffles with some ice cream or whipped cream. Cloudberries have a subtle, delicious flavour and they are commonly used in bakeries to decorate cakes and desserts.
The food industry uses cloudberries in yoghurts, and one of the specialities of distilleries is a brand of fine sweet liqueur made from cloudberries. Cloudberries are usually preserved frozen or as juice or jelly. The fresh berries are very rich in vitamin C (100mg/100g of berries) and E (3,0 mg/100 g of berries) and dietary fiber (6,3 g/ 100 g of berries).CROWBERRY
Empetrum nigrum spp. nigrum, E. nigrum spp. hermaphroditum
The light green shrubs of crowberry grow on hilly heaths, bogs and even in the barren peatlands and fields of Lapland. The season for crowberries begins in early August and lasts until the first snow. The berries can even be picked in the spring after the snow has melted.
Crowberries are used in jellies and soups. The berries have hardly any natural acids, and because of that, crowberry juice or jelly goes excellently with other more acid berries. Crowberries contain plenty of polyphenols like anthocyanidins. Crowberries dark blue colour comes from these natural compounds.CRANBERRY
Another wild berry that very much resembles lingonberry is cranberry, which can be found growing on the banks of forest ponds and lakes. These berries are ready for picking in late September and they are usually at their best after the first cold nights. The berries are used in cooking in the same way as lingonberries. Jelly made of cranberries particularly well flavours wild game courses.BUCKTHORN BERRY
Buckthorn can be found in the Åland Islands and open shores of the northern Baltic Sea. Buckthorn grows in large, impenetrable bushes. The juicy, orange berries are very tightly attached to the twigs and they easily come off only after the first cold nights in October.
The juice can also be extracted from the berries without removing them from the bushes by using a specially designed tool. Buckthorn berries are very rich in vitamin C (165 mg/100g), E (3 mg/100 g) and dietary fiber (6 g/100 g). They also contain carotenoids, the pre-stage of A-vitamin. Theres plenty of fat in berries 5g/100 g in the healthy form of polyunsaturated fatty acids.
Because buckthorn berries contain lots of malic acid, they have a sour, sharp taste. In the kitchen, these berries are commonly used to make juices mixed with other berries or fruits, and different kinds of puddings and soups, etcRASPBERRY
Raspberry grows in groves and deciduous tree forests. It is also very common for raspberry bushes of tall, slender twigs with large, dark and green leaves, to take over wastelands, old meadows, and drained swamps. Raspberry can also be found growing wild by the foundations of buildings. The best season for raspberries lasts from July to August.
Raspberry has a strong, sweet taste. The berries are preserved frozen, dried, and processed as jelly or juice. Because of its delicious flavour, raspberry jam is commonly used in desserts and pastries, whereas raspberry juice is a special favourite of children.
And as cloudberries also, raspberries are used by distilleries to make sweet liqueur. Raspberry leaves are used as medicine and they are dried to make fine-tasting tea. ROWANBERRY
The Rowantree (also known as mountain ash) was considered a holy tree by the ancient Finns. It gives a good crop of berries (up to ten - thirty kilos of berries per tree) approximately every two years. The berries grow in large clusters and turn from green to bright red as they ripen.
The berries are ready for picking in August or September. Rowanberries contain lots of sugar, carotene and vitamin C (98mg /100 g). The berries are used in cooking as juice or as jelly flavoured with some carrot or apple.
Maybe the best way to bring forth the fine flavour of rowanberries is to make sweet jelly with some sugar. Young rowantree leaves and buds can also be used in salads and old leaves can be dried for herbal tea. ARCTIC BRAMLE
Arctic bramble is maybe the most exotic and finest flavoured wild berry. It grows on nutrient swamps, lakeside meadows, banks of field drains and groves. The leaves of the plant are dark green, and the berries resemble raspberries, except for smaller size. Arctic brambles are ready for picking in July or August.
Arctic bramble has an extremely fine, rich flavour. It is this flavour, combined with the fact that these berries are quite rare, that makes it an appreciated and highly valuable merchandise. A great part of arctic brambles sold on the market are used by distilleries to make sweet liqueur.
The fine flavour of arctic bramble can best be preserved as juice. Even a small amount of this juice can give a drink a smooth, full taste. The leaves of arctic bramble can be dried to make herbal tea.