- raw berry has a tart, sour flavour.
- berry can be dried for storage and reconstituted in boiling water.
- berry can be boiled and mixed with grease/oil for storage.
- berry has improved flavour when cooked or after freezing.
- berries remain on the shrub all year.
- varieties in British Columbia are Bog cranberry (Vaccinium oxycoccus), Lingonberry (Vaccinium vitis-idaea) and Grouse whortleberry (Vaccinium scoparium).