People either like or detest lingonberries. They are a small, dark red, sour-tasting fruit which grow on low bushes in the northern reaches of Europe and North America. The plant is native to the tundra where snow cover can protect it down to minus forty degrees. It is related to cranberries and blueberries.

The berries are quite tart so they are usually cooked and sweetened. They can be mashed with sugar and frozen. In Sweden this relish is frequently served with reindeer and elk steak, along with gravy. The preserved fruit is commonly served with meatballs and potato pancakes. In olden days lingonberries were kept in bottles of water. This preserved them through the winter. Eating them prevented scurvy—a life-saving remedy for the people of the northern climes

Lingonberries have many nutritional properties. They contain vitamins A, C., B-1, B-2, B-3 and potassium, calcium, magnesium and phosphorous as well as phytochemicals and omega-3 fatty acids. It is believed the berries boost levels of good cholesterol and improve blood pressure.

In the most northerly states of this country, small farmers are beginning to grow lingonberries for the market. They grow easily and have a unique taste with plenty of healthy components.

We don't know if Clara Sandburg ever served lingonberries to her family. There is no mention of them in the writings of Carl Sandburg. Surely, as youngsters growing up in Sweden, his parents ate lingonberries in one form or another.

Americans are probably most familiar with pancakes with lingonberry sauce or lingonberry preserves on toast. Here is a recipe for Poor Knights, often called French Toast, to encourage our readers to try some lingonberries.

6 slices day old bread

1 egg

1 tablespoon flour

1 tablespoon sugar

1 cup milk

Beat egg with milk and other ingredients. Place bread in a shallow container and pour over egg mixture. Turn bread to soak up more of the liquid. Fry in butter in a heavy skillet, turning once. Serve with lingonberries and cream.