The Canadian Bunchberry is known for its exceptionally fast flower movement, where the petals spring open catapult-like to distribute pollen—one of the fastest movements in the plant kingdom.
Name:
German: Kanadischer Hartriegel
English: Bunchberry
Latin: Cornus canadensis
Plant Group / Family:
Family: Cornaceae (Dogwood family)
Subgroup: Dogwoods
Distribution:
Native origin: North America
Current distribution: Cooler regions of the Northern Hemisphere
Identification:
Height: 10-20 cm
Leaves: Elliptical, arranged oppositely
Flowers: Small green flowers surrounded by four white bracts. The flowers open at a remarkable speed of around 22 feet per second to release pollen
Fruit: Bright red berries in dense clusters
Bark/Stem: Thin, creeping stems
Uses:
Medicinal:
- Fevers and Colds: Traditionally, the roots and leaves of bunchberry (Cornus canadensis) were used by Indigenous peoples of North America in teas or decoctions to reduce fevers and alleviate cold symptoms. The tea has mild fever-reducing properties and supports the body in recovery.
- Digestive Issues: Bunchberry berries were traditionally used to treat digestive problems. A decoction of the roots and leaves was employed to relieve stomach discomfort, reduce bloating, and promote digestion.
- Pain Relief: Some reports describe the root as a mild pain reliever for general aches and discomfort. A tea made from the roots was used to alleviate headaches and mild body aches.
Culinary: The berries can be eaten raw or added to dishes, though they are rather mild in flavor and mealy. They are often mixed with other fruits to enhance taste.
Decorative: Popular as a ground cover in shady gardens, ideal for natural landscaping.
Other: A food source for birds and insects.
Toxicity:
Toxic Parts: None
Symptoms: None
First Aid: –
Look-alike Species:
Similar Plants: Other dogwood species
Differences: Smaller growth habit, distinctive white bracts
Additional Information:
Care: Prefers acidic, humus-rich soils
Growing Conditions: Partial to full shade, cool and moist environments
Special Notes: Ideal for natural garden areas and shady forest edges
Bunchberry Gelee
Ingredients:
- 4 cups bunchberries (Cornus canadensis)
- 1 cup water
- 3 cups sugar
- 1 tablespoon lemon juice
- Pectin (optional, depending on the natural pectin content of the berries)
Preparation:
- Prepare the berries: Wash the bunchberries thoroughly and slightly crush them to release the juice.
- Cook the berries: In a large pot, bring the berries and water to a boil, then reduce the heat and simmer for about 10 minutes until the berries are soft and have released their juice.
- Strain the juice: Pour the cooked berries through cheesecloth or a fine sieve to collect the juice.
- Make the jelly: Return the juice to the pot, add the sugar and lemon juice, stirring until the sugar dissolves. Optionally, add pectin.
- Cook until gelled: Bring the mixture to a boil and cook until it reaches the gelling point (about 220°F).
- Fill jars: Pour the hot jelly into sterilized jars, seal, and process in a water bath for about 10 minutes.
Use: This jelly is excellent as a spread or glaze
Notes: The flavor is mild
Bunchberry Sirup
Ingredients:
- 4 cups bunchberries (Cornus canadensis)
- 2 cup water
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
Preparation:
- Cook the berries: Place the bunchberries and water in a pot and bring to a boil. Reduce heat and simmer for about 10 minutes, until the berries soften.
- Strain the juice: Pour the cooked berries through a cheesecloth or fine sieve to extract the juice.
- Make the syrup: Return the juice to the pot, add sugar and lemon juice, and stir continuously over medium heat until the sugar dissolves.
- Simmer: Let the mixture simmer for about 15 minutes, until it thickens slightly.
- Bottle the syrup: Pour the hot syrup into sterilized bottles or jars and store in the refrigerator.
Use:
Bunchberry syrup can be used as a sweet topping for pancakes, waffles, or desserts, and it also works well as a base for cocktails or lemonade.
Using the pressed Fruits
Fruit Leather:
Preparation: Spread the leftover fruit pulp thinly on a baking sheet lined with parchment paper. Dry it at a low temperature (about 50°C) in the oven or a dehydrator for several hours until it reaches a leathery consistency. Cut the dried fruit leather into strips and roll them up. This fruit leather is a healthy and durable snack that can be stored for a long time..
Marmalade:
Preparation: Reheat the pressed fruits with some water and sugar until a thick mixture forms. Puree the mixture and strain it through a sieve for a smooth consistency. Add more sugar if necessary to adjust the taste. This marmalade is excellent as a spread or filling for baked goods.
Bunchberry Tea to Reduce Fever
Ingredients:
- 1 tablespoon dried bunchberry leaves (Cornus canadensis)
- 1 cup hot water
- Honey or Lemon juice (optional)
Preparation:
- Steep the leaves: Place the dried bunchberry leaves in a cup and pour hot water over them. Cover and let steep for 10-15 minutes.
- Strain the tea: Pour the tea through a fine sieve to remove the leaves.
- Add flavor: Optionally, add a splash of lemon juice or sweeten with honey to taste.
- Drink: Enjoy the tea while warm.
Use:
This tea was traditionally used to reduce fevers and support recovery from colds. Drink 1-3 cups per day until symptoms subside.
Bunchberry Decoction for Digestive Issues and pain reliefe
Ingredients:
- 1 tablespoon dried bunchberry roots (Cornus canadensis)
- 2 cups water
- Honey (optional)
Preparation:
- Prepare the decoction: Place the dried bunchberry roots in a small pot with water. Bring to a boil and then simmer on low heat for about 20 minutes.
- Strain the liquid: Pour the decoction through a fine sieve to remove the roots.
- Drink: Sweeten with honey if desired and enjoy while warm.
Use:
This decoction was traditionally used to relieve stomach discomfort and bloating, and it was also consumed to alleviate mild pain and headaches.
Medical Disclaimer
The recipes and information provided here are for informational purposes only and do not replace the advice of a doctor or medical professional. If you have any health concerns or uncertainties, always consult a physician.