The bunchberries are ripening. Have you ever seen them? They grow everywhere around here, a sort of ground covering in the woods. They’re nice because they can grow in partial shade or full shade. They have little white flowers in the spring and are very wonderful to see after a long winter. Then from sometime in July onward, they begin to ripen with each plant holding its own little “bunch.” Yes, they are edible, although they don’t have much flavor. They do, however, have a considerable amount of pectin in them and were used here in New England long ago to jell different solutions, puddings, pies, etc. They also add a beautiful color to any dish.
There are medicinal uses as well. Fresh leaves can be applied to open cuts to
help stop bleeding. They have
antibiotic, antiseptic, and anti-inflammatory properties. The entire dried plant can be made into a tea
and used in place of aspirin, which will give the pain-relieving and anti-inflammatory
effect of aspirin without the stomach upset.
Native people would use it to treat aches and pains, lung and kidney
problems, coughs, fevers, and even seizures.
Some tribes would dry the leaves and smoke them, and others burnt the
leaves and used the ash to treat sores, burns, and insect bites. The berries can help to stimulate the
appetite as well, although if too many are eaten, they can have a laxative
effect.
Of course, I just like to look at them. They’re pretty red dots as I go about my
walks in the woods. I’m glad to see them
because I know they’re an important food source for birds, chipmunks, deer, and
many other animals. I also know that it
means summer is getting on and soon the fall will be here. It can’t come soon enough for me.
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| Bunchberries (Cornus canadensis). |
(Yes, I have to put a disclaimer in. This article is
for informational purposes only and is not meant to diagnose, treat, or cure
any ailment. If you need medical advice, seek a physician.)
