If you enjoy sour flavors, want higher intake of vitamins C, E, and K1, and are attracted by vivid color combinations, indulge in eating these 9 – 14 mm-sized berries while they’re fresh, and in viewing the contrast of small, shiny, dark green leaves and purple-red fruits from mid-August through September when they ripen. They develop from white or pinkish flowers that hang from the tops of the plants like lanterns. Thin stems form evergreen bushes that don’t mind temperatures down to -40°C. Plant in spring or autumn in a dry and sunny place with soil at pH 4.0 – 5.5. Expect the first cranberry tasting in the plant’s third year.