• Also known as Teaberry, Star Berry, Checkerberry, Deerberry, Gingerberry, Ground Berry, Ground Tea, Mountain Tea, Canada Tea, Red Pollom, Wax Clusters and by about a dozen other names as well¬†
  • Having taste-tested to confirm, its fruit are edible and taste like a light, sweet wintermint. Unlike how “regular” berries can be juicy, teaberries have a thicker, lightly grainy texture – like an undermixed instant pudding.
  • Extract made from the berries have apparently been used to flavour gum, candy, tea, medicine, and even ice cream! The leaves have been used to make tea after drying, however in order to maintain their oils, the leaves are meant to be fermented for at least 3 days before drying.
  • Speaking of gum, in the 1960’s Clark’s Teaberry Gum (flavoured with this very berry) commissioned to have the song “The Mexican Shuffle” to be covered and rerecorded to be “The Teaberry Shuffle”

 

  • Loves bright light, direct or indirect
  • Water well when the top 1-2″ of soil is dry to the touch, allowing any excess water to drain away
  • Prefers rich, acidic soil. If leaves start to yellow, it could be that the soil is too alkaline for its liking
  • Prune or pinch back flowers as they fade, and don’t be afraid to trim its foliage so that it maintains the shape and size you want
  • Can be planted in one’s yard! Native to parts of North America, this plant can survive our winters so long as it’s established/covered with a nice, thick layer of mulch for protection. When given ample space to grow, it works as groundcover, having a spread of 3 feet.