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Green Berry:
Following pollination, the developing green berry remains very small for about 90 days (more or less depending on whether it is a cool or warm region). The berry then starts to swell. At this time it contains about 3% sugar and approximately the same amount of acid. Thereafter, the green color fades, red varieties begin to develop a red or purple color, and white varieties start to turn a yellow or russet color. The sugar content increases steadily, and the acidity decreases. The warmer the region the faster the accumulation of sugar and the more rapid the decrease in acidity and the less the development of a red color.Creeping wintergreen, checkerberry, partridge-berry, mountain tea, ground tea, and deer, box, or spice berry are all common names for Gaultheria procumbens. White, often solitary, bell-shaped flowers nod from 4-inch stems. They turn to bright red berries—not true berries but merely the flower's calyx that turns color and guards 5 seeds within—for the fall. If the birds leave them be, they will persist throughout the winter, brilliant against the snow. The leaves are green and shiny, evergreen, and smell of wintergreen when crushed. They provided both the oil and a tea in days gone by. Wintergreen makes an elegant groundcover and spreads by underground runners. Propagate from seed or by rooting runners.
The hardy blackberry with its trailing brambles and clusters of fruit is a familiar wild plant in many places. The black mulberry (Morus nigra) has been cultivated for centuries both for its dark red fruits and for its ornamental attraction. The white mulberry (M. alba) originated in China and its leaves are used in silkworm culture.
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