Highbush Cranberry (Viburnum trilobum)

Highbush Cranberry

Viburnum trilobum

Clusters of red berries bring winter warmth to cold gardens. Deciduous flowering shrub; common name: Highbush Cranberry.

Full sun
1–2/week
Beginner
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Plant Needs

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Sunlight Full sun to partial shade; full sun supports maximum berry production, while partial shade helps prevent leaf scorch in hot climates
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Watering Water deeply when the top 5 cm of soil is dry; drought-tolerant once established, with reduced watering needs in cool weather
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Temperature Extremely cold-hardy, tolerating temperatures as low as -40°C; avoid prolonged heat above 32°C to prevent stress
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Characteristics

  • Leaf: 3-lobed, maple-like leaves with serrated edges; turns deep red-purple in autumn
  • Flower: Flat-topped white corymb clusters, 5–10 cm wide with tiny individual blooms
  • Fruit: Bright red, tart drupes that ripen in late summer and persist through winter
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Care Guide

Watering

Water regularly during dry spells to support new growth and berry development

Fertilization

Apply a thin layer of compost around the base once. Use only organic, low-nitrogen amendments to avoid excessive leaf growth at the expense of berries

Eggshell powder topdressing:Crush dried eggshells into fine powder; sprinkle 1–2 tbsp around the shrub’s base and water gently to incorporate into soil
Pruning
  • Remove dead, damaged, or diseased branches in late winter before new growth emerges
  • Thin crowded inner stems to improve airflow and light penetration for better fruiting
  • Trim lightly after flowering to maintain desired shape; avoid heavy pruning that reduces next year’s berry crop
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA-verified non-toxic to cats; no known adverse effects from ingestion

Humans: Non-toxic to humans; cooked berries are safe for culinary use

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Garden Uses & Culture

Culture: Red winter berries symbolize holiday cheer and provide critical food for overwintering birds

Usage: Ornamental landscape shrub; cooked berries are used to make jams, jellies, and sauces