Gooseberries (Ribes uva-crispa)
Blueberries love aerated soil, ideally with a pH
of 4.0 – 5.2. Sufficient oxygen in the area of the roots is an important prerequisite for good plant development. Any compaction and waterlogging of the substrate reduces plant vitality and hence the yield.
Substrates worth considering are wood chippings, bark
chippings, conifer sawdust, coconut fibre and coarse white peat. Both round and square containers are possible as pots, but pot size is important. In order to
have a certain amount of leeway and avoid winter frost damage in the area of the roots, you should use at least 50-litre pots
Chokeberries (Aronia melanocarpa)
Chokeberries originate from north east America and belong to the rose family. The bushes of the cultured form reach a height of 1.5 to 2 m. Chokeberries are very undemanding, adaptable and extremely hardy against frost The fruit are not suitable for eating fresh but are useful for making juice, wine, liqueur, jellies and preserves. Chokeberries contain high levels of anthocyan pigments, flavonoids, vitamins and minerals. The main varieties grown for fruit production are "Viking", "Nero" and "Hugin".
Goji berries (Lycium barbarum)
Lycium barbarum has made its way as a new fruit type under the name "Goji berry". The alternative names of Boxthorn or Wolfberry are perhaps less spectacular. The wood is undemanding and frost-hardy. Any ground that is not water-logged would be tolerated, but the ideal pH value lies from 5.7–6.5. The plants fruit on that year's new growth. They flower from about mid July and fruit from August to the first frosts. The average height of the bushes is from approx. 1.5 m to 2 m (in the wild, they may grow even higher). This species is very resistant to disease and pathogens, though some varieties may occasionally show powdery mildew and gall mites.
The black elderberry can certainly be called an all-rounder. The wide range of healing powers in its flowers, leaves and fruit have been treasured from time immemorial (though they must not be eaten raw). By now, it is used in medication, foods and for its pigmentIn Europe, the major areas where it is cultivated centre upon Austria and Germany. The Haschberg variety has become the standard in these countries, on the basis of long experience.