Like partridge berry (Mitchella repens), pipsissewa (Chimaphila umbellata), and spotted wintergreen (Chimaphila maculata), wintergreen (Gaultheria procumbens) is a low-growing, glossy-leaved perennial common to our area. With numerous common names, wintergreen could easily be the poster child for why Latin names are so important. This small red-berried plant is also called teaberry, checkerberry, deerberry and boxberry, among other things. The plant is shade tolerant, but berries are more common on wintergreen plants growing in clearings. Also, although the plant is considered “evergreen”, many of the leaves do take on a purplish or reddish color in the fall (and through the winter).

Wintergreen is a common Cape Cod forest ground cover.

Wintergreen leaves occasionally turn purple or red in the fall/winter.

Both the leaves and the berries (the “teaberries”) have a distinct wintergreen smell and taste. This flavor is the result of methyl salicylate found in both the leaves and the berries. This compound was the original source of wintergreen flavoring, but since a ton of wintergreen leaves is required to produce a pound of oil, commercial producers now rely largely on synthetic products to generate this familiar flavoring. Both the berries and leaves of wintergreen can be nibbled raw as a chewing gum substitute and a natural breathe freshener. They can also be used to brew an aromatic tea. Fresh leaves can be harvested anytime of year; the berries are ready when they are bright red, and often persist through the winter. Both should be used as soon as possible after picking because the volatile oil that gives the plant its distinctive wintergreen flavor dissipate quickly. In addition to a pleasant flavor, due to the presence of methyl salicylate, which is similar to aspirin, wintergreen tea can help reduce a fever and ease minor aches and pains.

Wintergreen berries hang down below the glossy leaves.