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The season for berries varies a lot over the year. Depending on the altitude and weather conditions, the berries ripen either all at the same time or over a few months. When ascending the mountains you can pass through the seasons from early autumn through summer to the late spring with climates changing with the altitude. From picking whortleberries at the foot of the mountain, or finding wild strawberries and cowberries on the mild southern slopes, to then to come upon the remnants of fallen winter snows with crocuses flowering amongst them.
At the end of June below the mountains the berry season begins. In the highest regions they ripen only at the end of August. Amongst the edges of the fir forests in rolling meadows and in the banks along the high roads can there be found wild-strawberries. At the end of July the raspberry and whortleberry come to fruit.
Blackberries and Raspberries ripen in the beginning of July, whereas up in the mountains their time is late August. The Cranberry's time is September where they can be found on the upper slopes. Across the Carpathians. berries unlike mushrooms are so easy to find, just take a trip into the mountains and see them.

The wild-berries of the mountains are very rich in a wide variety of vitamins, anti-oxidising compounds and nutrients compared to wholesale fruit and vegetables bought from shops that may have been produced in intensive factory farms and travelled half way round the world to get to you. For instance Raspberries and whortleberries contain far more iron salts than grapes,lemons and oranges.

Vaccinium myrtillus - bilberry, blue whortleberry

The plants grow as low bushes with individual fruits. This dark blue berry is round with a frilled crown, it has a strong fragrance and a red juice that stains blue! The plant favours an acidic soil.

They are very rich in vitamins C and D and have been found to have the highest levels of anti oxidants. They have been used widely in Europe in the treatments of a variety of disorders of - the eye, digestive system, post surgical recovery, prevention and treatment of vascular disorders, bruising and varicose veins.
It's culinary history dates back a long time with records of every part of the plant being used for - Pies, Jams, Cakes, tea, liqueur, sauces, syrups, juices, as a dyes. When cooked as a dessert, it has a strong, sharp flavour.

Vaccinium vitis-idaea - lingonberry, red whortleberry, cowberry

The bushes grow low to the ground, no higher than 40cm and the berries are small and red. It prefers some shade from the forest canopy and a moist, acidic soil although where this plant grows is also a favourite habitat of the venomous adder.
They are rich in - vitamins A, B1, B2, B3, C, various minerals and compounds as well as omega-3 fatty acids. They contain high amounts of various compounds with strong anti-inflammatory properties and are used in the treatment of urinary tract infections, low stomach acidity, rheumatism, high blood pressure and illnesses of the liver, kidneys, as a laxative and exhibit suppression effects against several types of cancer cells.
It is popular as - pies, jams, sauces, syrups, comport, dietary supplements and dyes.

Fragaria vesca - Wild Strawberry, Woodland Strawberry

This Strawberry is smaller and possesses a stronger perfume with more seeds compared to the commercially produced hybrids. They have much prettier small white flowers and leaves with their fruit held up, often above height of the leaves. They will tolerate any soil, but much prefer alkaline soils. They form a low ground cover of up to 30cm high. The productivity of strawberries is 10 times higher in managed forestry areas where logging has taken place compared to virgin forest.
The smaller berries are a good source of Vitamin C. The leaves of the wild strawberry contain more vitamin C than the fruit. Concoctions of the leaves and stalks are used for treatment for liver-illnesses, inflammations of the bowels, internal haemorrhaging and the treatment of diarrhoea.
It is a common ingredient for sauces, jam, cosmetics, liqueurs and is used as a tea, made from the flowers, leaves and stems.

Preparation:
Put a handful in a bowl, sprinkle with sugar, crush gently and leave to mix.
After ten minutes the hidden flavours in the juices have reacted with the sugar.
They now have a superb flavour, with a hint of sharpness with and intensity with a depth of flavour that other varieties don’t achieve.
They are reputed to make the best jams.

Rubus fruticosus - Blackberry

The blackberry tends to grow into an impenetrable thicket of tangled dense arching stems 1.5 - 2.5m in height often covering a large area. The Brown Bear likes nothing more than to sit down for a snack of Blackberries as does Deer who also find the leaves a tasty treat.
Blackberries ripen in the beginning of July, but up in the mountains their time is late August. They should not be picked after mid-October as the cooler wetter weather causes the fruit to become mouldy.
They are noted for their high content of - both soluble and insoluble fiber, vitamin C, K, magnesium and copper. The seeds are rich in oils containing omega-3, alpha-linolenic, linoleic and ellagic acids, carotenoids, ellagitannins and protein. They contain numerous Phytochemical components which have been associated with cancer treatments and promoting hematogenesis. They are among the top polyphenol-rich foods.
The fruit is popularly used in tea, desserts, jams, jelly, sweets, wines, pies and the leaves used in teas.

Rubus idaeus - Wild Raspberry - Red Raspberry - European Raspberry

The plant grows vigorously up to a full height of 1.5 - 2.5m, Typically forming open stands under the tree canopy and denser stands in open clearings. The Red fruit is sweet but sharp-flavoured. Commercially it is grown for its fruits but also sometimes for its leaves and roots.
Raspberries ripen from the beginning of July through to October.
The wild berry is rich in dietary fiber and Vitamins B, C, K, calcium, phosphor, manganese, Polyphenolic compounds, along with trace levels of ellagic acid, flavonols, hydroxycinnamate, catechins, cyanidins, gallic acid, kaempferol, pelargonidins and salicylic acid.
The berries have an antioxidant effect that may protect the liver, helping in treatments of stomach and colon cancer. The roots have also been used in the prevention of kidney stones. The leaves can be used in teas, they have an astringent flavor and are used in herbal medicine.
The fruits of wild plants are very aromatic and have a sweet taste.
It is a common ingredient for sauces, jam, cosmetics, liqueurs and is used as a tea, made from the flowers, leaves and stems.

Viburnum opulus - European Highbush Cranberry

In Ukraine this plant is considered a national treasure, it is highly valued as an edible and medicinal plant. A food plant popular with wildlife, it grows to around 2.5m in height, offering branches heavy with fruit with snow-white blossoms and lace-caped flowers in the spring. In the fall it's weighed down boughs are leaved a fiery-red, heavy with bright red translucent berries. It grows best in wet wooded areas, alongside streams and wooded hillsides but also copes well in partial shade.
This sour fruit is very high in vitamin C and polyphenols giving it strong antioxidant properties. so is valued for its medicinal properties. The bark yields a powerful antispasmodic which when prepared as a water soluble preparation contains a bitter compound called viburnine. This is often used for the relief of menstrual and stomach cramps.
The fruit is best gathered early, when slightly under-ripe and sour. If gathered after a hard frost, the fruit is much sweeter and has a musty odour whilst being cooked.

Berry Liqueur

1 kg.cranberries (or other berries can be used)
1 kg.sugar
1 l.water
1.5 l.vodka
5 ml.vanilla extract
glassware - bottles or jars with sealing tops

Instructions:

Wash and sort the berries.
Crush the berries in a food mill, pour through a filter and retain the juice. Discard the solids.
In a large heavy saucepan, mix the sugar into the water and cook until it becomes a thick syrup.
Add the juice and bring to boil, Remove from the heat and allow to Cool.
Add the vodka and the vanilla extract. (make sure the preparation area is well aired!)
Then on a very low heat, reheat the mixture slowly, whilst constantly stirring.
The liquid should begin to start evaporating, do not allow it to boil off.
Take off the heat and pour it out into the clean glassware and seal.
Store the glassware in a cool dark place for around 4 to 6 weeks.
Best Served chilled.

When in the Mountains, you are not the only one that finds such berries a feast, The local wildlife do as well - The Brown Bears, Deer, wild-boar, Wolves, amongst many others rely on such forest fruits.

Please remember that the local Brown Bears don't like trespassers competing for their breakfast (you wont see such a happy ending as Goldilocks did!), if you spot scratch marks on tree trunks its a sign you are in their home! If you see such, then stay on guard and keep well away. Always keep a eye and ear out for them creeping up on you, they may be very-very big but they can still move almost silently through the dense woods, especially if your not paying attention. ;-)

If a Bear catches you with his breakfast, dump it and any other food your carrying and walk/run very quietly away. Remember they are wild. You are there to appreciate the wildlife, not for the wildlife to appreciate how juicy and succulent you are! Do try not to become a snack for the bears ;-)

On the photo - the Berries of Carpathia.