Bilberries

Bilberries (Vaccinium myrtillus) are an evergreen shrub in the heath family that bears blue-black berries with a pale, waxy bloom. The fruit is small, typically 5–9 millimeters in diameter, and has a deep purple juice and a tart-sweet flavor. Bilberries are native to temperate Europe and northern Asia and are closely related to North American blueberries but differ in fruit color, flesh tone, and taste.

They grow on acidic, well-drained soils in forests, heathlands, and boggy areas, often in cool, upland habitats. In the wild they ripen during midsummer, with peak harvest in July to August in many regions. The plants are low-growing, usually only a few tens of centimeters tall, and prefer partial shade.

Culinary uses: Bilberries are eaten fresh in parts of Europe and are widely processed into jams, juices, syrups, pies, and desserts. They are a traditional ingredient in certain regional dishes and are valued for their intense color.

Nutritional and phytochemical profile: Bilberries provide dietary fiber, vitamin C, vitamin K, and manganese. They are rich in anthocyanins and other phenolic compounds, contributing antioxidant activity and distinctive pigment.

Health research and regulation: Bilberry extracts have been studied for possible effects on vision and microcirculation, among other uses. Evidence for clinically meaningful benefits is limited and not yet conclusive, and supplements should not replace medical treatment.

Cultivation and sustainability: While bilberries are commonly gathered from wild stands, they are also cultivated on a small scale in some regions. Successful production requires acidic, well-drained soil, cool temperatures, and appropriate pollinators. Conservation of wild stands is important for biodiversity and regional harvests.