Bilberry

Bilberry, scientifically known as Vaccinium myrtillus, is a small, perennial shrub in the heath family native to Europe and parts of Asia. The fruit is a small, blue-black berry with a pale bloom and a tart-sweet flavor. Unlike the larger cultivated blueberries (Vaccinium corymbosum), bilberries are typically smaller and grow directly on wild shrubs in forests and heathland. They ripen in midsummer to early autumn, depending on location, and are commonly harvested from wild stands.

Description and habitat: Bilberry favors acidic, well-drained soils and partial shade. It forms dense mats in open woodlands and moorland, often coexisting with other Vaccinium species. The plant is adapted to cool temperate climates and can be found across northern Europe and in parts of Asia.

Uses: The fruit is eaten fresh or used in jams, desserts, juices, and liqueurs. Dried bilberries are used in baked goods and cereals. Bilberry leaves have been used in traditional herbal medicine, though modern use relies largely on the fruit-derived products. Bilberry extracts and supplements, standardized for anthocyanins, are marketed for antioxidant potential.

Nutrition and health: Bilberries contain anthocyanins and other phenolics that contribute to antioxidant activity. Some studies have explored potential benefits for eye health and cardiovascular risk, but findings are not conclusive, and commercial products are not regulated as medicines.

Taxonomy and naming: Vaccinium myrtillus is the species name; bilberry is sometimes called whortleberry or European blueberry in the literature. It is closely related to North American blueberries but is a distinct species.