bleuets

Bleuets, commonly known as wild blueberries, are small, sweet, and intensely flavored berries that belong to the *Vaccinium* genus, which also includes cranberries and bilberries. They are native to North America, particularly thriving in the wild, acidic bogs of the northeastern United States and southeastern Canada. Unlike cultivated blueberries, which are larger and often grown in farms, bleuets are typically hand-picked from the wild, making them a labor-intensive crop.

The berries are harvested between late summer and early fall, with peak season varying by region. Bleuets are renowned for their rich, complex flavor, often described as more robust and concentrated than commercial blueberries. They are commonly used in desserts, jams, pies, and baked goods, as well as in savory dishes like sauces and salads. Their deep blue color and intense taste also make them a popular ingredient in beverages, such as juices, wines, and liqueurs.

Nutritionally, bleuets are packed with antioxidants, particularly anthocyanins, which give them their vibrant hue and are linked to various health benefits, including anti-inflammatory and heart-protective effects. They are also a good source of vitamins C and K, fiber, and manganese. Due to their wild nature, bleuets are often considered a delicacy and are prized for their natural, unaltered taste.

The cultivation of bleuets has grown in recent years, with some regions developing specialized farms to meet demand. However, wild harvesting remains a significant part of their production, contributing to their unique character and cultural significance in New England and Atlantic Canada. They are frequently featured in local cuisine and are a staple at farmers' markets during their short season.