bosbessen

Bosbessen is the Dutch name for bilberries, small blue-black berries of the genus Vaccinium, most commonly Vaccinium myrtillus. They are related to cultivated blueberries but are typically smaller, with a deep purple flesh and a pale bloom on the skin. The fruit is edible raw or cooked and has a tart, aromatic flavor that intensifies when fully ripe.

They grow wild in acidic, well-drained soils in boreal and temperate forests, heaths, and mountainous areas across Europe and parts of Asia. They ripen in midsummer and are commonly foraged in the wild, though some regions support commercial picking with regulated quotas.

In cuisine they are used in jams, jellies, juices, desserts, pastries, and liqueurs. They are also sold fresh in some markets. Nutritionally, bosbessen are low in calories and rich in fiber, vitamin C and K, and polyphenols such as anthocyanins, which give the fruit its dark color.

Anthocyanins are studied for potential antioxidant effects and possible benefits for vision and microvascular circulation, but robust clinical evidence is limited and health claims should be interpreted cautiously.

Most bosbessen are harvested in the wild; some farmers cultivate bilberries in specialized orchards or fields, though production is less widespread than that of cultivated blueberries due to different agronomic requirements and yields.

Peak season is summer, depending on latitude and climate.