Bilberry

Bilberry holds a cherished place in European folklore, cuisine, and traditional medicine. In Scandinavian and Baltic countries, it features in classic desserts, festivals, and stories. Historically, bilberry has been used as a remedy for eye health and circulatory issues, and its presence in local markets and kitchens reflects enduring cultural value. Regional names like blaeberry, Heidelbeere, and myrtilles highlight its deep roots in local traditions.

• Bilberries grow wild and are rarely cultivated, making them a forager’s treasure in European forests.
• Their flesh is red-purple throughout, unlike blueberries which have pale interiors.
• Bilberry extracts are marketed globally for their high antioxidant content.
• Regional naming can cause confusion, especially in Nordic countries where "blåbär" may refer to both bilberry and bog bilberry.

Bilberry is a low-growing, deciduous shrub with small, oval, finely serrated leaves that redden in autumn. The berries are round, 5–8 mm in diameter, with dark blue to black skin and red-purple flesh. They grow singly or in pairs, not in clusters. High anthocyanin content gives bilberries their intense color and antioxidant properties. The plant is adapted to acidic, nutrient-poor soils and cool temperate climates.

Bilberry thrives in wild, acidic soils of forests, moorlands, and heathlands, preferring cool temperate climates. It is not widely cultivated due to its specific habitat requirements and relatively low yields compared to commercial blueberries. Most bilberries are foraged from the wild. The species shows resistance to some pests but can be vulnerable to fungal diseases in wet conditions. Harvested berries are highly perishable and require prompt processing or consumption.

• Fresh eating: Bilberries are enjoyed straight from the bush.
• Preserves: Used in jams, jellies, syrups, and juices.
• Baked goods: Featured in pies, tarts, and cakes across Europe.
• Beverages: Infused in liqueurs, spirits, and herbal teas.
• Supplements: Extracts marketed for purported health benefits.

Bilberries are mostly wild-harvested and sold in local markets throughout Europe and parts of Asia. Large-scale commercial cultivation is rare, limiting their availability outside native regions. However, bilberry extracts and supplements are marketed internationally, capitalizing on their reputation for antioxidant content and health benefits. The berry’s market presence is strongest in countries with established foraging traditions and local demand.

Bilberry is a wild species with no widely recognized cultivars or bred varieties. Its genetic diversity is maintained through natural populations rather than selective breeding, distinguishing it from domesticated relatives like the blueberry.

Bilberry plants are naturally resistant to some pests due to their wild habitat but are susceptible to fungal diseases, especially in wet conditions. The berries are highly perishable, with a short storage life; they are best consumed fresh or processed soon after harvest to preserve flavor and nutritional value.

• European blueberry
• Whortleberry
• Blaeberry (Scotland)
• Myrtilles (France)
• Heidelbeere (Germany)
• Blåbär (Sweden; note regional ambiguity)
• Vaccinium uliginosum var. myrtillus
• Myrtillus europaea (obsolete)

• Royal Botanic Gardens, Kew (powo.science.kew.org)
• USDA National Plant Germplasm System (plants.usda.gov)
• World Flora Online (worldfloraonline.org)
• International Society for Horticultural Science (ishs.org)
• Food and Agriculture Organization (fao.org)
• Wikipedia (en.wikipedia.org/wiki/Bilberry)
• Plants For A Future (pfaf.org)
• Eurofruit Magazine (producebusinessuk.com)
• Model knowledge base