Bilberry - Vaccinium myrtillus - 10 Seeds - Fruit Tree - Exotic Fruit

Bilberries or occasionally called European blueberries, are a primarily Eurasian species of low-growing shrubs in the genus Vaccinium, bearing edible, dark blue berries. The species most often referred to is Vaccinium myrtillus L., but there are several other closely related species.

Bilberries which are native to Europe are different from North American blueberries, although the species are closely related and belong to the same genus, Vaccinium. Bilberry are non-climacteric fruits with a smooth, circular outline at the end opposite the stalk, whereas blueberries retain persistent sepals there, leaving a rough, star-shaped pattern of five flaps. Bilberries grow singly or in pairs rather than in clusters, as blueberries do, and blueberries have more evergreen leaves. Bilberries are dark in colour, and usually appear near black with a slight shade of purple. Bilberries and blueberries contain diverse anthocyanins, specifically anthocyanidins, including delphinidin and cyanidin glycosides. While blueberry fruit pulp is light green, bilberry is red or purple. The high anthocyanin content may cause staining of the fingers, lips, and tongue.

Bilberries in their natural habitat are found in acidic, nutrient-poor soils throughout the temperate and subarctic regions of the world. Fruits are mostly collected from wild plants growing on publicly accessible lands throughout northern and central Europe. In Ireland, the fruit is known as fraughan, from the Irish fraochn, and is traditionally gathered on the last Sunday in July, known as "Fraughan Sunday". Bilberries were also collected at the Celtic festival of Lughnasadh in August, the first traditional harvest festival of the year. The crop of bilberries was said to indicate how well the rest of the crops would fare in their harvests later in the year.

The fruits are eaten fresh or made into jams, fools, juices or pies. In France and Italy they are used as a base for liqueurs and are a popular flavouring for sorbets and other desserts. In Brittany they are often used as a flavouring for crpes, and in the Vosges and the Massif Central bilberry tart (tarte aux myrtilles) is a traditional dessert. In Romania they are used as a base for a liqueur called afinat the name of the fruit in Romanian is afin. In the Nordic countries, they are eaten fresh or made into jams and other dishes, including bilberry pie (Finnish mustikkapiirakka, Swedish blbrspaj) and blbrssoppa, a bilberry soup served hot or cold. In Iceland they are popularly eaten with skyr (a cultured dairy product similar to yoghurt). In Poland, they are either eaten fresh (mixed with sugar), put into sweet buns as a filling (known as a jagodzianka and a popular bakery product during the summer), or used to make jams (known for their health benefits in the treatment of diarrhoea). They are sometimes served with sweet mietana (a soured cream).

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