Huckleberry

Huckleberry bushes can grow 1 to 3 feet (1/3 to 1 metre) tall, with leaves 1 to 3 inches (2.5 to 7.5 cm) long, green with yellowish dots on them. [1]

Though closely related to North American blueberries, they are tarter than blueberries and have a thicker skin.

Huckleberries grow in the wild, from whence they are gathered. There at least 40 species. Though generally the skin will be dark blue, the coloration can be different by variety. One variety, called "Southern Cranberry", is reddish-black.

Regardless of the coloration, though, all Huckleberries will have 10 crunchy seeds inside them. Many varieties will bear fruit that seems to be in fact blueberries, but the 10 seeds will identify them as Huckleberries.

The name Huckleberry is often mistakenly applied to some berries that are actually blueberries. Red Huckleberries, Squaw Huckleberries and California Huckleberries are actually blueberries.

Huckleberries are usually sold frozen.

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[1] One variety, called appropriately enough the "Tall Huckleberry" (Gaylussacia frondosa, aka "Dangleberry"), grows up to 6 feet (2 metres) tall.

Cooking Tips for Huckleberry

Huckleberries can be used for preserves or in syrups.

History Notes for Huckleberry

Native to North America.

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Also called:

Gaylussacia baccata (Scientific Name); Morelle Noire (French)