United States · Texas · Williamson

Vaccinium myrtillus

June: The berries begin to form.

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Used in Russian and Northern European cooking for jams, liqueurs, pastries Used in folk medicine for digestive issues and poor eyesight

Low shrub with thin green stems Small oval leaves, berries stain fingers purple

Found in coniferous and mixed forests, often in mossy areas Grows in shrubs up to 30 cm tall, berries are easy to pick

Can be harvested using berry combs, but gently to avoid plant damage Best picked in dry morning hours after dew

Berries are soft and juicy — handle gently during transport Freeze well, suitable for drying or making purée

Berry: Small, dark-blue, purple flesh, sweet flavor
Leaves: Used in folk medicine for diabetes and digestive issues

Blueberry Jam (Boiling)
Classic winter preserve

1. Mix berries and sugar 1:1.
2. Boil for 20 minutes, stirring constantly.
3. Pour into sterilized jars and seal.

Blueberry Kissel (Boiling with starch)
Thick drink good for digestion

1. Boil berries, strain through sieve.
2. Add sugar and starch, bring to boil.
3. Serve warm or chilled.

Blueberry Leaf Tea (Infusion)
Mildly astringent, supports blood sugar levels

1. Steep 1 tsp dried leaves in 200 ml boiling water.
2. Let sit for 10 minutes, strain.
3. Drink warm 1–2 times daily.

Blueberry Pancakes (Frying)
Fluffy and fragrant, perfect for breakfast

1. Make batter with kefir, egg, flour, sugar, and pinch of baking soda.
2. Add blueberries and mix.
3. Fry on both sides until golden brown.