description
Billberry, a member of the Ericaceae family, is a small perennial shrub and is one of the wild predecessors of the North American blueberry and is used similarly, but has a more concentrated flavor and fragrance. It has wiry angular branches, rarely over a foot high, bearing globular pink or white wax-like flowers and black berries (there is a variety with white fruit), which are covered when quite ripe with a delicate grey cast. The leathery leaves are at first rosy, then yellowish-green, and in autumn turn red and are very ornamental. The globular fruit has a flat top, and is about the size of a black currant, fruit grow solitary, not in bunches.Fresh bilberries taste slightly acidic.

common names
& nomenclature
In Scotland, 'Blea-berry,' is from an old North Country word, 'blae,' meaning bluish—referring to the color of the fruit. The name Bilberry is derived from the Danish 'bollebar,' meaning dark berry.

Also known as:
blueberry, black whortleberry, burren myrtle, dyeberry, huckleberry, hurleberry, whinberry, whortleberry, wineberry, blaeberry, windberry, winberry, myrtle blueberry, fraghan, and european blueberry

Vaccinium myrtillus is found natively in Europe, northern Asia, Greenland, Western Canada, and the Western United States.

climate
Bilberry usually grows in heaths, meadows, and moist coniferous forests. Its growth is best in moderate shade.

soil
Bilberry grows best in moist soil, but is often found in very acidic, nutrient-poor soils.

growing
Sow seeds in late winter in a greenhouse using a lime-free potting mix and only just cover the seed. Stored seed might require a period of up to 3 months cold stratification.

Once they are about 5cm tall, transplant the seedlings out into individual pots and grow them on in a lightly shaded position in the greenhouse for at least the first winter. Plant them outside into their permanent positions in late spring or early summer, after the last expected frosts.

May also propagate by cuttings or layering, but both methods are slow and difficult, taking up to 18 months or more.

harvesting
Harvest green leaves and fruit in late Summer/early Autumn, use or freeze fruits right away as they damage easily and can spoil.

preserving
If not used fresh, fruit can be dried or frozen. Dry the leaves in a single layer on screens, store dried leaves (whole or cut) and dried fruit in a cool, dry place.

caution!
Bilberry leaves are not to be used for lengths longer than 3 weeks at a time, as it can cause symptoms of poisoning.