Page 157 - The Forager’s Guide to Wild Foods

Huckleberry (Evergreen),

Vaccinium ovatum (ERICACEAE)

EVERGREEN HUCKLEBERRY is an upright woody shrub
that grows best in acidic soils and in second-growth for-
ests and edge habitats. Their greyish stems can grow to 6
Nick Birse, CC-BY-SA-4.0
ft. (1.8m).
FLOWER AND FRUIT: Bell-shaped flowers emerge in
April-May, hanging from pendant racemes in tight clus-
ters. They are blush-pink or white with 5 sepals. Round,
glossy black fruits are 0.3-0.4 inches (0.7-1cm) wide
with a prominent calyx. They mature in October-Decem-
ber. Matt Lavin, CC-BY-SA-2.0 Willamette Biology, CC-BY-SA-2.0
LEAF: Leaves are dark green and glossy, sometimes with
red wine vinegar, 1 cup huckleberries, ¼ cup flat
a bronzy texture when young. They are 1 inch (2.5cm)
leaf parsley (coarsely chopped), 2 tbsp. olive oil, salt
long with irregularly toothed edges and a leathery tex-
and pepper. Combine shallot and vinegar in large
ture.
bowl. Let stand 10 min. Add huckleberries (partial-
EDIBLE PARTS: fruit ly mashed), parsley and oil. Season with salt and
KEY MEDICINAL USES: This plant has hypoglycemic, pepper. Let stand 30 min. before eating. Spoon over
astringent, and antiseptic properties. roasted meat like chicken or pork.
HOW TO HARVEST AND EAT: (recipe credit: River POISONOUS LOOK-ALIKES: Buckthorn, Rhamnus
Corcoran): Ingredients: 2 tbsp. thinly sliced shallot, 2 tsp. cathartica

Huckleberry (Red), Vaccinium
parvifolium (ERICACEAE)

RED HUCKLEBERRY is found in coniferous forests,
valleys, and along low mountain slopes, and often grow
from nurse logs. In their first 4-5 years of life, these
Meggar, CC-BY-SA-3.0
shrubs are straggly. As they grow older, they assume a
more upright and bushier stance, reaching 6-12 ft. (1.8-
3.6m) high.

FLOWER AND FRUIT: In May-June, 0.2 inches (0.5cm)
long, yellowish-pink or pale green waxy urn-shaped flow-
ers arise singly in the leaf axils. 0.3 inches (0.8cm) across
fruits are bright red or coral-hued with translucent skin Peter Stevens, CC-BY-2.0
and a prominent calyx.
stored in animal grease. Tart and tasty, they make
LEAF: Leaves of young plants are evergreen and finely
killer jellies and juices. Try using fruit and leaves in
toothed, while mature leaves are deciduous and entire.
a tea.
They grow about ½ - 1 inches (1.2-2.5cm) long, turning
RED HUCKLEBERRY HALIBUT: Ingredients: hali-
red in fall.
but fillets, 1 ½ cup red huckleberries, ½ cup port, ½
EDIBLE PARTS: fruit
cup sugar, 1 tbsp. balsamic, ⅛ tsp. cinnamon, ⅛ tsp.
KEY MEDICINAL USES: It is antiseptic and astringent. nutmeg, 1 tbsp. lemon juice, butter. Combine huckle-
HOW TO HARVEST AND EAT: Red huckleberries ma- berries, port, sugar, vinegar, spices, lemon juice. Bring
ture in June-September, depending on location. Harvest mixture to a boil. Lower heat and let simmer until it
when they are bright red, slightly firm, and juicy. They is reduced to a syrup. Grill halibut fillets. Brush on
will last only a few days in the fridge, so freeze, dry, or melted butter and drizzle with lemon juice. Top with
preserve in some other way. Traditionally, they were salt, pepper, huckleberry sauce.

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