Bilberry

Bilberry
Vaccinium myrtillus L.
Ericaceae Family

Description of Bilberry

Bilberry is a deciduous shrub, 6–24 in (15–60 cm) tall, with a creeping rhizome and spherical crown. Stems are gray at the base, green at the top, sharply ribbed. Leaves are light green, 0.4–1.2 in (1–3 cm) long, 0.24–0.71 in (0.6–1.8 cm) wide, ovate, finely serrated, turning red in autumn. Flowers are greenish-white with a pink tint, 0.12–0.18 in (3–4.5 mm), solitary or paired. Fruits are black-blue berries with a bloomy coating, 0.24–0.39 in (6–10 mm), sour-sweet, with staining juice. Seeds are small, 0.04–0.06 in (1–1.5 mm), 0.248 g per 1,000 seeds. Flowering occurs in May–June, fruiting in June–August. Propagated vegetatively (rhizomes) and by seeds.

 

Distribution and Ecology of Bilberry

Bilberry is widespread in Eurasia (Scandinavia, Caucasus, Siberia) and North America. In Russia, it is found in coniferous and mixed forests, peat bogs, and forest tundra. Prefers acidic soils (pH 2.8–5.5), partial shade, and moderately moist soils. Yield: 0.66–1.76 lb/m² (0.3–0.8 kg/m²) of berries. Rarely cultivated, requires nitrogen fertilization (0.18–0.35 oz/m² or 5–10 g/m²) and frost protection. Propagated by rhizomes (growth up to 14 in or 35 cm/year). Used in landscaping.

 

Raw Materials from Bilberry

Raw materials include bilberry fruits — fructus Myrtilli (baccae Myrtilli), leaves — folium Myrtilli. Fruits are collected in June–August, dried in conveyor dryers (pre-dry for 2–3 hours at 95–104°F or 35–40°C, then at 104–122°F or 40–50°C, finish at 140–158°F or 60–70°C) or in Russian ovens; in sunny weather outdoors in a 0.4–0.8 in (1–2 cm) layer, in cloudy weather in attics or under sheds; yield 15–20%, moisture no higher than 17%. Leaves are harvested in May–June during flowering, cutting shoots with scissors, dried in shade in well-ventilated rooms in a thin layer, removing stems by threshing; yield 18–20%, moisture no from 13%. Quality: fruits without rot, leaves without blackening, dark brown leaves no more than 3%, other plant parts no more than 2%, crushed parts no more than 3%. Stored in airtight containers (fruits: 2 years; leaves: 1 year). Aroma is faint, specific; taste is sour-sweet, astringent, saliva stains dark red when chewed, oral mucosa and teeth turn blue-violet.

Bilberry berries vary by habitat: in pine forests, bushes are low (10 in or 25 cm), berries small (0.007–0.009 oz or 0.19–0.27 g), sweet, non-watery, aromatic, do not stain hands; in spruce forests, bushes taller, berries larger (0.009–0.014 oz or 0.27–0.40 g), watery, sour-sweet, smell of forest dampness, burst easily and stain hands, spoil faster. Yield in pine forests is lower than in spruce forests.

Fruit collection is done in dry weather near noon or end of day, after dew evaporates, picking only ripe, undamaged berries without stems by hand or comb scoops ("rakes"). Scoops increase productivity but add impurities like unripe fruits, leaves, twigs, moss, needles, requiring sorting and damaging bushes, which may dry out. Overripe berries are not collected as they mash and clump during drying. Berries are not washed.

Well-dried berries do not stain hands, do not clump, deformed, strongly wrinkled, 0.12–0.24 in (3–6 mm) diameter, black with reddish-brown tint, matte or slightly shiny; when soaked, spherical, with calyx remnant as a ring around flattened disc (up to 0.2 in or 0.5 cm) with style remnant or depression; pulp red-purple with small light-brown or red-brown seeds.

Quality metrics: moisture no higher than 17%, total ash no more than 3%, ash insoluble in 10% hydrochloric acid no more than 0.8%, leaves and stems no more than 0.25%, unripe or burnt fruits no more than 1%, mineral impurities (soil, sand, pebbles) no more than 0.5%, organic impurities no more than 2% (including bog bilberry no more than 1.5%, other edible fruits no more than 0.5%). Raw material packed in 77–110 lb (35–50 kg) sacks. No poisonous or inedible berries allowed.

Possible impurities from other plants:

1. Bog Bilberry (Vaccinium uliginosum L.). Berries similar to bilberry but larger (up to 0.28 in or 7 mm diameter) and oval after soaking; exterior blue-black or bloomy, pulp brownish (greenish), does not stain oral mucosa.
2. Black Currant (Ribes nigrum L.). Berries matte, black with dark purple tint, pulp reddish-gray with aromatic smell, sour taste, spherical after soaking, about 0.31–0.39 in (8–10 mm) diameter, essential oil glands visible as golden-yellow dots under 10x magnification on surface.

Unacceptable impurities of poisonous and inedible berries:

1. Black Elderberry (Sambucus nigra L.) and Herbaceous Elderberry (S. ebulus L.). Fruits small, up to 0.24 in (6 mm) diameter, spherical, black-purple, shiny, with ring rim on top of drupe, 2–4 elongated, transversely wrinkled, brown seeds (stones) in dark red pulp.
2. Buckthorn (Rhamnus cathartica L.) — fruits spherical, hard, black, shiny drupes with 3, rarely 4, stones.
3. Alder Buckthorn (Frangula alnus Moll.) — fruits spherical, hard, black drupes containing 2 lentil-shaped stones with beak-like outgrowth.

 

Chemical Composition of Bilberry

Fruits: sugars (5–30%), organic acids (7%, citric, malic), tannins (12%), pectin, vitamin C (10–75 mg%), anthocyanins (delphinidin, malvidin), carotene, vitamins B1, PP. Leaves: neomyrtillin (2%), arbutin, hydroquinone, tannins (20%), flavonoids, vitamin C (250 mg%), ursolic acid. Seeds: fatty oil (31%). Berry calories: 40–50 kcal/100 g (fresh), 200–250 kcal/100 g (dried).

 

Uses and Benefits of Bilberry

Bilberry has astringent, anti-inflammatory, diuretic, vitamin-rich, and hypoglycemic effects. Fruits are used for gastritis, enterocolitis, diarrhea, vitamin deficiency, and vision improvement. Leaves are used for diabetes, cystitis, hemorrhoids. Recommended dose: 1.76–3.5 oz (50–100 g) berries daily or 0.35–0.71 oz (10–20 g) leaves daily (in infusions). Consult a healthcare professional before medicinal use.

 

Precautions for Using Bilberry

D and doses >3.5 oz (100 g) berries or >0.71 oz (20 g) leaves daily may cause nausea, allergy, or worsened constipation due to tannins. Store infusions at 39–43°F (4–6°C) for no longer than 24 hours. For children aged 3–12, limit berries to <1.76 oz (50 g) daily. Prolonged leaf use (>2 weeks) requires medical supervision due to hydroquinone intoxication risk. Wash fruits thoroughly to remove pesticides.

 

Contraindications for Using Bilberry

Allergy to Ericaceae, chronic constipation, pancreatitis, urolithiasis with oxalate stones, pregnancy, lactation, children under 3 years.

 

Medicinal Recipes with Bilberry

The therapeutic effect of bilberry fruits is linked to condensed tannins of the pyrocatechin group; pectins help free the intestine from putrefactive products; mucilaginous substances make it useful for heartburn.

1. Fruit infusion for gastritis. Steep 0.35 oz (10 g) dry berries in 6.8 oz (200 ml) boiling water for 8 hours, drink 1.7 oz (50 ml) three times daily for 7 days. Fresh fruits are also consumed for gastritis, and in liquid extract, infusion, or decoction (as kissels, compotes) for acute and chronic gastrointestinal disorders, including enterocolitis and putrefactive fermentation in the intestine.
2. Leaf decoction for diabetes. Boil 0.53 oz (15 g) leaves in 10.1 oz (300 ml) water for 10 minutes, drink 3.4 oz (100 ml) three times daily for 10–14 days. Leaves are also used as hemostatic, astringent, anti-inflammatory, diuretic; tea from them for bladder inflammation and weak contractility.
3. Compress for eczema and skin conditions. Mash 1.76 oz (50 g) fresh berries, apply to skin for 20 minutes, rinse with whey, once daily for 7 days. Poultices from fruit decoction and ointment from mashed fresh berries for eczema, psoriasis, pustular skin diseases, burns, washing skin with milk whey.
4. Herbal blend for diarrhea. Boil 0.35 oz (10 g) bilberries, 0.53 oz (15 g) bird cherry, 0.18 oz (5 g) potentilla in 13.5 oz (400 ml) boiling water for 20 minutes, drink 1.7 oz (50 ml) four times daily for 5–7 days. Dried fruits used as gentle astringent and anti-inflammatory for children's diarrhea, in infusion, decoction, or liquid extract for acute/chronic digestive disorders; fruits in gastric blends.
5. Fruits for constipation. Bilberry fruits normalize intestinal function and treat chronic constipation.
6. Fruits and decoction for anemia, gout, rheumatism. Fresh and dried fruits or their decoction as dietary product for anemia, gout, rheumatism, and other inflammatory diseases, also for metabolic disorders.
7. Tea or fruit decoction as diuretic. Bilberry fruit tea or decoction as diuretic, for anemia, bedwetting, kidney sand.
8. Fruit decoction for angina, stomatitis, burns. Bilberry fruit decoction treats catarrhal and follicular angina, aphthous stomatitis, burns.
9. Juice, decoction, or syrup for rinses and flavor. Bilberry juice and fruit decoction good rinse for inflammation of gums, oral cavity, larynx mucosa; berry syrup added to medicines to improve taste.

 

Cosmetic Uses of Bilberry

Bilberry fruits hydrate skin and improve complexion due to anthocyanins.

1. Face mask. Mash 0.71 oz (20 g) berries, mix with 0.17 oz (5 ml) honey and 0.18 oz (5 g) oat flour, apply to face for 15 minutes, rinse, twice weekly.
2. Skin toner. Mix 1.76 oz (50 g) berry juice with 3.4 oz (100 ml) water, wipe face 1–2 times daily for 10 days.
3. Cleansing scrub. Mix 0.71 oz (20 g) berries, 0.35 oz (10 g) sugar, 0.17 oz (5 ml) olive oil, massage skin for 5 minutes, rinse, once weekly.
4. Firming mask. Mix 0.71 oz (20 g) berries with 0.34 oz (10 ml) yogurt, apply to face for 15 minutes, rinse, twice weekly.

 

Culinary Uses of Bilberry

Berries are used in juice drinks, jams, compotes, wines, jams, syrups, kissels, fillings, extracts. Dried berries color red grape wines, liqueurs, beverages; fruit juice is food dye in fruit/berry wines, soft drinks. Bilberry wine has therapeutic-dietary properties, recommended for stomach disorders. Minimize heat processing to preserve vitamins.

1. Juice drink. Mash 3.5 oz (100 g) berries, add 16.9 oz (500 ml) water, add 0.71 oz (20 g) honey, steep 1 hour, drink chilled. Sort, wash, mash fruits, press juice; pour juice into glass jar, cover, store cool; pour pomace with hot water, boil 10–12 min, strain; add sugar syrup to decoction mixed with juice (½ cup sugar per 1 cup fruits, 33.8 oz or 1 L water), serve chilled.
2. Jam. Boil 17.6 oz (500 g) berries with 21.2 oz (600 g) sugar and 3.4 oz (100 ml) water for 20 min, store at 44–50°F (7–10°C). Sort, wash fruits in cold water, add to hot syrup (2.2 lb or 1 kg fruits, 2.65 lb or 1.2 kg sugar, ¾ cup or 6.3 oz or 180 ml water), boil on low heat until done.
3. Compote. Pour 7 oz (200 g) berries with 16.9 oz (500 ml sols) syrup (10.6 oz or 300 g sugar per 33.8 oz or 1 L water), sterilize 15 min, seal. Selected ripe but not overripe washed berries fill glass jars, pour medium-thick sugar syrup (1.43 lb or 650 g sugar per 33.8 oz or 1 L water), sterilize (0.5 L jars — 10 min, 1 L — 15 min), seal.
4. Jelly. Boil 7 oz (200 g) berries, strain, add 3.5 oz (100 g) sugar, reduce to thickness, cool.
5. Juice. First method: clean, wash fruits, boil without water, crush, strain juice, mix with sugar dissolved in water, boil, bottle, cork. Second method: add equal sugar to mashed fruits, mix, store cold 2 days, strain juice, boil 30 min, bottle.
6. Bilberry drink. Grind clean fruits, mix with milk and sugar, add pinch salt, whip to homogeneity, chill (¾ cup milk and 1 tbsp sugar per 1 cup fruits).
7. Marmalade. Wash bilberry fruits, rub through sieve, reduce with sugar (1.1 lb or 0.5 kg sugar and ½ cup water per 2.2 lb or 1 kg fruits) to needed thickness.
8. Bilberries with sugar. Bilberries mixed with sugar (2.65 lb or 1.2 kg sugar per 2.2 lb or 1 kg fruits) in glass jars with ground lids, useful to eat early spring 1–1.76 oz (30–50 g) twice daily.

Tips: Store fresh berries up to 1 month at 39–43°F (4–6°C), dried up to 2 years, sugared bilberries in glass jars with ground lids until spring in cool place. Avoid overripe fruits.

 

Other Uses of Bilberry

Honey plant (up to 4.4 lb or 2 kg honey/day per hive). Berries and leaves feed wild animals. Juice used as food dye.