Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Bilberry along with all the Bilberry containing recipes presented on this site, with 15 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Bilberry recipes added to this site.

These recipes, all contain Bilberry as a major wild food ingredient.

The bilberry [Vaccinium myrtillus] (also known as blaeberry, whortleberry, whinberry, myrtle blueberry, fraughan) is an ericaceous (acid soil loving) shrubby bush that's a close cousin of the familiar blueberry. This is a common plant in the uplands of Wales, where it is called Llus and the fruit of the wild bush is commonly collected in July (when ripe) to form jams, fools, juices or pies. The fruit contain large quantities of anthocyanidin flavonoid, a very strong antioxidant.

The term bilberry can also be used to describe related species in the family Ericaceae such as Vaccinium uliginosum (bog bilberry, bog blueberry, bog whortleberry, bog huckleberry, northern bilberry), Vaccinium caespitosum Michx. (dwarf bilberry), Vaccinium deliciosum Piper (Cascade bilberry), Vaccinium membranaceum (mountain bilberry, black mountain huckleberry, black huckleberry, twin-leaved huckleberry), and Vaccinium ovalifolium (oval-leafed blueberry, oval-leaved bilberry, mountain blueberry, high-bush blueberry). All of these plants share similar habitats to Vaccinium myrtillus and have similar, edible fruit.

Bilberries also make an excellent sauce for the accompaniment to lamb dishes.