Huckleberries

Huckleberries are indigenous North American berries that grow wild throughout the mountainous areas of the northwestern United States and Canada. The berries vary in size and color depending on the species and may come in bright red, blue, dark purple, black, or even yellow to white color.

Often compared to their cultivated cousins, blueberries, the wild huckleberry species are part of the Vaccinium genus and Gaylussacia genus, and they are distinguished by a robust and sweet-tart flavor, thick skin, and a slightly crunchy texture coming from the seeds contained in the berries.

These highly nutritious berries were also a staple food and part of the traditional medicine of the Native Americans, who consumed them fresh or dried in desserts and stews. Typically harvested from mid-July until September, these juicy berries provide a powerful punch of flavor to various desserts, jams, syrups, jellies, preserves, and salads, but they are also commonly used in savory specialties and make a perfect accompaniment to wild salmon.

Huckleberries can be found fresh when they’re in season, although they are mostly frozen because of their relatively short shelf life.