Overview

The Alaska blueberry is a wild shrub species in the heath family (Ericaceae) native to the Pacific Northwest and subarctic regions of North America. Its berries are small, dark blue to black, with a sweet-tart flavor that is more intense than that of cultivated blueberries. The plant is also known as oval-leaf blueberry, oval-leaf bilberry, or oval-leaf huckleberry.

Origin and history

The Alaska blueberry grows across Alaska, British Columbia, Washington, Oregon, and into the Russian Far East. It has been harvested by Indigenous peoples of the Pacific Northwest and Alaska for food and medicine for generations [2]. The species Vaccinium ovalifolium was formally described by the botanist James Edward Smith in the early 19th century; Vaccinium alaskaense is a later taxonomic synonym in some treatments. Unlike commercial blueberries, Vaccinium ovalifolium has not been domesticated at scale and remains primarily a foraged wild crop [1].

Varieties and aliases

  • Alaska blueberry
  • Early blueberry
  • Oval-leaf bilberry
  • Oval-leaf blueberry
  • Oval-leaf huckleberry
  • Vaccinium ovalifolium (accepted name; Vaccinium alaskaense is a synonym in some taxonomic treatments)

Culinary uses

Alaska blueberries are used in jams, jellies, syrups, and sauces. They are also used to make liqueur and can be baked into pies, muffins, and pancakes. The leaves are sometimes dried and steeped for a blueberry-leaf herbal tea [3]. The berries freeze well and are often stored for winter use in regions where they are foraged.

Cross-cuisine context

The Alaska blueberry has no widely recognized analogue in Mexican cuisine. Its closest functional counterpart in the Yum corpus is the arándano azul (cultivated blueberry), which is increasingly available in Mexican markets but is a different species (Vaccinium corymbosum). The wild, intensely flavored character of the Alaska blueberry is more comparable to the bilberry (Vaccinium myrtillus) used in Scandinavian and Eastern European cooking than to any berry central to Mexican culinary tradition.

Notes for cooks

  • Alaska blueberries are smaller and more tart than commercial blueberries. Adjust sugar upward when substituting in recipes designed for cultivated berries.
  • The berries freeze well without added sugar. Spread them on a tray to freeze individually before bagging to prevent clumping.
  • Leaves for tea should be harvested in early summer before the berries ripen, and dried in a well-ventilated area out of direct sunlight.