Today is as good as any other in blueberry season to pick fresh blueberries. The difference is that this day was set aside for that very purpose.

 

Blueberries are native to eastern and north-central North America. The low-bush blueberry (Vaccinium angustifolium) grows wild in the northeastern part of North America.

Blueberries were called “star fruits” by North American indigenous peoples because of the five-pointed star shape that is formed at the blossom. Tribal elders recounted how the Great Spirit sent “star berries” to ease the children’s hunger during a famine.

Blueberries were an important source of food for Native Americans for thousands of years. Blueberries keep longer in storage than many other similar berries, making them an important forage crop that Native Americans dried and stored for winter. They were eaten fresh when in season and incorporated into a variety of basic stews and other food combinations. In addition, Native American use of Vaccinium species for medical purposes was widespread, including the use of roots, stems, leaves, flowers, and fruits in various preparations.

In many ways, Native Americans directly influenced the development of modern blueberry varieties by passing on knowledge about edible use of the berries, growth habit and the occurrence of blueberry shrubs, and other information to European immigrants.

Blueberry cultivation began with the daughter of a New Jersey cranberry farmer. In the late 1890s, Elizabeth White was interested in the blueberry’s potential as a cultivated crop. However, most other growers at the time did not believe that blueberries could be domesticated.

In the early 1900s, a USDA botanist named Frank Coville, began to study North American blueberry species with an intent to develop improved varieties for commercial cultivation.

Interestingly, Coville had already made history in the world of U.S. botany as a field botanist on the first comprehensive, multidisciplinary expedition to Death Valley in the early 1890s. He would later go on to become the chief botanist for USDA, publishing more than170 scientific papers and books in his lifetime.

In 1911, Coville published a book title, “Experiments in Blueberry Culture”, in which he documents his research and the work of others in the early 1900s focused on the cultivation of Vaccinium species in the U.S. Coville’s groundbreaking discovery was that blueberries require very acidic soil conditions, which was previously not understood.

Another important milestone in the history of blueberries occurred in the 1990s and early 2000s when a body of research explored the health benefits of blueberries, identifying them as a “superfood.” Blueberries are often called a “superfood” because they are loaded with nutrients. They are high in antioxidants, which can help lower blood pressure, prevent heart disease, improve memory, and aid in exercise recovery. Blueberries are also high in potassium and vitamin C. They are low in calories and carbs.

However, some experts say that there is no scientific evidence to support calling blueberries a “superfood”. They say that research shows that eating a wide variety of different colored, whole foods is most important. You can get the most benefits from fresh, uncooked organic berries. Antioxidants can be harmed by heat.

 

This discovery really launched blueberry production in the U.S., increasing from around 100 million pounds a year in the late 1990s to over 500 million pounds in recent years.

Today, nearly 1 billion pounds of blueberries are grown in North America each year.

More than 98% of blueberry production happens in just 10 states, spanning the country from coast to coast: Oregon, Washington, Georgia, Michigan, California, New Jersey, North Carolina, Florida, Texas and Minnesota.

 

Blueberries are a nutrient-dense, low-calorie food that are high in antioxidants and vitamins and minerals. They may help with:

• Managing cholesterol
• Managing blood sugar
• Reducing blood pressure
• Improving insulin sensitivity
• Boosting cognitive functioning
• Protecting against heart disease and cancer
• Maintaining bone strength
• Maintaining mental health
• Improving memory and brain function
• Fighting depression
• Alleviating gastrointestinal issues and UTIs

However, eating too many blueberries can lead to digestive issues such as bloating, gas, and diarrhea. This is because the fiber in blueberries is not easily digestible, and excessive consumption can overload the digestive system.

 

Here is a Blueberry recipe for you to try:

 

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1-2 tablespoons brown sugar (to taste)
• 1 teaspoon salt
• 2 eggs
• 1 + ½ cups milk
• ¼ cup olive oil (or melted butter)
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• butter (for frying)

 

 

Directions:

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
2. Add a small piece of butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out ¼ cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
3. Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
4. Serve pancakes with extra butter and maple syrup or honey.

 

Here are some fun facts about blueberries:

• Blueberries are the highest in antioxidants of all fruits and vegetables.
• Native Americans called blueberries “star fruits” because of the five-pointed star shape at the blossom end of the berry.
• A single blueberry bush can produce as many as 6,000 blueberries per year.
• Blueberries freeze in just 4 minutes.
• One cup of blueberries contains 80 calories, 3.6 grams of fiber, and 25 percent of the recommended daily amount of vitamin C.
• Blueberries get their intense blue color from anthocyanins, a type of antioxidant.
• Blueberries are a superfood.
• Blueberries do not ripen after they have been picked.
• There are over 50 varieties of blueberries.
• Blueberries are packed with antioxidants and phytoflavinoids, and are also high in potassium and vitamin C.
• Blueberries can lower your risk of heart disease and cancer and are also anti-inflammatory.

 

There are nearly 150 varieties of blueberries. However, not all of them are edible. When it comes to fresh picking and eating, there are about 30 varieties of blueberry worthy of your attention. These can be divided into three categories: the lowbush, the highbush, and the rabbiteye.

The most commonly planted blueberry is the highbush. Highbush and legacy blueberries are the sweetest. Bluecrop is known for its excellent flavor. Chandler is the world’s largest blueberry with fruit the size of cherries.

So take some time today and pick some fresh (and edible) blueberries. Super food or not, they make a delicious addition to many recipes. Let us know your favorite.