Blueberry

Blueberries

By: Marie Morud

Native to North America, blueberries have been part of life here for tens of thousands of years.  From the first commercially cultivated blueberries being harvested in the early 20th century, to today, where the United States grows nearly 1 billion pounds of blueberries each year.  Blueberries have come a long way, and have a delicious story to tell!

The history of blueberries in North America goes back to when Native Americans harvested the wild berries for food, medicinal purposes, and natural flavoring.  This important forage crop was eaten fresh when in season, and dried and stored in various forms for winter.  Native Americans used all parts of the blueberry plant, including its roots, stems, leaves, flowers, and fruits in various preparations. 

There are over 50 varieties of blueberries, members of the genus Vaccinium, and over 35 species are native to North America, specifically Maine and Nova Scotia.  In the Midwest, most cultivated varieties come from the southern highbush blueberry.  Blueberries were first commercially cultivated in the United States in 1912 by Elizabeth White, the daughter of a New Jersey cranberry farmer, and USDA botanist Frank Coville.  Prior to this development, blueberries were harvested from the wild with limited distribution in US markets.

The United States' production of blueberries has reached 1 billion pounds per year in the last decade.  Blueberries are grown on a commercial scale in 14 different states, with North Carolina, Florida, Michigan, Georgia, and Oregon leading the way.  Roughly half of these crops are sold fresh, and the remaining half are processed before being sold.  Maine is the leading producer of wild blueberries in the United States, with the vast majority of these berries being processed.  We export blueberries to Canada and South Korea during peak harvest season, and import from Chile, Peru, and Mexico during the winter months.

Blueberries are grown in clusters on bushes, often 6 feet tall.  A single bush can produce as many as 6,000 berries per year!  Individual blossoms produce one berry each.  Berries begin as hard and green, eventually turning a reddish-purple color, then finally dark blue.  Not all berries in a cluster ripen at the same time.  Choose berries that are firm and plump with a dusty blue color.  Peak blueberry season in the United States runs from June through October, and may even begin earlier in warmer areas.

Blueberries are available fresh, frozen, canned, dried, in syrups and purees, yogurt, and as juice.  Fresh blueberries can be refrigerated for 10-14 days.  Wash under cool running water when ready to enjoy.  If you find yourself with an abundance of fresh blueberries, it is simple to freeze them to enjoy throughout the year.  Remove any leaves and stems.  Pack berries into containers, leaving ½” to 1 ½” headspace.  You can alternately freeze berries in a single layer on a tray, then transfer to containers as soon as they are frozen.  Seal, label, date, and freeze your berries, and be sure to wash them before using.  

Blueberries are a good source of fiber, vitamin C, vitamin K, antioxidants, and manganese.  Fiber is good for your heart, aids in digestion, and increases feelings of fullness after a meal or snack.  Vitamin C is important because it strengthens the immune system and aids in iron absorption.  Vitamin K is important for blood clotting, and maintaining strong and healthy bones.  Antioxidants help strengthen the immune system, and therefore keep cold and flu season at bay.  Lastly, manganese is a mineral responsible for energy production and immune support.