Herbal Blessing: BLUEBERRIES

Today is Blueberry Picking Day and there’s nothing better than eating a blueberry freshly picked off the vine on a nice summer day! July is also Blueberries Month and this herb is one of the few fruits native to North America, and also one of the few truly blue foods on earth. For centuries, the fruit and leaves of this plant were used by Native Americans as a food source as well as medicine. Later, they taught the Pilgrims how to use native plants to supplement their food supply and blueberries were one of those natives. A beef jerky called Sautauthig was made with dried blueberries and meat and was consumed year round, plus a beverage made with blueberries was an important staple for Civil War Soldiers. Blueberries have maintained their popularity in the U.S. resulting in the development of the domesticated wild blueberry and a thriving commercial business in the Northeast USA and Canada.

Blueberry (Vaccinium spp) is a deciduous shrubby plant that grows in zones 3-10 and can live up to 50 years. There are more than 450 plants in the Vacinnium family which includes both highbush and lowbush or wild blueberries. They require an acidic soil, high in organic matter with good drainage in a sunny location. Spring is the best time to plant dormant, bare-root blueberries plants. Soak in water for about an hour, then set in a hole large enough to set the plant at the same depth it grew. After planting, prune back by ½ and thoroughly water. Because blueberry plants have shallow roots, it’s also a good idea to mulch around the plants to regulate soil temperature. In order to have plants that will eventually produce 5-10 pounds of fruit, the first two years the flowers should be removed so they will not fruit. Then the third year you will begin to have good fruit production reaching full production by year 5 or 6.

The blueberry leaves are almost leathery to the touch and are dark green in summer, turning to shades of bright yellow, orange and red in the fall which makes them an attractive as an ornamental shrub. The leaves can be picked at the same time the berries are ripening and used fresh or dried to make a sweet tasting pleasant tea. The flowers are bell-shaped and white to pink, blooming in spring in a cluster. Fruit development occurs about 2-3 months after bloom and the first flowers pollinated are usually larger and have the potential to produce the largest fruit. One of summer’s greatest treats, fresh blueberries are delicious on their own but also make great additions to pies, jams, muffins and pancakes. Peak harvest is in July when the berries plump up and turn a deep blue-black. They will keep in the refrigerator for a week or they can be frozen on cookie sheets and then placed in a freezer bag, but either way they are best if they are not washed until ready to use.

EASY BLUEBERRY COBBLERS
1 stick butter, melted
1 cup self-rising flour
1 cup sugar, divided
1 cup skim milk
2 cups fresh blueberries
Spray six individual ramekins with cooking spray. Bruise the blueberries slightly with a fork or spoon, add 1/4 cup of sugar, mix well and set aside. Mix remaining sugar with flour. Add milk and melted butter and blend. Spoon batter among the ramekins about 2/3 to 3/4 full. Then spoon blueberries with sugar and juices atop each teacup. Bake at 350 degrees for 35-40 minutes or until cobbler is just beginning to brown. Enjoy!

BLUEBERRY CHEESE ROLLS
1pkg crescent dinner rolls
4oz cream cheese
2Tbs sugar
1/2c fresh blueberries
Unroll dough into 4 rectangles sealing perforations together. Combine cream cheese and sugar and spread on rectangles, then top with blueberries. Bring opposite sides of rectangle together and press to seal. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes or until golden brown.