Vaccinium uliginosum


Vaccinium uliginosum is an edible Eurasian and North American flowering plant in the heath family Ericaceae.

Description

Vaccinium uliginosum is a small deciduous shrub growing to tall, rarely tall, with brown stems. The leaves are oval, long and wide, blue-green with pale net-like veins, with a smooth margin and rounded apex.
The flowers are pendulous, urn-shaped, pale pink, long, produced in mid-spring. The fruit is a dark blue-black berry in diameter, with a white sweet flesh, ripe in late summer. Cytology is 2n = 24. Its fruit persists for an average of 26.1 days, and bears an average of 24.7 seeds per fruit. Fruits average 86.8% water, and their dry weight includes 38.4% carbohydrates and 3.9% lipids.

Subspecies

Two subspecies have been described, but not all authorities distinguish them. Only the nominate subspecies of Vaccinium uliginosum subsp. uliginosum is relatively widely accepted:
  • Vaccinium uliginosum subsp. microphyllum Lange – Arctic plants
  • Vaccinium uliginosum subsp. uliginosum（''Vaccinium uliginosum subsp. uliginosum''):

    Distribution and habitat

The plant is native to cool temperate regions of the Northern Hemisphere, at low altitudes in the Arctic, Baltics, and at high altitudes south to the Pyrenees, the Alps, and the Caucasus in Europe, the mountains of Mongolia, northern China, the Korean Peninsula and central Japan in Asia, and the Sierra Nevada in California and the Rocky Mountains in Utah in North America.
It grows on wet acidic soils on heathland, moorland, tundra, and in the understory of coniferous forests, from sea level in the Arctic, up to altitude in the south of the range.
V. uliginosum can survive long, severe climatic oscillations.

Uses

The berries can be eaten raw or cooked, used to make jelly or pies, or dried to make pemmican.
In Korean cuisine, bog bilberry is used to make infused liquor.