Highbush blueberry

Highbush Blueberry

Highbush blueberries
Ericaceae – Erica family
Vaccinium angustifolium × Vaccinium corymbosum


The origin of the well-known highbush blueberries of today can be traced back to the Highbush American Blueberries (Vaccinium corymbosum) with their large fruits and the Lowbush Sweet Blueberries (Vaccinium angustifolium) with their sweet fruits.


Highbush blueberries also belong to the Erica family and are a cultivated form of the Forest Blueberries. Unlike the wild forest species, the Highbush Blueberries grow on shrubs up to 2 meters high.


The fruits of the cultivated blueberry with their 10 - 25 mm in diameter are somewhat larger than wildly grown Forest Blueberry. You do not have to worry about getting blue teeth from Highbush Unlike the Forest Blueberries, the pulp is clear and the juice is not coloured.


The sourishly acidic highbush blueberries are a beneficial. Since they are higher in sugar content than their wild relatives, their juice is easier to gelatinise and better suited to the production of jam.


In Europe, Highbush Blueberries have only been cultivated since the second half of the 20th Century. The first and the still largest area of cultivation in Europe is in Lüneburg Heath (german: Lüneburger Heide).


They come from Spain in Spring; from Chile, Argentina, New Zealand, Australia and South Africa during the winter months.


Starting from the beginning of June until the end of September.


They contain valuable citric, malic and other fruit acids, as well as being high in minerals, particularly iron, tanning agents and vitamins. In addition, all blueberries exhibit a particularly high value of anthocyanes, which contribute substantially to the stability of the immune system and help delay of the aging process.