Garden huckleberries

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Garden huckleberries

Mention huckleberries in any conversation and most people immediately think of the U.S.A. - and Mark Twain! It was not until quite recently when garden huckleberries were introduced to Britain from Canada that this reaction began to change, because the garden huckleberry is, in fact, a different species altogether. .

American huckleberries are plants of the genus Gaylussacia, a genus of the heather family (Ericaceae) and, as they need a lime free soil, are not easy to grow in many parts of Britain. Garden huckleberries, on the other hand, are semi-tropical annuals of the family Solanaceae, a family noted for poisonous plants such as deadly nightshade as well as edible crops such as tomatoes, potatoes, aubergines and both sweet and chili peppers. The botanical name for the garden huckleberry is Solarium nigrum var. guineense- sometimes known as Solarium intrusum.

Growing garden huckleberries is not a difficult matter. Seed should be sown in March or April in a tray of moist, good quality seed compost; cover with a clear glass or plastic sheet to maintain the temperature at a consistent level.

When the plants are big enough to handle transplant them into trays of potting compost at about 2 inches (5 cm) apart. Harden them off slowly by putting them in the open during warm days until they are large enough to plant out in the open -about 6-8 inches (15-20 cm) high. In late May or June set them out in their final position in rows 2 feet (60 cm) apart and 18-24 inches (45-60 cm) apart in the rows. Once in position the plants should be treated as half hardy annuals and cultivated like outdoor tomatoes, with steady watering and regular feeding. They grow into low, spreading bushes with heavy crops of purple black berries which hang in clusters of ten to twelve fruits. They reach 2 1/2-3 feet (up to 1 m) in height and a similar width. Whilst not really needing support it is a good idea to put string around the branches when the bush is fully grown to confine their spread and prevent the berries lying on the ground.

The berries form in July and expand to reach the size of a large blackcurrant. They should not be picked until after a frost, in mid to late September, when the berries are soft to the touch.

It is not a good idea to eat them raw, as they are very sour - but not poisonous. They can be used in pies, jams and preserves and make an excellent wine. They can also be deep frozen if treated as you would treat blackcurrants.

This article originally appeared in the Members Bulletin, the journal of the National Vegetable Society, which is sent quarterly to members. You can Join the National Vegetable Society here

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