10 ideas for the small, dark-blue forest fruits

• Mind the daily portion

Consume about 75–100 g of bilberries per day. Larger amounts can have a laxative effect or, in people sensitive to salicylic acid, cause headaches or skin reactions. Plan your intake consciously, for example as a snack or as an ingredient at breakfast.

• Enjoy fresh first

Bilberries taste best immediately after harvesting. As the fruits are easily damaged when picked, they can spoil quickly or be affected by mould. Buy fresh berries regionally and seasonally where possible and enjoy them within one to two days after purchase.

• Freeze for longer storage

If you want to use bilberries over a longer period, freeze them. First lay the berries side by side on a tray so they do not stick together. After two to three hours you can transfer the pre-frozen berries into freezer bags or airtight containers.

• Thaw for optimal flavour

You can use frozen berries directly in smoothies, desserts or ice cream. If you want to thaw them, let them thaw slowly in the fridge or at room temperature for best results.

• Baking with bilberries

Bilberries are excellent in cakes, muffins, tarts or even savoury dishes. Lightly crush the berries to distribute them evenly, or add whole berries directly to the batter. You can also stir the berries into quark, yoghurt, creams or ice cream to intensify flavour and colour.

• Homemade jam

Bilberry jam is easy to make at home. For 500 g of berries use about 250 g of agave syrup. Adding apple peels and a little lemon juice helps the jam set and extends its shelf life. By cooking and canning you can keep the jam safely for several months.

• Drying in the oven

You can dry bilberries in the oven at a low temperature, for example at 50 °C with fan. Spread the berries evenly on trays and let them dry for three to five hours. Then transfer them to sealable jars or bags.

• Tea from berries and leaves

Crushed bilberries or fresh or dried leaves can be prepared as a tea. For one cup, add about 5–10 g of berries or 150 g of leaves to 150–200 ml of water. The tea can be used as a complementary measure in skin care or as a mouth rinse.

• Anthocyanins and dyes

The anthocyanins in bilberries are strongly colouring. After consumption, reddish stains on teeth, tongue, mouth, urine or stool may occur. This is harmless, but should be noted, especially with children or when serving guests.

• Use in salads and sauces

Wild bilberries are excellent in fresh salads or as an ingredient in sauces for poultry or game dishes. They add colour and aroma to dishes without the need for added sugars or flavourings.