Sunday is Blueberry Popover Day, so we decided to throw a curveball to keep you on your toes … a blue curveball at that!
Meet Blueberry’s cousin, Bilberry. This little berry has been used for hundreds of years, not only for its ability to be turned into a yummy pastry, but for its medicinal properties as well:
- In the 1500’s Hieronymous, a German herbalist, recommended it in a syrup for coughs and lung ailments.
- Being high in vitamin C, it had been used to prevent scurvy in Norway and other northern countries.
- It is very nourishing to the eyes and is known to assist the body in dealing with eye irritation, fatigue, and nearsightedness.
- Studies from Italian researchers in the 1960s have shown that Bilberry may assist the body in night vision.
- Aids the body in dealing with conditions related to poor circulation and may help with issues such as hemorrhoids, varicose veins, or a tendency to bruise easily.
- Made into a tea, Bilberry may be used for diarrhea.
So for Blueberry Popover Day, try his kissing cousin, Bilberry, on those toasty warm pastries. Here she is in a jam, deriving her sweetness from honey instead of sugar, as adapted from a recipe complements of Stepy of Stepintomygreenworld.com:
- 4 cup fresh bilberries
- 2 Tbsp of raw honey
- 2 Tbsp chia seeds
- Soak the chia seeds in 4 Tbsp of filtered water for 10 minutes
- Mix all the ingredients for 3 to 4 minutes using a blender.
The chia gel will give the jam texture. Keep refrigerated: Good for up to 2 weeks/Keeps 6 months frozen.
It works as a freezer jam, but not for canning. This recipe makes about 4 cups.
For all of you healthy, wealthy & wise herbal friends, have no fear. This recipe is soy-free, gluten-free, & pectin-free to boot. Enjoy it in good health!