The huckleberry belongs to the genus Gaylussaccia, plants closely allied to Vaccinium, in which genus they were at one time included, and have much the same aspect. It is not black and it is often a deep, rich red or azure blue.
Huckleberries grow abundantly in northeastern United States and the eastern provinces of Canada. Western huckleberries differ materially from eastern ones. They are much larger and sweeter and have fewer seeds.
The huckleberry is not so popular as the blueberry because of the hard seeds, which are objectionable in eating.
The huckleberry is high in vitamins B and C and potassium. They can be used in an elimination diet, because they are high in iron, are good for building the blood.
The fruit is used in pies and in some baked goods, it is available commercially as fresh, dried, frozen or canned.
The leaves of the huckleberry may be dried and used to make a tea that is good for poor starch digestion.
