The fruits of the bilberry and the highbush blueberry grow abundantly in our forests and meadows.

This low-growing shrub originates from Western Asia. Today, it is widespread not only in Europe but also in Northern Asia and America.

In our lands, blueberries were gathered and very widely used, not only fresh but also dried and preserved. Not just as fruit, but especially as jam, they were a staple of sweet cuisine; they were used to pour over dumplings, spread on pancakes and fritters, and used as a filling for buns and dumplings. Perhaps the most famous was the so-called 'žahour' – a sweet blueberry sauce thickened with cream.

Blueberries are rich in tannins, antioxidants, bioflavonoids, carotenoids, provitamin A, vitamin C, B-group vitamins, and fruit sugars. In terms of minerals, they contain magnesium, potassium, manganese, iron, copper, zinc, and chromium.

Tea made from blueberry leaves stops diarrhoea and soothes the stomach. Externally, it soothes eczema and psoriasis.

The blueberry has a refreshing nature and a sour taste; it supports haematopoiesis, retains fluids, and moisturises mucous membranes. It aids in drainage and protects cells against free radicals. It lowers cholesterol levels.