Huckleberries

They are usually sweet-tart, with a deeper, sometimes more resinous flavour than a cultivated blueberry. Taste a berry before adding sugar to a recipe, as sweetness varies between kinds.

Yes. Toss them with sugar, a little flour or cornflour and a squeeze of lemon, then bake in pastry until the filling bubbles and the crust is golden. They also work well in muffins, pancakes and cooked sauces.

Yes; use the same amount of blueberries in pies, muffins or pancakes. The result may be milder and less tart, so taste the filling before baking and add a little lemon juice if needed.

Keep them unwashed in a shallow container in the fridge and use them within a few days. Rinse gently just before eating or cooking; wet berries spoil faster.

Yes. Remove leaves and damaged berries, rinse and dry them thoroughly, then freeze in a single layer on a tray. Once firm, transfer them to a sealed freezer bag; use them straight from frozen in baking or sauces.

Only eat wild berries when you are certain of the plant’s identity: several unrelated plants are called huckleberries, and some wild berries are poisonous. Don’t rely on colour alone, and avoid picking near roads or places that may have been sprayed.

No; ripe huckleberries can be eaten raw after a gentle rinse. Cooking softens their skins and brings out their flavour, which is useful for pie fillings, compotes and sauces.