Blueberries (Vaccinium spp)
Blueberries (Vaccinium spp)
Monthly Theme: Winter Blues Varnish with Blueberries!
Don’t let the winter months make you blue – instead focus for a few minutes on growing and baking with blueberries! If you enjoy munching on blueberries half as much as I do, it will be worth your time to plant your own blueberry bushes in your yard. I planted my first two Jersey Highbush Blueberry bushes in 2008. I quickly learned I would need to plant another variety – so I added two Bluejay blueberry bushes in 2009. Also, I replaced one that died in 2020. However, one of the first bushes I planted, continues to be my best producer. I call her my ‘mama’ blueberry bush because she does all the hard work.
Keep in mind, blueberry bushes grow slowly. The bad news is some bushes take 10-years to reach maturity. The good news is this means they live a long, long time. Even though you will have to wait 2-3 years to get a decent sized harvest, it’s worth the wait. Besides the delicious fruit, the bushes are an attractive addition to your landscape – even in the fall, they change to a stunning crimson color. Don’t worry about our Ohio winters, blueberries zoned for our area like and need their “Chill Hours!”
I would recommend starting with three plants from two different varieties. Look for plants that are 1-3 years old. Plant blueberry bushes in early spring after the danger of frost has passed. Plant them in a sunny spot; however, they can tolerate some shade. Since blueberries thrive in acidic soil, the soil pH should be between 4.5 and 5. Blueberry roots are shallow so plant them in soil that holds moisture and is well-drained. Prior to planting, soak the roots in a bucket of water for an hour. The holes should be 20” deep, 18” wide, and 5’ apart. Add a little peat for a treat into each hole! I like to mulch with pine needles or straw. Like most newly planted bushes, keep them well-watered while they are getting adjusted to their new home. Moreover, blueberries can also be grown in containers.
Some varieties that produce berries early include: Spartan, Duke, and Patriot. Plants that produce in mid-summer include: Bluecrop, Blueray, and Legacy. Late producers include: Chandler, Jersey, and Elliot. Of course, you probably won’t be able to find all these varieties at your local garden centers. I’d stick with the varieties common to your native area; i.e., cultivars well-suited for Ohio are northern highbush blueberries (Vaccinium corymbosum) such as Bluecrop and BlueJay.
Downside (why is there always a downside?) – Japanese beetles love to chew on the leaves. So, I’ve purchased an insect light weight barrier from GardensAlive.com to protect my bushes from beetles, other insects, and birds. They are a reputable gardening supply company that offer lots of organic and safer gardening products. In late July or early August, if you can’t find me, just look under the insect barrier and I’ll be there picking blueberries! Also, I use their Blueberries Alive! fertilizer for my bushes to provide the much-needed supplemental nitrogen in the form of ammonium sulfate. Blueberries use the same type of fertilizer you would use on azaleas and rhododendrons.
Other pests and/or critters – some gardeners put a fence around the plants to keep out rabbits. Luckily, most wildlife cause minimal damage to blueberries because they do not like the acidic soil they grow in.
SMARTY PLANTS FUN FACTS
Zones 4 to 7
Blueberries belong to the family Ericaceae
Plant Blueberries in well-drained soil
Full sun 6-8 hours per day
pH 4.5 and 5 (If the pH levels are off, you can add elemental sulfur to the soil prior to planting.).
After the growing season, prune out old and dead wood (about 20% of the plant), but not until the plant is at least 4-years old.
Plant two or more varieties for cross-pollination
The first year, remove all flower buds to direct the plant’s energy toward root development.
THE MORE YOU GROW
Besides tasting scrumptious, blueberries are very nutritious and can protect against cancer, diabetes, and heart disease. Plus, they can help maintain bone strength, blood pressure, skin health, and mental health.
Blueberries are healthful and blue because they contain a type of flavonoid called anthocyanin. With only one cup of blueberries, you will receive 24% of your daily vitamin C recommendation.
Raw blueberries contain Vitamin A, B1, 2, 3, 5, 6, C, E, and K (basically, the whole alphabet!), Potassium, Zinc, Iron, Phosphorus, Magnesium, and Manganese.
According to certain studies, people have been eating blueberries as part of their diet for some 13,000 years.
During the 1930’s, highbush varieties were introduced into Europe.
The berries are covered with a protective coating of powdery looking epicuticular wax, which is called bloom.
Did you know that 80% of New Jersey’s cultivated blueberries come from Hammonton, NJ? That being said, the town claims to be the “Blueberry Capital of the World!”
Actually, the US produces 40% of the world supply of highbush blueberries while Canada produces the most lowbush blueberries.
Personally, I live near several bogs. At the Triangle Lake Bog State Nature Preserve, wild highbush blueberries grow. The berries are tiny, but a sweet treat during the hike around the bog.
Vrai Bleu Blueberry Pie
This Vrai Bleu (True Blue) pie is best when made with fresh blueberries, but can be prepared with frozen blueberries. If you feel creative, bake with a lovely lattice top.
Preparation Time: 15 minutes Cook Time: 50 minutes Servings: 8
Ingredients
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 double crust (pre-made or homemade)
1 tablespoon butter
Directions
Preheat oven to 375 degrees F.
Mix sugar, cornstarch, salt, and cinnamon. Sprinkle mixture over blueberries.
Put one pie crust on the bottom of the dish and lightly dust with flour to keep the bottom from getting soggy.
Pour berry mixture into the crust and dot with butter.
Cut remaining pastry into ¾” wide strips to make a lattice topping
Crimp and flute edges.
Drizzle some milk or water on the top and sprinkle with raw sugar.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Excuse me for now – I’m going to make some blueberry muffins from the berries I picked last summer!