Huckleberries

A tangy treat easily found in the West Feliciana woods

by

I somehow lived in West Feliciana Parish for 35 years without discovering that the woods were literally filled with huckleberry bushes. It took my dear friend Peggy Perkins to point them out to me one cold winter day as we walked along a small dirt country road. Huckleberries are easy to find in the winter, even though they are bare of leaves. Their branches are green on the ends, woody at the base.

I’m still amazed that my father must not have known about huckleberry bushes. I always thought he knew everything. But he would surely have shared that secret with me, for I know he’d have loved eating them right off the bush just as I do.

Huckleberries ripen early in the season, around May, about the same time dewberries do. They have many of the characteristics of the blueberry, but are smaller and have a tangy flavor.

I have a hard time accumulating enough to take home, as I love them so much. My favorite thing to do with the few which do make it home in my basket is to make Huckleberry Sauce to serve over muffins or Huckleberry Pancakes.

Huckleberry Sauce

from Camouflage Cuisine

Ingredients

  • 1 cup huckleberries
  • 1 cup water
  • 1 cup sugar

Method: Place in saucepan and cook until slightly thick.

Huckleberry Pancakes

Method: Mix pancakes as usual. Pour onto hot griddle. Sprinkle five or six huckleberries into each pancake. Turn once.