History

Blueberries are a native berry to North America and were used extensively by the Indians (Native Americans). Since the blueberry season was so short, they would dry the harvested blueberries for use throughout the year until summer once again blessed them with a new supply. The fresh, or dried, blueberries were added to meat, stews, soup and other foods to add extra flavor.

In the early 1600's, Samuel de Champlain observed Indians along Lake Huron harvesting blueberries which were dried, beaten into a pulp/powder and combined with cornmeal, honey and water to make a pudding called Sautauthig. Lewis & Clark were served a meal that had blueberries pounded into the meat--which was then smoked and dried.

The blueberry was held in very high esteem by the American Indian, due to the fact that the blossom end of each blueberry forms a five point star. It was believed that the "Great Spirit" sent these star berries to relieve the hunger of their children during times of famine. Indians also made a strong aromatic tea from the root and used blueberries for medicinal purposes. It was used as a relaxant during childbirth. Early medical books relate that this same tea was recommended for the wives of settlers during labor, that the juice was used for "old coughs," and that tea made from blueberry leaves was believed to help purify the blood.

It was not until the mid-twentieth century that two very important events made blueberries a new industry in America. Breeding and research programs produced improved varieties, and refrigerated transportation enabled people not in the growing areas to enjoy the noble and nutritious blueberry. The new domesticated blueberries were larger, sweeter, contained less pigment, and had softer seeds than prior varieties, which made them more enjoyable and sought after by consumers around the world.