Bilberry Leaf
Latin Name: Vaccinium myrtillus
Herb Class/Action:
Astringent, antioxidant, anti-inflammatory, venotonic, hypoglycemic, and nutritive.
Parts of Plant Used:
Primarily the leaves for herbal teas and tinctures. The berries are also widely used for culinary and medicinal purposes.
Flavors:
Mildly bitter and astringent with a subtle vegetal taste.
Energetics:
Cooling and drying.
Medicinal Properties:
Blood Sugar and Circulatory Support:
Bilberry leaf has traditionally been used to support healthy blood sugar regulation and insulin sensitivity. Its venotonic properties strengthen capillary walls, making it helpful for varicose veins and hemorrhoids.
Antioxidant and Anti-inflammatory:
Rich in polyphenols and tannins, bilberry leaf supports cellular health, particularly in the vascular and urinary systems.
Digestive and Astringent:
As an astringent, it can be used in cases of mild diarrhea or to tone mucous membranes in the GI tract.
In the Garden:
Bilberry prefers acidic, well-draining soil in partial shade and cool climates. It’s a low-growing shrub (1–2 ft) that can be grown in forest-edge or woodland gardens. Leaves can be harvested in summer.
Culinary Uses:
The leaves are not commonly consumed as food but are used in teas. The berries, however, are prized in jams, syrups, and baked goods.
Precautions:
Not recommended for long-term use of the leaf due to tannin content. May interact with blood sugar or blood pressure medications.
