Huckleberry

[1] In North America, the name was applied to numerous plant variations, all bearing small berries with colors that may be red, blue, or black.

[2] From coastal Central California through Oregon to southern Washington and British Columbia, the red huckleberry (V. parvifolium) is found in the maritime-influenced plant community.

[2] The plant grows best in damp, acidic soil having volcanic origin, attaining under optimal conditions heights of 1.5 to 2 m (5 to 6+1⁄2 ft), usually ripening in mid-to-late summer or later at high elevations.

[2] Huckleberry was one of the few plant species to survive on the slopes of Mount St. Helens when the volcano erupted in 1980, and existed as a prominent mountain-slope bush in 2017.

[citation needed] Huckleberry grows wild in northwestern United States and western Canada on subalpine slopes, forests, bogs, and lake basins.

[citation needed] The fruit is versatile in foods or beverages, including jam, pudding, candy, pie, ice cream, muffins, pancakes, salad dressings, juice, tea, soup, and syrup.

Bog huckleberries
Wild huckleberry at Golden, British Columbia
Drawing of huckleberry