A taste for bilberries
It's the fruit that slows down a summer hike. Sneak a quick bite along a path, and your blue fingers and tongue will undoubtedly give you away. From the picking to the pie, here's everything we know about the “brimbelle”, the iconic fruit of the Vosges Mountains.
What's a “brimbelle”?
First of all, a quick vocabulary lesson. On the Lorraine side of the Vosges Mountains, bilberries are called “brimbelles”. This is the local name given to the wild bilberry, sometimes called the European blueberry. In Alsace, they're called “heidelbeer” or “boléra” in the valley around Masevaux. On the Haute-Saône side of the Vosges, they're nicknamed “borue”. While all these names might be a little confusing, there's one thing everyone can agree on: the taste of this precious little fruit!
Bilberry or blueberry, what's the difference?
Be careful not to confuse our bilberry with the blueberry; its cultivated cousin is not at all the same fruit. Our little berry has a lot more character. Its flesh is juicier, more tannic, and more fragrant. We can say they’re better without bias. Now that we have sparked your curiosity about bilberries, how about a bit of fruit picking during your summer holiday in the Vosges Mountains? And now we've gone and made you hungry for bilberries. Foraging is fun, but put down your basket for a minute to learn about the regulations.
Golden rules for picking blue gold
Wild bilberries grow on small shrubs that blanket the ground. The plant loves the ridges and woods of the Vosges Mountains, and the fruit ripens during the months of July and August.
- Harvesting is only allowed during a certain period. Generally, the picking season runs from mid-July to mid-August.
- While it might be tempting, don't be too greedy. Please don't pick everything in your path. The quantities allowed are limited. Depending on the area, you can collect a maximum of 2 kg per day per person. That still leaves you plenty to make a pie!
- Harvesting with a berry picker comb is prohibited in the Higher Vosges. Combs were traditionally used and are still tolerated in some areas. They increase the yield of the harvest, but it mangles the plant. If the plants are damaged, they will bear less fruit the following summer, and we can't have that!
- Only pick ripe berries. You can spot them by their deep blue-purple colour. If they're leaning more towards burgundy, that means they aren't ready. Come back in a few days, or better yet, leave them to ripen for the next gourmet foragers who come around.
- Be careful which berries you taste on your outing before washing them. We all know how impossible it is to resist. Choose berries that are high on the shrubs and less likely to have been soiled by wild animals. Only baking (more about pie making coming) can get rid of the E. coli bacteria that can make you sick.
Bilberry pie: the one, the only
There’s no better way to end a good fruit picking outing than by making a famous bilberry pie. After walking through the mountain pastures carrying your baskets and resisting the temptation to swallow up all the berries, you more than deserve a slice. Prepare this deliciously simple dessert with family or friends: everyone can lend a hand.
Here’s a quick recipe, but the best pies are ones with an added personal touch.
- Make a shortcrust pastry and let it rest for an hour
- Mix the bilberries with sugar
- Roll out the shortcrust pastry in a pie dish and blind bake for about ten minutes at 200°C.
- Sprinkle a little almond flour on the precooked dough to absorb any juices.
- Arrange the bilberries and bake for 30 minutes at 180°C.
Enjoy!
we have something to console you. On your way back, stop into a farmhouse inn. There's probably a slice waiting for you. The only question to ask yourself before savouring the long-awaited bilberry is ... with or without whipped cream?