Garden Huckleberry: A Completely Nutty Science Experiment!!!

Garden huckleberry: Every serious fruit gardener should grow this at least once. Everyone who loves a good science experiment should cook with it at least once!!!

What am I talking about? Well, this is a crazy plant. It is a nightshade (as are: tomatoes, potatoes, tomatillo, eggplants, peppers and maybe, most famously belladonna, aka deadly nightshade.) As an annual this is one of the few plants (along with its close cousin the husk tomato or ground cherry) that you can grow and use as a sweet fruit the first season from seed. (Here’s a spoiler: These are not naturally sweet and have almost no flavor raw.)


Now here is where we start getting complicated. Almost immediately! The plant looks like a pepper plant and it was a huge spidermite trap for me. It was constantly on my list of things to spray (Neem oil worked well for me). I would guess if you don’t plan for a spidermite invasion you will probably not get any usable fruit from this plant. Below is a photo of silvered fruit. This is what the spidermites do to the fruit if you don’t spray.


The next issue is judging ripeness. The berries ripen at different times within the same cluster. They turn deep dark black well before they are ripe. Wait until they lose their shine and are a dull black and then wait another several days before you pick them. No joke, they need to be black all the way through the fruit before they are usable. They pretty much look the same from the outside. This is where waiting is important. These are the most ripe to least from left to right.



This is what the uncleaned fruit looks like ripe. Dull black with shriveled stems and leaves.

To get a decent pie filling you need quite a few berries. Luckily they keep well in the fridge. I only grew a few plants the season I grew them. Yes. One season. Maybe I will do it again, maybe not. The reasons to leave this as a one time experience being: the work involved keeping the plants healthy, ripening the berries correctly and then the lifespan of the pie. Although the pie I made initially tasted great (sort of a blueberry taste), after it sat a couple of days the skin on the berries got tough and chewy. It’s also hard to eat these once you’ve seen the weird process (and smell in the green foaming stage) that they go through to be edible.

Be forewarned this is fun and interesting, but ultimately: I have better things to do every year and I imagine you will too.


The recipe I used makes enough for two pies. So I needed 8 cups of berries.


Now for the science experiment! Cooking these weird little berries is probably the most fantastic science experiment you can conduct in the kitchen (outside of the 6th grade vinegar and baking soda volcanoes most of us built!)


So this is what it looks like to start. You get a psychedelic purple colored water. I poured some off to photograph: just to show how crazy the color is that these berries leave behind in their bath water!


Look! Behold! Crazy science dealing with pH! I am stirring in baking soda in this screen grab from a video I took. It’s enough to make you want to halt your experiment right here and head towards the compost pile.

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The berries turn from bright purple to bright green, with a slime from the foam up the side of the pan. At this point I was thinking: “WHAT have I gotten myself into?!?! This looks disgusting!” It smelled pretty bad too. Trust the process. It gets better.


So then after 10 minutes of gross green foaming and stirring: I poured off the water and rinsed the berries. Still disgusting looking and disgusting smelling. What’s even better is: now the berries are kind of hard and stiff and…well…’very unappealing’ would be a good descriptor. My thoughts at the moment? “This is going in the garbage. I am totally wasting my garden space and cooking time!” Again, trust the process. It gets better.


So now I’m following the directions. Add lemon juice? Didn’t I just add baking soda? What is the point here? Trust the process.

So: In goes 1/3 cup of water and a 1/2 cup of lemon juice. WHAT? Purple again? Now I am genuinely impressed. I have never before, nor have I ever again, found such a unique cooking experience as this.


By this point the smell is improving as well as the possibility that this might be pie material.


I then added 2 3/4 cups sugar, (you should use lemon rind with this but, I had a lime so: what the hey?) zest of one lemon, 1/2 teaspoon nutmeg, a teaspoon of vanilla extract, 1 Tbs butter (plus a little more to pat the berry mixture with), 1/2 teaspoon salt, 2 tablespoons cornstarch and two to four pie crusts depending on whether you are making both pies at once.


Pat some butter on the berry mixture before adding the top crust. Pinch the crust (As you can see below my crust pinching skills are somewhat lacking), prick or slit the top and bake at 375 degree oven for 45 minutes or until crust is a light brown.

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Yes. I patted it and pricked it and marked it with a b, and put it in the oven for baby and me! (This really impressed my kids by the way!)

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From “Uuurggg!” to “Yum!” Definitely worthy of some respect (if only for being a miracle in transformation.)


Pretty darned good for what I was sure was going to be a massive “FAIL!”

The main recipe I used is from Sandhill preservation center. I combined that recipe with some other ideas I found on the web.

This is what I came up with out of what I found. (I combined recipes because I knew my husband would avoid the pie if I put tapioca in it and I didn’t trust the end taste of the pie on just the merits of the berry. It came out well.)
Here’s just the recipe so you can print it up if you like it:

8 Cups Garden huckleberries

1/3 Cup Baking Soda

1/3 Cup Water

1/2 Cup Lemon Juice

2 3/4 Cups Sugar

1/2 tsp Nutmeg

1/2 tsp Salt

1 Tbs Butter (plus a few pats for the top of the mixture)

2 Tbs Cornstarch

2 Pie crusts for each pie (makes 2 pies)


1. Pre-heat oven to 375º F. Clean and rinse Garden Huckleberries and place in a non aluminum pot with room for at least 1 gallon of liquid. Add enough water to just cover the fruit. Bring to a boil. Slowly add 1/3 Cup Baking Soda while continuously stirring. Green foam will appear as you stir.

2. After you are done adding the baking soda: cook for 10 minutes at a low boil. The mixture will continue to foam like crazy.

3. After the 10 minutes are done, drain the solution off and rinse with clean water. (If you are reusing your pot, clean it out too.) The berries will be somewhat hard.

4. Next return the berries to the stove. Add 1/3 Cup water and Lemon juice. The crazy berries will revert from emerald green back to a royal purple color. Cook an additional 35 minutes until the berries are tender.

5. Next add the sugar, salt, vanilla, nutmeg, butter, lemon zest and cornstarch. Cook about five minutes until the mixture thickens.

6. Place pastry in bottom of pie pan. Add half of mixture (The recipe makes enough for two pies. You can cool the other half and freeze it for later if you like.) Dot mixture with butter. Cover with top crust, crimp edges and pierce top crust all over with fork or cut slits to allow steam to escape.

7. Bake for 45 minutes or until crust is light brown. (You can leave out the cornstarch and use the mixture over ice cream or just to eat. It really turns out pretty good.)

There you go! A sure fire way of making edible pie out of these… things. And a fun experiment with the effects of an acid and base on this interesting (if not a little weird and nutty) fruit. Let me know if anyone else decides to try this berry out and what your experience is!


16 thoughts on “Garden Huckleberry: A Completely Nutty Science Experiment!!!

  1. What a process and utterly fascinating! Our huckleberry has never produced enough, perhaps one plant is enough for the birds only. (Your pie crust looks fantastic!)

    1. I’ve got some Malabar spinach seed. I haven’t grown it yet so I’m not familiar with it, either. Garden Huckleberry comes by seed and over here and is not related to true Huckleberry or Blueberry. There are a bunch of heirloom seed companies in America and sometimes antique seed varieties are a true treasures and others you grow and think “OK, I can see why this fell out of favor.” The garden Huckleberry is one of those things that is interesting, but not spectacular. I will have to try my malabar spinach. I hope I like it better! Thanks for coming by and commenting! I appreciate it.

      1. They grow reall well and can grow wild. You can make a really nice lentil soup with it. It is supposed to be healthier than the regular spinach. I have a recipe in my blog if you are interested. I love the texture of it when cooked.

  2. ‘Huckleberry’ got my attention. I was expecting something else. I have not grown these yet, and probably will not for a while. They are intriguing though. While everyone is so interested in trying gogi berries and the latest fads, I really want to grow what had historically been popular in North America, or what is native here.

    1. Yes, definitely not a true Huckleberry. We have so many issues with our heat that I don’t have the option of growing a lot of cooler weather fruits. One of our native berries in San Antonio is agarita and I really like them. Sweet and flavorful but tiny. They’re everywhere down here. I have yet to move wild ones onto my property, but you’re right, historical fruits for my 8b/9a area are surefire growers and can be every bit as good (or better) than the fad fruits from other countries. Goji are decent dried but I don’t grow them. Maybe someday in the future. Thanks for coming by. I always enjoy your comments!

      1. Someone wrote about the agarita a while back. It is related to the Oregon grape (which is the state flower of Oregon). It is one that I have not investigated much. I do not intend to grow the Oregon grape (for fruit), just because it is not very productive, and the fruit is quite bitter. I sort of want to try another species though. There is a native huckleberry here, and some grow on one of my garden parcels, but like the Oregon grape, they make only a few berries, and they are not very good. They do happen to make good jelly though.

  3. I’ve eaten this pie, and maybe in other parts of the country, the spider mites wouldn’t be such a problem. It’s really a tasty pie! And a lot quicker to get a crop than any other fruit. It will take my Nanking “bush” cherry up to 8 years (I’m in the Rocky Mountains and at altitude the bushes may produce…eventually). So quick sounds good to me.
    The crazy experiment is also fun for kids. I planted something this year called a Golden Berry, which is a Cape Gooseberry or ground/husk cherry. I actually bought the fruit at the grocery this Spring in the section with the raspberries. They are very tasty, sweet with a citrus flavor. I had left overs and planted the seeds and I think every seed sprouted. I’m afraid they will freeze before I get a crop of them, so I may try again with some I start inside next Spring. Fun post!

  4. This berry is used a lot in parts of south india. When they are ripe, they are picked, soaked in buttermilk and then sundried. This then can be stored for years. It is then fried and used in curries. It is said that they are very good for health.

    1. Wow! Very interesting! Thank you for sharing. I hadn’t thought of drying them. I have a best friend who grew up outside of Hyderabad. Unfortunately, I’ve never been to India. Maybe one day. Thanks for coming by, I appreciate the idea!

  5. They grow well in New York State. No spider mite problems. I did make some pies with them and they are good.

    1. I’m glad you had an easier time with them than I did! I agree, the pie was very tasty. If I didn’t have perennial fruits I might grow them more regularly. Thanks so much for coming by and commenting! I appreciate the visit!

  6. Grew Garden Huckleberries this year. What a bountiful harvest!! I have made 10 1/2 pints of jam and haven’t even made a dent in the berries on the plants. I will grow these every year!! Can yo tell me why you do the baking soda treatment as all the other posts I have seen don’t. I did do it your way and am very happy with the product but just was wondering of the reasoning.

    1. I followed a recipe from a nature center that had recipes for the fruiting plants they had growing. This was part of it. I have never tried making it differently because they came out so well. Plus, it’s pretty cool to see them do their pH thing! I’m glad this recipe worked out for you. By the time you get to the end of the recipe you have a delicious product but I sure wouldn’t have guessed that during the green foaming stage!

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