Hansen's Northwest Native Plant Database

Wild Huckleberries


 Plantae – Plants


 Tracheobionta – Vascular plants


 Spermatophyta – Seed plants


 Magnoliophyta – Flowering plants


 Magnoliopsida – Dicotyledons






 Ericaceae – Heath family


 Vaccinium L. – blueberry

Species of this genus native to the Pacific Northwest: Washington, Oregon, California and some Canadian Provinces

Vaccinium L. Blueberry
Vaccinium alaskaense Howell Alaska Blueberry
Vaccinium cespitosum Michx. Dwarf Bilberry
Vaccinium deliciosum Piper Cascade Bilberry
Vaccinium macrocarpon Aiton Cranberry
Vaccinium membranaceum Douglas ex Torr. Thinleaf Huckleberry
Vaccinium myrtillus L. Whortleberry
Vaccinium ovalifolium Sm. Oval-Leaf Blueberry
Vaccinium ovatum Pursh California huckleberry
Vaccinium oxycoccos L. Small Cranberry
Vaccinium parvifolium Sm. Red Huckleberry
Vaccinium scoparium Leiberg ex Coville Grouse Whortleberry
Vaccinium uliginosum L. Bog Blueberry

Species Information For This Genus

Click on links below for photos and details of each plant.

As yet, not all northwest native vaccinium are covered in this website, though that may be done some time in the future. For now, we have information about only six of our northwest native vaccinium.

Note: Throughout the years I've written short articles for our website's home pages (home pages are the front page of a website) about these plants. They are now included at the bottom of this page, and are illustrated by botanical drawings and paintings, some of which are from books published from 1500 - 1900.

Got Hucks?

If you have not included at least one northwest native huckleberry in your landscape, you are missing out on one of our most delicious fruits.

There are wild huckleberries of the Pacific northwest for any garden design:

Vaccinium caespitosum (Dwarf Huckleberry, Dwarf Blueberry)

This low, matted deciduous huckleberry grows to about 6" tall and suckers freely to fill in an empty spot in the garden.

Vaccinium membranaceum (Mountain Huckleberry)

A tall, deciduous shrub, Mountain Huckleberry is common at mid- to high elevations in open areas, especially after a forest fire.

Vaccinium ovalifolium (Oval Leaf Huckleberry)

A deciduous huckleberry, this shrub is found from Alaska to Oregon and east across much of Canada and the northern states. It is hardy from USDA zones 1-9.

Vaccinium ovatum (Evergreen Huckleberry)

The superb Evergreen Huckleberry is happy in sun or shade.

Vaccinium parvifolium (Red Huckleberry)

”Parviflorum” means “small-leafed” and indeed the foliage and twigs are delicate on this shrub.

Vaccinium scoparium (Grouseberry, Red Alpine Blueberry)

This plant could easily be considered a groundcover never reaching more than 1’ in height.

Dwarf Huckleberry

Vaccinium caespitosum




Oval Leaf Huckleberry

Vaccinium ovalifolium




Evergreen Huckleberry

Vaccinium ovatum




Red Huckleberry

Vaccinium parvifolium



Evergreen Huckleberry

Vaccinium ovatum


From Homepage August 7, 2007

It's finally here! As true aficionados of this very distinct and quite delicious northwest native shrub all know...


Grab your pails and head for the garden. No hucks of your own? Don't despair--there are berries galore as near as your closest wilderness area.

If you've a friend who's a huckleberry hound, you can ask them where they go. They may not tell you, though. The location of their favorite patches are likely kept a close secret. Try offering to furnish transportation and lunch and then take them to dinner afterwards. It might work.

Or you could try figuring it out yourself. All hucks don't like the same kind of habitat so wherever you are there may be some growing wild not too far away.

As a last resort you could follow a bear because they're huck's biggest fans. Use extreme caution if you choose this option. Bears are just not good at sharing! (This is a joke--DO NOT FOLLOW BEARS!--very dangerous!)


Should you be so fortunate as finding Wally's very favorite northwest native fruit, here are some recipes to try, courtesy of the U.S. Forest Service.


Huckleberry Muffins

1 cup huckleberries

1/2 cup brown sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

4 tablespoons margarine, melted

1 teaspoon vanilla

1/4 cup milk

1/4 cup syrup

Combine sugar and huckleberries. Stir in flour, baking powder and salt. In a separate bowl, beat together eggs, milk, vanilla, margarine and syrup. Combine the two mixtures, using a fork to stir. Do not over mix. Fill well-greased muffin tins, three quarters full. Bake at 450 degrees F. for 20 to 25 minutes.


Huckleberry Pancakes

3/4 cup plus

1 tablespoon unbleached all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

2 tablespoons sugar

1 cup buttermilk

1 teaspoon vanilla extract

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1-1/2 cups huckleberries

2 cups sliced fresh strawberries, for garnish

Confectioners' sugar

Warm maple syrup

Sift together the flour, baking soda, and salt into a medium size mixing bowl. In a small bowl, lightly beat the egg with the sugar, then stir in the buttermilk, vanilla, and 2 tablespoons of the melted butter. Add the liquid ingredients to the flour mixture and stir until just moistened. The batter should have the consistency of thick cream with some lumps. Do not overmix. Heat a large griddle or 2 large non-stick skillets over medium-high heat, then brush each lightly with some of the remaining melted butter. Gently drop the batter into the skillets by heaping tablespoonfuls, 2 inches apart. Press a few huckleberries into each pancake and cook until the undersides are golden brown and bubbles are breaking on top, about 1-1/2 minutes. Turn and cook 1-1/2 minutes longer on the other side. Keep the pancakes warm in a low oven as you cook the rest of the batter. Divide the pancakes among warmed plates and top with the strawberries. Sprinkle with confectioners' sugar and serve with warm maple syrup.


Huckleberry Crisp

1/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 tablespoon lemon juice

4 cups huckleberries, sweetened

1 cup huckleberry juice (drained from fruit)

Combine sugar, cornstarch, salt and spices in a saucepan. Add lemon and huckleberry juices and stir until smooth. Cook over low heat until thickened and clear, stirring constantly. Stir in huckleberries and pour into a greased baking dish.


1/3 cup butter or margarine

1 cup brown sugar, firmly packed

2 tablespoons flour

3 cups corn flakes

Melt butter in a saucepan. Combine sugar and flour and add to butter. Cook, stirring constantly over low heat for 3 minutes. Add cornflakes mixing quickly until they are coated with syrup. Sprinkle over the huckleberry mixture and bake at 400 degrees F. for 30 minutes or until topping is crisp and golden brown. Serve warm or cold.

There are many reasons to go huckleberrying. It's good exercise, it's good family fun, berry pickers carry on the 14,000-year-old Native American berry picking tradition and, most important, you can eat what you pick.

Contact:  star@chillirose.com ~ Copyright 2012 © Wallace W. Hansen ~ All rights reserved