Remember Bilberry
Meet Bilberry. Both its dried and fresh fruit have a sweet and slightly astringent taste that I adore, though most find it odd. It’s been in use for nearly a thousand years in European herbalism and its long been consumed as a traditional food. Yes, bilberry has been an herbal staple since the Middle Ages and stays strong in its healing power till today. Back in the 16th century, herbalist Hieronymos Bock recommended the berries be used for the treatment of bladder stones, liver disorders, and in syrups for coughs and in the 18th century, the use of bilberry fruits became widespread for intestinal conditions, typhoid fever, mouth, skin, and urinary tract infections, gout, and rheumatism. By the early 20th century, dried bilberry tea was used as an astringent for diarrhea and dysentery, as a diuretic and to stop bleeding. Bilberry preparations were also used historically to relieve scurvy and painful urination, and even to help stop the flow of breast milk. Only in 1987, did the German Commission E approve the use of bilberry fruit to treat non-specific gastro problems, such as acute diarrhea, while other European countries like Italy, use concentrated bilberry fruit preparations for circulatory support.
In 2008, Health Canada approved the traditional medicinal oral use of bilberry as an astringent to help relieve diarrhea and approved it as a gargle to help relieve mild inflammations of the mucous membranes of the mouth and/or throat. By the way, the fruits can also be eaten fresh or made into jams, fools, juices or pies. In France and in Italy, they are used as a base for liqueurs and are a flavoring for sorbets and other desserts like in Brittany, where they are often used as a flavoring for crêpes. So next time your intestines act up or your throat feels a tad bit sore, remember bilberry!
Tags: astringent, billberry, bladder, GI