This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is Ł12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||borówka wysoka (today's sample record)|
Description: Blueberry. The blueberry belongs to the same family as the bilberry and is similarly small, round and dark bluish, indigo-black with smooth bloomy skin. The flesh is grey-blue and juicy. There are high-bush or low-bush varieties. They don’t have quite as much flavour as bilberries, and can benefit from a squeeze of lemon. They are generally used in pies or jams (US: jellies) or in blueberry muffins. The blueberry is a relative of the cranberry. Don't wash any soft fruit until it is about to be used or it is likely to rot. The American blueberry is larger than the northern European variety but tastes pretty much the same. The Northern high-bush blueberry is the most commonly seen blueberry growing, not surprisingly, on high bushes anything up to 4.5 meters (15 ft) high. The rabbit-eye or low-bush varieties are wild varieties producing smaller fruit. Translations to blueberry in Europe often actually mean bilberry (Vaccinium myrtillus) rather than blueberry (Vaccinium corymbosum) but it is sometimes difficult to tell.
|Blueberries, on the right, with thanks to Pomi on Rue Mouffetard in Paris||
Latin: Vaccinium corymbosum
Most frequent country: Poland