Red Huckleberry                                      

 Vaccinium parvifolium

Pronounced Vax-IH-nee-um parv-IH-foal-ee-um, the Red Huckleberry re related to Blueberries, Huckleberries, Cranberries, Lingonberries, Whortleberries, Bilberries and Cowberries. Red Huckleberry grows slowly up to 12 ft. (4m), usually growing only 3-6 ft. (1-2m).  It is often found growing on top of decaying logs and stumps in open to fairly dense coniferous forests.

Red Huckleberries were eaten fresh by all native tribes. The berries were often combed off the twigs and then the leaves were separated from the berries by rolling them down a rough, wet plank.  Some tribes dried them singly or mashed them into cakes or stored them in oil.  The berries, resembling salmon eggs, were used as fish bait in streams. Red Huckleberries are a good source of Vitamin C and many prefer their flavor over cranberries. The berries are sometimes used in pies, jellies, jams or preserves.    Hikers consider them a great treat for a quick snack on the trail.  The delicate twigs are sometimes used by florists.

Red Huckleberry is a favorite food of a variety of birds and mammals including thrushes, pigeons, towhees, ptarmigans, and grouse; and bears, raccoons, chipmunks, foxes, skunks and deer mice.  The twigs and foliage are also an important browse for deer, mountain goat, and elk.  Small mammals will also browse Red Huckleberry.  It is a preferred food of Mountain Beaver.