It's All About Nutrition!

Planting and Growing Blueberries Fact Sheet

Blueberries are a very popular fruit in the United States because of their unique flavor, small edible seeds, and ease of preparation. Blueberries can be eaten fresh or used for jelly, jam, pies, pastries, or juice.

Blueberry fruit is also low in calories and sodium, contains no cholesterol, and is a source of fiber. A major constituent of the fiber is pectin, known for its ability to lower blood cholesterol. Blueberries contain measurable quantities of ellagic acid, which has inhibiting effects on chemically induced cancer in laboratory studies.

Blueberry juice also contains a compound that prevents bacteria from anchoring themselves to the bladder, thereby helping to prevent urinary tract infections.

Growing Blueberries:

Blueberries are a good fruit crop for home gardens because they require little space. Blueberry plants require highly acidic soil conditions for best results. Blueberry plants begin to produce fruit in the third season; however, they do not become fully productive for about six years. Once in production, it is necessary to protect the fruit from loss to birds. Climatic Requirements: Plants are generally not hardy when temperatures drop below -20 degrees F.

Requirements for Blueberry Production:

The highbush blueberry requires full sun for optimum yield and quality, and grows best where the soil is very acidic and well supplied with moisture. Soil pH should be between 4 and 4.5 and contain at least 4 to 7% organic matter.

With loam soils, it is suggested that plants be grown on raised beds, 4 feet wide and 9 inches high for better water drainage. Such beds are not needed for production on sandy soils.

Blueberry Soil Preparation:

It is very important to test soil for pH, nutrient status and organic matter content before conducting soil preparation. See GreenShare Factsheet on soil testing for more information. Your soil should be tested twice; once before soil preparation and acidification, and once after sulfur and fertilizer have been added. Further adjustments may then be necessary. Increase soil organic matter by adding grass clippings, manure or leaves (not red maple or beech) according to soil test recommendations. Incorporate the materials into the top 4 to 6 inches at least one year before planting.

Blueberry Soil Acidification:

If soil pH is above 4.5, apply granular sulfur to lower soil pH. The material should be well mixed throughout the top 4 inches of soil, three months before planting.

Planting Blueberries:

At planting, dig a hole18 inches deep and 18 inches wide and mix 1 cubic foot of peat moss with top soil until the hole is filled 4 inches from the top. Set the plant and cover the roots with the remaining peat-soil mix. Set plants 5 feet apart with rows 10 feet apart. Apply 4 inches of sawdust or wood-chip mulch in a 2 feet wide band after planting, and maintain a 4 inch depth and 4 feet band over the life of the planting.

Fertilizing Blueberries:

Fertilizers for blueberry production are best applied using soil test results as a guide. At planting, apply 1/2 to 2/3 pound of ammonium sulfate (or 10 to 16 ounces of 10-10-10) per 100 feet of row 4 weeks after planting. Keep fertilizer at least 6 inches away from plant.

In the second through twelfth years, apply 1 to 1.5 pounds of ammonium sulfate (2 to 3 pounds of 10-10-10) per 100 feet of row each year for fertility and acidity maintenance. Apply 0.5 pound of the ammonium sulfate at bloom, and the remaining 0.5 pound 4 to 6 weeks later. If plant leaves become chlorotic, apply 2 to 3 ounces of ferrous sulfate or iron chelate around the base of the plants each year.

Watering Blueberries:

Blueberry bushes have very shallow root systems and are very sensitive to water fluctuations. They need at least 1 to 2 inches of water per week. In dry seasons, supplemental watering is essential to obtain good yields of high quality products. Do not water after early September unless soil is very dry.

Pruning Blueberries:
Blueberry plants normally do not need to be pruned for the first three years. Remove blossoms that appear in the year of planting and second year after planting to stimulate vigorous growth. It is important to know the anatomy of a blueberry bush before attempting to prune blueberries. During the fourth year, the dormant plants should be pruned in mid-March. At this time, remove dead and weak branches and thin, terminal wood with small buds. Prune interior crossing branches to admit light to the center of the plant.

In subsequent years, thin out older branches to force new growth. Tall-growing branches can be headed back and thin branches removed. Flower buds of blueberry bush are produced on tips and down the second year old shoots. Blueberry bushes tend to produce smaller berries when they are overloaded with fruits, making it important not to have too many flower buds.

Mulching Blueberries:

Generous use of mulches such as sawdust or peat moss will help control weeds, conserve moisture and keep roots cool. Increased organic matter from decomposing mulch will help improve soil structure and nutrient uptake of blueberry bush. Replenish mulch as needed to keep the mulch depth at 2 to 4 inches.

Blueberry Insects and Diseases:

Some potential insect problems in blueberries include blueberry tip borer, plum curculio, cranberry fruit worm and cherry fruit worm. Disease problems include mummy berry, powdery mildew, twig blights, botrytis blossom blight, leaf spots and cane gall.

If you found this post interesting or helpfull leaving me a comment would be much appreciated. Thanx Jeanne

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Berries…Berries…Everywhere Berries

Berries have been one of the USA’s most well liked fruits They have origins in both Europe and the United States. Native Americans were the first to include berries in their diets and lifestyle. Today, berries are enjoyed worldwide.

Berries signify summer and rightfully so, as the warmer months are the peak harvest for these fruits. Berries have traditionally included blueberries, strawberries, raspberries, and blackberries. However, there are other varieties that have since flooded the markets.

Many berries are suitable to eat raw and most types vary from 50 to 100 calories per serving if eaten raw. Berries are brimming with vitamin C, potassium, and fiber.

Strawberries Nutrition Information
Serving size 1/2 cup, sliced (83g)
Amounts Per Serving % Daily Value

Calories 25
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Sugars 4g
Protein 1g
Vitamin A 0%
Vitamin C 80%
Calcium 2%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Blueberries Nutrition Information
Serving size 1/2 cup (73g)
Amounts Per Serving % Daily Value
Calories 40
Calories from Fat 0
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Sugars 7g
Protein 1g
Vitamin A 0%
Vitamin C 10%
Calcium 0%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Raspberries Nutrition Information
Serving size 1 cup (125g)
Amounts Per Serving % Daily Value

Calories 60
Calories from Fat 5
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 9g 36%
Sugars 6g
Protein 1g
Vitamin A 4%
Vitamin C 50%
Calcium 2%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Blackberries Nutrition Information
Serving size 1/2 cup (72g)
Amounts Per Serving % Daily Value

Calories 30
Calories from Fat 5
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 4g 147%
Sugars 11g
Protein 1g
Vitamin A 4%
Vitamin C 25%
Calcium 2%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Selection

In general, berries should be dry, firm, well shaped, and eaten within a week after purchase. If you can’t eat them that soon, remember that berries freeze well! It’s best to buy berries that are ‘in-season’ as they’ll cost less and are more ripe and flavorful than ‘out-of-season’ berries.

Stay away from containers of berries with juice stains which may be a sign that the berries are crushed and possibly moldy; soft, watery fruit that means the berries are overripe; dehydrated, wrinkled fruit that means the berries have been stored too long.

Select blueberries that are firm, dry, plump, and smooth-skinned. Berries should be deep-purple blue to blue-black; reddish berries aren’t ripe but can be used in cooking.

Select raspberries and blackberries that are unblemished dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety. Blackberries should be shiny and black — avoid those that are dull or reddish. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for raspberries and blackberries is short, and they should be consumed within 2–3 days of purchase. Eat at room temperature for fullest flavor.

Currants should still be firmly attached to their stems.

Strawberries should be a bright shade of red and the caps on the berries should be green and fresh looking. Berries that are green or yellow are unripe and will taste sour.

Storage

After purchasing berries, check the fruit and toss out any moldy or deformed berries. Immediately eat the overripe berries within 24 hours. Return the other berries back to the original container or they should be arranged unwashed in a shallow pan lined with paper towels, and washed just prior to use. The berries may be topped with a paper towel to absorb any additional moisture. Plastic wrap the entire container. This will ensure the fruit retains its freshness, but generally berries should be eaten within one week.

Freezing Berries

Because berries have a short shelf life, an alternative to enjoy them year round is to buy them fresh and freeze them yourself. The secret to successful freezing is to use unwashed and completely dry berries before placing them in a single layer on a cookie sheet in the freezer. Once the berries are frozen, transfer them to plastic bags or freezer containers. Frozen berries should last approximately ten months to one year.

Preparation of Berries

When you’re ready to use the berries, go through the lot once more to sort out any undesirable fruit. Then, rinse, drain, and pat dry the fruit. Commercially frozen berries do not need to be ‘cleaned’ or thawed. If you froze your own berries, a quick rinse may be necessary.

Berry Helpful Hints

*Blueberries tend to change color during cooking. Acids, like lemon juice and vinegar, make the blue in blueberries turn red. In an alkaline environment, such as a batter with too much baking soda, the blueberries may turn greenish-blue.

*To reduce the amount of color streaking, stir your blueberries (right from your freezer, if frozen) into your cake or muffin batter last.

*When making pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes prettier and they’ll be easier to flip. If frozen blueberries are used, cooking time may have to be increased to be sure the berries are heated through.

*Frozen raspberries and blackberries are available in grocery stores. Blackberries are available in 16 oz. poly bags, while raspberries are available in 12 oz. poly bags.

*A 12 oz. bag of whole frozen raspberries is equal to about 3 cups frozen berries.

*A 16 oz. bag of whole frozen blackberries is equal to about 3 cups frozen berries.

*Whole frozen berries destined for your baked goods should be used frozen. Gently fold into pies, cakes and muffins just prior to use.

*Store whole frozen berries in their unopened or tightly resealed packages in your freezer. If berries are to be served alone, thaw until they are pliable and serve partially frozen. Add sugar to taste — it brings out both the flavor and the luscious juices.

Berry Varieties

There are many types of berries from smooth-skinned varieties like blueberries, to berries that have fleshy segments like raspberries and blackberries. Strawberries are not considered a ‘true’ berry, as they do not grow from a flower ovary but from the base of the plant.

Blackberries have a similar appearance to raspberries, but they are larger, hardier, and have a dark purple to black color. In general for this berry, the more intense color, the more sweet the fruit. There are blackberry hybrids that include boysenberries, loganberries, and ollalieberries, which are all, tart tasting and primarily used in jams and pies. Blackberry peak season is June and July with harvesting beginning in May and ending in September.

Wild blueberries are smaller in size compared to their cultivated cousins. Blueberries have a protective light powdery coating on the skins and tend to last longer than other berry varieties. Nearly half of the cultivated blueberries grown are sold as fresh blueberries. Fresh blueberries are available for nearly eight months of the year from producers across the United States and Canada. North America is the world’s leading blueberry producer, accounting for nearly 90% of world production at the present time. The North American harvest runs from mid-April through early October, with peak harvest in mid-May—August.

Currants are berries that look similar to grapes but are very tart. Because of their tartness, they are primarily used for jams and jellies. Red and white currants are grown domestically while the black currants are grown in Europe. Fresh currants are available July through August.

The most delicate of the berry family, raspberries have a similar structure to blackberries but have a hollow core. Therefore, this fruit requires delicate handling during preparation. Red raspberries are the most common type but there are also golden, amber, and purple berries all similar in taste and texture. Imported raspberries are from Chile, while most of the fruit comes from California. Raspberry season begins in June and lasts through October.

Perhaps the most popular of all the berries, strawberries have the most vitamin C of the berry family. Strawberries have been known since the time of the Greeks and Romans and cultivation of strawberries began in 1624. Commercial growing in America began about 1800 on the east coast of the United States. Strawberries moved west with the pioneers and now there are more than seventy varieties of strawberries, many of which are grown in California and Florida. This familiar fruit is usually available fresh year round with a peak from April to July.

Source: FruitsandVeggiesMatter.gov

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