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Published 2014
The black huckleberry, G. baccata, is the most popular, but Fernald and Kinsey (1943) aver that the dangleberry, G. frondosa, is just as good and will ‘make one of the most luscious of desserts, being remarkably juicy and with a rich, spicy and sweet flavor’. The stones, however, make both species less attractive than the blueberry and they are not commercially gathered or cultivated. Berries gathered from the wild may be used in pies and conserves with or as a substitute for many other berries.
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