How to use it: bilberries are pleasant tasting when raw but are even better when cooked. They can be made into jam or lightly stewed with a little sugar and added to natural yoghurt, cream or ice cream. Use them to make a version of Scottish cranachan or a summer pudding or (if you have picked enough) use as a filling for pies, tarts and crumbles.
What to look for: the low shrubby plants grow on heaths, moors and sparse conifer woods with acid soil. Their fruit, the bilberries, resemble small blueberries and appear as early as the beginning of July, but August and September are the best months.