Bilberry leaf has a mildly bitter, astringent flavor, said to be green leaf with a mild and fresh scent.  In tea and tinctures, it blends with other cool, astringent herbs. May also be used as seasoning. Add directly to soups, stews, braised meats and vegetables.

Bilberry leaf doesn’t contain anthocyanosides, the antioxidant compounds found in the fruit. The leaf’s bitter quality is owing instead to a high tannin content, which lends the herb astringent properties.

Historically, bilberry leaf has been by herbalists to counter inflammation in connective tissue associated with bruising, digestive disorders, the degeneration of collagen and peripheral nerve damage.

Active compounds: Epigallocatechin (EPCG), quercetin, hydroquinone, caffeic acid, glucoquinine
Origin: Bulgaria

Safety: May increase the effect of anti-hyperglycemic medications (ie .. Metformin, GLP-1)