Blueberry

Botanical Name:

Vaccinium corymbosum

Family:

Crop Type:

Other Names:

Highbush Blueberry; Bloubessie (Afrikaans)

Lifecycle:

Perennial, deciduous

Uses:

Food (fresh, frozen, dried); processing (jams, juices, baked goods); ornamental shrub

Blueberry is a perennial fruit shrub in the Ericaceae family. Plants form multi-stemmed bushes with small, oval leaves that often display autumn colour, producing clusters of small white to pink bell-shaped flowers.

Fruit are small, round berries with blue-purple skin covered in a waxy bloom and sweet to mildly tart flesh. Berries are the edible part, consumed fresh, frozen, dried, or processed.

Cultivated in acidic, well-drained soils in cool to mild temperate climates, requiring specific pH conditions (4.2–5.5) for successful production. Notable for high antioxidant content and requirement for cross-pollination between compatible cultivars.

Climate

Climate Suitability:

Cool highland areas with acidic soils; limited to specific microclimates in SA

Frost Tolerance:

Dormant in winter

Heat Tolerance:

Moderate

Sun Type:

Full sun to partial shade

Soil Texture:

Acidic sandy loam or organic-rich acidic medium

Drainage Requirement:

Moist but well-drained

Preferred pH Range:

4.5–5.5 pH

Water Requirement:

Moderate to high

Irrigation Type:

Drip; Micro Irrigation

Propagation

Propagation Type:

Cutting; Tissue Culture

Propagation Season:

Spring to early summer for nursery establishment

Germination Days:

No Data Found

Days to Transplant:

No Data Found

Propagation Notes:

Plant certified nursery plants; acidify media before planting.

Planting

Planting Season:

Autumn to spring depending on region

Plants Per Square Foot:
Square Foot Method

0.25 per ft²

Plant Spacing:
Square Foot Method

60 cm

Plant Spacing:
Traditional Method

100–150 cm

Row Spacing:
Traditional Method

200–300 cm

Container Suitable:

Yes; in acidic containers

Container Notes:

Hydroponic Compatible:

Conditional

Hydroponic Systems:

Hydroponic Notes:

Aquaponic Suitable:

Conditional

Aquaponic Notes:

Acid-loving companions and pine bark mulch maintain soil pH; clover alleys managed away from roots can fix nitrogen.

No crops on recorded.

Please contact us should you feel that this is incorrect.

Lime-loving plants and strong root competitors alter soil pH or compete for moisture and nutrients.

No crops on recorded.

Please contact us should you feel that this is incorrect.

Pests & Diseases

Pest Types:

Birds; Fruit Fly; Aphids; Mites; Scale Insects

Pest Control:

Use bird netting, fruit fly traps and baits, monitoring, sanitation and approved controls where necessary.

Disease Types:

Phytophthora root rot, Botrytis (grey mould), Mummy berry (where present), Anthracnose

Disease Control:

Maintain drainage, use acidic well-drained media, ensure airflow, remove infected fruit and apply fungicides preventatively if needed.

Harvest

Planting Season:

Autumn to spring depending on region

Plant Spacing:
Square Foot Method

60 cm

Plant Spacing:
Traditional Method

100–150 cm

Row Spacing:
Traditional Method

200–300 cm

Nutrition

Edible Parts:

Berries

Reference Food State:

Raw berries

Serving Size:

100 g

Nutrition Basis:

Per 100 g raw edible portion

Calories (kcal):

57 kcal

Calories (kj):

238 kj

Total Carbohydrates:

14.49 g

Protein:

0.74 g

Total Fat:

0.33 g

Dietary Fibre:

2.4 g

Starch:

0.03 g

Total Sugars:

9.96 g

Monounsaturated Fat:

0.047 g

Omega-3 Fatty Acids:

0.058 g

Omega-6 Fatty Acids:

0.088 g

Polyunsaturated Fat:

0.146 g

Saturated Fat:

0.028 g

Trans Fat:

0 g

Calcium:

6 mg

Chromium:

0 mcg

Copper:

0.057 mg

Iron:

0.28 mg

Iodine:

0 mcg

Magnesium:

6 mg

Manganese:

0.336 mg

Molybdenum:

0 mcg

Phosphorus:

12 mg

Potassium:

77 mg

Selenium:

0.1 mcg

Sodium:

1 mg

Zinc:

0.16 mg

Vitamin A:

3 mcg RE

Thiamin:
Vitamin B1

0.037 mg

Riboflavin:
Vitamin B2

0.041 mg

Niacin:
Vitamin B3

0.418 mg NE

Pantothenic Acid:
Vitamin B5

0.124 mg

Vitamin B6:

0.052 mg

Biotin:
Vitamin B7

0 mcg

Folate:
Vitamin B9

6 mcg

Vitamin B12:

0 mcg

Vitamin C:

9.7 mg

Vitamin D:

0 mcg

Vitamin E:

0.57 mg alpha-tocopherol

Vitamin K:

19.3 mcg

Recipes