Regan Dixon wrote:There are so many different kinds of huckleberries--red ones, black ones--and the ones I am familiar with, are not dryland huckleberries, but grow where there is plenty of precipitation, either liquid or frozen. Some are slow picking, some pick quickly. Some bake better than others. I haven't met any that would make a freezer smell like them. I would say, get both huckleberries and blueberries, and experiment with them in your own kitchen, seeing if your local kind bakes well, and maybe include a recipe you like, in each basket you sell, to get people warmed up to them if they're unfamiliar.
A nice thick mulch of pine needles is generally recommended.