This list includes 10 Berries that start with H, from “Hackberry” to “Huckleberry”. Many are foraged or garden-grown fruits used fresh, in jams, baking and preserves.

Berries that start with H are a mix of botanical and culinary berries commonly found in gardens and the wild. For example, huckleberries hold a central place in North American foraging traditions and regional baking.

Below you’ll find the table with Common name, Scientific name, Type (botanical/common), Growing season, Regions, Uses, Nutrition highlights and Source.

Common name: The everyday name helps you recognize the berry quickly for gardening, shopping, recipe searches and labeling.

Scientific name: The Latin name lets you find exact species information and reliable cultivation or identification resources.

Type (botanical/common): Tells you whether the fruit is a true botanical berry or a culinary/common berry, clarifying botanical versus kitchen uses.

Growing season: Indicates typical ripening months so you can plan planting, harvesting and recipe timing in your area.

Regions: Shows where the berry naturally grows or is commonly cultivated, helping you judge local suitability.

Uses: Lists common culinary, medicinal or craft uses so you can choose berries for recipes, preserving or landscaping.

Nutrition highlights: Summarizes key nutrients and health-related points so you can compare nutritional benefits quickly.

Source: Points to the reference or link used so you can follow up for more detailed, region-specific information.

Berries that start with H

NameScientific nameTypeNative region / Season
HuckleberryGaylussacia spp. & Vaccinium spp.bothNorth America; mid-summer
Highbush blueberryVaccinium corymbosumbothEastern North America; mid-summer
HoneyberryLonicera caeruleabothNortheast Asia, northern Europe; late spring–early summer
HaskapLonicera caeruleabothSiberia, Japan, northern Asia; late spring–early summer
Hardy kiwiActinidia argutabotanicalEast Asia; late summer
HackberryCeltis occidentalisculinary/commonNorth America; autumn
HollyIlex spp.culinary/commonEurope, Asia, Americas; winter
Himalayan blackberryRubus armeniacusculinary/commonHimalayas; summer (naturalized elsewhere)
Himalayan raspberryRubus ellipticusculinary/commonHimalayas, South Asia; summer
Highbush cranberryViburnum trilobumculinary/commonNorth America; autumn

Descriptions

Huckleberry
Small, blue-black to red berries from several Vaccinium and Gaylussacia species; sweet-tart, great for pies, jams and wildlife forage, varied flavor by species.
Highbush blueberry
Classic blueberry on tall shrubs, sweet and juicy, excellent fresh or in baking; commercially important and bird-friendly.
Honeyberry
Elongated blue berries with a tart, slightly sweet flavor; eaten fresh, frozen or in jams; distinct from many toxic honeysuckles.
Haskap
Regional name for honeyberry, very hardy and early-fruiting; tangy-sweet taste ideal for sauces, jams and freezing.
Hardy kiwi
Small, smooth-skinned kiwifruit you can eat whole; intensely sweet when ripe and botanically a true berry.
Hackberry
Small orange-brown fruits eaten by birds and occasionally by people; mildly sweet but often mealy, mostly for foraging rather than cultivation.
Holly
Bright red or orange ornamental fruits that persist into winter; attractive to birds but mildly toxic to humans, not for eating raw.
Himalayan blackberry
Large, sweet blackberries that are very productive and invasive in places; excellent for pies, jams and fresh eating.
Himalayan raspberry
Yellow, tart-sweet raspberries eaten fresh or cooked in native regions; can become invasive outside their range.
Highbush cranberry
Bright red, cranberry-like drupes that are tart and usually cooked into jellies or sauces; raw fruit can be bitter or mealy.
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