Juneberries take root in the Midwest as a flavorful new superfood

Juneberries are gaining attention across the Midwest for their unique flavour and nutritional benefits. These berries, with a taste blending sweetness and nuttiness, are now being grown and used in local food products. Crystal Moore-Stevens and her family run a farm in Alton, Illinois, where they have started cultivating juneberries. This year marks the first time their trees have produced a substantial harvest. Cindy Higgerson, an artisanal jam maker, sources these berries from the farm to create her popular juneberry jam. Her product sells out within two hours at a St. Louis farmers market.

Bonnie Tawse, a nature educator from Chicago, also promotes the fruit by picking juneberries from the Bloomingdale Trail. She has even written a cookbook dedicated to juneberry recipes. Meanwhile, Bill Davison from the Savanna Institute is working to commercialise juneberries and similar crops. His goal is to support regional food systems and encourage diversified farming practices. Despite their potential, juneberries remain rare on U.S. farms. Growers often struggle to turn a profit with them. However, efforts by farmers, jam makers, and researchers are slowly increasing their presence in local markets.