Bilberries may be eaten fresh or in dried forms. Fresh or dried berries may be used to make bilberry tea. Bilberry extract should be standardized to contain *5% anthocyanidin. The extract contains the highest percentage of anthocyanosides, making it the strongest form of bilberry.

Anthocyanidin (a flavonoid) is the primary compound in bilberry fruit, building strong capillaries and improving circulation throughout the entire body. Anthocyanidins may prevent blood platelets from clumping together, which minimizes the risk of blood clots (associated with heart attack and stroke). Bilberry fruit also contains tannins, a substance that acts as an astringent, stopping bleeding. The tannins and anthocyanidins may equalize each other when the whole bilberry fruit extracts is used for medicinal purposes. Anthocyanidins increase rhodopsin production, a pigment that assists the eye's ability to adapt to light changes and enhances night vision. The tannins possess anti-inflammatory properties and as mentioned previously may relieve diarrhea.