Uses
Heather is an important food source for various sheep and deer which can graze the tips of the plants when snow covers low-growing vegetation. Willow Grouse and Red Grouse feed on the young shoots and seeds of this plant. Both adult and larva of the Heather Beetle Lochmaea suturalis feed on it, and can cause extensive mortality in some instances. The larvae of a number of Lepidoptera species also feed on the plant, notably the small emperor moth Saturnia pavonia.
Formerly heather was used to dye wool yellow and to tan leather. With malt, heather is an ingredient in gruit, a mixture of flavourings used in the brewing of heather-beer during the Middle Ages before the use of hops. Thomas Pennant wrote in A Tour in Scotland (1769) that on the Scottish island of Islay "ale is frequently made of the young tops of heath, mixing two thirds of that plant with one of malt, sometimes adding hops". The use of heather in the brewing of modern heather beer is carefully regulated. By law, the heather must be cleaned carefully before brewing, as the undersides of the leaves may contain a dusting of an ergot-like fungus, which is a hallucinogenic intoxicant.
Heather honey is a highly valued product in moorland and heathland areas, with many beehives being moved there in late summer. Not always as valued as it is today, and dismissed as mel improbum by Dioscurides. Heather honey has a characteristic strong taste, and an unusual texture, for it is thixotropic, being a jelly until stirred, when it becomes a syrup like other honey, but then sets again to a jelly. This makes the extraction of the honey from the comb difficult, and it is therefore often sold as comb honey.
White heather is regarded in Scotland as being lucky, a tradition brought from Balmoral to England by Queen Victoria and sprigs of it are often sold as a charm and worked into bridal bouquets.
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