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Berberis vulgaris - Daruharidra
Berberis vulgaris also known as common barberry, European barberry or simply barberry, is a shrub in the genus Berberis. It produces edible but sharply acidic berries, which people in many countries eat as a tart and refreshing fruit.
Contents
Description
It is a deciduous shrub growing up to 4 m high. The leaves are small oval, 2–5 cm long and 1–2 cm broad, with a serrated margin; they are borne in clusters of 2-5 together, subtended by a three-branched spine 3–8 mm long. The flowers are yellow, 4–6 mm across, produced on 3–6 cm long panicles in late spring. The fruit is an oblong red berry 7–10 mm long and 3–5 mm broad, ripening in late summer or autumn; they are edible but very sour, and rich in Vitamin C.
Uses
- The berries are edible and rich in vitamin C, though with a very sharp flavor; the thorny shrubs make harvesting them difficult, so in most places, they are not widely consumed. They are an important food for many small birds, which disperse the seeds in their droppings.
- In Europe, the berries have been traditionally used as an ingredient in making jam.
- In Iran, barberries are commonly used as a currant in rice pilaf.
- Zereshk is widely used in cooking, imparting a tart flavor to chicken dishes. It is usually cooked with rice, called zereshk polo, and provides a nice meal with chicken.
- The plant is both poisonous and used in folk medicine.[1]
- A decoction of the plant has been used to treat gastrointestinal ailments and coughs.[2]
- The use of the plant in traditional medicine has been limited by the bitter taste of the bark and root.
References
- ↑ "Barberry"
- ↑ Schauenberg, P; Paris, F (1977). Guide to Medicinal Plants. New Canaan, CT: Keats Publishing, Inc
