Barberry (Berberis vulgaris) has many medicinal properties. After harvesting, it can be stored together with the bunches under normal conditions for a long time /up to 30-40 days/, without being damaged by steaming or mould.
It is rich in sugars, cellulose, pectin, tannins, and mineral salts. In terms of the amount of organic acids, the herb is in the first place, and from them comes its sour taste. They contribute to arousing appetite and quenching thirst. The values of malic acid are also high. The high content of magnesium salts is to some extent responsible for its loosening effect, especially on its fruits.
In terms of vitamin C content, barberry is also a leader. This makes its juices particularly invigorating.
Thanks to potassium and iron, the herb is suitable for the heart and the cardiovascular system in general.
Various herbal products are prepared from the young leaves and bark of the bush /barberry is a bushy plant/, which are rich in glycosides and alkaloids, including berberine, columbeline, yatroricin, etc. They are suitable for disorders of the digestive system, gout, kidney diseases, ulcers, rheumatism, etc.
The berries of the barberry are very suitable for children and adolescents, for recovery after illness, for temperature conditions, for heavy physical exertion, and for all conditions that require increased doses of vitamin C.
Due to the high content of tannins, the fruits and the products prepared from them have an astringent effect, and due to the organic acids - slightly antiseptic. Acids also have a very good effect on the alkaline-acidic balance of the body. Tea is prepared from dried fruits, which has a beneficial effect on the mucous membrane of the mouth and gums, as well as sour thistle flour /not to be confused with milk thistle flour/.
The berries can also be eaten fresh. They are recommended for vitamin C deficiency, inflammatory biliary diseases, diseases of the spleen and liver, and abdominal colic /have an antispasmodic effect/. They also have an antipyretic, sedative, and antimicrobial effect.
The leaves are used for vitamin C deficiency, angina and dysentery.
The fruits of the barberry mixed with the fruits of the common juniper and other herbs are recommended for cholecystitis, cholangitis, and hepatitis.
Barberry hot infusion
Half a teaspoon of whole fruits or finely chopped peel is taken and steamed in 200 ml of boiling water. 1 to 3 tea cups are drunk daily.
Barberry cold infusion
Take 1 teaspoon of whole fruits or chopped fresh leaves and pour 200 ml of cold water. Let it sit for 2 hours. Drink 2-3 tea cups daily.
Barberry juice
The fruits are steamed with a little water and squeezed through cheesecloth. The resulting juice is very sour and is usually served flavored with honey.
Barberry decoction
The washed fruits are placed in boiling water and boiled for 10-20 minutes covered. Leave to cool in the covered container. The decoction is strained and served with or without honey/sugar.
