Herb & Spice Companion

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HERB & SPICE COMPANION

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BARBERRY

Berberis vulgaris

Flavors: sweet, tart, tangy

Known as zereshk in Iran, these ruby-colored berries bring a sweet-sour zest to many

dishes in Middle Eastern cuisine. The

barberry shrub has many varieties, with

leaves that vary in color from pink to red

to violet. The fresh berries appear plump

and bright red; they’re dried for use in

cooking, where they resemble dried

currants or cranberries. Their acidic,

lip-puckering flavor is best enjoyed in

cooked dishes and sauces to accompany

meats; raw berries can be too tart on

their own. Dried barberries are sold at

Middle Eastern and Iranian markets, and

barberry plants can be found at nurser-

ies in the West.

In the Garden

Barberry bushes are adaptable and easy to grow in temperate climates. They come in

hundreds of varieties, including some that are poisonous and some with thorns, so

check your plant’s specific growing instructions to prepare accordingly (i.e., you might

need protective gloves!).

Size: Up to 13 feet tall and 7 feet wide

Container: At least 5 gallons

Light: Full sun to partial shade

Soil: Dry to moist, loose, well drained; adaptable to various well-draining soils. Mix

HEALTH BENEFITS

Barberry has been used medicinally

for 2,500 years. The plant’s roots and

stems contain the chemical berberine,

believed to have anti-inflammatory,

antibacterial, and immune-boosting

powers. Barberry has been used to

treat infection and inflammation in

the digestive system, especially cases

of food poisoning and diarrhea, and

may be helpful in relieving urinary

tract infections, too.

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