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CULTURAL AND WILD PLANTS
Common barberry (Oriental barberry). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common barberry (Oriental barberry), Berberis vulgaris. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: berberis Family: berberidaceae Origin: The common barberry (Berberis vulgaris) originates from the regions of Europe, Asia and North Africa. It is currently grown in various parts of the world, including North America. Area: The common barberry is found in forests, thickets, on edges and rocks, as well as on roadsides and in gardens. Chemical composition: The plant contains alkaloids, flavonoids, acids and vitamins. A particularly rich source of alkaloids are the bark, rhizomes and fruits of barberry. Alkaloids such as berberine have many beneficial properties for human health. Economic value: Common barberry is used in cooking, medicine, perfumery and cosmetics. Barberry fruits are used to make jams, preserves and juices. In addition, the bark and rhizomes of barberry are used to treat diseases of the liver and gallbladder, as well as an antibacterial and antifungal agent. In perfumery and cosmetics, barberry has found application as a natural flavor and tint. Legends, myths, symbolism: In the mythology of ancient peoples, the barberry was a symbol of blood and life, and its bright red berries were a symbol of wealth and abundance. In Christian symbolism, the barberry is associated with the opposition of evil and good, true and false, and its sharp thorns are associated with the protection and reflection of evil. In Chinese culture, barberry is one of the five sacred plants and symbolizes wisdom, prosperity and longevity. In Japan, the barberry is associated with the beginning of spring and symbolizes rebirth and renewal.
Common barberry (Oriental barberry), Berberis vulgaris. Description, illustrations of the plant Common barberry, Berberis vulgaris L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Shrub up to 2,5 m high, with branched twig-like shoots, with thorns at the base of the leaves. The leaves are alternate, wedge-shaped narrowed into a short petiole, serrated along the edge, with hard cilia. The flowers are bisexual, yellow, collected in a drooping brush. The fruit is an oblong juicy bright red berry. Blooms in May - June. Wild barberry often grows in mixed and deciduous forests, in mountainous areas. It is cultivated in the European part of the country. In culture, 12 species of barberry are known, which are of interest as fruit, medicinal and ornamental plants. Barberry Belongs to winter-hardy, drought-resistant and photophilous plants. It develops well and bears fruit abundantly on light loamy cultivated and moist soils. It is propagated by seeds, cuttings, dividing the bush. In nurseries, seedlings are grown from seeds, which, at the age of two, are planted in a permanent place at a distance of 1 m from each other. In the third or fourth year of life, they begin to bear fruit. Barberries are harvested in September - October. Unpicked fruits remain on the twigs of the shrub until spring. They not only do not lose their taste, but on the contrary, they become juicier and sweeter from frost. Barberry fruits contain valuable substances, among which the most vitamins are C, E, P, carotene, sugars (glucose, fructose predominate), organic acids (mostly malic). The fruits are rich in tannins, coloring and pectin substances. The bark, roots and leaves contain saponins, tannins and minerals, vitamins. In the leaves, especially during the fruiting period, there is a lot of vitamin E and essential oil. All parts of the plant contain alkaloids, of which berberine has the most valuable properties. A large amount of berberine is found in the roots. Even in ancient times, people were aware of the healing properties of barberry. In ancient Babylon and India, it was believed that barberry berries have the ability to "purify" the blood. In the Middle Ages, medicines for jaundice, scurvy and malaria were prepared from the berries of this plant. Nowadays, berries, leaves, bark and roots are harvested for medicinal purposes. Berries are used as a diuretic and choleretic agent, as well as for colds as an antipyretic, diaphoretic and tonic. A decoction of the leaves is recommended for scurvy, gout, rheumatism, hypertension, dysentery. Roots and bark have phytoncidal power: their extracts rinse the mouth with inflammation of the gums, treat eczema on the skin. In the medical industry, the drug berberine bisulfate with a wide spectrum of action is obtained from barberry roots. It is a choleretic agent for the treatment of chronic hepatitis, cholecystitis and cholelithiasis. In addition, berberine bisulfate lowers blood pressure, regulates the functioning of the heart muscle, and reduces inflammation. The extract of the bark of barberry roots is part of the preparation of cholelithin, which is similar in its action to berberine. It is also used in the treatment of tumors of internal organs. The roots are used as an antihelminthic, in case of bleeding in the postpartum period associated with inflammatory processes. Berries and young leaves are eaten. Fresh berries have a pleasant refreshing taste; they stimulate appetite and quench thirst. They are used to prepare seasonings for meat dishes, which are very popular in the Caucasus, as well as juice, fruit water, syrup, infusion; sprinkled with sugar. Salads and marinades are prepared from young sour leaves. The wood of the shrub is yellow in color with a brown core, strong as bone, easy to process, so it is used for the manufacture of various handicrafts and turning products. Barberry bushes are very decorative; flowers have a strong pleasant aroma, especially in the morning. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Barberry common. Description of the plant, area, cultivation, application
It grows everywhere on forest edges, among shrubs, in floodplains, ravines, cultivated in parks, gardens, along roads as an ornamental plant. Perennial, branched, thorny shrub, photophilous, resistant to drought and frost, undemanding to soils, up to 2,5-3 m high. The root is powerful, the rhizome is woody, creeping. The branches are erect with numerous three- to five-parted spines, up to 2 cm long. Buds develop in their axils, from which shortened branches with a bunch of leaves grow. The bark of young branches is yellowish-grayish or yellowish-purple, overwintered - gray. The wood is dense, lemon-yellow in color. The leaves are light green in summer, purple, dark red in autumn, stand out with a bright color against the background of yellowed leaves of larch and greenery of coniferous trees. Young leaves have a sour, pleasant taste. Blooms in May - June. The flowers are bisexual, small, bell-shaped, light yellow, collected 15-20 in simple inflorescences in the form of brushes up to 6 cm long, a peculiar unpleasant odor. The fruits are small oblong berries, up to 1,2 cm long, red, sour. Ripen in September - October. Ripe fruits are edible, unripe fruits are poisonous. Good honey plant - honey of a special taste, has healing properties. Barberry fruits contain sugars, carotene, vitamins K, C (up to 172 mg%), citric, malic, tartaric acids, alkaloids (berberine, etc.), tannins, pectin, dyes, mineral salts. Vitamins C, E, malic acid, carotene, phylloquinone, tannins and resinous substances, essential oil were found in the leaves, alkaloids, tannins, dyes, resinous substances were found in the bark of the branches, alkaloids berberine, berberrubin, leonthine, etc. were found in the roots. For economic purposes, they use solid yellow barberry wood for making souvenirs and small crafts. From ripe fruits with alum, you can prepare a dye for paper, flax, wool; from the roots - a yellow dye for skins and wool. It should be remembered that the linear rust of cereals nests on the common barberry - a dangerous fungal disease. This limits its introduction as a horticultural crop, especially near crop fields. Mature fruits and young leaves are used in nutrition. Jam, jelly, marmalade, marshmallow are cooked from fruits, syrup, juice, soft drinks, drinks, sweets, seasonings for meat, fish dishes are prepared, they are salted, marinated. Borscht, soups, gravies are acidified with fresh and dried fruits. Salads, cabbage soup, borscht are prepared from young leaves. Barberry with sugar. For long-term storage, barberry fruits should be covered with sugar in a ratio of 1: 1. Store in a glass container in a cool place. Juice from the fruits of barberry. Squeeze juice from ripe barberry fruits, add sugar to taste, cork in bottles or jars and pasteurize. Drink like a vitamin drink. Syrup from the fruits of barberry. Grind ripe fruits with sugar, squeeze out the juice, add sugar, boil for several minutes, then pour into glass jars and pasteurize. Seal banks. 1 liter of juice from barberry fruits, 1 kg of sugar. A drink made from barberry leaves. Boil the leaves in water for 5 minutes, strain, add sugar or honey. Drink like a vitamin drink. 100 g of barberry leaves, 1 liter of water, sugar to taste. Barberry jelly. Boil ripe fruits in a small amount of water for 10 minutes, strain, squeeze out the juice, add sugar and boil over low heat until the consistency of jelly. 1 kg of barberry fruits, 200 ml of water, 1 kg of sugar. Barberry marmalade. Boil ripe fruits in water, put on a sieve. After the water drains, add sugar, mix and boil over low heat until a homogeneous thick mass. Air dry marmalade, cut into pieces, sprinkle with sugar. 1 kg of barberry fruits, 200 ml of water, 750 g of sugar. Pastila from barberry. Boil the fruits in water, put on a sieve or colander. Mix the broth with half the norm of sugar, beat, add the remaining sugar, beat again and cook over low heat until the consistency of marshmallow. Then transfer it to molds, put in a warm oven to dry, sprinkle with powdered sugar. 1 kg of barberry fruits, 300 ml of water, 800 g of sugar, 30 g of powdered sugar. Barberry jam. 1. Pour the fruits with warm water for 8-10 hours, then drain, remove the seeds (you can not remove them) and dip them in sugar syrup. Cook over low heat until done. 1 kg of barberry fruits, 1,5 kg of sugar, 400-600 ml of water. 2. Pour the fruits with sugar syrup. After a day, drain the syrup, boil it, cool it and pour it over the fruits again for a day. On the third day, add 200-300 g of sugar and cook until tender. 1 kg of barberry fruits, 750 g of sugar, 250 ml of water. Salty barberry. Rinse the fruits together with small branches, put them in jars or barrels, pour salt brine, cover with lids. Store in a cool, dark place. If mold forms, drain the brine and fill it with fresh. Use as a side dish for meat and fish dishes. 1 kg of barberry fruit, 1 liter of water, 100 g of salt.
In folk medicine, barberry fruits, leaves, bark, roots, flowers are used as an antipyretic, choleretic, diuretic, anti-inflammatory, astringent, fixing, hemostatic, lowering blood pressure, strengthening the heart muscle, and reducing pain. Infusion of bark barberry. Infuse 25 g of bark in 400 ml of boiling water for 4 hours in a thermos. Then strain and drink 100 ml 4 times a day for 4-6 weeks with hepatitis, cholecystitis, inflammatory diseases of the kidneys, bladder. Infusion of barberry leaves. Infuse 25 g of barberry leaves in 200 ml of boiling water for 1 hour in a thermos. Then strain and drink 1 tablespoon 4-5 times a day for 2-4 weeks as an anti-inflammatory and choleretic agent for diseases of the liver and gallbladder. A decoction of the roots and bark of barberry. 10 g of bark and 15 g of barberry roots pour 300 ml of cold water and cook in a water bath for 30 minutes. Then cool, strain, add boiled water to the original volume. Drink 50 ml 3 times a day for cholelithiasis, fever, postpartum uterine bleeding as a hemostatic and anti-inflammatory agent. This decoction can be used to wash bleeding wounds, ulcers, inflamed mucous membranes of the eyes. A decoction of barberry flowers. Boil 25 g of barberry flowers over low heat in 300 ml of water for 10 minutes, leave for 2 hours, then strain. Take 2 teaspoons 2-3 times a day for pain in the heart, hypertension, hepatocholecystitis, fever. Infusion of fruits (1:10) is taken to improve appetite, gastritis with low acidity of gastric juice, to quench thirst in febrile patients, as an anti-sclerotic agent and to strengthen the capillaries of blood vessels. Contraindications: pregnancy. blank. Barberry leaves are harvested in May - June, during the flowering period. They are cut with scissors or cut off, protecting hands from thorns with canvas gloves or mittens. The raw materials are dried, laying out in a thin layer on fabric or paper under a canopy, in attics with an iron roof. Dried leaves are dark green above, light green below, thin, brittle, twisted, peculiar smell, slightly acidic taste. Store in dry, well-ventilated areas on shelves. Shelf life has not been set. The roots are harvested in autumn, in October - November, or in spring, in April. They dig them with shovels, shake them off the ground, cut off small roots, air dry, then cut into pieces up to 2 cm. Dry under a canopy, in attics, in a dryer or oven at a temperature of 45-50 ° C for 4-5 days. Dried roots are longitudinally wrinkled, lemon-yellow inside, brownish outside, weak odor, bitter taste. At roots with a diameter of more than 6 cm, only bark with a small amount of core is used. Pack them in bags. Shelf life has not been set. The bark is harvested in April - May from young branches during sap flow. The branches are cut annularly at a distance of 10-15 cm, longitudinal cuts are made and the bark is removed. Dry the same way as the roots. The dried raw material has the form of tubes or grooves, on the inner surface with small wood residues. The color of the bark inside is yellowish-gray, outside - gray or brownish-yellow. The smell is weak, specific, the taste is bitter. Shelf life has not been set. The fruits are harvested ripe, in late autumn, after the first frost. Dry in the sun, attics, under a canopy, in ovens, warm ovens. Barberry is valuable as a food and medicinal plant. From it, the drug berberine is obtained, which is used in medicine in the treatment of hypertension, heart neurosis, diseases of the liver and gallbladder. To preserve the natural thickets of barberry, the roots are dug out only from one side of the bush, leaving the rest of the root system intact. Repeated harvesting of roots in one place is allowed no earlier than after 5-10 years. Authors: Alekseychik N.I., Vasanko V.A.
Common barberry, Berberis vulgaris L. Botanical description, distribution, chemical composition, features of use
The barberry family - Berberidaceae. Branched shrub up to 300 cm high, gives abundant root shoots. Trunks and shoots with numerous three- or five-part spines. In the axils of the spines there are leaves on shortened shoots. The leaves are obovate, thin, serrate-toothed, narrowed into a petiole. Flowers in drooping racemes. Petals yellow, oblong, entire or slightly notched at the top. The fruit is a red berry, sour in taste, contains 2-3 seeds. Blooms in May - June. The fruits ripen in September - October. Grows in clearings, forest edges, in sparse forests, among shrubs, on rocky slopes. The natural range of the species is Western Asia, Transcaucasia, Central, Eastern and Southern Europe. A common plant in parks, plantations along roads, forest belts. All parts of the plant contain alkaloids berberine and berbamine, tannins, essential oil, sugars, dextrose and levulose (up to 5%), organic acids (up to 6,5%) and vitamins. The content of ascorbic acid reaches 8%, the seeds contain up to 15% liquid oil. Green fruits are poisonous (they contain alkaloids), but after ripening, the toxic properties disappear. Barberry has been known since ancient times as a food spicy-flavoring and medicinal plant. It is currently cultivated in gardens and parks as an ornamental shrub and for its edible fruit. Crushed dry fruits are used as sour and spicy seasoning (instead of lemon and vinegar) for meat and fish dishes (atsibel), put in compotes, jelly, confectionery, soups. Dietary dishes, juices, various drinks, preserves and jams are prepared from barberry berries. Green cabbage soup, vitamin salads, soft drinks are prepared from young leaves of barberry in Holland. Fatty oil from seeds is used in the confectionery industry. Barberry berries are an excellent remedy for quenching thirst and stimulating appetite, juice is a mild laxative. In the Czech Republic, barberry drinks are used for constipation, migraine, and in the treatment of diphtheria. Young leaves and shoots can be used to make tea. As a medicinal plant, barberry was used by the ancient Babylonians and Hindus. In the Middle Ages, its beneficial effect was revealed in jaundice and malaria. The bark and roots, as well as the alkaloid berberine, are used in homeopathy. In folk medicine, barberry has long been used as a bile and diuretic, for colitis, scurvy; dry leaves, roots and bark - for diseases of the liver, spleen and pancreatic insufficiency, as an antipyretic, sedative and bactericidal agent. Used to rinse inflamed gums and eyes, rheumatism, pleurisy, tuberculosis, kidney disease, malaria, dysentery; as an appetite enhancer. Common barberry preparations (for example, berberine sulfate) are recommended as choleretic agents for chronic hepatitis and hepatocholecystitis, biliary dyskinesia, cholelithiasis, in obstetric and gynecological practice for bleeding in the postpartum period, with subinvolution of the uterus, endometriosis. Indian scientists have found that hydrochloric berberine is effective in the treatment of leishmaniasis, in particular Pendin's ulcer. Japanese scientists have proven the antitumor activity of berberine and related substances. In France, barberry berries are used to stimulate digestion, as an anti-febrile, bactericidal and blood pressure lowering agent. The bark and roots, as well as the alkaloid berberine isolated from the roots, are used in homeopathy. Red ink can be obtained from the fruit juice. Valuable honey plant, gives a lot of nectar.
Amur barberry, Berberis amurensis Rupr., which grows in Primorsky and in the southern part of the Khabarovsk Territory, has been introduced into cultivation. All organs of the Amur barberry, except for the fruits, contain alkaloids. Their number in the bark reaches 6%, in the bark of the roots - 15, in the shoots - 3%. The fruits contain ascorbic acid (0,05-0,37%), flavopoids, organic acids (tartaric, malic, citric, etc.), as well as carotenoids (carotene, lutein, etc.). Tinctures from the leaves and roots of the Amur barberry are used for hypotension of the uterus in the postpartum period; they have a hemostatic effect, increase the rhythm and increase the amplitude of heart contractions, lower blood pressure. All parts of the plant contain alkaloids, in addition, fruits contain ascorbic acid, carotene, purple pigments. The fruits are edible fresh. They are used as a seasoning for meat dishes, for the preparation of jam, conserve, marshmallow, confectionery. Honey plant. In medicine, it is used similarly to the common barberry. Infusion of fruits in Tibetan medicine was used for tuberculosis, peptic ulcer, as a tonic; in Tibetan and Mongolian - for pain in the joints, as a fixative, antipyretic, for the treatment of wounds, ulcers, conjunctivitis; in Siberia - with scurvy. Honey plant. The fruits of the oriental barberry are eaten raw and processed as a seasoning for meat dishes, jams and juices. Used in cooking and confectionery. They have a choleretic effect similar to common barberry. In the Caucasus, they are used as a hemostatic; in Georgia, fruits are used to treat diabetes. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Common barberry (Oriental barberry), Berberis vulgaris. Botanical description of the plant, area, methods of application, cultivation
Common barberry - high (up to 2,5-3 m), strongly branched, prickly shrub with creeping, woody rhizomes. The bark is light brown on the outside, dark yellow on the inside. Shoots are faceted, erect, yellowish or yellowish-purple, later whitish-gray. Buds up to 1 mm long, sharp, glabrous, surrounded by dilated remaining leaf sheaths. Normal leaves develop on shortened shoots, and thorns instead of leaves on elongated shoots. Leaves - alternate thin, obovate or elliptical, up to 4 cm long, 2 cm wide, wedge-shaped narrowed towards the base, with a rounded, less often somewhat pointed apex, finely and sharply dentate-serrate, on short petioles. Spines 1-2, usually XNUMX-, rarely XNUMX-parted, XNUMX-XNUMX cm long. The flowers are yellow, 6-9 mm in diameter. Each flower has six obovate sepals and petals. Brush up to 6 cm long consists of 15-25 flowers. At the base of the flower are bright orange nectaries. Pistil one, stamens six, opposite petals. Ovary superior, unilocular with sessile capitate stigma. It blooms with yellow flowers in May-June. The fruit is an oblong, cylindrical (oblong-elliptical) bright red or purple berry, up to 12 mm long, with a sour taste. Seeds 4-7 mm long, somewhat flattened and narrowed at the top. In 1 kg - 83,3 thousand seeds; weight of 1 thousand seeds 11-13 g. The fruits ripen in September-October and stay on the bush until late autumn. In the wild, the barberry is distributed in Eastern Europe, the North Caucasus and the Black Sea coast, Western and Eastern Siberia, the Far East and Central Asia. Especially a lot of it in the Caucasus, where it forms significant thickets. Barberry grows on the edges, among shrubs and on the slopes of river valleys, on the plains and in the mountains. In the mountains it reaches up to 2000 m. It prefers light and dry areas. It also occurs on chalk outcrops and river pebbles. Barberry fruits are a valuable multivitamin raw material - they contain about 25 - 100 mg% of ascorbic acid, 200 - 500 mg% of flavonoids. Barberry berries also contain about 10 - 75 mg% of alkaloids and organic acids. By the way, according to the content of organic acids, barberry fruits are equated to lemons, with the only difference being that malic acid predominates in them. There are not so many carbohydrates in fruits - a maximum of 7%. The astringent properties of the fruits are given by tannins (about 0,8%). In the shell of the berries, a natural dye is concentrated, which is used to color food. All parts of the plant (bark, leaves, roots) contain alkaloids (about 11%), of which berberine (1,3%), flavonoids, and tannins have medicinal value. Medicinal value is also represented by coumarins, traces of which are found only in the bark of the roots. As for the content of trace elements, the barberry is out of competition in this respect - Ni, Cu, Zn, Mn, Sn, Mo, Fe, P, Cr, and this is not a complete list. The most rich in trace elements are those plants that grow in the natural environment, and not in cultural conditions. Barberry berries are edible, ripe fruits can be eaten, it is better to collect them in late autumn, when they are slightly touched by frost. Barberry is used for making jam, juice, kvass, marinades and pickles. In the Caucasus, it is used as a seasoning for meat and vegetable dishes. Dried ground or pounded barberry fruits - misnamed sumac - are used as a seasoning for meat dishes and bean soups. The berries of the seedless variety (Berberis vulgaris var. asperma) are mainly used for industrial processing. Young leaves are used instead of sorrel in green cabbage soup. Although barberry berries are able to remain on the bushes throughout the winter, they are harvested in the fall, during the period of full ripening (September - October), since then the medicinal properties of the fruit decrease. Barberry berries and bark are used as a hemostatic and fixing agent, and barberry root bark is used for diseases of the liver and kidneys. It has been known as a medicinal plant since ancient times, in ancient Babylon and ancient India. Berries and barberry juice are recommended for hypertensive patients to normalize blood pressure. Medicinal raw materials are also the leaves and root of the common barberry. The leaves are harvested during budding and flowering and dried under awnings or in thermal dryers. The roots are harvested in early spring before bud break or in autumn after fruit ripening. They are dug up, cleared of the earth, then the bark is removed from them and dried in air or in thermal dryers. The issue of harvesting roots must be treated reasonably, with concern for the conservation of natural resources. Tincture of barberry leaves has a hemostatic (increases blood clotting) and choleretic effect. Barberry preparations stimulate muscle contraction, narrow the vessels of individual organs, cause a decrease in the tone of the gallbladder, and have analgesic and anti-inflammatory effects. Berberine, isolated from barberry, is used in scientific medical practice. It is used in the treatment of diseases of the gallbladder (chronic recurrent cholecystitis, gallbladder dyskinesia), as well as some malignant tumors.
In folk medicine, barberry is used as a hemostatic agent, as well as for diseases of the kidneys, liver, urinary tract, and also as a diaphoretic. Barberry leaf extract is known as a hemostatic agent for female diseases. In addition to traditional medicine, the bark of barberry roots is used in homeopathy - Berberis tincture is prepared from it. A homeopathic remedy is used to treat hemorrhoids, cholecystitis, kidney diseases with bleeding. Berberis is also prescribed for articular rheumatism. In homeopathy, the common barberry is used in the form of a tincture of dried bark and roots with 60% alcohol. Instead of a tincture, the alkaloid berberine is occasionally used in the form of a powder with milk sugar or a solution in 90% alcohol. Unripe fruits contain alkaloids, so they should not be consumed before ripening. When treating with barberry preparations, especially prepared from the root bark, it should be taken into account that berberine is characterized by specific toxicity, especially to liver cells, so treatment must be carried out under medical supervision, especially with cirrhosis and other diseases in the acute stage (in particular hepatitis). Barberry preparations have strong choleretic properties, which can provoke the movement of "gallstones". Treatment with barberry preparations should be avoided during pregnancy and breastfeeding, during menopause in the presence of active bleeding. Internal bleeding (renal, gastric, etc.) is another serious contraindication in which preparations containing berberine are prohibited. Barberry preparations are not prescribed for children under 12 years of age. Intoxication with berberine (with an overdose) is expressed by diarrhea, vomiting. Frequent nose and kidney bleeding, there is loss of consciousness. Widely cultivated in gardens and summer cottages. Notable for its beautiful rounded crown shape, mass flowering for almost three weeks. Especially decorative in autumn, in fruits. Suitable for creating impenetrable hedges, including sheared ones. Berries give a good dye for dyeing skins and wool in a lemon yellow color. The wood is hard, with a wide bright yellow sapwood, used for the manufacture of shoe nails and turning products. Honey plant. Barberry honey is golden yellow in color, has a pleasant aroma and a delicate sweet taste. Propagated by seeds and vegetatively.
Barberry common. The history of growing a plant, economic importance, cultivation, use in cooking
Branched shrub up to 3 m high of the barberry family. Widely distributed in cultivation and in the wild. I. V. Michurin bred the seedless barberry. Barberry plantings are prohibited in grain culture areas: it has been established that this is an intermediate host of cereal rust. Barberry fruits are harvested not fully ripe - ripe berries are very soft and easily choke. For home storage, the fruits are sprinkled with sugar and put in a cool place, and also dried. Green fruits are poisonous - they contain alkaloids. But after ripening, the poisonous properties are lost. Barberry berries contain carbohydrates (up to 5%), organic acids (6,5% - mainly malic), vitamins (vitamin C - up to 150 mg%, E, carotene), pectin substances. The seeds contain up to 15% fatty oil. The leaves, roots and bark contain alkaloids. Dietary dishes, juices, fruit waters, syrups, kvass, wines, liqueurs, tinctures, jams and jams are prepared from barberry berries. In the confectionery industry, sour fruits are used as substitutes for lemon and vinegar. Czech barberry wine is used for constipation, headaches, and in the treatment of diphtheria. Barberry berries are an excellent remedy for quenching thirst and stimulating appetite, juice is a mild laxative. Vitamin salads are prepared from young leaves. As a medicinal plant, barberry was used by the ancient Babylonians and Hindus. In the Middle Ages, its beneficial effect was revealed in jaundice and malaria. In folk medicine, barberry has long been used as a choleretic and diuretic, for colitis, scurvy, dry leaves, roots and bark - for jaundice, liver diseases, as an antipyretic, sedative and bactericidal agent, as well as for rinsing the mouth with inflammation of the gums, with rheumatism, pleurisy , tuberculosis, kidney disease. In medicine from various countries, tincture, decoction and infusion of leaves, bark or roots are used for uterine bleeding, gallstone and kidney stones, diseases of the liver and urinary tract, gout, rheumatism, and digestive disorders. In the experiment, the beneficial effect of barberry preparations in peptic ulcer disease was proved, and a pronounced hypotensive effect of the plant extract and berbamine alkaloid was established. Berberine sulfate preparations are used as a cholagogue for inflammation of the liver and gallbladder, for chronic hepatitis, hepatocholecystitis and cholelithiasis. Berberine hydrochloride is used to treat ulcers in leishmaniasis. Red ink can be obtained from the fruit juice. In the past, the wood of the common barberry was widely used for turning and joinery. Introduced into the culture of the Amur barberry, growing in the Primorsky Territory and the southern part of the Khabarovsk Territory. All its organs, except for the fruits, contain alkaloids. Their number in the bark of this species reaches 6%, in the bark of the roots - 15%, in the shoots - 3%. From the leaves of both species of barberry, the alkaloid berberine was isolated, and several others were isolated from the bark of the roots and trunk. The fruits contain ascorbic acid (50-370 mg%), flavonoids, organic acids (tartaric, malic, citric, etc.), as well as carotenoids (carotene, lutein, etc.). A tincture of Amur barberry leaves is used for hypotension of the uterus in the postpartum period; it has a hemostatic effect, speeds up the rhythm and increases the amplitude of heart contractions, lowers blood pressure. Root preparations work in a similar way. The fruits of the Amur barberry are used similarly to the fruits of the common barberry. Authors: Dudnichenko L.G., Krivenko V.V.
Common barberry, Berberis vulgaris L. and Amur barberry, Berberis amurensis. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: berberis, sour, kvass, sour turn, paklun. Both species are branched shrubs of the barberry family (Berberidaceae), the branches of which are planted with tripartite stipules - thorns. The leaves are obovate, with prickly spiky teeth, the inflorescences are drooping racemes, the flowers are yellow, the berries are oval, red, sour, with 2-3 seeds. Range and habitats. Amur barberry grows in mixed and deciduous forests of Primorsky and Khabarovsk regions. Common barberry is common in Eastern Europe, in the Crimea, Ciscaucasia and is widely cultivated as an ornamental plant. Chemical composition. All organs of the common barberry contain alkaloids. The alkaloid berberine has been isolated from the bark of the roots and leaves. In addition to berberine, the bark of the roots of the barberry and the common barberry (Berberis heteropoda Schrenk) also contains the alkaloid oxyacanthin, as well as palmitin and columbamine. The presence of essential oil and tannins was also established. Siberian barberry contains up to 0,3% alkaloids. Of the barberry alkaloids, only berberine is currently used in medicine. It belongs to the derivatives of ichosinoline. It is a bright yellow crystalline powder, soluble in water and alcohol. Application in medicine. In the experiment, infusion and tincture of barberry increase bile secretion and uterine contractions, accelerate blood clotting. The alkaloid from barberry berberine, with complete patency of the common bile duct in dogs, causes liquefaction of bile without changing its quantity, and if the patency of the common bile duct is disturbed, it increases the amount of bile and leads to its liquefaction. The mechanism of action of barberry preparations is associated with both an antispastic effect on the gallbladder and a choleretic effect. Relaxation of the gallbladder causes a suction action, drainage of the bile ducts and the cessation of painful pain. Barberry preparations are used as choleretic agents for hepatitis, hepatocholecystitis, cholelithiasis, etc. In the clinic, hypo- and hypertonic forms of biliary tract and bladder dyskinesia are distinguished, and, depending on this, various choleretic drugs are used. With a hypokinetic form (slow emptying of the gallbladder during cholecystography and duodenal sounding), cholecysto-kinetic cholagogues are prescribed - aloe, ginseng tincture, olive oil; in the hyperkinetic form (rapid duodenal reflex, intense, rapid contraction of the bladder during cholecystography), holosas, corn stigmas, berberine, barberry tincture are used. Tincture is used for dyskinesia of the gallbladder, exacerbations of chronic cholecystitis without fever, with cholelithiasis not complicated by jaundice. Barberry tincture is also used in obstetric and gynecological practice for atonic bleeding in the postpartum period and for subinvolution of the uterus, for bleeding associated with inflammatory processes, etc. Tincture from the leaves of the Amur barberry (Tinctura foliorum Berberis amurensis). Prepared at the rate of 1:5 for 40% alcohol. It is a transparent cherry-colored liquid, slightly sour in taste, aromatic. The tincture is recommended for use in diseases of the liver and biliary tract. It is also indicated for atonic and hypotonic uterine bleeding in the postpartum period and for subinvolution of the uterus. Tincture is contraindicated in bleeding associated with ovarian dysfunction and retention in the uterus of parts of the child's place. Tincture is prescribed orally 25-30 drops 3 times a day for 2-3 weeks. Produced in bottles of 50 ml. Store in a cool place protected from light. Berberine bisulfate (Berberini bisulfas). Produced in tablets of 0,005 g. Used as a choleretic agent for cholecystitis with biliary dyskinesia, with calculous cholecystitis in the period between exacerbations. Therapeutic doses of berberine vary depending on the course of the disease and the response of patients, ranging from 5 to 20 mg 2-3 times a day. Repeated courses of treatment are carried out after 5-10 days of break. Other uses. Various types of barberry are planted in parks as ornamental plants. Common barberry is a valuable food plant. Ripe fruits are eaten. Dried ground or pounded barberry fruits - misnamed sumac - are used as a seasoning for meat dishes and bean soups. The berries of the seedless variety (Berberis vulgaris var. asperma) are mainly used for industrial processing. Young leaves are used instead of sorrel in green cabbage soup. Barberry liqueur is known. Ripe fruits with alum color wool, linen and paper pink, roots yellow wool and skin. The wood is hard, with a wide bright yellow sapwood, used for the manufacture of shoe nails and turning products. Honey plant. Barberry honey is golden yellow in color, has a pleasant aroma and a delicate sweet taste. Nectar productivity is 60-80 kg/ha, according to other sources 200 kg/ha. Bees and bumblebees work until late twilight. In warm weather, the nectar productivity of one flower is 0,05 mg, in dry weather 0,02 mg. Authors: Turova A.D., Sapozhnikova E.N.
Barberry common. reference Information
Barberry berries contain sugars, organic acids, vitamins. They taste sweet and sour, they contain 172 mg of vitamin C. In the Caucasus, compotes and jelly, sour seasonings are prepared from barberry berries. Boiling the pulp of the fruit with red pepper and salt, they make a spicy seasoning for meat - atsibel. Berries are used to add acidity to soups. Young leaves have a pleasant sour taste. In Holland, salads are prepared from them, and soft drinks are made from salted broth. For salads, only young tender leaves and shoots are used, which can also be used for brewing tea. In the northern regions of this country, significant quantities of barberry leaves are harvested. There are quite a lot of dyes in the bark and roots of the barberry. The leaves are used in medicine and homeopathy in the treatment of jaundice, scurvy. Berberine is made from the leaves. The seeds contain up to 15% fatty oil used in the confectionery industry. Dried and powdered ripe barberry fruits are served as a sour seasoning for meat and fish dishes, and are also used to make sour sauces. In the Caucasus, it is used to prepare hot sauce or seasonings such as adjika. Author: Reva M.L.
Barberry. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
No matter how colorful the towers of golden autumn are, the barberry bush cannot get lost in them, whether in a forest clearing or in a garden. Purple foliage, tightly wrapping thin shoots, red fruit clusters hanging in luxurious monists, distinguish barberry from elegant girlfriends. You will admire such a bush, and once you stop, you will try its berries. Of the forest gifts, perhaps only the fruits of the barberry can be called live candy; sour, sweet, cold. And there are a lot of them on the branches, not a bush - a picture! Barberry - the owner of sharp thorns, stick out as smoothly honed tridents. So they "treat" him delicately, otherwise he will be pricked for negligence. Barberry thorns are nothing more than modified leaves, from the axils of which tufts of real leaves grow - thin, membranous, serrated along the edges, the length of a little finger. Leaves become purple only in autumn, and before that they are green. The bark of the shoots is also elegant - reddish-gray. Shrub blooms at the very beginning of a young summer. The flowers are yellow, fragrant, collected in drooping brushes. Bees love to pilgrimage in these brushes: barberry is an excellent honey plant. Usually the shrub settles along the shaded edges, on the sandy hills, along the rivers, especially along the slopes, and among the bushes. Resistant to frost, not afraid of winter and unpretentious to soils. In plantations, the common barberry is found up to Arkhangelsk, but wildly, it grows mainly in the Crimea and the Caucasus. Barberry berries are especially tasty after the first autumn frost. Eat both fresh and after processing. Juices, kvass are prepared from them (which is why the local nickname for the shrub is "kvass"), jam, jam, marmalade and candy filling are cooked. In the Caucasus, barberry berries are used to make seasoning for barbecue and vegetable dishes: they replace capers. To do this, in the fall they pluck whole fruits sprigs, put them in jars, where boiled salt water is then poured (3 g of salt is required for 100 glasses of water). Barberry jam is prepared like this. The collected berries are cleaned, soaked in tepid water, after which the bones are taken out (you may not take them out) and boiled in sugar syrup for about thirty minutes. The syrup is made simply: six glasses of water are taken per kilogram of fruit, in which about two kilograms of sugar are dissolved. Barberry jam is remembered for a long time, has a pleasant sourness and a cooling taste. Barberry marmalade is very appetizing. To prepare it, ripe berries are peeled, washed, then boiled in water. The boiled fruits are thrown onto a sieve, and when the water drains, they are rubbed through a sieve, the mass is mixed with sugar (750 grams of sand per kilogram of mass), after which it is boiled until tender. Young leaves of barberry are also edible, they are used instead of sorrel, they contain malic acid and vital vitamins. Salads and various kinds of marinades are prepared from fresh leaves - they have antiscorbutic properties. Unripe berries, bark, leaves and even roots of barberry are rich in the alkaloid berberine, which can stop blood, increase heart function and lower blood pressure. Berberine helps the flow of bile, relieves acute pain, relieves inflammation of the liver and gallbladder. Preparations containing berberine should not be taken during pregnancy. The healing properties of barberry have been known to people since ancient times. In the Middle Ages, this plant was used even for jaundice and malaria. Barberry juice is a mild laxative. With a lack of vitamin C, even twigs will supply the body with it - it is worth peeling and sucking them. The roots and bark of the barberry, as already mentioned, also have medicinal power: they rinse the mouth with inflamed gums with extracts. Treat this extract and skin eczema. The water extract is prepared simply: crushed dried bark or chopped root is put in boiling water (at the rate of half a teaspoon per glass of water), after some exposure, the infusion is drunk half a glass 3-4 times a day. The leaves of the barberry are torn off immediately after the flowering of the shrub (in the first half of June). The collected leaves are dried under a canopy or in the attic. Dried in the shade, the leaves retain their green color and peculiar smell, slightly acidic in taste. Outwardly, they are twisted; when bent, they break easily. Store the leaves in a package in a ventilated area. The roots of this shrub are dug in spring or autumn. Dry them after they are washed and cut into pieces. Dried roots are brown on the outside, yellowish inside, the bark is with longitudinal wrinkles. Of course, where there is little barberry, it cannot be dug up. For medicinal needs, this shrub can be planted in gardens (they propagate by seeds or vegetatively rooted offspring). They also dig up barberries on the roadsides of grain fields, where it can be harmful: a fungus develops on it - the causative agent of linear rust of cereals. Berries are taken ripe, dry, with a wax coating. Collected with dew or rain, they quickly become limp and are not suitable for food or for the manufacture of medicines. On a hot autumn day, barberry is harvested in the morning, after the dew has disappeared, or in the evening. The morning harvest is rightly considered the best - these berries can withstand even long-distance transportation. They are dried, like any berries, in the sun or in the oven on a slight heat. Fresh berries perfectly excite the appetite and quench thirst. Barberry is one of the best shrubs for hedges. Its thorny thickets are completely impenetrable to livestock. Planted around the garden, mixed with acacia, hawthorn and wild rose - wild rose, it will protect cultivated plants from biting and spoiling for many years. In addition, the barberry is a well-known honey plant. Where there is a lot of it, the hives get heavier faster. The wood of this branchy, tall shrub (reaches a height of three meters) is strong like a bone, it is yellow in color, but with a brown core. Can be used for small turning crafts. Barberry juice with alum stains fabrics pink. With the help of the roots, the skin was once dyed, while the yellow color turned out to be bright, durable. There are 12 known species of barberries. Of these, the common barberry is the most common, the one that is not uncommon as wild in the forest zone and quite common in the forest-steppe, Crimea and the Caucasus. He is also tamed by gardeners. In the Far East, there is an Amur barberry, which has the same healing properties as its ordinary counterpart. Yes, and outwardly they are similar, except that the leaves of the Amur barberry are longer (up to 10 cm), and they have spiky teeth along the edges. It grows in the Primorsky and Khabarovsk Territories among shrubs, on the edges and pebbles. Fruit drinks, caramels, jams, jelly and drinks are also prepared from the berries of the Amur barberry. The Central Asian barberries are very interesting - their fruits are black, like the fruits of bird cherry, only oblong. Like red fruits, they contain the active substance berberine. A handful of living barberry lollipops will not please anyone on a sultry September afternoon! They are sourer than lemon and cooler than kvass. River banks, rocky hills, dead ravines that cherished these berries seemed to nourish them with the juices of fragrant herbs and the freshness of steppe dawns. Oblong berries with two strong bones will give pleasure to the traveler, and the tiller, and the hunter. When plucking fruits from a bush, remember: part of the harvest must be left to the birds. They love sour, pulling the seeds of the berry in various directions. It turns out that feathered sowers, eating, benefit the plants. Unpicked fruits remain on barberry branches until spring, pouring juice and sweetening from frost. By resistance to winter hardships, barberry resembles viburnum and Siberian pineapple, sea buckthorn. With his grace, his good looks, he competes with hydrangea, mock orange and spirea. Everyone took barberry, a light-loving and drought-resistant shrub. Author: Strizhev A.N.
Barberry. Features of planting and growing
Barberry is an ornamental and medicinal plant. Thanks to its multifaceted use in horticulture, landscape design, medicine and cooking, the barberry is a truly precious crop. Barberry is undemanding to growing conditions, drought-, dust-, gas- and smoke-resistant. Thanks to this, it is an ideal plant for both a rarely visited summer cottage and a dusty city. It is useful to grow barberries on their plots for both health and beauty. There are over 400 types of barberry. A variety of Chinese barberry dereza is not a shrub plant. It is a creeper with upward-curling stems, reaching up to four meters in height. The cultivation of barberry is cultivated everywhere. For this plant, you need to choose well-lit areas in the garden. In such light conditions, the plant not only retains its decorative properties, but also bears fruit abundantly. This is especially true for varieties with variegated leaf color. In the shade, such bushes lose their beauty. The plant is quite winter-hardy and does not need shelter for the winter. It is easily grown in temperate climates. Barberry prefers well-drained, nutrient-rich substrates. If the soil on the site is acidic, then it is necessary to carry out liming before planting. The optimal soil pH values are 6-7. The shrub can be propagated in the following ways. Seeds. The seeds collected in autumn (about 10 pieces are contained in one wolfberry berry) are sown in early spring in small containers for seedlings - 5-6 in one. The soil in the pots must be well-drained and always moist until the seeds germinate. About 2-3 weeks after the sprouts germinate, watering can be reduced. Do not keep future seedlings in a well-lit place - sunlight can inhibit its growth. Dive sprouts should be after the appearance of two leaves. With this method of reproduction, the bush blooms for the first time in the second year, and gives the first berries only after 3-4 years, if it receives appropriate care. cuttings. To get the long-awaited berries faster, it is better to grow from cuttings. To do this, one- or two-year-old shoots (cuttings) with 3-5 buds at least 10 cm long should be planted in the summer in a sand-peat (in a ratio of 1: 1) mixture. Install arcs above the bed and cover them with a film. Until the cuttings take root, keep the soil moist. Then water less often, but more abundantly. After 2-3 weeks after rooting, remove the film for a while. After the same time, remove the cover altogether. By autumn, the first large shoots will already be from the cuttings. Transplant to a permanent place at the age of two years. Barberries are planted at the usual time for horticultural crops (in spring - until mid-April, in autumn - until mid-October). In planting pits measuring 40 by 40 cm (on poor soils - 1-5 times more), add 2-8 kg of humus or compost, and if the soil is acidic, also lime (10-300 g). After planting, water the plants, mulch with peat, compost, and cut up to 400-3 well-developed buds. It is advisable to add wood ash to the planting pit along with humus. This will reduce acidity and enrich the soil with micro and macro elements. When planting young barberry bushes, it should be remembered that they grow very well. Further care for barberry - loosening, weeding, watering and pruning. Feed the plant every few years: in the spring - with nitrogen fertilizers, in the fall - with phosphorus-potassium fertilizers (according to the instructions). Prune bushes in spring before bud break. Cut out all weak, damaged, diseased and poorly developed shoots. For medicinal purposes, the berries, bark, stems, root and even flowers of the plant are used. Young leaves of barberry are edible and are used instead of sorrel. The leaves of this plant are harvested during the period of budding and flowering, in May - June, the bark in April-May, during the period of juicing. Dried barberries are harvested for the winter to make jelly, compotes, fruit drinks. The roots are harvested in spring or autumn, cutting down or ditching the bush. The root system is not completely used, leaving a root cutting 10-15 cm long. For every 10 m2 of barberry thickets, it is customary to keep one intact bush. The roots are cut into pieces 10-20 cm in size, carefully shaken off the ground and rotten and blackened parts are removed. It is impossible to wash the roots, since the alkaloid berberine is washed out during this procedure. Dry in the shade in a draft or in a dryer at a temperature of 45-50 ° C, spreading out in an even layer and stirring occasionally. The raw material has a peculiar smell and sour taste. Store it in bags for three years, protecting it from dampness. Bark. The most useful thing in barberry is the bark. It is dried indoors in drafts or in a dryer at a temperature of 40-50 ° C. Collect the bark during the movement of juices. Author: Zorina A.
Common barberry (Oriental barberry), Berberis vulgaris. Recipes for use in traditional medicine and cosmetology
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Common barberry (Oriental barberry), Berberis vulgaris. Tips for growing, harvesting and storing
Common barberry (Berberis vulgaris) is a shrub of the Barberry family. Tips for growing, harvesting and storing barberry: Cultivation:
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See also Article Barberry. Features of planting and growing
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