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Italy · Trentino- Alto Adige · Trento
Common Animals Fish Mushrooms Flora

Berberis vulgaris ?Alternative name:
Common barberry
European barberry
http://en.wikipedia.org/wiki/Berberis_vulgaris
http://en.wikipedia.org/wiki/Berberis_hispanica

July: The Common Barberry finishes flowering, and fruits start forming.

Ripe berries are safe; unripe are mildly toxic. Berries used in traditional medicine to improve digestion. Used in cooking to add tartness to dishes.
Shrub with thorny branches and elongated leaves. Berries bright red, elongated, tart taste.
Grows in sunny places, often along roadsides and forest edges Berries ripen in late summer to early autumn, hand-picked
Best to pick berries after first frosts when they become sweeter. Berries are best collected in dry weather to avoid mold.
Berries are sour, mostly used in making compotes and sauces. Fruits have short shelf life, better to process immediately after picking. Used dried or as spice.
Berry: Red, elongated, sour taste
Leaves: Not used for food
Barberry Sauce (Boiling)
Sweet and sour sauce for meat and fish
1. Wash berries, remove seeds.
2. Cook with sugar and spices until thickened.
3. Cool and serve with meat dishes.
Barberry Compote (Boiling)
Refreshing drink with bright tartness
1. Pour berries with water, bring to boil.
2. Add sugar to taste, cook 10 minutes.
3. Cool and serve chilled.
Barberry Jam (Boiling)
Aromatic jam with tart flavor
1. Wash berries and mix with sugar in 1:1 ratio.
2. Cook over low heat for 20 minutes.
3. Pour into sterilized jars and seal.
Barberry Infusion (Infusion)
Beneficial tonic drink
1. Pour hot water over berries, steep 30 minutes.
2. Strain and drink as tea.
3. Add honey if desired.