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Netherlands · Gelderland · Buren
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Berberis thunbergii ?Alternative name:
Japanese barberry
Thunberg barberry
http://en.wikipedia.org/wiki/Berberis_thunbergii

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

Fruits are edible but not tasty. Used in traditional medicine to aid digestion. Berries used in folk recipes to add tartness to dishes.
Low shrub with small thorns and oval leaves. Berries bright red, round, with tart taste.
Grows mainly in shrub thickets and sunny open areas Berries are hand-picked in late summer to early autumn
Best to pick berries after cool nights when they get sweeter. Avoid picking wet leaves to prevent mold on berries.
Berries are tart, suitable for sauces and tinctures. Fresh berries should be refrigerated and used within a few days. Rarely used in cooking.
Berry: Red, round, tart taste
Leaves: Not used for food
Thunberg Barberry Sauce (Boiling)
Sweet and sour sauce for meat and vegetable dishes
1. Wash berries, remove seeds.
2. Cook with sugar and spices until thickened.
3. Cool and serve.
Thunberg Barberry Tincture (Infusion)
Tonic drink with mild tartness
1. Pour berries with vodka or spirit.
2. Infuse for 2–3 weeks in a dark cool place.
3. Strain and use as needed.
Thunberg Barberry Compote (Boiling)
Refreshing drink with tart flavor
1. Pour berries with water, bring to boil.
2. Add sugar to taste, cook 10 minutes.
3. Cool and serve chilled.
Thunberg Barberry Jam (Boiling)
Fragrant jam with sweet and sour flavor
1. Wash berries, mix with sugar 1:1.
2. Cook on low heat for 20 minutes.
3. Pour into sterilized jars and seal.