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United States · Massachusetts · Bristol| Common Animals Fish Mushrooms Flora |
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Berberis amurensis |
August: The Amur Barberry fruits begin to ripen, turning red.
Fruits are edible but sour. Used in folk medicine to improve digestion and general toning. Berries used as a vitamin source in winter diet.
Thorny shrub with oval serrated leaves. Berries bright red, sweet-tart taste.
Grows in deciduous and mixed forests of the Far East and Amur region Berries are hand-picked in late summer to early autumn
Pick berries in dry weather when fully ripe. Berries have bright red color and sweet-tart taste.
Berries suitable for jams, compotes, and tinctures. Fresh berries have short shelf life, processing recommended. Good for marinades and sauces.
Berry: Bright red, round, sweet-tart
Leaves: Not used for food
Leaves: Not used for food
Amur Barberry Jam (Boiling)
Sweet and sour jam with rich aroma
Sweet and sour jam with rich aroma
1. Wash berries and optionally remove seeds.
2. Mix with sugar in equal parts and cook for 20 minutes.
3. Pour into sterilized jars and seal.
2. Mix with sugar in equal parts and cook for 20 minutes.
3. Pour into sterilized jars and seal.
Amur Barberry Tincture (Infusion)
Tonic drink with mild tartness
Tonic drink with mild tartness
1. Pour vodka or spirit over berries.
2. Infuse in a dark cool place for 2–3 weeks.
3. Strain and store in cool place.
2. Infuse in a dark cool place for 2–3 weeks.
3. Strain and store in cool place.
Amur Barberry Compote (Boiling)
Refreshing tart drink
Refreshing tart drink
1. Pour berries with water and bring to boil.
2. Add sugar to taste, cook for 10 minutes.
3. Cool and serve chilled.
2. Add sugar to taste, cook for 10 minutes.
3. Cool and serve chilled.
Amur Barberry Sauce (Boiling)
Sweet and sour sauce for meat and fish
Sweet and sour sauce for meat and fish
1. Crush berries and cook with sugar and spices until thickened.
2. Cool and serve with dishes.
2. Cool and serve with dishes.