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Barberry-a Neglected Fruit

© Connie Krochmal

Tastes change over time. If we looked at a list of fruits that were commonly eaten during colonial times in America, some of these would be rather unfamiliar. For example, the medlar is rarely grown now. The same is true for the barberry, which is now mostly used for ornamental purposes.

Barberries appear in "A Garden of Pleasant Flowers" by John Parkinson, which was originally published in 1629. The author discussed the plants in the chapter on the orchard. He even suggested various ways in which they can be prepared, including pickled. He notes they are quite acidic, so you probably wouldn't want to eat them fresh out of hand. He describes several varieties as well.

Peter Henderson, another well-known horticultural writer, also wrote about edible barberries. In 1890, he published his well known "Handbook of Plants and General Horticulture." In that title, he explains that the plants were treated mostly as ornamentals, but that the acid fruits were used for preserves. In addition, he confirms that there was indeed a seedless type that was preferred by cooks. He traced the origins of this variety to Europe.

Of all the barberries, the common barberry or the jaundice berry is most commonly eaten. It is native to Europe and temperate Asia. This was planted in England for its edible fruits, and was introduced to the New World by colonists.

Usually the fruits were preserved with some sort of sweetener to make preserves, jellies, preserves, and syrup, or were candied. They were also prepared as a pickle in vinegar, and used in pies and other baked goods. The juice is tart enough to use as a lemon juice substitute. At one time, the leaves were used in parts of England as a flavoring for meat.

In various parts of Asia, they are dried and used much like we use dried currants. Depending on the variety, the fruits may vary in color from black or purple to white or yellow. According to Ann Leighton, author of "Early American Gardens-for Meate or Medicine," the barberries were prepared and served in sauces in England. Also used medicinally, the plants were brought to American by early colonists.

Various species of barberries are discussed in "Sturtevant's Notes on Edible Plants."

Edited by U.P. Hedrick, this was originally published by the New York Agricultural Experiment Station in 1919. He mentions a barberry species, which was originally from the Himalayas. He notes that its fruits are less acidic than those of the common species.