Barberry is native to central and southern Europe, northwest Africa and western Asia; it is also naturalized in northern Europe, including the British Isles and Scandinavia, and North America. Although not naturalized there, in rural New Zealand it has been widely cultivated as a hedge on farms. It is cultivated for its fruits, primarily in Iran.
climate
Dry sunny grasslands, savannas, thickets, but also humid dense woodlands or forests.
soil
Plants prefer sandy, loose-textured soils or deep loam soil, but can adapt to other soil conditions.
growing
Barberry seeds germinate best when shallowly buried in shaded areas where
alternating temperatures exceed 50 °F (10 °C). In general, common barberry
is described as germinating "readily" and producing vigorous seedlings.
Germination of seeds contained in intact fruits may be delayed compared to
seeds without fleshy fruits.
In field plots in southern Iowa, bare seeds
generally germinated in the 1st year, while seeds in fruits germinated in
the 2nd year. Germination occurred throughout the growing season. Plants
can also be propagated by layering or rhizome cuttings.
harvesting
The thorny shrubs make harvesting difficult, so in most places, they are not widely consumed.
preserving
The berries are preserved in sugar, in syrup, or candied, also occasionally pickled in vinegar.
Leaves and bark can be dried and stored in a cool, dry place.
caution!
Except for its fruits and seeds, the plant is mildly poisonous.
