Barberry has been used for more than 2,000 years for food and medicine.
In Europe, the bitter and acidic fruit is made into jams, jellies, pies
and tarts. In Russia, the fruit is used to make a candy appropriately
named Barberis.
The root of this perennial shrub has a long history of use in traditional herbal systems, with early references tracing back to the Mediterranean region and ancient Egyptian culture. Over time, the herb became well known throughout Europe, particularly in eastern regions, where it was incorporated into a variety of traditional preparations.
From a nutritional perspective, barberry root bark is known to contain naturally occurring nutrients, including vitamin C, thiamine, lutein, beta-carotene, zeaxanthin, chromium, and zinc.
