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 systems of healing that probably began in the Mediterranean
region with the ancient Egyptians. For centuries, the herb has been used
to support immune function and for a variety of more specific purposes
throughout Europe, most notably in eastern regions.
From a nutritional standpoint, barberry root bark is a good source of
vitamin C, thiamine, lutein, beta-carotene, zeaxanthin, chromium and
zinc.
