Day 25: Darwin’s barberry blossom tea
- Sarah-Jane Cobley
- Apr 25
- 3 min read
Berberis darwinii
This is not a native plant but has been widely planted as an ornamental in parks and gardens so it’s likely that you will have seen it around. This one or another similar variety.
This one was discovered by Darwin in South America, hence the Latin name.
It’s a close relative of mahonia, the one that has bright yellow aromatic winter blossoms.
Discovering sour tasting medicinal plants always puts a sparkly in my eye, and since learning I could eat barberry flowers, I munch on them as I pass by. I’ve had a love of sour foods since my childhood and was even happy to eat a whole lemon as if it was an orange!
ID features
Barberry is an evergreen thorny shrub that I found growing in a hedge along the edge of our local playing field.
It has bright orange-yellow flowers that grow in clusters on maroon stems. They contrast beautifully with the dark green foliage, which I think look like mini holly leaves in this variety.
The leaves grow in clusters of about 3-5 direct on the stem without any stalks. At the base of each leaf cluster are 3-4 very sharp small brown spikes. The leaves all tend to face the same direction, and the new growth is red.
When the fruit fully ripen, they are the colour of dusty blueberries, smaller and just as round.
Medicinal uses
Barberry tincture used by herbalists is made by soaking the bark of the root or stem in alcohol for a few weeks and then straining. The root bark is stronger but will reduce the plant growth and so stem bark is preferable if we want the shrub to persist.
The main active chemical in berberis is berberine. This is a very bitter yellow alkaloid. It is also antimicrobial, active against bacterial infections of the gut. In India it has a long history of use treating dysentery. It will reduce fever and vomiting, as well as diarrhoea and inflammation. It not only reduces the bacterial load, but it also helps remove the toxins created by the dead and dying bacteria as well. (which contribute to the unpleasant symptoms).
Its bitterness stimulates digestion, including bile release and liver enhancement. Because of this, it will help clear excess hormones from the body to help clear the skin in cases of acne.
Modern research has discovered that berberine can be used in place of metformin in the treatment of Type 2 Diabetes. It improves cell responsiveness to insulin and so lowers blood sugar levels.
The berries are blue-black so contain high levels of anthocyanins, well known for their powerful antioxidant effects. This is particularly helpful in reducing age-related degeneration, well documented in relation to the cardiovascular system, skin and brain.
They are tart, owing to the fact that they contain high levels of vitamin C. Also packaged in these little berries are zinc and other minerals that together give a boost to the immune system. Additionally, they contain about 15% RDA of iron.
I can only assume that the flowers share some of this make-up, as they also share the tart flavour.
How to make a cuppa
Both the flowers and the berries are edible either raw or cooked. I picked about 2 heaped teaspoonfuls of flowers and flower buds. I of course munched on them as I was going and when the tea was done!
Taste
The flowers have a tart sour taste, with some slight bitterness and slight sweetness. The berries are tart, and the bark tincture is very bitter.
Cautions
Do not take if pregnant or breastfeeding
Beware of the spikes when harvesting.
If you take important prescription medicine, be aware that berberine will increase clearance of drugs by improving liver action.
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