Barberry - planting and care: questions and answers. Barberry recipes (wine, etc.)
Contents ✓
6 QUESTIONS ABOUT EDIBLE BARBARIS
Since childhood, we remember sour candies - “barberry”, and the refreshing taste of “barberry soda”, but we don’t always know what plants are needed to make such products. Today we will talk about barberries with edible fruits.
In our family, pilaf is very much loved, and I always add more land to it.nye berries barberry. Very want grow these berries independently. Attention! whether it в middle lane?
V. Boykova Moscow region
Black berries of barberry, which are added to traditional dishes in Central and Central Asia, give barberry sharoplodny and whole edible.
Spherical barberry grows in Kyrgyzstan, Uzbekistan and Tajikistan on gravelly and calcareous soil. This is a shrub up to 2,5 m high with sprawling shoots and grayish-green leaves, finely serrated along the edge and with a spine on top. Dark blue fruits with a bluish bloom of a spherical shape differ in the largest amount of ascorbic acid - up to 40 mg%.
High in the mountains of Central Asia there is a lush flowering shrub - whole-barberry, reaching a height of 4 m (when grown in Moscow, its height reaches 2,5 m). Fruits are oblong, reddish-black with a bluish bloom, up to 1 cm long, pleasant sour taste.
Both Central Asian barberries are easy to grow in central Russia. They are decorative, drought-resistant, prefer calcified rocky areas, grow poorly on acidic soil. Adult plants are winter-hardy; in young people, non-lignified shoots can frost up in a harsh winter. The biggest trouble for them is not cold, but cold, rainy summer, during which they are exposed to fungal diseases, such as rust.
In addition to these two species, for the purpose of consuming berries, you can also grow red-fetal barberries - ordinary, Amur, Canadian and Korean.
The most common in the culture is ordinary barberry - a shrub up to 2,5 m high. Bright red juicy sour fruits up to 12 mm long are collected in brushes and hang on the bush for a long time. They are edible, contain more than 12 mg% of vitamin C, are rich in potassium, calcium, phosphorus and suitable for processing. This shrub is unpretentious, the only drawback is the susceptibility to powdery mildew. For gardening, a variety of Atropurpurea with dark-maroon leaves is often planted, against which golden flowers look contrasting during flowering. Variegated varieties of Albovariegat, Aureomarginate and Macrocarp with larger fruits are less known.
Amur barberry is widespread in Primorye, Japan and China. Its appearance is in many ways similar to the common barberry, but the bush is taller (up to 3,5 m). Brilliant red fruits up to 1 cm are also edible, have a pleasant sour taste, hang on a bush for a long time.
Another species, similar to common barberry, grows in North America - Canadian barberry. Spreading spiny shrubs up to 2,5 m high produce bright red, up to 9 mm long fruits of sour taste.
Korean barberries from the Korean Peninsula produce tasty spherical fruits, scarlet-red, 8 mm in diameter, which contain more 30 mg% vitamin C. Unpretentious and winter-hardy shrub freezes only in severe winters, is susceptible to rust.
See also: Edible species of barberry and its application
Will black-fruited barberries grow on our soils?yellow, often weakly acidic? G. Vaskov Tula region
Since in nature Asian species grow in the mountains on dry slopes, they are preferred non-acidic soil, even if poor in organic matter, light (although loam is suitable), without stagnant moisture.
The planting hole is prepared in advance, for 2-3-year-old bushes - 25-30 cm deep and 25 cm in diameter, for 5-7-year-old bushes - 40-50 cm deep and in diameter. It is filled with a mixture of compost or humus, garden soil and sand taken in equal volumes. Improving the soil composition is especially important if there is loam or clay soil in the area. Liming is necessary on acidic peaty soil; therefore, 200 g of wood ash, 300-400 g of lime or dolomite flour are applied under each bush. The optimum soil acidity is pH 6-7,5.
In addition, for the barberry it is best to choose an open sunny area, and for Asian species with unstable winter hardiness, take a place protected from winds through.
I have so far encountered only decorative barberries, and they pretty unpretentious. And what kind of care require species with edible berries?
N. Petrunina Nizhny Novgorod
We can safely say that all barberries are of low capriciousness. If there are special requirements for growing conditions, they are associated with the origin of plants.
Watering and mulching the soil. Barberries are distinguished by exceptional drought tolerance, they need watering only when they are planted and while the plant takes root. It is better to soil the soil under the bushes with sawdust, nuts or wood chips 5-8.
Feeding. Starting from the second year after planting, the barberry bushes will benefit from top dressing. In the spring need nitrogenous fertilizers (20 g of urea per bucket of water). It is good when the bushes are sprayed with slurry diluted 5-6 times, or bird droppings diluted 10 times. Such supplements are then conducted through the 2-3 of the year. During summer dressings, especially for adult shrubs before flowering, they make granulated complex fertilizers with microelements. At the beginning of autumn, 15 of superphosphate and 10 of potash fertilizer are dispersed under each adult bush.
Barberry trimming.
The most unpleasant procedure in leaving is pruning of strongly prickly dried shoots (here you will need dense long gloves). If the shoots are slightly damaged by frost, then they must be cut off. Remove all weak and poorly developed shoots. Places of large sections should preferably be treated with garden var. In adult bushes, 1-2-year-old branches are cut from half to a third of the aerial parts. Since barberry blooms on last year’s growths, the bushes can be trimmed after flowering until the onset of cold weather.
CUTING BARBARIS AND PREPARING FOR WINTER - VIDEO
Preparation for winter.
All young saplings and seedlings of barberry at the end of autumn should be tightly covered with coniferous spruce branches or a layer of dry foliage. If the leaves are not poured on the ground, but on a fine-mesh net, then in the spring they will be easy
remove, preserving the opening buds. Sheltering should be started when the temperature is set at minus 5-7° throughout the week, and the soil freezes to a depth of 3-5 cm. It is important to protect fragile shoots from excess dampness, soaking and dampening, to protect from sudden temperature fluctuations and the formation of ice. crusts. More heat-loving Asian species at an early age should be wrapped for the winter in burlap or thick kraft paper, on top with modern covering material (Lutrasil, spunbond, etc.) and wrapped with rope so that the plant does not open in the wind. If you use only one non-woven material, then there will be increased air humidity underneath, which is fraught with danger for barberry. It is important that the shelter does not reach the ground and that the lower part of the crown is ventilated. On warm spring days, you should not be late in removing the cover, which will limit the growth and development of the bush.
My barberry is affected by powdery mildew. How to prevent it appearance?
B. Kravchenko St. Petersburg
Indeed, powdery mildew, especially in common barberry and Central Asian species, often appears in the summer after wet and cold weather. The disease manifests itself in the form of white bloom on the upper and lower side of the leaves, on young shoots and fruits. For the purpose of prevention in the spring, at the beginning of leaf blooming, then every 2-3 weeks the bushes are sprayed with 0,5% solution of colloidal sulfur (sulfur-lime mixture or sulfur-lime decoction) or 0,5% solution of soda ash with wood ash extract.
In addition, rust can be observed on the barberry: bright orange spots are noticeable on the upper side of young leaves, and spores are formed on the lower side in orange convex "pads". Due to the fact that the barberry is the intermediate host of the rust fungus - buccinia, which also affects the cereals, growing it near fields with wheat or oats is undesirable. Less commonly, plants are affected by fusarium and bacteriosis. Effectively spraying 1,5% solution of colloidal sulfur or 1 -3% solution of Bordeaux mixture.
With pests, barberries are damaged very rarely, but sometimes barberry aphids can be found on the underside of the leaf and on the inflorescences, while the leaves shrivel and dry. They can be treated with preparations against aphids, as well as infusions and decoctions of garlic, bitter pepper, taghettes (marigolds), yarrow.
See also: Types of barberry (photo)
Can i share a bush barberry?
Or can it be propagated only by cutting?
K. Rybakov, Novosibirsk
Barberry varieties are easily propagated by dividing the bush and green cutting, and species can be propagated by seed.
3-5-summer plants with a loose crown are suitable for dividing the bush, especially those planted with 10 depth, see. In early spring, overgrown shrubs are dug out and neatly divided with pruning shears on the 2-3 parts along with the root system, then they are planted in new places. For bushes whose shoots begin to branch above the level of the soil, this method of reproduction will not work.
For cutting cuttings use sharp and clean tools: a garden knife, scissors or pruning shears. Strong green shoots of the current year are cut. The middle part of the shoot is most suitable, preferably with two nodes (two pairs of leaves) and one internode. The optimal size of the handle is 7-10 cm in length and 5 mm in diameter. If the shoot has shorter internodes, then a stalk with three nodes is taken. The upper cut of the stalk is horizontal, the lower is oblique (by a 45 ° sub-angle). Leaf blades from the lower nodes are completely cut off, and from the upper nodes they are truncated more than half, the thorns do not touch.
Lignified cuttings bark worse, they are cut after leaf fall and stored until spring in a cool basement.
To increase the survival rate of cuttings, especially in Canadian and whole barberries, root formation stimulants are used. A mixture of peat and sand is poured into the box in a ratio of 1: 3. Cuttings are planted at an angle of 45 °, placing according to the scheme 10 × 5 cm. The duration of rooting depends on the conditions in the greenhouse, high humidity of the substrate and air (up to 85%) at a temperature of 20-25 ° is needed. Regular watering and frequent spraying with water on hot days are carried out. In cool weather, the soil is moistened only 2 times a day. Rooted cuttings are best grown in the same place for 1-2 years. Strong seedlings can be planted in a permanent place in the garden, and weak ones are best left for another growing season.
During propagation by seeds, the freshly harvested barberry fruits are pressed and squeezed through a sieve, then washed and dried to a friable state. Sow them better in the fall, you can immediately on the bed in the grooves to a depth of 1, see. The soil should be loose and fertile, without waterlogging.
During spring sowing, seeds need stratification at a temperature of 2-5 ° from 2 to 4 months (common barberry - 2 months, Amur barberries, Korean - 3,5 months) Friendly seedlings appear in early summer. As soon as 2 true leaves are formed, the seedlings are thinned out so that there is a distance of at least 3 cm between them. They are left to grow for another 2 years without transplanting.
Could you tell me some recipes for how you can use it?dy barberry.
V. Taran Vladimir region
Fruits are suitable for processing even in unripe condition for seasoning to meat dishes, and from ripe fruits prepare jam, jelly and drinks.
Barberry wine increases appetite, promotes digestion and relieves headaches.
Barberry marinade used as a seasoning for meat dishes. 1 kg of pure fruits are placed in cans and poured 3 with glasses of vinegar, then 1 is added with a glass of sugar and a little cinnamon, cloves, pepper and salt. After 5 days of seasoning seasoning is ready for use.
Barberry tea from fruits it is useful at cold and avitaminosis, also it purifies blood. 2 a teaspoon of dried barberry fruit is poured 1 a glass of boiled water. Rose hips, mountain ash and black currant can be a good addition.
Moscow barberry kvass prepared from ripe fruits, which fill half the volume of the bottle. The remaining volume is poured to the top with boiled cold water. This product is allowed to stand at room temperature until the taste of barberry fruits appears, then the liquid portion is filtered and sugar is added to taste.
Sea buckthorn jam with barberry. Mix 1 kg of barberry and 1 kg of sea buckthorn and cook 5-10 min. Mass wipe through a sieve, separating the seeds, add 2,5 kg of sugar. Dvarivat to readiness, allowing darkening. Jam has an elastic consistency and a very pleasant taste.
Barberry Compote. Ripe fruits are washed and placed in glass jars at half the volume. Pour sugar syrup, prepared at the rate of 0,5 kg of sugar per 1 l of water. Banks are placed in a boiling water bath for 5 minutes. Then roll up.
Barberry marmalade. 1 kg of ripe fruit are boiled in a small amount of water and rubbed through a sieve. To the resulting liquid mass add 700 g of sugar and boil until cooked.
Infusion of leaves of barberry. 25 g of fresh leaves of barberry ordinary or Amur poured 1 a glass of boiled water, insist 40 min in a thermos. Take on 1 Art. Spoon 3-4 once a day as a choleretic agent.
BARBARIAN WINE OWN HANDS
It is very fragrant, slightly sour, bright red. On 3 kg of berries, you will need 2 kg of sugar, 12 liters of water and 100 g of raisins or grapes (you can just use wine yeast).
Sourdough is prepared 3-5 days before adding the berries. Put the raisins or crushed grapes (they cannot be washed so that the wild yeast remains on the surface), put them in a jar, pour 50 ml of water with sugar with 10 g of sugar dissolved in it. Stir and cover with gauze. Store in a warm and dark place. When the foam appears, the leaven is ready.
Now skip the clean, unpolished berries through a meat grinder, transfer to an enamel saucepan, add 1 kg of sugar, all the water and leaven. Stir, cover with gauze and place in a dark place at room temperature on the 2-3 of the day. Every 10-12 h must be mixed. When signs of fermentation appear (foam, hiss, sourish smell), strain the wort through cheesecloth, squeeze the berry mass and throw it away.
Pour out the strained wort into the bottle (filling it no more than with 3 / 4), add 0,5 kg of sugar, stir, put a rubber glove with a small hole or a water seal on the neck and leave to ferment in a dark place at room temperature. After 5 days, pour half a liter of future wine into a container, dissolve the remaining 0,5 kg of sugar in it and pour back. Put on the water lock again.
Fermentation lasts from 1 months to 55 days, depending on the amount of yeast. When it is finished, the glove is deflated, a precipitate forms at the bottom, the wine brightens. If, after 55 days, the fermentation is not over, the liquid must be drained from the sediment and fermented again (otherwise bitterness may occur).
If everything goes according to plan and the wine has ended to ferment, it is carefully poured from the sediment, try. If desired, you can add sugar (no more than 150 g per 1 l) or vodka (up to 15% by volume).
Wine can be drunk, and can be left for aging: pour into the bottle (to the top) and put into cold (8-15 °) space for 4-6 months, and if sediment occurs, the wine must be drained from it.
BARBERRY - THE SOURCE OF YOUTH
The shrub is often grown in gardens, but is rarely used for health purposes. But its berries are a storehouse of nutrients! By the way, other parts of barberry (leaves, bark) are also healing.
BARBERIS: DESCRIPTION
It is an evergreen deciduous shrub or small tree with brownish bark. It blooms with small yellow flowers in May. The foliage is green in summer and turns purple in autumn. The fruits ripen in September. May be sweet or tart sour taste.
CONDITIONS FOR GROWTH
Barberry is not demanding on the composition of the soil, but feels better on loose, drained soil.
Photophilous. Sunny or semi-shaded places suit it.
Drought tolerant. Does not like stagnant moisture.
It has good winter hardiness.
The shrub responds well to a haircut. Prune and rejuvenate the plant in early spring, before bud break.
USEFUL PROPERTIES OF BARBERIS
All parts of the barberry contain vitamins, trace elements, organic acids, tannins and pectin. The leaves, bark and roots contain the alkaloid berberine, which lowers blood pressure and reduces heart rate.
Berries have choleretic, diuretic, diaphoretic and antidiarrheal properties. They strengthen the walls of blood vessels, improve blood circulation, normalize
pressure and outflow of bile, purify the blood, compensate for the lack of vitamins, increase immunity, improve appetite, reduce the temperature during fever. In a word, they slow down the aging of the body.
A decoction of the leaves is used in diseases of the liver and biliary tract, as an anti-inflammatory and choleretic agent. Pour 10 g (1 tbsp.) of crushed dry leaves 1 tbsp. hot water, cover with a lid and keep in a water bath for 15 minutes. Allow to cool, filter, squeeze, top up with boiled water to the original volume. Take 1 tbsp. 3-4 times a day. The drug is stored in a cool place for no more than 2 days.
RECIPES FROM BARBERIS
Infusion of fruits is drunk with gastritis with low acidity, to strengthen the walls of capillaries. It also quenches thirst well. Berries are poured with boiling water (1:10). When the liquid has cooled, it is filtered through cheesecloth and stored in a cool place. Drink 0 tbsp. 5-2 times a day for 3 minutes. before meals.
A tincture of the bark is used for gout. It promotes the dissolution of uric acid salts in the body and reduces joint pain. Dry bark is washed in cold water, dried and crushed. Put 1 tbsp in a dark glass jar. dry raw materials and pour 5 ml of 100% alcohol. The container is sealed and placed in a dark place for 70 weeks. After the tincture is filtered, the bark is squeezed out. The liquid is filled into a dark glass bottle and stored in a cool place without light. Take 2-20 drops 30 times a day. The course of treatment is 3 months. Then a break. There are 1 courses per year.
© Author: Irina CHUDAEVA, lead. scientific collaborator Institute of Naturopathy, Moscow
DELICIOUS BARBERRY JAM
In September, the fruits of the common barberry ripen. Its sweet and sour berries are a storehouse of useful substances. They compensate for the lack of vitamins, increase immunity, and improve appetite.
IDEAS FOR THE HOSTESS
In addition to being used fresh, barberry berries can also be dried, soaked and pickled with vegetables. Dried and fresh fruits are a widely known spice that is added to meat and vegetable dishes and drinks. In the Caucasus, barberry fruits are boiled with red pepper and salt. This produces the famous hot sauce for meat dishes - azibel. I usually dry the berries and add them to vegetable soups (cabbage soup, borscht) to give them a pleasant sourness and aroma. I make delicious jam from fresh fruits.
Ingredients:
- 1 kg of fresh barberry fruits;
- 1-8 kg sugar;
- 1 L of water;
- 0 tsp citric acid.
PREPARATION
I clean the ripe fruits from stalks and leaves, wash them thoroughly in cold water, and dry them. I add sugar (500 g of sugar per 1 kg of fruit), mix well and leave for a day in a warm (+ 20-25 degrees) place. After draining the juice (it can be rolled up separately under a lid and drunk in the winter during colds), pour the berry mass with hot sugar syrup (for 1 kg of berry mass - 1 liter of water and 1 kg of sugar), leave for 2-3 hours, then heat to a boil in sealed container over high heat. When foam appears, I turn down the heat. During cooking, I constantly stir the berry mass, removing the foam. In 5-10 minutes. Before the end of cooking, pour sugar (300-400 g) into the boiling mass in a thin stream, mix everything and cook over low heat, covering with a lid. At the very end I add citric acid. I put the cooled jam into sterilized glass jars and seal them with metal lids. I store it in a cool dry place.
DELICIOUS BARBERRY DRINKS
Infusions and decoctions with added sweetener can be used as soft drinks. They are fortified and low in calories, perfectly refreshing and quenching thirst.
- I pour 1 tsp. berries 1 tbsp. boiling water and leave for 10 minutes. I strain and add honey or sugar to taste.
- I pour 1 tsp. berries 1 tbsp. water, bring to a boil and cook over low heat for 15 minutes. I strain and add sweetener.
GARDEN CARE
Barberry prefers a sunny or semi-shaded place with loose, well-drained soil without stagnant moisture.
Responds well to a haircut. The plant is pruned and rejuvenated in early spring, before the buds open. To get a good harvest of berries, the crown should not be allowed to thicken.
In dry and hot weather, the shrub needs abundant watering at the root.
The perennial is not particularly demanding in terms of soil nutrition, but for better development the plant should be fed once every 3-4 years with nitrogen fertilizer in the spring and with complex mineral fertilizer once every 1-2 years in the summer.
© Author: I. CHUDAEVA. Ved. scientific co-workers Institute of Naturopathy, Moscow
See also: Barbaris (photos) useful properties planting and care
BARBERIS EDIBLE - USEFUL TIPS ON VIDEO
© Author: A. KUKLINA, Candidate of Biological Sciences
Below other entries on the topic "Dacha and garden - with their own hands"
- Stains on cucumbers - causes and struggle (photo)
- Thaw in the middle of winter - plants wake up: what to do?
- Why and how does the onion suffer?
- Why do raspberries grow sour year after year?
- Why pepper dumps ovaries and how to deal with it
- Buy seedlings - where and what? choose the right - EXPERT advice
- Whitewashing and processing of the garden (end of April-beginning of May)
- Stains on Cannes - Reasons
- Yield of a garden and a kitchen garden - questions and answers
- 7 Clematis Care Questions
Subscribe to updates in our groups and share.
Let's be friends!
#
I bought Juliana's evergreen barberry.
Is his fruit edible?
#
- You can't eat the fruits of Juliana's barberry.
#
I want to make barberries with shades of red. Tell me which varieties to pay attention to.
I. Tuleev, Kubinka
#
Not all modern varieties of Thunberg barberry tolerate harsh winters, but among them there are worthy varieties with red shades for the garden collection. Spread (height and width 2–3 m), the Golden Ring has dark purple or red leaves with a yellow-green border, in the fall - rich red. The height is 1,5 m, the width is 2 m. Harlequin with variegated white-pink-purple foliage and pink-colored “Pink Queen” with brown-red foliage with pink-red spots. The leaves of the young shoots of “Rose Glow” (height 1.5 m) are painted in a motley pink color, on the adult branches the leaves are purple-violet, almost bluish. “Coronita” (1,5 × 1,5 m) carries bright red leaves on young branches, dark purple - on the shoots of past years, while maintaining a characteristic border.
#
Barberry is especially beautiful in the fall - red fruits hang like garlands, and dark green leaves turn purple. The first one I had was the Barberry of Thunberg. It is resistant to disease and drought, undemanding to soil, and tolerates haircuts. Unlike ordinary barberry, it is more winter-hardy. True, his berries are inedible.
She planted barberries in the spring, on the same dates as currants.
He does not like cramping, so when planting he retreated from other plants on 1,5. The sapling watered regularly until it grew, that is, until it took root. Now I water the shrub only after flowering and in a long summer drought. Due to excessive moisture in the barberry fruits may fall off prematurely.
In colder regions, where summer is wet and not too warm, the barberry can be struck by rust.
Then you have to use fungicide. To ensure a successful wintering in the fall, during a shallow digging of the trunk circle, I bring in organic fertilizer. Because of the thorns, I spend pruning quite rarely - I delete only broken and dried branches.
This year I am going to plant an ordinary barberry or beskostochkovy barberry, so that you can not only contemplate the beauty, but also savor delicious fruits.