More Detailed Herbal Search
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
Barberry --Berberis
Berberis canadensis Berberis vulgaris Preparations: Fluid Extract of
Berberis Vulgaris
Related entries: Berberis Aquifolium.—Oregon Grape - Hydrastis (U.
S. P.)—Hydrastis
Synonyms---Berbery. Pipperidge Bush. Berberis
Dumetorum.
Parts Used---Bark, root-bark.
Habitat---The Common Barberry, a well-known, bushy
shrub, with pale-green deciduous leaves, is found in copses and
hedges in some parts of England, though a doubtful native in
Scotland and Ireland. It is generally distributed over the greater
part of Europe, Northern Africa and temperate Asia. As an ornamental
shrub, it is fairly common in gardens.
The bark of the root and the berries of Berberis vulgaris, Linné.
Nat. Ord.—Berberidaceae.
COMMON NAME: Barberry.
Uses---The Barberry used to be cultivated for
the sake of the fruit, which was pickled and used for garnishing
dishes. The ripe berries can be made into an agreeable, refreshing
jelly by boiling them with an equal weight of fine sugar to a proper
consistence and then straining it. They were formerly used as a
sweetmeat, and in sugar-plums, or comfits. It is from these berries
that the delicious confitures d'epine vinette, for which Rouen is
famous, are commonly prepared.
The roots boiled in Iye, will dye wool yellow, and in Poland they
dye leather of a beautiful yellow colour with the bark of the root.
The inner bark of the stems will also dye linen of a fine yellow,
with the assistance of alum.
Provincially, the plant is also termed Pipperidge Bush, from 'pepon,'
a pip, and 'rouge,' red, as descriptive of the scarlet, juiceless
fruit.
Berberis is the Arabic name of the fruit, signifying a shell, and
many authors believe the name is derived from this word, because the
leaves are glossy, like the inside of an oyster-shell.
Among the Italians, the Barberry bears the name of Holy Thorn,
because it is thought to have formed part of the crown of thorns
made for our Saviour.
Cultivation---It is generally propagated by
suckers, which are put out in plenty from the roots, but these
plants are subject to send out suckers in greater plenty than those
which are propagated by layers, therefore the latter method should
be preferred.
The best time for laying down the branches is in autumn (October),
and the young shoots of the same year are the best- these will be
well rooted by the next autumn, when they may be taken off and
planted where they are designed to remain.
Barberry may also be propagated by ripened cuttings, taken also in
autumn and planted in sandy soil, in a cold frame, or by seeds, sown
in spring, or preferably in autumn, 1 inch deep in a sheltered
border when, if fresh from the pulp, or berry, they will germinate
in the open in the following spring.
Parts Used---Stem-bark and root-bark.
The stem-bark is collected by shaving and is dried spread out in
trays in the sun, or on shelves in a well-ventilated greenhouse or
in an airy attic or loft, warmed either by sun or by the artificial
heat of a stove, the door and window being left open by day to
ensure a warm current of air. The bark may be also strung on threads
and hung across the room.
When dried, the pieces of bark are in small irregular portions,
about 2 inches long and 1/2 inch wide, and of a dark-yellowish grey
colour externally, and marked with shallow longitudinal furrows. It
frequently bears the minute, black 'fruits' of lichen. The bark is
dark yellowish brown on the inner surface separating in layers of
bast fibres.
The bark has a slight odour and a bitter taste, and colours the
saliva yellow when chewed.
The root-bark is greyish brown externally and is dried in a similar
manner after being peeled off. When dry, it breaks with a short
fracture. It contains the same constituents as the stem-bark and
possesses similar qualities.
Constituents---The chief constituent of Barberry
bark is Berberine, a yellow crystalline, bitter alkaloid, one of the
few that occurs in plants belonging to several different natural
orders. Other constituents are oxyacanthine, berbamine, other
alkaloidal matter, a little tannin, also wax, resin, fat, albumin,
gum and starch.
Medicinal Action and Uses---Tonic, purgative,
antiseptic. It is used in the form of a liquid extract, given as
decoction, infusion or tincture, but generally a salt of the
alkaloid Berberine is preferred.
As a bitter stomachic tonic, it proves an excellent remedy for
dyspepsia and functional derangement of the liver, regulating the
digestive powers, and if given in larger doses, acting as a mild
purgative and removing constipation.
It is used in all cases of jaundice, general debility and
biliousness, and for diarrhea.
Preparations---Powdered bark, 1/4 teaspoonful
several times daily. Fluid extract, 1/2 to 1 drachm. Solid extract,
5 to 10 grains.
It possesses febrifuge powers and is used as a remedy for
intermittent fevers. It also forms an excellent gargle for a sore
mouth.
A good lotion for application to cutaneous eruptions has also been
made from it.
The berries contain citric and malic acids, and possess astringent
and anti-scorbutic properties. They are useful in inflammatory
fevers, especially typhus, also in bilious disorders and scurvy, and
in the form of a jelly are very refreshing in irritable sore throat,
for which also a syrup of Barberries made with water, proves an
excellent astringent gargle.
The Egyptians are said still to employ a diluted juice of the
berries in pestilential fevers, and Simon Paulli relates that he was
cured of a malignant fever by drinking an infusion of the berries
sweetened with sugar and syrup of roses.
Botanical Source.—Berberis vulgaris is an erect, deciduous shrub,
from 3 to 8 feet high, with long, bending branches which are dotted
with triple spines. The leaves are obovate-oval, simple, closely
serrulate, alternate, petioled, about 2 inches long, one-third as
wide, and terminated by soft bristles. In their primary state they
are 3-parted and spiny. The flowers, which are small and yellow, are
borne in clusters on lax, pendulous racemes. The petals are entire;
the stamens irritable, springing violently against the stigma when
touched. The fruit consists of bright red, very acid, oblong
berries, clustered in bunches (L.—W.).
History.—This shrub, a native of Europe, and naturalized in
Asia, is found in the New England States, on the mountains of
Pennsylvania and Virginia, among rocks, and in hard, gravelly soils;
occasionally it is found in the West on rich grounds. It flowers
from April to June, and ripens its fruit in June. "It is frequently
planted in gardens and prized for the beautiful bunches of red
berries which hang after the leaves have fallen. The plant is
generally a shrub from 2 to 8 feet high, although Loudon is
authority that 'there are examples of trees 30 feet in height' and
that 'they live for two or three centuries.' The wood contains a
yellow, bitter coloring matter, and is sometimes used as a dye. The
flowers are in pendulous racemes and appear in May or June. The
leaves are obovate, bristly serrate, tapering at the base to a very
short petiole. They are agreeably acid, resembling in this respect
the leaves of the Nat. Ord.—Oxalidaceae. The French name for
barberry, Epine vinette, means literally an acid thorn. The fruit is
a bright scarlet berry, and has an intensely, yet agreeably acid
taste. It is said to make excellent preserves; was highly esteemed
by the ancients, and probably would be now, if other fruits had not
been cultivated to such a degree of excellence. The name berberys
seems to have been first applied to this fruit by Averroes, an
Arabic writer on medicine, who wrote in the Twelfth century" (Berberidaceae,
by C. G. and J. U. Lloyd, p. 5). Barberry bark, it is stated, has
been used as an adulterant of pomegranite root bark.
Description.—The stems are woody, 8 to 10 feet
high, upright and branched, smooth, slightly grooved, brittle, with
a white pith and covered with an ash-coloured bark.
The leaves of the barren shoots of the year are alternate, 1 to 1
1/2 inch long, shortly petioled, presenting various gradations from
leaves into spines, into which they become transformed in the
succeeding year. The primary leaves on the woody shoots are reduced
to three-forked spines, with an enlarged base. The secondary leaves
are in fascicles from the axil of these spines and are simple, oval,
tapering at the base into a short foot-stalk, the margins finely
serrate, with the teeth terminating in small spines.
The flowers are small, pale yellow, arranged in pendulous racemes,
produced from the fascicles of leaves, towards the ends of the
branches. Their scent is not altogether agreeable when near, but by
no means offensive at a distance. Their stamens show remarkable
sensibility when touched springing and taking a position closely
applied to the pistil. Insects of various kinds are exceedingly fond
of the Barberry flower. Linnaeus observed that when bees in search
of honey touch the filaments, they spring from the petal and strike
the anther against the stigma, thereby exploding the pollen. In the
original position of the stamens, Iying in the concavity of the
petals, they are sheltered from rain, and there remain till some
insect unavoidably touches them. As it is chiefly in fine, sunny
weather that insects are on the wing, the pollen is also in such
weather most fit for the purpose of impregnation, hence this curious
contrivance of nature for fertilizing the seeds at the most suitable
moment.
The berries are about 1/2 inch long, oblong and slightly curved;
when ripe, of a fine, red colour and pleasantly acidulous.
The leaves are also acid, and have sometimes been employed for the
same purposes as the fruit. Gerard recommends the leaves 'to season
meat with and instead of a salad.'
Cows, sheep and goats are said to eat the shrub, horses and swine to
refuse it, and birds, also, seldom touch the fruit, on account of
its acidity; in this respect it approaches the tamarind.
This drug is the foliaceous bark of the barberry root, and occurs in
thin sections, having an orange-yellow, smooth inner surface;
externally it has a soft, yellow-gray periderm. It breaks with an
abrupt fracture, exhibiting a vivid yellow interior. Its laminated
structure permits of its being separated into layers. It has a
bitter, non-astringent taste, but no odor. When chewed it imparts a
yellow color to the saliva. In Europe the whole root is frequently
employed. It is thick and tough, very much branched and hard.
Externally it has a brown color; internally it is yellow, the color
extending throughout the light, thick wood. Like its bark it is
bitter and without odor.
Chemical Composition.—Berberine (see Hydrastis) is
the active alkaloidal principle of this drug. It has also been found
in Hydrastis, Podophyllum, and other plants. According to Brande,
the bark likewise contains gum, starch, fatty matter, chlorophyll,
bitter yellow extractive (probably the above alkaloid in an impure
condition), brown coloring matter, a resinous substance, lignin and
water. Other alkaloids have also been found in this bark, viz.:
Oxyacanthine (C19H21NO3), also called berbine and vinetine; and
berbamine (C18H19NO3) (see Berberis aquifolium). A fourth alkaloid,
in an amorphous condition, has also been obtained from it. A very
little tannin is also said to be, present. sufficient to give a
green color with the ferric salts. The flowers contain sugar and an
essential oil, while malic acid is present in the berries.
Action, Medical Uses, and Dosage.—"Berberis
vulgaris, a native of Europe, is now quite common in this country,
and for many years has been in domestic use as a medicine. A tea
made from the bark is taken during the spring months as a blood
purifier. A strong decoction is employed as an application to the
sores which sometimes afflict children's lips, and in certain
conditions of the system demanding tonic treatment, the infusion is
a favorite remedy. The fluid extract is usually administered. It is
readily prepared by those having the proper facilities, and can
easily be made to represent the bark, fluid ounce to troy ounce. It
is more satisfactory in its action than the alkaloid berberine"
(Lloyd's Berberidaceae). Berberis is a tonic and laxative. Formerly
used extensively by practitioners in the New England States, in all
cases where tonics are indicated, also in jaundice, and chronic
diarrhea and dysentery. The berries form an agreeable acidulous
draught, useful as a refrigerant in fevers, also beneficial in
dysentery, cholera infantum, diarrhoea, etc. The bark is bitter and
astringent, and has been used with advantage as a tonic. The bark of
the root is the most active; a teaspoonful of the powder will act as
a purgative. A decoction of the bark or berries, has been found of
service as a wash in aphthous sore mouth, and in chronic ophthalmia.
Webster declares it of value in jaundice when there is no
obstruction of the bile ducts, and in doses short of purgative
stimulates the duodenal functions relieving intestinal dyspepsia.
Small doses are also palliative in renal calculi, and in soreness,
burning, and other unpleasant sensations of the urinary tract.
Related Species.—"Berberis Canadensis is our only
indigenous species of the Berberis proper. It very closely resembles
the berberis vulgaris, but is a smaller shrub, with smaller leaves,
smaller berries, and smaller and fewer flower racemes. Its locality
is farther South than the introduced species, being a native of the
Southern States. The acidity of the fruit and leaves and the yellow
color of the wood are also observed in this species. It closely
resembles the foregoing in medicinal properties. Doubtless it
contains much the same principles, as the two species closely
resemble each other and are used commonly for the same purpose" (Berberidaceae,
C. G. and J. U. Lloyd; see also Berberis aquifolium).
BARBERRY, AMUR
BERBERIDACEAE
(Berberis amurensis)
[xiao bo]
MEDICINAL USES:
Root is antirheumatic.
Plant is anticancer.
The extract has been used for dysentary.
Berberine has shown some antitumor activity.
--------------------------------------------------------------------------------
BARBERRY, CHINESE
BERBERIDACEAE
(Berberis sargentiana)
[sanke zhan]
MEDICINAL USES:
A decoction of the plant has been used to lower fevers.
The seed kernals (jui-ho or pai-sui) have been used for nasal
polyps.
--------------------------------------------------------------------------------
BARBERRY, COMMON
BERBERIDACEAE
aka Berberis dumetorum, Berberitz (Ger), Berbery,
European Barberry, Holy Thorn, Jaundice berry, Pipperidge berry,
Pipperidge bush, Sowberry
(Berberis vulgaris)
Images
DRUG INTERACTIONS •In human clinical studies, berbamine has shown
ability to reverse leukopenia brought on by cancer therapies.
•In human clinical studies, topical application of 0.2% berberine as
eye drops in conjunction with sulphacetamide solution were effective
against Chlamydia trachomatis.
CONTRAINDICATED •NOT during pregnancy (uterine stimulant).
•NOT when there is liver cancer, viral hepatitis, toxic hepatitis,
or cirrhosis.
•NOT when there is evidence of bile duct obstruction from
gallstones, when there is inflammation of the bile ducts, when there
is bile duct cancer.
•NOT when there is pancreatic cancer.
•NOT when there is jaundice in newborns, Gilbert's syndrome, or
Crigler-Najjar syndrome.
•NOT when there is kidney disease.
CONTAINS: Same type of alkaloids present in
Goldenseal root and Oregon grape root; chelidonic acid, resin,
tannin, wax, albumin, starch, gum, astringent compounds, bitter
compounds (alkaloids 3% + berberine and others), 9% starch. The
constituent berberine is a yellow, bitter, crystalline,
antibacterial alkaloid which is used in southeast Asian medicine to
control dysentary and some eye diseases.
Roots contain berbamine (lowers blood pressure), berberine,
berberubine, columbamine, jatorrhizine, oxyacanthine, and palmatine.
Berries rich in vitamin C, contain citric and malic acids.
A deciduous, spiny bush to 10-15 feet which is native to Europe and
naturalized in the United States, but found growing in temperate
climates worldwide. Stems woody, upright and branched, smooth,
slightly grooved, brittle with a white pith and a with ash-colored
bark. Flowers are small and yellow and appear in drooping clusters
in April-May, followed by red fruit (berry) about 1/2" long, oblong,
slightly curved, highly acidic, which is also used like raisins when
dry.
The Arabic name Berberis (meaning shell), may be a reference to the
glossy leaves. The Italians call it 'Holy Thorn' in the belief it
formed part of Christ's crown of thorns.
Was recognized in historical times by the 'Doctrine of Signatures'
in that it was used to cure jaundice due to its yellow wood. In
ancient Egypt a bark syrup was mixed with fennel seeds and taken to
prevent catching plague.
The bark was official in the USP from 1863 to 1882.
Astrologically ruled by Mars and assigned to the sign Scorpio.
IDENTIFYING NOMENCLATURE:
Berberidis fructus = berry
Berberidis cortex = bark
Berberidis radicis cortex = root bark
Berberidis radix = root
PROPAGATION:
By seed in spring to a depth of 1" in sandy loam. By softwood
cuttings or semi-ripe cuttingsin summer. Usually by suckers, but
better by layering of first year shoots in autumn.
NEEDS: Fertile, moist,
well-draining soil in sun to part shade. Prune immediately after
flowering. Cut back old stems and straggly growth in late winter.
Susceptible to Armillaria root rot. Plays host to wheat rust
(illegal to grow in some states and countries). There may be laws
against its growth in your area. Check with your county agricultural
agent.
HARVEST: Fruit in fall
(used fresh and must be fully ripe). Stems and roots in autumn (bark
is stripped when fresh). Bark and roots are dried for decoctions,
liquid extracts and for powder. Young leaves and twigs are also
taken. The pharmaceutical drug is extracted from the roots of
various species. Berberine can also be found in the roots of the
related Mahonia species.
PART USED: Mainly the
ROOT BARK, but also the ROOTS (cut form), FRUITS, LEAVES, and STEMS.
SOLVENT: Water.
RELATED SPECIES:
Berberis canadensis aka Allegheny Barberry: In the eastern United
States the berries were used by Native Americans. It was official in
the USP (NY edition) 1831-42.
Berberis fendleri aka Colorado Barberry: The small red berries were
eaten by the Native Americans of New Mexico.
Berberis trifoliata aka Agarita: A species of barberry found in
Texas whose berries were used by Native Americans.
Berberis chengii: In Hunan it is considered alexeteric and
bactericidal. It is used for abscesses, boils, burns,
conjunctivitis, enteritis, fever, gastritis, gingivitis,
inflammation, laryngitis, sores and trauma.
Berberis haematocarpa: Berries eaten by Native Americans of New
Mexico.
HOMEOPATHIC:
Used for biliary colic, bilious attack, bladder problems, calculus,
catarrh of the duodenum, dysmenorrhea, fevers, fistula, gall stones,
gravel, herpes, irritation, jaundice, joint problems, knee pain,
leucorrhea, liver problems, lumbago, opthalmia, oxaluria, polypus,
renal colic, rheumatism, sacrum pain, side pain, neuralgia of the
spermatic cords, spleen problems, tumors, disorders of the urinary
tract, vaginismus.
DOSE is tincture to the 6th potency.
CULINARY:
The berries are used for jellies, jams, preserves, pies, chutneys,
and can be candied to use as cake decorations. They are also pickled
for meat dishes. The jelly was once used in sugar plums and comfits.
The berries were once employed in the making of comfitures d'epine
vinette for which Rouen was famous. In former times, the slightly
acidic leaves have been used to season meat.
Also see Cooking with Herbs and Wild Foods
DYE:
The roots are harvested in late summer or fall and used fresh or
dried. Color fastness is fair to good. The leaves produce black with
copperas mordant. Roots produce yellow with no mordant, but will
yield a lighter yellow with an alum mordant. The inner bark of the
stems also produce a yellow dye with alum mordant. Twigs and young
leaves produce a red-yellow with no mordant.
HORTICULTURE:
Can be used in the knot garden. It is easily trained and pruned to
turn and twist through the design. It can also be used as a hedge.
OTHER:
Native Americans have used the yellow root to dye baskets, buckskins
and fabric.
Spanish Americans have used the yellow root in the past to make
crucifixes which were worn around the neck.
The fresh juice has been used as a mouthwash or gargle and the fresh
berries chewed to sweeten the breath.
Was much used by patent medicine vendors.
The wood has been used for tools, decorative artifacts, gunstocks,
inlay or mosaic work.
MEDICINAL:
Findings in the laboratory report that in small doses the
respiratory system is stimulated, but large doses lead to severe
dyspnea and spasms resulting in lethal primary paralysis of the
respiratory system (inhibition of heart action was also observed).
Large doses can also cause hemorrhagic nephritis. These results have
been noted with the use of the purified alkaloid berberine.
Bitter tonic, alterative, anti-diarrheal, astringent, laxative,
sedative tonic, anti-hemorrhagic, antifungal, antibiotic (effective
against a variety of pathogens); hepatic. stimulates liver, spleen
and uterus, lowers fever and blood pressure (alkaloid activity);
anti-inflammatory, vermifuge. Possible antispasmodic properties.
Antimicrobial activity is greater in the alkaline environment of the
colon. Stimulates white blood cells. Regulates digestion. Root bark
is hepatic and laxative and also used as a febrifuge and blood
purifier. May help to fight damage from free radicals and stimulate
the immune system. Berries are laxative and refrigerant.
Berberine (a primary alkaloid) is antibiotic, astringent and
antifungal. In Chinese medicine, berberine is used as a broad
spectrum antibiotic for bacteria and protozoa. In Chinese studies,
local anaesthesia and hyperpigmentation has been noted following
injections of berberine.
Berberine has also been used to help prevent and treat ventricular
arrhythmias. In Chinese studies berberine reduced ventricular
arrhythmias by more than 50% in over half the study participants.
Affects digestive and circulatory systems. Increases production of
digestive enzymes.
Has been used in the form of liquid extract; given as a decoction,
infusion or tincture; also a salt of Berberine.
Has also been used effectively against Candida albicans.
Has been used for infectious diarrhea, poor appetite, fever, and
hemorrhage; also in cases of typhus to stop the bloody flux.
Has been used to calm nerves, constrict capillary blood blow, reduce
muscle spasms.
Has been used for bleeding, cancer, dysentary, malaria,
leishmaniasis (parasitic protozoa transmitted by sandfly),
hepatitis, tumor (liver), gall bladder (stones).
Has been used for cancerous tumors and lumps of the liver, neck and
stomach. Some test results have shown anti-cancer activity.
Has often been combined with Fringe Tree or Culver's root for gall
bladder problems.
Has been used as a liver tonic and detoxicant.
Has been used for ailments of the kidney and urinary tract, liver
diseases, bronchial problems, ailments of the spleen, spasms and as
a stimulant for the circulatory system; also as a liver tonic for
jaundice, hepatitis, and diabetes.
Was used historically in folk medicine for gastrointestinal
ailments, lympthatics, urinary tract problems and respiratory
infections. It has been combined with equal parts Rowan berries and
Club moss for difficult urination and burning or painful urination;
1 tsp was steeped in 1/2 cup of boiling hot water for 10 minutes and
taken 1/2 to 1 cup daily in mouthful doses spread out over the day.
Has been used in eye washes to relieve redness and control
infection.
Has been used for loss of appetite.
In Ayurvedic medicine it is often combined with turmeric for liver
problems and for diabetes. Has been used in liver and gallbladder
cleansing formulas and has a mild laxative effect. Has also been
used for general debility and biliousness. Has been used for chronic
ills of the stomach and the early stages of tuberculosis, for
general debility, liver and spleen problems. Historically it
acquired the name as an 'old woman's medicine' due to its general
use in infusion form as a stomach and liver agent. It was also used
as a tonic for convalescent patients.
In New England a tincture was made by steeping the bark in hard
cider in the following manner: 4 oz each of barberry, white poplar
and wild cherry barks were crushed and steeped one week in a gallon
of cider, then strained. The dose was 1 tbsp taken 3 times daily. It
was taken as a digestive tonic and for cases of debilitation and
convalesence.
At one time, jaundice was treated by taking the bark of the stem and
infusing it in beer. The dose was from 1 to 2 oz twice daily.
Has also been used for cholera, scabies, itch, 'tetters', ringworm,
bile, catarrhal conditions of the bronchial tubes.
Laboratory studies have shown it to be a heart stimulant in low
doses, but a heart depressant in high doses. High doses will also
depress breathing, stimulate the smooth muscle of the intestine and
decrease bronchial constriction.
Berberine sulphate has shown activity in B1, KB and PS sysems, and
oxyacanthine, activity in the KB system.The LD50 for berberine
sulfate in mice is 24.3 mg/kg in introperitoneal application.
(Commission E Monographs). Deaths due to respiratory paralysis
occurred in anesthisized cats and dogs at 25 mg/kg; in addition a
noticible inhibition of the heart action was observed.
The crushed berries mixed in water have been used as a gargle for
sore throat. Berries also used in a drink for diarrhea and fevers.
Has been used for arthritis and rheumatism.
Has been used in debilitated conditions marked by poor digestive
function and a history of excessive exposure to drugs, chemicals or
industrial pollutants.
Has been used as a vermifuge for some internal parasites.
The following recipe has been used for the treatment of bad nerves
and scurvy.
BARBERRY CONSERVE: Put freshly picked and fully ripe berries through
a Squeezo equipped with a berry strainer to remove the skins and
seeds (or a similar device). To 1 lb of the puree and juice add 3 oz
of raw cane sugar and stir well. When sugar is dissolved, add 7 oz.
of honey, then 7 to 8 oz of thick grape sugar syrup. Stir till all
is well blended. If too thin, add more raw sugar. Put into sterile
jars as you would jam.
The jelly of the berries was also used for catarrhal infections; are
also anti-scorbutic and astringent. Berries were also chewed to
promote good health and said to be useful for itch and other skin
ailments.
The Penobscots pounded the roots or bark into a mash and applied it
to ulcerated gums or sore throats.
The Catawbas boiled the stems and roots in tea for ulcerated
stomach.
Has been used by Native Americans for ulcers, sores, consumption,
heartburn, rheumatism. The root was chewed and the liquid placed on
injuries and wounds. Cuts and bruises were washed in with a
decoction of the root. The root tea was prepared for use as a blood
tonic, a cough medicine and for kidney ailments.
A preparation of the bark or berries was used as a gargle for sore
mouth and for chronic ophthalmia. The fresh juice of the berries was
applied to gums to relieve pyorrhea (it was brushed on or applied
directly to the gums.)
In Egypt an infusion of the berries was sweetened and combined with
syrup of roses for fevers.
In Mongolia this species has been used to stop bleeding and treat
diseases of the mucous membranes.
Official in the Russian Pharmacopeia since 1950 along with Amur
Barberry, it has been used in extract form for female gential
organs, inflammation of the gallbladder, to increase bile and to
help reduce blood pressure. Was used in Russian folk medicine for
the same purposes plus to staunch bleeding.
An infusion of the berries made with wine was used to purge the
bowels.
Depending on the condition being treated, it has been combined with
Golden Seal, Burdock, Yellow dock, Fringe tree, and Wild Cherry.
DOSE: TRADITIONAL DOSAGES FOR PROFESSIONAL NOTE
ONLY
!All others buy commercial preparations and follow directions
carefully!
PROFESSIONALS ONLY!!
[Barberry is well tolerated up to 0.5 grams per dose. Above that,
reactions such as lethary, nose bleed, dyspnea, skin and eye
irritation have been reported as well as kidney irritation and
nephritis. Lethal poisonings have also been reported from overdoses.
Can be used as an infusion, decoction, tincture, fluid extract,
solid extract, pills, capsules, powder and syrup.]
FRESH BARK = 1 to 2 tbsp daily
POWDERED BARK = 1/4 tsp several times daily (1 tsp is purgative)
DRIED BARK = 0.5 to 2 grams daily
EXTRACT = 2 grams dried root in 10 ml water and 10 ml alcohol.
FLUID EXTRACT = 1/2 to 1 drachm OR 1/2 to 1 fluid dram
SOLID EXTRACT = 5 to 10 grains DECOCTION = 15 grams in 600 ml of
water. OR: 1/2 to 1 tsp of root bark in 1 cup of water which is
boiled briefly together, then steeped 5 minutes. 1/2 to 1 cup is
taken during the day, a mouthful at a time.
TINCTURE = Up to 8 ml daily in 3 to 4 doses spread out through the
day. (Or: 3 to 7 drops at a time in water 3 or 4 times daily - Or:
1/2 to 1 fl. dr.).
INFUSION = 1 tsp to 1 cup boiling water, steeped 10 minutes and
taken 1 to 2 cupfuls over the course of a day in small doses (very
bitter) a mouthful at a time.
Has also been used in pill and capsule forms.
OVERDOSE = mild stupor, nosebleeds, vomiting, diarrhea, kidney
irritation. SEEK IMMEDIATE MEDICAL ATTENTION!
--------------------------------------------------------------------------------
BARBERRY, INDIAN
BERBERIDACEAE
(Berberis asiatica)
Image
PART USED: Root bark. The root bark is light in color, being corky
and having almost no odor and with a bitter, mucilaginous taste. In
India, a dark brown extract (Rusot) is prepared.
In Ayuvedic medicine it is known generally as 'daruharida' or 'wood
turmeric' due to having similar properties to turmeric (Curcuma
longa). B. aristata (Himalayas) also shares this distinction. From
the varities used in India, 7 tons of the drug are extracted from
600 to 700 tons of root. It is used for tropical diarrhea and some
eye diseases.
--------------------------------------------------------------------------------
BARBERRY, NEPAL
BERBERIDACEAE
aka Darlahad, Ophthalmic barberry
Berberis aristata
CONTAINS: Berberine, tannin, resin,
gum, starch, and other alkaloidal materials.
Shrub which is native to India and Ceylon.
PART USED: Dried stems.
Physiological Action and Therapeutics. Berberis is an astringent
bitter, in small doses a tonic and stomachic, but in large ones it
is cathartic, producing watery discharges with much abdominal pain.
It is generally considered to have a high degree of alterative
power. The alkaloid is astringent and antiseptic, in full doses is a
gastro- intestinal irritant, and has some value as an antiperiodic.
Berberis has been used as an internal remedy for typhoid and
malarial fevers, diarrhoea, dyspepsia, and the uric acid diathesis,
with tendency to formation of calculi. It has given better
satisfaction, however, as an alterative tonic in strumous and
syphilitic affections, and locally as an application in
conjunctivitis. The Muriate (Hydrochlorate) of Berberine is a
favorite application to the urethral mucous membrane, as an
antiseptic and astringent injection in gonorrhoea.
Barberry (Indian)
Botanical: Berberis asiatica
Family: N.O. Berberiaceae
---Part Used---Root-bark.
--------------------------------------------------------------------------------
The root-bark is light coloured, corky, almost inodorous, with a
bitter, mucilaginous taste. It contains much Berberine, and a
dark-brown extract is made from it employed in India under the name
of 'Rusot.' This extract is sometimes prepared from the wood or
roots of different species of Barberry. It has the consistency of
opium and a bitter, astringent taste.
For Berberis aquifolium, see (MOUNTAIN) GRAPE.
What Is Barberry
Chinese Medicine Herbs
Chinese Remedy
What is Barberry?
Also known as: Berberis vulgaris, mountain grape, pepperidge,
berberry, common grape
Barberry has a long history of use as a folk remedy for digestive
disorders, infection, indigestion, gallbladder disease and
heartburn.
The active ingredients in barberry are thought to be the
isoquinolone alkaloids, particularly berberine. These alkaloids are
found in the root, rhizome and stem bark of the barberry plant.
Other herbs that contain berberine are goldenseal (which has a
higher concentration of berberine than barberry), the Chinese herb
coptis and oregon grape.
Barberry is available in tea, tincture, capsule, dried herb, and
tablet forms.
Why Do People Use Barberry
Diarrhea
Research studies indicate that the alkaloid berberine may fight
bacterial, viral, fungal and parasitic infections.
Another alkaloid in barberry, called berberamine, is believed to
help fight infections by stimulating white blood cells called
macrophages.
In alternative medicine, barberry is used mainly for bacterial
diarrhea, traveler's diarrhea, intestinal parasitic infections and
chronic candidiasis.
Barberry capsules are usually recommended, especially those
standardized to contain 5 to 12% isoquinolone alkaloids.
Indigestion
When using barberry for indigestion, alternative practitioner
recommend a liquid form, such as a liquid extract or tea, because
the bitter taste is thought to help it's medicinal action. It's
usually taken 15 to 20 minutes before a meal.
Liver and Gallbladder Conditions
Barberry is thought to promote the secretion and flow of bile and be
a milkd laxative. Although it's sometimes promoted as a herbal
remedy for gallstones, it shouldn't be used for this condition
unless under the supervision of a qualified healthcare professional.
Urinary Tract Infections
One study suggested that berberine may be active against Escherichia
coli and Pseudomonas aeruginosa. Some sources say that the berry
portion of barberry is more effective at combatting urinary tract
infections than the root.
Side Effects and Safety Concerns
Barberry may cause diarrhea, especially in larger amounts.
Barberry may lower blood pressure.
Overdose of barberry can result in nosebleeds, vomiting, diarrhea,
confusion and kidney irritation. Symptoms of kidney problems are
bloody urine, pain when urinating, low back or stomach pain, and
fever. Seek medical attention immediately.
Barberry should not be used to replace conventional treatment. In
particular, it shouldn't be used as a home remedy for urinary tract
infections. If the bacteria aren't fully eradicated, the infection
may spread to the kidneys, even though symptoms such as difficult or
painful urination may disappear.
Pregnant women should not use barberry, because it may stimulate
uterine contractions and cause miscarriage. The safety of barberry
in nursing women (and the infant) is unknown so it should be
avoided.
Although barberry is sometimes used for diarrhea in children, it
should only be used under the supervision of a qualified health
practitioner.
Possible Interactions
Berberine may alter the way prescription drugs are metabolised in
the body, although there's limited information about specific
interactions. For example, one study published in the European
Journal of Pharmacology found that berberine elevated the amount of
the drug cyclosporin A in kidney transplant patients.
--------------------------------------------------------------------------------
---
More About Barberry Herb
barberry
The Columbia Encyclopedia, Sixth Edition | 2008 | The Columbia
Encyclopedia, Sixth Edition. Copyright 2008 Columbia University
Press. (Hide copyright information) Copyright
barberry , common name for the family Berberidaceae, and
specifically for the spiny barberries ( Berberis species). The
family includes perennial herbs and shrubs found in the Northern
Hemisphere. The fruit is often a colorful, winter-persistent berry.
The spiny barberries are primarily Asian in origin. B. vulgaris, the
common barberry, is naturalized in the United States and is often
cultivated for hedges, but it is a host for one stage of wheat rust
, a fungal pathogen that destroys the wheat plant. The Japanese
barberry ( B. thunbergii ) is resistant. Other members of the family
are the blue cohosh or papooseroot ( Caulophyllum thalictroides ),
the May apple (genus Podophyllum ), and the Oregon grape ( Mahonia
aquifolium ), an evergreen shrub that is the floral emblem of
Oregon. The edible berries of these three are sometimes used for
condiments and jellies. A compound derived
---History---In many parts of Europe, farmers have asserted that
wheat planted within three or four hundred yards of a Barberry bush
became infected with rust or mildew, but this belief has not been
substantiated by recent observations.
Professor Henslow (Floral Rambles in Highways and Byways) writes:
'It was thought by farmers in the middle of the last century that
the Barberry blighted wheat if it grew near the hedge. Botanists
then ridiculed the idea; but in a sense the farmers were right! What
they observed was that if a Barberry bush grew, say, at the corner
of a wheatfield the leaves of the wheat became "rusty," i.e. they
were streaked with a red colour when close to the bush; and that
this "red rust" extended steadily across the field till the whole
was rusted. The interpretation was at that time unknown. A fungus
attacks the leaves of the Barberry, making orange-coloured spots. It
throws off minute spores which do attack the wheat. These develop
parasitic threads within the leaf, from which arise the red
rust-spores: subsequently dark brown or black spores, consisting of
two cells, called wheat-mildew, appear. After a time these throw off
red, onecelled spores which attack the Barbarry; and so a cycle is
completed. Though it was not really the bush which blighted the
wheat, the latter suffered through its agency as the primary host
plant.'
--------------------------------------------------------------------------------
RECIPES
---Barberry Drops---
The black tops must be cut off; then roast the fruit before the fire
till soft enough to pulp with a silver spoon through a sieve into a
china basin; then set the basin in a sauce pan of water, the top of
which will just fitit, or on a hot hearth, and stir it till it grows
thick. When cold, put to every pint 1 1/2 lb. of sugar, the finest
double-refined, pounded and sifted through a lawn sieve, which must
be covered with a fine linen to prevent its wasting while sifting.
Beat the sugar and juice together 3 1/2 hours if a large quantity,
but 2 1/2 for less; then drop it on sheets of white, thick paper,
the size of the drops sold in the shops. Some fruit is not so sour
and then less sugar is necessary. To know if there be enough, mix
till well incorporated and then drop; if it runs, there is not
enough sugar, and if there is too much it will be rough. A dry room
will suffice to dry them. No metal must touch the juice but the
point of a knife, just to take the drop off the end of the wooden
spoon, and then as little as possible.
---To prepare Barberries for Tartlets---
Pick Barberries that have no stones, from the stalks, and to every
pound weigh 3/4 lb. of lump sugar; put the fruit into a stone jar,
and either set it on a hot hearth or in a saucepan of water, and let
them simmer very slowly till soft; put them and the sugar into a
preserving-pan, and boil them gently 15 minutes. Use no metal but
silver.
---Barberries in Bunches---
Have ready bits of flat white wood, 3 inches long and 1/4 inch wide.
Tie the stalks of the fruit on the stick from within an inch of one
end to beyond the other, so as to make them look handsome. Simmer
them in some syrup two successive days, covering them each time with
it when cold. When they look clear they are simmered enough. The
third day do them like other candy fruit.
Mrs. Beeton (an old edition) says:
'Barberries are also used as a dry sweetmeat, and in sugar-plums or
comfits; are pickled with vinegar and are used for various culinary
purposes. They are well calculated to allay heat and thirst in
persons afflicted with fevers. The berries arranged on bunches of
nice curled parsley, make an exceedingly pretty garnish for
supper-dishes, particularly for white meats, like boiled fowl à la
Béchamel; the three colours, scarlet, green and white contrasting so
well, and producing a very good effect.'
In the past barberries have played an important part in the stocking
of the winter larder. They were used as dried sweetmeats and in
sugar-plums of comfits. They were also pickled with vinegar and used
for a number of other culinary purposes. Medicinally they were said
to allay heat and thirst in those suffering from fevers. The berries
are very attractive arranged on leaves of parsley as a garnish.
Barberries contain natural pectin so it is not necessary to add any.
--------------------------------------------------------------------------------
An old recipe for tartlets calls for picking berries that have no
stones. The berries were removed from the stalks and to every pound
weighed out ¾ lb of lump sugar was added. The fruit was then put
into a crock and either set on a hot hearth or in a pan of water to
simmer very slowly till soft. Then the soft fruit was transferred
along with the sugar into a kettle where these were boiled gently
for 15 minutes.
--------------------------------------------------------------------------------
Another old recipe for candied barberries called for bits of flat
white wood which was 3-inches long and ¼ of an inch wide (dowels or
sticks would be the same thing). The stalks of the berries were tied
onto the stick from within an inch of one end to beyond the other so
as to make them look attractive. They were then simmered in some
syrup for two successive days and were covered when they became
cold. When they looked clear, they were considered finished. On the
third day they were finished off like any other candied fruit.
--------------------------------------------------------------------------------
An old recipe for barberry drops said the black tops must be cut
off, then the fruit roasted before the fire till soft enough to pulp
with a silver spoon through a sieve into a basin. Then the basin was
placed in a saucepan of water (a double boiler is essentially what
is described here) that would provide a snug fit, and the contents
heated and stirred until it grew thick. When it was cold, 1½ lbs of
sugar were added to every pint of pulp. The sugar and juice were
beaten together for 3½ hours if a large quantity for for 2½ hours
for a smaller amount. It was then dropped on sheets of white, thick
paper (wax paper). The description given is that the drops were of
the size of those which were sold in the shops. If the drops ran,
then there was not enough sugar and if they were too rough, then
there was too much sugar. They remained out on the paper till dried.
Explicit warnings were given not to use any metal, but to use wood
or china. By current standards that would imply that non-reactive
mediums (stainless steel or porcelain clad cookware) were to be
employed and that metals could and would react with the berries.
--------------------------------------------------------------------------------
Barberry Jelly
Version 1
Ingredients
8 cups ripened barberries
1½ cups sugar to each cup of juice
1 cup water
Use only fully ripened fruit. Wash and stem the fruit and measure 8
cups worth. Place the fruit into a saucepan and mash them
completely. Add 1 cup of cold water and cook over moderate heat till
the juice starts to flow (upto 10 minutes). Strain the juice through
a jelly bag and for each cup of juice add 1½ cups of sugar. Place
the juice in a deep saucepan and mix in the sugar. Place over a high
heat and bring to a boil. Hold at the boil for 15 minutes or till
the mixture passes the jell sheeting test. Stir the mixture
constantly in order to prevent the bottom from burning. Remove the
mixture, skim off the red foam and pour the jelly into hot
sterilized jelly jars. Seal while hot.
Version 2
Ingredients
4 cups crushed ripe barberries
2 whole oranges, chopped
2 cups water
1½ cups sugar
1 pkg pectin
Simmer berries and orange pieces in the water for 20 minutes or till
tender. Strain the juice through a jelly bag. Combine recovered
juice and the sugar. Bring to a rolling boil, then add the pectin.
Bring to a boil and boil 1 full minute or according to package
directions. Pour into hot, sterile jars and seal. Process in
hot-water bath for 15 minutes.
--------------------------------------------------------------------------------
Barberry Jam
Ingredients
3 lbs ripe fruit
2 cups cold water
1 cup sugar per cup of juice pulp
Place fully ripened and cleaned fruit into a saucepan and add 2 cups
of water. Cook the mixture slowly over a medium heat till the fruit
softens. When cooked through, remove from heat and pass mixture
through a fine sieve or strainer to remove the skins and seeds.
Measure the pulp mixture and place into a saucepan with 1 cup sugar
for each cup of pulp. Mix well and bring to a boil. Hold the boil
for 15 minutes while stirring constantly. Skim off the foam and pour
into hot sterile jelly jars and seal while hot.
--------------------------------------------------------------------------------
Barberry Spiced Jam
Ingredients
2 lbs ripe barberries
1½ lbs sugar
½ pint diluted cider vinegar
1 tsp each of allspice and whole cloves
1 cinnamon stick
Wash and stem fully ripe berries. Make a sauce of the sugar and the
diluted vinegar. Place the spices in a bag and add to the sauce.
Bring the mixture to a boil for 1 minute, then remove from heat and
cool. Then add the berries and heat slowy. Simmer till the berries
are soft. Remove from heat, cover and place into the refrigerator to
cool, allowing to remain overnight. Next day remove the spice bag
and pour off the sauce. Pack the berries into hot, sterile jars.
Heat the syrup just to the boiling point, then pour the hot sauce
over the berries and seal. The jars should be allowed to age for 1
month before eating.
--------------------------------------------------------------------------------
Barberry Sauce
Ingredients
2 cups cold water
Grated rind of 1 orange
2 cups sugar
4 cups ripe barberries
Place water, orange rind and sugar into a saucepan. Mix well and
cook over a medium heat for 5 minutes. Add the washed and stemmed
ripe berries. Cook till the berries begin to pop (about 5 minutes).
When all the berries have popped, place the sauce in a bowl and
chill in the refrigerator. Serve chilled. Since it contains high
levels of natural pectin, it can also be poured into a mold before
chilling.
--------------------------------------------------------------------------------
Barberry Pickled Relish
Ingredients
1 pint ripe barberries
2 cups sugar
4 cups cider vinegar
½ tsp ground allspice
1 tsp whole cloves
1 stick of cinnamon
Wash and stem the fruit. Place into a deep saucepan and add the
sugar and the vinegar. Then add the allspice, cloves and cinnamon.
Bring to a boil and hold there till the berries lose their color.
Remove from heat and allow to cool. Strain and pour into hot sterile
pint jars and seal.
--------------------------------------------------------------------------------
Barberry Conserve
Ingredients
2 juicy oranges
2 quarts of ripe barberries
¾ tsp cinnamon
3 tbsp lemon juice
4 cups sugar
Slice the oranges into very thin sections and remove the seeds. Cook
the slices in a little water till tender. Clean and stem the fully
ripe barberries. Crush the fruit with a potato masher. Strain the
pulp and juice through a strainer or food mill to remove the seeds.
Add the juice poulp to the cooked oranges and mix well. Add the
cinnamon, lemon juice and sugar. Mix well and bring to a boil, then
simmer over a low heat till the sauce thickens. Remove from heat,
pour into hot sterile jelly jars and seal.
- Introduction and disclaimers
The information contained on these pages has been obtained from a number of different sources.
As with all materials and information, use common sense. I have only collected this information. I claim no
responsibility for anything that happens because of information used from this collected information.
I cannot be held responsible for any actions or outcome of use of these folk remedies, taken by persons using this inforation as reference. Please be aware that some of these remedies may be toxic or cause an allergic reaction if taken in incorrect doses/internally. In all cases before resorting to use of the herbs listed, please consult a medical or holistic practioner.
- Legal Stuff:
Information provided is not designed to diagnose, prescribe, or treat any illness, or injury and is provided for informational purposes only. Always consult a medical doctor, or other alternative medical practitioner when suffering from any disease, illness, or injury, or before attempting a traditional or folk remedy. Keep all products away from children. As with any natural product, they can be toxic if misused.
Herb Index A to Z
AKA: BIRTHROOT, COUGHROOT, GROUND LILY, INDIAN BALM, INDIAN SHAMROCK, PLANT, PURPLE TRILLIUM, SNAKEBITE, SQUAW ROOT, TRILLIUM PENDULUM, WAKE-ROBIN
AKA: Vitex, Monk's Pepper and Wild Pepper
AKA: Knitbone, common comfrey, symphytum, blackwort, healing herb and bruisewort
Elder -AKA: American Elder , Sweet Elder and Common Elder
AKA: Virgaurea, Herba Solidaginus
AKA: Gravelweed, Joe-Pye Weed, Queen of the Meadow, purple boneset, trumpet weed, kidney root
AKA: Alehoof, Cat’s foot, Creeping Charlie, Gill-over-the-ground, Gillrun, Hay maids, hedge maids
AKA: Guaiac, Lignum vitae, pockwood
Gotu kola
AKA: Haw, May Blossom, Maybush, May Tree, Quick-set, Shan-cha
AKA: Marrubium, Hoarhound, White Horehound
AKA White Mustard, Yellow Mustard, Black Mustard, Kedlock
AKA: Balsamodendron
AKA: Milkwort, Rattlesnake Root, Seneca Snakeroot, Snake Root