Ever noticed those bright red berries on a Barberry bush (also known as “Pepperidge” or “Sowberry”) and wondered if they’re more than just lawn decor? Well, good news: they’re actually edible and pretty versatile in the kitchen! You can start picking these little gems in late summer and keep harvesting them well into the winter.
The Perks of Barberry Berries
Unlike the rest of the plant, the tiny red berries aren’t toxic to humans. In fact, they’re a bit of a superfood! These little guys are:
- Packed with Vitamin C and filling fiber.
- Super low in fat and calories.
How to Use Barberries
Fair warning: if you pop a raw berry in your mouth, be prepared for a serious pucker! They are very tart, which isn’t for everyone. However, you can balance out that acidity by getting a little creative in the kitchen. They’re fantastic when made into:
- Jams or jellies.
- Compotes or syrups.
- Fruity herbal teas.
When is the Best Time to Harvest?
To get the best flavor, you’ve got to wait until they’re fully ripe. If you see berries that are green or light red, leave them on the branch. Eating unripe berries in large amounts can lead to an upset stomach or nausea. You’re looking for a deep, dark red color—that’s the signal they’re ready for your recipes.
Harvest season usually kicks off in late summer or early fall. Around late August or early September, you’ll notice them turning that signature dark scarlet. The cool thing about Barberries is that they are “winter persistent.” As long as the birds don’t get to them first, the berries will hang onto the branches for months without rotting or falling off, even in the snow!
A Quick Safety Note for Harvesting
While the berries are safe to eat, you need to be careful with the rest of the plant. The branches, leaves, and thorns contain alkaloids that you don’t want to ingest. Plus, those sharp thorns are no joke! When you’re out harvesting your berries, make sure to wear sturdy gardening gloves and long sleeves to protect your skin from both the toxins and the prickles.
