Green tea with barberry. Health benefits and harms of barberry. Urbech - benefits and harms to the health of the body

Barberry berries can be added to ready-made drinks, getting new unusual compositions, or you can use "solo". In any case, the benefits are undeniable. Berries contain more vitamin A and carotenoids than carrots. What else is valuable about this plant, and how to cook it correctly - more on that below.

Barberry looks like and where it grows

Shrub up to 2.5 m high from the barberry family. The most common species is Barberry Ordinary. In its natural form, it grows in the forest-steppe zone of the European part of Russia. Prickly shrub, beautiful rounded shape, with light openwork foliage, quite decorative. Therefore, it is often grown in home gardens, a good choice for a beautiful and difficult hedge. Looks impressive during flowering (blooms 3 weeks in April-May) and fruiting (September-October). A good honey plant, barberry honey has a beautiful amber hue and a delicate taste.

The fruits are elongated berries. Ripe fruits are brightly colored, their length is slightly more than 1 centimeter. Inside each berry is a seed. Seedless forms have also been bred. The berries have a bright sour, gastronomically high-quality taste. Fruits are widely used:

Dried fruit powder is a good seasoning for meat dishes.
Fresh berries are used in drinks: tea, compote, juices.
In canned form (syrups, jellies, marmalades, jams, marmalades), the berries retain their properties (pectins are not destroyed by proper heat treatment).
In the form of alcoholic beverages: wine, liqueur, tincture.
Ripe fruit juice is used as a dye.

In medicine, the leaves of the plant, bark, roots and berries are widely used. The most valuable, although potent due to the content of alkaloids, raw material is the bark of the plant.

Composition of tea with barberry

Tea contains:

Carotenoids. They give fruits and berries their yellow, orange or red color. They function as antioxidants. β-carotene is a precursor of vitamin A.
Vitamins: A, C, E.
Organic acids: malic, citric.
Pectins. They are called orderlies of the body, for the ability to remove toxins.
Minerals, macroelements and microelements.
Tannins.

The alkaloid berberine, after which the plant takes its name, is found in the leaves and roots. This toxin is also found in unripe berries, so only fruits in a good stage of ripeness, bright or dark red, are suitable for food.

Interesting! Alkaloid berberine today is the only substance in the world that effectively normalizes the activity of the kidneys in malaria.

Useful properties of tea with barberry

Fruit juice has the following beneficial properties:

antipyretic;

Antimicrobial;

Cholagogue;

Hemostatic;

Anti-inflammatory;

soothing;

Reducing pressure.

If you highlight the zones of influence, then tea will affect the following systems of the body:

Cardiovascular: barberry strengthens the walls of blood vessels, acts as a preventive measure for increased thrombus formation and atherosclerosis (reduces cholesterol), helps to normalize blood pressure. It changes the quality of the blood, after a few months of taking the biochemical parameters of the blood improve.
Psycho-emotional. May be a prophylactic replacement for synthetic antidepressants. Tea improves the background of mood and general tone, relaxes and at the same time strengthens, making the psyche more stable and balanced. Helps to enhance such qualities as energy, high performance, stress resistance.
Metabolic. Helps to improve metabolism, remove toxins, so it will be useful in the menu of people struggling with excess weight. Reduces blood sugar levels. Acts as a preventive measure against cancer.
Gastrointestinal tract. Tea removes toxins, stimulates and normalizes the activity of the digestive tract, cleanses the liver and kidneys.

Influencing the internal organs and systems, tea also affects the periphery: stronger teeth, gums, sharp eyesight, beautiful skin, hair, nails.

Barberry is actively used as part of the complex therapy of hundreds of diseases. Tea with it will be useful for the following diseases:

Liver and gallbladder: cholecystitis, cholelithiasis, hepatitis, cirrhosis, hepatocholecystitis;

Inflammatory processes in the spleen;

Cancer: liver, stomach, throat;

Kidney: nephrolithiasis;

Gastrointestinal tract: stomach cramps, stomach ulcers, diarrhea, constipation, indigestion;

Oral cavity: gingivitis, periodontal disease, to strengthen the gums, teeth;

Haemorrhoids;

Joints: shooting, rheumatism, gout;

Infectious diseases: dysentery, malaria, tuberculosis, scurvy;

Neuropathology: migraines, insomnia;

Eye diseases;

Avitaminosis: scurvy, anemia;

Women: uterine bleeding after childbirth, due to inflammation in the uterus, vomiting in pregnant women;

Dermatology: inflammatory diseases of the skin;

Cardiovascular system: hypertension, heart pain;

Diabetes.

And also barberry helps to improve the quality of life:

Improves sleep;
Increases visual acuity;
increases libido;
Allows you to normalize (reduce) weight;
Improves immunity;
Helps cleanse the body of toxins;
Slows down aging;
Tones, gives good health.

How to make tea with barberry

Tea can be brewed with berries or dried roots. The roots are mainly brewed as a tea as a medicine. Here are some recipes for making tea.

Recipe number 1. Two tablespoons of berries pour 500 ml of water. Boil in a water bath for 20 minutes. Strain, pour in boiling water to compensate for the boiled away liquid, and the volume was again 500 ml. Consume 1/5 cup three times a day.

Recipe number 2. One teaspoon of fresh fruits pour 250 ml of boiling water. Infuse for 10 minutes, drink without diluting, the drink is quite sour, you can add honey or sugar to taste.

Recipe number 3. One teaspoon of fresh fruits pour a glass of boiling water. Wrap up. Let stand 5-7 minutes. Squeeze lemon juice and add honey (0.5-1 teaspoon each). Drink the entire serving at once, like tea.

Recipe number 4. Morse. Grind fresh berries through a sieve. Pour 1 cup of the resulting puree with a glass of water, boil for 5 minutes. Add 3 tablespoons of sugar. Drink warm or chilled to taste.

Recipe number 5. Cleansing tea for weight loss. Purifies the blood, promotes the removal of excess fluid. 100 grams of berries pour 500 ml of boiling water. Boil on low heat for 20 minutes. Pour into a spacious thermos and leave for 4 hours. Add another 500 ml of boiling water to the resulting infusion, bringing the volume of liquid to 1 liter. Drink 50 ml (1/4 cup) 4 times a day after meals.

Recipe number 6. Dry berries, 1 full teaspoon, pour into a teapot, pour 1 cup boiling water, add 1 teaspoon or tablespoon of sugar to taste. Insist 10 minutes. Strain and consume warm, dividing this portion into 5-7 doses. Drink half an hour after eating.

Tea according to any of these recipes has an excellent taste, perfectly quenches thirst, and normalizes appetite.

Contraindications and harm

Do not drink tea with barberry:

Pregnant and lactating women. Tea can provoke an increase in the tone of the uterus, is a diuretic, which can lead to problems with milk production.
Persons with individual intolerance, allergies, for example, to carotenoids.
With exacerbation of gallstone disease (tea can provoke the movement of stones).
Women with a tendency to bleeding (the active substances of barberry thin the blood).
Persons suffering from acute and chronic diseases of the gallbladder and kidneys.
With complicated hepatitis, cirrhosis of the liver. Any severe liver disease requires a careful approach to the preparation of the menu and consultation with a gastroenterologist. Natural juices (carrot, beetroot, barberry), containing many acids, have a powerful cleansing effect on the liver. In case of serious diseases of this organ, they act at the same time as a strong load - be careful.
With diabetes. Tea lowers blood sugar levels, so before drinking it, you should carefully weigh the possible result and the appropriateness of the product on the menu. Especially serious is the imposition of the effects of various drugs, products and tea from barberry.
When using drugs with a sedative effect or medicines based on barberry root / bark / leaves (for example, with pharmacy alcohol tinctures).
Children under 12 are allowed only small portions (a few fresh berries, 1 teaspoon of diluted fresh juice 1 time per day - maximum).

Excessive, excessive consumption of barberry berries can lead to poor health, vomiting, nausea, convulsions, headaches.

With proper dosages, barberry tea will significantly enrich your menu. Not only useful, but also pleasant, it will become another bright stroke in the palette of tastes for every day.

What is useful barberry

The site provides reference information for informational purposes only. Diagnosis and treatment of diseases should be carried out under the supervision of a specialist. All drugs have contraindications. Expert advice is required!

Description

Barberry- This is a thorny deciduous shrub no more than three meters high.

For medicinal purposes, the leaves, berries, bark and roots of the plant are used. Common barberries (berberis vulgaris) and Amur barberries (berberis amurensis) are mainly used. They have almost the same properties, since they are species very close in origin.

The healing properties of barberry were known in ancient Mesopotamia. Today, the leaves, flowers, berries, roots and bark of this plant are widely used in folk medicine, as well as raw materials for the manufacture of pharmaceutical and homeopathic preparations.

In scientific medicine today, the following barberry preparations are used:

berberine biosulfate;
cholelithin;
barberry tincture.

Compound

The plant contains the alkaloid berberine, which determines the choleretic properties of barberry.

Barberry contains:

alkaloids;
carotene;
tannins;
vitamin C;
tocopherol;
organic acids.

Useful properties of common barberry and Amur barberry

Folk remedies from barberry are used for the following pathologies:

liver disease;
kidney disease (particularly nephrolithiasis);
diseases of the gallbladder (in particular gallstone disease);
inflammation of the gallbladder;
hepatocholecystitis;
stomach pathology, stomach cramps;
diseases of the spleen;
eye pathology;
diseases of the oral cavity;
scurvy;
tuberculosis;
pleurisy;
rheumatism;
lumbago;
tumor diseases of the liver, stomach and throat;
bleeding associated with childbirth;
uterine bleeding after childbirth;
delayed regression of the uterus after childbirth or abortion;
bleeding with inflammation of the uterus;
toxicosis of pregnant women;
heart pain;
hypertonic disease;

Also preparations from barberry can be used as:

means of increasing appetite;
tonic;
as an antipyretic and diaphoretic.

The barberry has a unique property - it relieves attacks of nausea and vomiting. This property of the plant is used in pregnant women with toxicosis of the first half of pregnancy, since pharmaceuticals that have a similar effect often have side effects that put the mother and fetus at risk.

He also has the ability to relieve coughing fits, especially wet - when the bronchi are clogged with viscous sputum.

Barberry finds its application even in the treatment of cancer. Scientists have proven that berberine, which is part of it, has antitumor and antileukemia effects. However, berberine is currently not amenable to chemical synthesis. And since this discovery was made relatively recently, today it is used only by rare experts in traditional medicine who have studied the antitumor properties of the plant.

Recipes for folk remedies from barberry

In the recipes listed below, ordinary barberry or Amur barberry are used.

Berries

Unripe barberry berries are poisonous and can lead to severe intoxication. In folk medicine, only ripe fruits are used.

Berries of barberry help to strengthen the immune system. In some regions of Russia, it is customary to freeze ripe berries in order to defrost them in winter and eat them.

Leaves

Tincture of barberry leaves on vodka prepared in a ratio of 1 to 5, respectively. Insist 15 days. Drink 25-30 drops three times a day, in tech. 15-20 days. This is followed by a break of 5-10 days, after which, in the absence of contraindications, the course is repeated. This tincture is used for atonic bleeding in the postpartum period, with uterine subinvolution, bleeding caused by inflammation, as well as in obstetric and gynecological practice.

Infusion of the leaves of the plant: two tablespoons of dried leaves insist in 200 ml of boiling water for an hour (in a thermos). Then filter and drink one tablespoon 4-5 times a day, for a month. It is used for pathologies of the liver and gallbladder, as an anti-inflammatory and choleretic agent.

flowers

A decoction of barberry flowers. Pour a tablespoon of flowers with 1.5 cups of clean water, bring to a boil and boil over low heat for 10 minutes, then leave for 2 hours, strain. Drink 2 tsp. 2-3 times a day. Used for heart pain and hypertension.
The above decoction of the flowers of the plant is used to treat inflammation of the mucous membrane of the eyes, washing them 3-6 times a day.

Bark, roots and branches of barberry

Barberry roots are used as a raw material for the production of berberine, which is used in classical medicine in the form of berberine biosulfate for the following purposes:

as a choleretic substance;
to lower blood pressure;
to calm an increased heartbeat;
to induce uterine contractions.

Barberry roots are an important ingredient in the famous Zdrenko potion.

Pour 10 g of bark and 15 g of roots with 1.5 cups of pure water, boil under the lid for 30 minutes. After cooling, strain, compensate for the boiled-off volume of liquid with boiled water. Take 50 ml 3 times a day. Used for cholelithiasis.

Infusion of bark barberry. 25 g of plant bark insist in 0.4 liters of boiling water for 4 hours (in a thermos). Strain, take 0.5 cup 4 times a day for 1 month. Used for hepatitis, cholecystitis, inflammation of the kidneys, bladder.

Decoction of barberry roots. Pour a teaspoon with a slide of grated dried barberry roots into 400 ml of boiling water, then boil for 5 minutes, cool and strain. Drink 100 ml 3 times a day. Used for pleurisy, tuberculosis, stomach pathologies, rheumatism.

Decoction of branches, bark and roots of barberry. 1 tbsp mixture - 200 ml of water. Boil for 5 minutes, make lotions, compresses. Drink - 2 tbsp. decoction per 100 ml of milk, 3-4 times a day. Used for bone fractures, sprains, dislocations.

A decoction of the bark and roots of barberry. 1/2 tsp bark and roots pour 200 ml of boiling water, boil under the lid for 15 minutes. Cool and strain. Drink 2 tbsp. 3 times a day, before meals. Used for the prevention and treatment of tumors and metastases.

When tested on animals, an infusion, a decoction of barberry roots, as well as a pure substance, berberine, provoked an increased contraction of the uterus, a drop in pressure.

Contraindications

With prolonged use of barberry preparations, constipation (constipation) may develop.
The fruits of barberry are contraindicated in persons with high acidity of the stomach, suffering from thrombophlebitis, as well as in persons in a pre-infarction state.
In obstetrics and gynecology, barberry is contraindicated for bleeding caused by ovarian dysfunction and non-excretion of placental fragments from the uterus after childbirth.
Since preparations from the bark and roots increase blood clotting and constrict blood vessels, they are contraindicated for spasms of cerebral vessels, pathologies of the cardiovascular system, and increased thrombosis.
Also, barberry is contraindicated for bleeding during menopause.
Leaf infusion is contraindicated in pregnant women.
Preparations from barberry, especially a decoction of the roots, lower blood pressure, and therefore are contraindicated in arterial hypotension.
Age under 12 years old.

Juices, fruit drinks from barberry

Juice from barberry berries contains a number of useful components, such as organic acids, vitamins, etc. Freshly squeezed juice is stored for a long time in sealed bottles, so you can provide yourself with a tasty and extremely healthy drink during the cold season.

In addition, the juice from barberry berries has an antipyretic, antibacterial and hemostatic effect. It also helps to cleanse the body of toxic substances and slow down the aging process.

For colds, along with cranberry or lingonberry juice, barberry juice can be used. Firstly, it lowers the temperature, and secondly, due to the content of a number of useful substances, incl. vitamins, gives extra energy to fight the virus.

Barberry tea

Healing tea is prepared from young leaves or berries of barberry. It is not difficult to prepare it: 1 tsp is brewed in 200 ml of boiling water. leaves or berries, insist 30 minutes and drink 3 times a day for 15 days to achieve a therapeutic effect. To use this tea all year round, you can dry the leaves and berries in advance, preparing them for the cold season. To do this, the leaves are collected during the flowering period, then dried in the open air. The berries are harvested during the same period and dried in an oven at a temperature of no more than 45 o C. Dried leaves and berries are stored for no more than 2 years.

Treatment with barberry honey - folk recipes

Processing nectar from the flowers of the common barberry, the bees collect barberry honey. It has a golden color, a pleasant smell and a delicate sweet taste.

Barberry honey is used to stop bleeding (including internal), in the treatment of pathologies of the digestive tract, in nephrolithiasis and thrombosis.
For gastritis with high acidity: Dissolve 1 tablespoon of barberry honey in a glass of fresh potato juice. Drink 1/2 cup 2-3 times a day for half an hour to an hour before meals. The course of treatment is 10 days, followed by a 10-day break, after which the course can be repeated.

With gastritis with high acidity, as well as to restore normal intestinal motility, with constipation and primary hypertension: Boil 10 g of grated walnut kernels in 200 ml of milk. Then strain, add 1 dessert spoon of barberry honey. The resulting mixture is consumed warm, a third of a glass 3 times a day, for 15-20 minutes. before eating.

For pain in the abdomen pour 200 ml of boiling water 1 tablespoon of black elderberry leaves, leave for 2 hours, then strain. Use a quarter cup 3-4 times a day, for 20 minutes. before meals, with the addition of a small amount of barberry honey. Another recipe: dilute 1 teaspoon of honey in 100 ml of common cucumber juice. Drink for 20 min. before meals.

With increased gas production (flatulence): 1 tablespoon dill seeds pour 200 ml. boiling water, insist, then strain and dilute 1 tablespoon of barberry honey in the resulting infusion. Drink half a glass 3 times a day.

To restore normal stomach acidity: in 1 liter of whey (residue after removal of cottage cheese) boil oat grains (1 part of grains to 5 parts of liquid). Boil in an enamel bowl over low heat for 3-4 hours. Then cool, strain, dissolve 300 g of barberry honey in the broth and add 125 ml of ethyl alcohol. Store the resulting mixture in the refrigerator, consume warm, 30 ml in 20 minutes. before eating. Shake before use. You can use this mixture for no more than three weeks.

For stomach ulcers, mix the following ingredients:

10 eggs in shell;
1 kg of butter;
500 g barberry honey;
250 ml curdled milk.

Store the resulting mixture in a warm place until the egg shell dissolves. Then mix, and consume 1 tablespoon 3 times a day, before meals. Consume until the mixture runs out.

For uterine bleeding useful decoction of borage, collected in the fall, after harvesting cucumbers. Rinse the grass thoroughly in non-hot water, then cut into small pieces. Pour 50-100 g of chopped grass with 500 ml of cold water, bring to a boil and cook over low heat for 15-20 minutes, leave for 1 hour. Drink 100 ml 3 times a day, adding barberry honey to taste. In the first few days, uterine bleeding stops, the woman's condition improves.

With bleeding, heavy periods. The following ingredients are mixed in equal amounts: yarrow herb, goose foot herb, valerian root. Pour 2 teaspoons of the resulting collection into 200 ml of boiling water, leave for 20 minutes, strain, then dilute 1 tablespoon of barberry honey. Take 100 ml 4 times a day.

With thrombophlebitis Traditional medicine recommends long-term use of an infusion of nettle leaves with barberry honey. Boil 2 tablespoons of nettle leaves in 200 ml of boiling water, leave for 1 hour, strain, then dilute 1 teaspoon of honey in the infusion. Drink 3 times a day, 70-80 ml. During the course, it is necessary to observe some dietary restrictions (refuse meat and fish, limit fried foods).

To cleanse the vessels: 1 cup dill seeds and 2 tablespoons of grated valerian root brew in 2 liters of boiling water. Infuse for 25-30 hours in a glass jar, around which wrap a warm blanket. Then, in the resulting infusion, dilute 2 cups of barberry honey until completely dissolved. Drink 1 tablespoon in 20 minutes. before meals, 3 times a day.

Barberry, the medicinal properties of which will be discussed in this article, began to be used for treatment as early as 2500 thousand years ago. In Indian folk medicine, it was used to treat diarrhea, reduce fever, and improve appetite. In Iran - for the treatment of biliary tract and heartburn. It relieves indigestion and gives vigor. This plant has good stimulating and sedative properties.

The use of barberry as a medicinal plant has not lost its relevance today and is used to treat a number of diseases.

Barberry shrub belongs to the barberry family. This plant is believed to be native to southern Europe, northern Africa and central Asia. This shrub for its beauty fell in love with gardeners and landscape designers. Its thorny branches serve as an excellent hedge.

For therapeutic purposes, two types of barberry are used: common barberry and Amur barberry.

The common barberry, scientific name Bérberis vulgáris, is a shrub up to 2.5 meters high. The main area of its growth is Transcaucasia, southern, eastern and central Europe, Western Asia.

It can be found on the edges of the forest, on the slopes of the mountains. Prefers dry and light areas. It can grow on chalky soils and gravel. It blooms early in spring in April-May with yellow flowers.

Amur barberry (Berberis amurensis), as the name suggests, grows in the Far East in the Primorsky and Khabarovsk Territories, eastern regions of China and Korea. This is a very weather-resistant shrub that can reach a height of up to 3.5 meters. Likes to settle in mixed and cedar-spruce forests, grows along the banks of the Amur River and other mountain rivers. Amur barberry blooms in May-June with pale yellow flowers.

Barberry berries ripen in late summer, early autumn.

For medicinal purposes, all parts of the plant are used: flowers, bark, roots of the plant. But the most famous use of the roots and bark of barberry.

Barberry useful properties

Barberry berries are rich in vitamin C and citric acid. They are often used in cooking as a seasoning that gives the dish a pleasant fruity flavor and sourness.

The stem, berries, roots, and bark of the plant contain alkaloids called berberine. It is he who gives the main healing properties to the barberry. In addition to berberine, barberry contains:

Other alkaloids such as palmitine, columbamine, oxyacanthine, leonthine, berberrubine, atroricin, berine and others;

Tannins, resinous and coloring substances;

Sugar (only the berries of the plant);

Organic acids: malic, citric, tartaric, ascorbic;

pectin compounds;

Micro and macro elements: nickel, copper, zinc, molybdenum, iron, chromium, phosphorus.

In addition to vitamin C, barberry berries contain vitamin K, E, carotene, and minerals.

The leaves of the plant contain essential oils, vitamins (vitamin C, E), carotenoids and organic acids. The seeds of barberry berries contain a huge amount of fatty oil, which in its properties is similar to sea buckthorn.

Small amounts of coumarin were found in the roots of the plant.

Berberine stimulates the production of white blood cells in the body, which kill pathogens, thereby boosting immunity.

Barberry has long been used as a liver tonic, it stimulates the liver and helps cleanse it of toxins, which in turn affects the entire body.

It is a proven and effective remedy for treating stomach disorders, whether it be heartburn, gastritis, ulcers or any other problem. Barberry improves appetite, relieves pain caused by renal colic.

It can be used to correct menstrual irregularities, helps with anemia, treats vaginitis.

Barberry is able to improve blood flow to the heart, which is useful for people suffering from heart disease.

Helps to lower blood pressure, can be used in radiation therapy and chemotherapy, as it improves the production of white blood cells.

The healing properties of barberry

The main medicinal properties of barberry are attributed to the alkaloid berberine. This substance inhibits the growth of bacteria and other pathogens. According to the research, it was revealed that the barberry has the following properties:

Antifungal;

Anti-inflammatory;

Tonic;

Cholagogue;

Hypotensive;

antirheumatic;

Anticonvulsants;

Immunostimulating.

In addition to the traditional use of barberry for the treatment of gastric disorders, as a choleretic agent for the liver and gallbladder, it can be used to treat:

upper respiratory tract such as bronchitis, sinusitis, sore throat;

Skin diseases, in particular psoriasis, acne, burns and other skin problems;

Treatment of conjunctivitis and inflammation of the eyelids;

Fever, as an antipyretic and anticonvulsant;

hypertension;

Kidney disease, as it has a mild diuretic property;

The anti-inflammatory properties of the plant allow it to be used for arthritis, gout, rheumatism. As a decongestant for broken bones.

Since ancient times, barberry has been used to treat malaria, hemorrhoids, to relieve inflammation in the urinary tract, as a hemostatic agent.

Tea with the fruits of the plant has always been considered an excellent tool for the prevention and treatment of scurvy.

The use of barberry in folk medicine

Barberry is widely cultivated throughout the world. Medicines with it can be bought at the pharmacy.

Jelly and jams, compote and jam are cooked from barberry berries. In addition, it is an excellent seasoning for many dishes, including meat and pilaf.

decoction of barberry roots

Pour half a teaspoon of barberry roots with a glass of water and boil over low heat for 10 to 15 minutes. Cool and strain. Drink 1 glass 2-3 times a day.

A decoction of the bark of barberry

Pour 10 grams of bark with a glass of boiling water and boil for 15 minutes. Insist for 3-4 hours and strain. Drink 50 ml 4 times a day. This is an excellent remedy for bleeding. If the bleeding is severe, drink 2 tablespoons every hour or two.

decoction of barberry leaves

Pour 10 grams of crushed barberry leaves with a glass of boiling water. Boil for a few minutes and leave for another hour. Strain and bring the volume to the original. Drink 50 ml for diseases of the gallbladder and liver 3-4 times a day.

Barberry leaf tincture

For infusion, barberry leaves are taken in the ratio of 1 part of the raw material to 10 parts of vodka. Tincture is taken for diseases of the liver, gallbladder and ducts.

Sometimes this tincture is prescribed for uterine bleeding after childbirth. The course of treatment depends on the nature of the disease and the appointment of a doctor and can last up to three weeks. Drink tincture of 30-40 drops, diluted in a small amount of water 3 times a day.

Infusion of barberry berries

For infusion use only ripe berries. Brew 2 teaspoons of dried berries with a glass of boiling water and leave for 15 minutes, covered and wrapped. Take 2 tablespoons 3-4 times a day.

Barberry leaf tea

Tea has anti-inflammatory, antimicrobial and antiviral properties.

1-2 teaspoons of crushed dry leaves, brew a glass of boiling water and let it brew for 10 minutes. Drink one, two times a day, a glass for diseases of the biliary tract and liver.

Read

A wonderful shrub grows in Russia, which is popular among gardeners for planting in their garden plots - barberry. There are over 500 varieties of this plant in the world, of which 12 species are located in the Russian Federation. It grows mainly on rocky slopes and screes, in forests located on the mountain surface and along the edges of the North Caucasus, Western and Eastern Siberia, and the Far East.

The most common is the use of common barberry - an ornamental and very beneficial plant for human health. The berries are 1 cm long, with seeds, rich red or yellow-red color, sour-sweet taste with a stunning alluring aroma. Berries are eaten both fresh and processed.

Barberry useful properties

Berries overcome thirst, increase appetite and are a good remedy for constipation. In the root system and in the leaves there are 11 alkaloids, including such a substance as berberine up to 1%, in the leaves - vitamin C, carotene and organic acids. The fruits contain substances that prevent the development of cardiovascular diseases and the formation of blood clots in the vessels.

In addition to its wonderful appearance, barberry is a very useful plant, it is used to treat many diseases, as well as in cooking, cosmetology! Its uniqueness is that the berber contained in barberry effectively fights intestinal infections, stimulates digestion, prevents diabetes, supports the immune system .

It has many advantages, but it should be treated with caution as it lowers blood sugar levels and people with a diagnosis of diabetes mellitus should be extremely careful, as well as due to the high acidity of the berries, it is not advisable to use it, diseases of the stomach and intestines, and also in cirrhosis of the liver.

The use of barberry

Freezing berries for the winter is widespread; such berries are very applicable during a period of vitamin deficiency. Marshmallows, juices, jam, jam, seasonings for various meat dishes are prepared from barberry berries. In order to keep the berries for a long time, they need to be covered with sugar and stored in a cool place. Unripe berries are poisonous, but after ripening they lose these properties.

Barberry is used in the manufacture of confectionery products for the appearance of a sour-sweet taste and fragrant aroma.
For the treatment of the stomach, for colds as a means of lowering the temperature, for diseases of the respiratory tract, rheumatism, the roots of the plant are used, for diseases of the kidneys and gallbladder - the bark of the roots.
In gynecology and liver diseases, the use of leaves is widespread.
A decoction of flowers is used for diseases of the heart and blood vessels.
Fruits are also used for antibacterial and bactericidal effects on the body.

Barberry contraindications

Barberry should not be consumed by people prone to allergy to the components contained in the berries. Since barberry is able to lower blood pressure, lower heart rate and dilate blood vessels, they should not be eaten by pregnant women (the risk of fainting increases), children under twelve years of age, as well as women who suffer from bleeding after childbirth and menopause.

Barberry for weight loss: what is useful

The uniqueness of the barberry lies in the fact that it is used for weight loss. In its fruits there are no proteins and fats, however, there is a high content of vitamins A, E, K, micro and macro elements, which strengthens the body and improves the general condition. 100 grams of the product contains a fairly small amount of kcal - only 30.

Berries perfectly improve digestion, cleanse toxins and speed up metabolic processes. For weight loss, it is worth taking only ripe berries in any form: fresh, in the form of decoctions, compotes and tinctures.

Barberry tea. Medicinal properties

For the treatment of diseases and the prevention of health, barberry can be brewed. Brew two tablespoons of fruits and leaves, dried and crushed before, in one glass of water. Brewing takes place for at least thirty minutes. Then filter through a sieve or gauze and take before meals a tablespoon three times a day of decoction of leaves or 1/3 tablespoon of decoction of berries.

To prevent and treat diseases of the liver and respiratory tract, a decoction of the roots of the shrub is used, after crushing and drying the roots before that. To brew the crushed roots, take half a teaspoon to one glass of water, leave the tea leaves for half an hour and filter. Drink a teaspoon three times a day. The leaves of the shrub are dried in the open air during the flowering period of the barberry, and the berries are dried in the oven at temperatures up to 45 degrees.

Barberry tea is very beneficial for human health. It is made from leaves or fruits: one teaspoon per cup of boiling water. Tea has a healing effect, you need to drink it for two weeks three times a day, then take a short break and you can repeat the cycle of healing and rejuvenation of the body. A ready-made mixture of leaves and fruits of the plant can also be purchased at a pharmacy.

How to brew barberry for a cold

Composed of:
1. 40 grams of barberry fruits
2. 0.5 liters of water
3. 10 milliliters of real honey
In 0.5 liters of water, add 40 grams of barberry berries. Then we add honey. Boil on low heat for 1/3 hour. Wait for the broth to cool down. Filter the broth from impurities and dilute to a volume of 0.5 liters, dilute with water. Use three times in twenty-four hours for fifty milliliters.

How to brew barberry to treat gum inflammation

Composed of:
1. 30 grams of barberry root
2. 630 milliliters of water
Add the root to the water, boil at a low level of fire for 16 minutes. Wait four hours. Filter the decoction from impurities. And add 230 milliliters of water. Rinse your mouth about twice a day.

Diuretic from barberry

Composed of:
1. 55 grams of dried barberry
2. 65 grams of sugar
3. 2 grams of vanilla powder
Barberry Thoroughly wash the barberry. Washed barberry is poured with boiling water of 1 liter. Boil on low heat for about 10 minutes. Keep the decoction for 2 hours. Filter the decoction from impurities. Dissolve sugar and vanilla powder in boiling water and pour into the infusion. Used as needed.

Pain reliever and antispasmodic from barberry

Composed of:
1. 20 grams of barberry root
2. 400 milliliters of water
In 20 grams of barberry root, pour 400 milliliters of water. Boil on low heat for about 2 minutes. After that, it is necessary to withstand the broth for 1/2 hour. And filter the infusion from impurities. It is also used to treat constipation. They also make lotions for muscle spasms. Helps with sciatica and arthritis.

How to brew barberry with liver pathology

Composed of:
1. 40 grams of dried barberry leaves
2. 200 milliliters of water.
Bring water to a boil. Pour boiling water over dried leaves. We insist sixty-five minutes. It is used 4-5 times a day, 20 milliliters each. It also helps with diseases of the gallbladder.

How to brew barberry for bleeding and inflammation

Composed of:
1. 85 grams of dried barberry leaves
2. 425 milliliters of vodka
Soak in vodka for two weeks. Use about 25-30 drops about a day three times. After that, you need to take a ten-day break. If there are no problems, drink it again.

How to brew barberry with wild rose

To brew barberry with rose hips, of course, we need the fruits themselves, boiling water and a little patience! We wash the berries under cold water, pour them into a container, pour boiling water and let it brew, then filter through a sieve and the broth is ready! Drink to your health!

How to brew barberry branches and leaves

A decoction is made from the branches of the barberry, which serves as a lotion for fractures, muscle strain. For this, we need 1 tablespoon of the mixture per 200 ml of water, boil for 5 minutes and apply a compress

An infusion of barberry leaves is used as an anti-inflammatory and choleretic, for this we dry the leaves, insist in boiling water for an hour, filter and apply.

How to brew and take barberry root

A teaspoon of dried roots, pour 400 ml of boiling water and boil for 5 minutes, cool and rinse. We drink 100 ml 3 times a day in order to avoid rheumatism, pleurisy and tuberculosis. Also used for inflammation of the gums to rinse the mouth. .

Barberry root is used to treat colds, used as a sedative. It helps to treat a lot of skin diseases, even such as psoriasis, but in addition to a lot of pluses, it also has minuses, for example, in case of an overdose, there is loss of consciousness, diarrhea, vomiting, pregnant women and children are strictly forbidden to use the infusion.
Since the roots of this plant constrict blood vessels and the blood begins to clot faster, they cannot be used for heart pathologies.

How to brew barberry berries in gynecology

Barberry berries, when properly prepared infusion, serve to stop uterine bleeding, in the period after childbirth, during the inflammatory process, it accelerates blood clotting, lowers blood pressure. To prepare the infusion, you need 20 g of barberry leaves, pour the contents of 70% alcohol and insist for 10 days

Barberry berries for children

There are no children who have not tried barberry in their childhood. This sweet and sour taste of sweets is remembered for a lifetime. Barberry itself is unique; not only sweets for children are made from it, but also jam, and it also contains vitamins C, E, mineral salts. For children diagnosed with diabetes, this berry will serve as a medicine that reduces blood glucose.

Barberry root application in cosmetology

In cosmetology, barberry root is also used, its decoction is used as skin whitening, eliminating certain defects, wrinkles, strengthening the hair follicle. Thanks to the infusion, the hair becomes soft and silky, eliminates dandruff. sun, a decoction of lotions whitens even the most persistent freckles.

Barberry oil brightens the skin of the face, evens out tone, reduces inflammation, promotes healing, tones and strengthens.

Barberry is used not only for food purposes, its roots are able to stain the skin, fabric yellow, and the fruits - purple. In the manufacture of crafts and decorative works, I widely use barberry wood. In cosmetology, decoctions of barberry rub the skin of the face to eliminate fine wrinkles, the skin becomes velvety and elastic. The barberry mask helps to get rid of dandruff, the treatment lasts up to two months.

Video about the benefits and uses of barberry

Quote message Cherry/apple/barberry/gooseberry/currant/raspberry fermented tea

Many people like to make tea from fresh leaves of currants, strawberries, cherries ... And they stock up for the winter ... But tea from dried leaves is not as tasty and fragrant as from fresh ones. Fermentation of the leaves allows you to make a very tasty, aromatic and rich in color drink.

The main principles when choosing plants for tea are:

1. The presence of tannins (tannins) in the leaves. If there are no tannins in the leaves, then the tea will turn out tasteless. Therefore, when choosing a plant for making tea, you should familiarize yourself with the chemical composition of the leaves of plants by making a corresponding request in any search engine on the Internet. Young leaves are richest in tannin. There are more of them in tender raw materials. In a coarsened leaf, the reserves of tannins are sharply reduced.

2. We prepare tea from those plants whose fruits we eat with pleasure - apple trees, strawberries, cherries, chokeberries, raspberries, black currants, pears, plums, blackthorns, dogwoods, suckers, grapes, quince ... In the leaves of each of these plants tannins are in sufficient quantities.

I make tea from cherry, apple, pear, garden strawberry, raspberry, blackcurrant, chokeberry, pine shoots, mint and lemon balm leaves. These teas are very tasty, fragrant and beautiful.

The process of making fermented tea from the leaves of various plants consists of several stages. Every step matters. Violation of technology even on one of them can make tea tasteless.

1. Collection of leaves.

We collect the leaves in dry weather, preferably in the morning. It is advisable to choose plants that are in the shade. The leaves of such plants are more juicy, and the fermentation process will be better. It is advisable not to wash the leaves, because they contain bacteria that are directly involved in the fermentation process. But if the leaves are dirty, it is better to wash them and dry them from moisture.

You can collect leaves for tea throughout the season. In the spring they are very tender, easier to process and ferment. The tea is tender, with a delicate aroma. But it is better to collect leaves for tea during the fruiting period of plants, then the leaves, like the fruits, will accumulate a lot of useful, flavoring and aromatic substances. In autumn, the leaves are rough, harder to process and take longer to ferment. And it is more difficult to collect high-quality leaves in the fall - they are damaged by garden pests and diseases.

You also need to take into account that if you collect leaves before the fruit set period, then the outflow of nutrients to grow new leaves, which are necessary for the normal process of photosynthesis, i.e. plant nutrition, will not allow a full-fledged crop to form.

2. Withering of the leaves.

This stage must not be skipped, since from the withering of the leaves, reactions begin to occur that partially destroy chlorophyll and other compounds that give the leaf a taste and smell of greenery, essential oils accumulate and other aromatic substances are formed that contribute to the appearance of a pleasant smell.

We lay out the leaves indoors on cotton or linen in a small layer (3 - 5 cm). It is necessary to control the process and periodically stir up the leaves so that they dry evenly. Try not to let the sun's rays fall on the leaves, otherwise the leaves will dry out and not wither. For the same reason, it is impossible to dry the leaves on the street, because the sun and wind will quickly dry the leaves, which will complicate their processing and worsen the quality of future tea.

On average, the process takes 12 hours, depending on humidity and air temperature. On a dry sunny day, the process is faster, on a rainy and cool day it takes longer (a day or more). The best temperature for drying is 20 - 24 °C at a relative humidity of 70%. A relatively heavily withered leaf rolls better and makes more good teas than an unsalted one. The remaining moisture in the sheet should be 60-62%.

We determine the end of the withering process by folding the leaf in half. If in most of the leaves we feel the “crunch” of the central vein, then wilting should be continued. If most of the leaves do not have a “crunch”, then proceed to the next step. The end of withering is determined in another way - with a strong compression of a handful of withered leaves, the lump should not open.

If the house is very damp or, conversely, dry, or there is no time to stir up the leaves, then you can wither them in cotton or linen. It is advisable to choose the fabric for this as dense and thick as possible (bedspreads, towels, tablecloths, sheets). To do this, you need to distribute the leaves in a thin layer evenly over the fabric, fold it, as shown in the photo and twist it as tightly as possible. The fabric will absorb excess moisture, the leaves will not dry out and become very pliable for further processing.

We check the readiness of the leaves in the same way - by squeezing a handful. If the leaves have not yet withered after 5-6 hours, then they can be transferred to another dry cloth and the wrapping process repeated.

From leaves dried in this way, stronger granules are obtained, and they are processed more easily in a meat grinder. This method is especially suitable for hard leaves.

Leaves can be frozen immediately after drying. This is an optional process, but it facilitates further processing of the leaves in preparation for fermentation. During freezing, cell membranes burst and juice is released, which is what we need. Withered leaves are placed in a bag and sent to the freezer for a day or two. The longer the leaves lie in the freezer, the easier they will be processed later. The leaves can be stored in the freezer for several months.

When the leaves are completely frozen, they are scattered on the table in an even layer, thawed for a short time and prepared for fermentation in one of the following ways.

3. Preparation of leaves for fermentation.

At this stage, it is necessary to destroy the structure of the leaf before extracting the juice, which allows the most complete extraction of useful substances from the plant and better fermentation. The juice of the leaves contains enzymes, i.e. substances directly responsible for fermentation. If there is not enough juice, then the fermentation will not be of high quality, which will affect the taste and aroma of tea.

There are several ways to destroy the structure of the leaves.

3.1. First way- twisting the leaves by hand. Take a few leaves (7 - 10), roll them with force several times between the palms until the leaves turn dark from the juice that has come out. As a result, rolls up to 10 cm long and 1 - 1.5 cm thick will be formed. Later, the rolls are cut and small-leaf tea is obtained.

3.2.Second way- kneading-crumpling leaves.

This method is similar to the process of manual kneading dough. With energetic squeezing movements, the leaves are “kneaded” in a deep and wide bowl for 15-20 minutes (you can do it right on the table). As a result, the structure of the leaves is destroyed and the juice is released. During kneading, you need to periodically loosen the lumps and separate the sticky leaves. In the future, large-leaf tea is obtained from such leaves. One disadvantage of such tea is that in finished form it turns out to be very voluminous and takes up a lot of storage space.

3.3. The third way - twisting the leaves in a meat grinder (grid with large holes). Periodically let the grinder cool down. Depending on the number of leaves, this takes 10 - 15 minutes. The result is granulated tea.

4. leaf fermentation

The properties of tea - taste, aroma and benefits of the drink - depend on the quality of this process. Fermentation begins with the destruction of cells and the release of juice on the surface of the leaf.

Enzymes provide a continuous chain of transformations: the product formed by one enzyme is the object of action for another group of enzymes. If in the chain of these transformations one of any enzymes is turned off (due to unsuitable conditions), the processes are suspended or not brought to the desired level, which negatively affects the final result. Therefore, it is important to create the right conditions for fermentation - a sufficient volume of fermented mass, temperature and humidity.

Leaves prepared by one of the above methods are laid in a layer of 7 - 10 cm in an enameled or plastic container. With a small number of leaves, fermentation will not be of high quality. Therefore, a sufficient number of leaves should be collected for a batch of tea.

If the leaves were twisted in a meat grinder, then we crush them a little with our hands.

If the leaves are rolled or kneaded, then we put oppression on them.

We close with a damp linen or cotton cloth and put in a warm place for fermentation. Periodically check if the fabric is dry. If it dries out, then wet it again. If the room is dry, then we close the container not only with a cloth, but also with a lid, making a small gap for air to enter.

It is impossible to say exactly how long fermentation will take - it depends on the temperature. The higher the temperature, the faster the fermentation process. Too high temperature and overexposure are dangerous - tea acquires the smell of low-grade tea. The optimal temperature for the fermentation process should be considered 22 - 26 °C. Below 15 °C, the fermentation process stops, at a temperature of 15 - 20 °C, its beginning is noted, above 30 °C, part of the soluble fermentation products, which give strength and “body” to the infusion, becomes insoluble, and at the same time, the pleasant aroma of tea is lost. If the house is cold, then I cover the container with leaves with blankets. Due to oxidative processes, self-heating of the mass occurs, the blankets retain this heat and the fermentation process of the leaves takes place in a natural way with high quality.

I spend an average of 6-8 hours fermenting the leaves of garden plants, depending on the temperature. The smell of the mass during fermentation does not change dramatically (like Ivan-tea), it simply intensifies and acquires interesting notes - each plant has its own. It is important to "catch" the strongest smell (with experience this will be easy). This moment will signal the end of fermentation. With further fermentation, the smell will weaken, and the tea may turn out with a less strong aroma. It is important not to overexpose the leaves in the fermentation, so as not to lose this flavor.

5. Drying tea.

If the leaves were rolled or kneaded before fermentation, then they need to be cut up to 0.5 cm thick. As a result, we will get leaf tea. The smaller the rolls are cut, the thinner the tea leaves will be. Mixed tea can not be cut, then we get large-leaf tea. But it will be very large. You can cut the rolls before fermentation. Then the mass will be denser and fermentation will be better.

If the leaves were twisted in a meat grinder, we get granulated tea.

We lay out the fermented mass with a thickness of 1 cm on baking sheets covered with baking paper, and gently loosen so that there are no lumps.

Dry in the oven with the door ajar for 1 - 1.5 hours at a temperature of 100 * C. Then we reduce the temperature to 50 * - 60 * C and dry the tea until moisture is removed. The mass on the baking sheets must be constantly stirred. I mix tea like this. I lift the opposite corners of the paper, then the others. Tea is going to the center. Then, gently with my hands straighten the tea on a baking sheet (does not burn). You can mix with a spatula, but during mixing with your hands, the tea practically does not crumble than if you do it with a spatula.

When the main part of the “tea teas” breaks, and does not crush, then the tea is ready. It is important not to overdry the tea. Otherwise, it will lose its taste and aroma.

We take the baking sheets out of the oven, let the tea cool to room temperature and pour it into bags (in a pillowcase) made of thin cotton or linen for drying.

We dry the tea until the residual moisture disappears outdoors in the shade in dry and warm weather or in a room in damp rainy weather. Shake the bag from time to time so that the tea dries faster.

It is difficult to say how long the tea will dry out. It depends on the weather. It happens that in damp weather, when the house is damp, tea is dried for a week. And in dry weather, one day is enough. If it is impossible to create conditions for drying the tea, then you can heat the oven to a minimum, turn it off and hold the tea there until the oven has completely cooled down (we periodically stir the tea). Rinse the teapot with boiling water, pour tea into it at the rate of 1 - 2 tsp. on a glass of boiling water, pour boiling water, close the kettle with a lid and let it brew for 10-20 minutes. For better brewing, you can cover the kettle with a towel. Then pour the tea into cups without diluting it with boiling water, and pour the teapot again and let it brew for about 15 minutes. This tea will also turn out tasty and fragrant. Such tea can be brewed up to 3-4 times.