A shrub of the genus Berberis, common along roadsides and in neglected fields. Berberis vulgaris is the species best known; its oblong red berries are made into a preserve or sauce, and have been deemed efficacious in fluxes and fevers. The bark dyes a fine yellow, esp. the bark of the root.
An ornamental garden shrub ( Berberis vulgaris) with a small, reddish, translucent fruit that was widely used to impart its sweet-sour flavor and brilliant color to many dessert dishes.
any of numerous plants of the genus Berberis having prickly stems and yellow flowers followed by small red berries
Known as zereshk in Iran, these tart red berries are the fruit of a shrub, Berberis vulgaris or B. aristata. They are considered too sour to eat raw. Typically they are purchased in their dried state, reconstituted in water and added to stews and rice dishes to impart a tart taste and jewel-like color. Look for red berries at the market; darker ones may be old. To use, stem the berries, then place them in a colander set in a bowl of cold water for about 20 minutes to allow any sand to sink to the bottom. Lift them out of the water, rinse again with cold water and drain.