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Berberis
Berberis vulgaris grows in the wild in much of Europe and West Asia.
It produces large crops of edible berries, rich in vitamin C, but with a sharp acid flavour. In Europe for many centuries the berries were used for culinary purposes much as citrus peel is used. Today in Europe they are very infrequently used. The country in which they are used the most is Iran, where they are referred to as zereshk (زرشک) in Persian. The berries are common in Persian cuisine in dishes such as pilaf (zereshk polo) and as a flavouring for poultry. Because of their sour flavor, they are sometimes cooked with sugar before being added to Persian rice. Iranian markets sell dried zereshk. In Russia and Eastern Europe, it is sometimes used in jams as a source of pectin (especially with mixed berries). An extract of barberries is a common flavoring for soft drinks, candies, and sweets.[citation needed]
Berberis microphylla and B. darwinii (both known as calafate and michay) are two species found in Patagonia in Argentina and Chile. Their edible purple fruits are used for jams and infusions.[citation needed]
