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Originally Posted by waves
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Hubby buys his from an Iranian import store, so these are likely the berries mentioned in the Wikipedia article:
http://en.wikipedia.org/wiki/Berberis_vulgaris
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They are edible but very sour, and rich in Vitamin C.
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The matter was not settled scientifically until 1865. Because of the impact of this disease on wheat crops, cultivation of European barberry is prohibited in many areas.
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. . . Interesting that this barberry might be hard to find in some places.
I found a discussion of Thoreau picking and eating barberries.
http://www.theoldfoodie.com/2006/09/...e-will-go.html
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Historic cookbooks show that the “poor man’s redcurrant” was a common ingredient in many meat and fish dishes where a piquant note or a colourful garnish were required – the kid pye or boiled sturgeon on your dinner table for example, as well as in sugary confections. Thoreau does not tell us how the barberries were to be prepared for his winter table, but his notes suggest they would be preserved in some way.
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Is the red currant a bit sour?
I hope that this helps.
M.