Like all decorative Japanese barberry, the Japanese barberry ‘Cherry Bomb’ (Berberis thunbergii), explodes with cherry red colors with fruits that shine like vitamin-packed pomegranate seeds. Although it is thorny, it can be admired from afar, because it requires no maintenance, even in a hedge whose thorns make strides quite risky. Satisfied with partial shade, the Japanese barberry ‘Cherry Bomb’ shines especially in the sun, in any type of soil and tolerates acidity and drought without being affected by pollution or salt.

The small edible fruits are above all festive on rice as white as snow, persistent until they are picked freeze-dried, softened by the cold. To complete the portrait in the kitchen, the leaves, with a sorrel taste, cast a burst of lemony color on a potato salad, on white pasta or in a mesclun.

Caution: Like rhubarb, barberry leaves and fruit contain oxalic acid, avoid if you are prone to kidney stones.

Self-pollinating.

Replaces: pomegranate, lemon and lime. Pairs: various appetizers, finger foods and pastries (dried, crushed and sprinkled), pearl barley (fruit and leaves), rice (fruit and leaves) and hummus.