Japanese barberry with a rich dark color, the Japanese barberry ‘Royal Cloak’ (Berberis thunbergii), a character with an imposing coat adorned with precious flowers and fruits like ruby ​​jewels, with long and proud hair that you can cut to your style. Satisfied with partial shade, the Japanese barberry ‘Royal Cloak’ 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.