Gooseberry

March 26th, 2008

Botanical Name : Ribes grossularia
Family: N.O. Grossulariaceae/EUPHORBIACEAE

Common Name : GOOSEBERRY, PHYLLANTHUS EMBLICA, EMBLICA, INDIAN GOOSEBERRY, AMLA

Synonyms: Fea. Feverberry. Feabes. Carberry. Groseille. Grozet. Groser. Krusbaar. Deberries. Goosegogs. Honeyblobs. Feaberry.
Parts Used: Fruit, leaves.
Habitat: Central and Northern Europe, especially Britain. Ribes Uva Crispa, also, as far east as Nepal and south to Morocco.

It is native to Europe, northwestern Africa and southwestern Asia. It is one of several similar species in the subgenus Grossularia; for the other related species (e.g. North American Gooseberry Ribes hirtellum).

Description: The well-known fruit grows on shrubs 3 to 4 feet high, with many branches, spreading prickles, and small, three- or five-lobed, hairy leaves. The flowers are green and hang singly or in pairs from little tufts of young leaves. The berries may be red, green, yellow, or white, hairy (Ribes grossularia) or smooth (R. uva crispa), over 200 varieties being recognized. It is especially cultivated in Lancashire and in the Lothians, in Scotland, the former district aiming at size, and the latter at flavour. The shrub may attain great age and size. In 1821, at Duffield, near Derby, a bush had been planted for at least forty-six years, and was 12 yards in circumference, while two, trained against a wall near Chesterfield, reached upwards of 50 feet in growth from end to end.

The gooseberry is a straggling bush growing to 1-3 m tall, the branches being thickly set with sharp spines, standing out singly or in diverging tufts of two or three from the bases of the short spurs or lateral leaf shoots, on which the bell-shaped flowers are produced, singly or in pairs, from the groups of rounded, deeply-crenated 3 or 5 lobed leaves. The fruit is smaller than in the garden kinds, but is often of good flavour; it is generally hairy, but in one variety smooth, constituting the R. uva-crispa of writers; the colour is usually green, but plants are occasionally met with having deep purple berries.

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The yellow gooseberries have usually the richest flavour for dessert, and the best wine made from them very closely resembles champagne. The red are generally the most acid, supporting the fact that acids change vegetable blues to red.

The fruit does not appear to be highly valued in the South of Europe, but further North is very popular for tarts, pies, sauces, chutneys, jams, and dessert, also for preserving in bottles for winter use. The young and tender leaves are eaten in salads.

Propagation:
The varieties are most easily propagated by cuttings planted in the autumn, which root rapidly, and in a few years form good fruit-bearing bushes. Much difference of opinion prevails regarding the mode of pruning this valuable shrub; it is probable that in different situations it may require varying treatment. The fruit being borne on the lateral spurs, and on the shoots of the last year, it is the usual practice to shorten the side branches in the winter, before the buds begin to expand; some reduce the longer leading shoots at the same time, while others prefer to nip off the ends of these in the summer while they are still succulent.

When large fruit is desired, plenty of manure should be supplied to the roots, and the greater portion of the berries picked off while still small. If standards are desired, the gooseberry may be with advantage grafted or budded on stocks of some other species of Ribes, R. aureum, the ornamental golden currant of the flower garden, answering well for the purpose. The giant gooseberries of the Lancashire fanciers are obtained by the careful culture of varieties specially raised with this object, the growth being encouraged by abundant manuring, and the removal of all but a very few berries from each plant. Single gooseberries of nearly 2 oz. in weight have been occasionally exhibited; but the produce of such fanciful horticulture is generally insipid.

Other fruits called gooseberries:
As well as the other species in the subgenus Grossularia, two other unrelated plants are sometimes termed ‘gooseberry’.

The fruit called the “Cape gooseberry” is produced by the species Physalis peruviana in the family Solanaceae, native to the Andes.

The fruit called the “Chinese gooseberry“, now more commonly known as kiwifruit, is produced by the species Actinidia deliciosa, in the family Actinidiaceae. As its name implies, it was originally cultivated in China, but was taken to New Zealand, where cultivars were selected, and the fruit renamed kiwifruit. These are now grown in many areas, and marketed worldwide under that name - though the older name is sometimes still seen in Australia.

The “Indian gooseberry” is produced by the species Phyllanthus emblica.

Constituents: Citric acid, pectuse, sugar, and mineral matters, the pectuse causing the fruit to be excellent for jellies.

Medicinal Action and Uses:It is Aperient, Carminative, Diuretic, Aphrodasiac, Laxative, Astringent and Refrigerant. It is the richest known source of vitamin ‘C’. It is useful in anaemia, jaundice, dyspepcia, haemorrhage disorders, diabetes, asthama and bronchitis. It cures insomnia and is healthy for hair.

The juice was formerly said to ‘cure all inflammations.’ In the green berries it is sub-acid and is corrective of putrescent foods, such as mackerel or goose. The light jelly made from the red berries is valuable for sedentary, plethoric, and bilious subjects.

As a spring medicine, gooseberry is more valuable than rhubarb. In one of the many books on the Plague, published in the sixteenth century, the patient is recommended to eat ‘Goseberries.’ Gerard, describing it under the name of ‘Feaberry,’ says:
‘the fruit is much used in diners, sawces for meates and used in brothe instead of Verjuyce, which maketh the brothe not only pleasant to taste, but is greatly profitable to such as are troubled with a hot, burning ague.’
The leaves were formerly considered very wholesome and a corrective of gravel. An infusion taken before the monthly period will be found a useful tonic for growing girls.

Dosage: Of an infusion of 1 OZ. of dried leaves to 1 pint of water, 1 teacupful three times a day.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://www.botanical.com/botanical/mgmh/g/gooseb29.html
http://en.wikipedia.org/wiki/Gooseberry

http://www.ayurveda-herbal-remedy.com/indian-herbs/emblica-officinalis.html