SCHISANDRA BERRIES

Harvested from a deciduous climbing vine native to northern China and parts of Russia, the schisandra berry is more than just another trendy berry you could add to morning smoothies—schisandra may have abundant healing properties.
Schisandra’s woody vines produce bright red berries that hang in grapelike bunches. Although it is not well-known in the West, in Traditional Chinese Medicine schisandra is considered a fundamental herb and a harmonizing tonic—it has been used for centuries to treat liver, lung, kidney and heart disease. Herbalists primarily recognize it as an adaptogen, meaning it helps increase resistance to the damaging effects of disease and stress. It is used to increase energy, endurance, stamina and sex drive; normalize blood sugar and blood pressure; treat liver disease; enhance aspects of cognitive function; and improve longevity. “Schisandra is one of the greatest herbs in the world,” Kilham says. “It’s easy to cultivate, abundant, cheap and extensively studied.”
How to use: Flavorful schisandra can be eaten dried, ground into a powder or cooked. Its common Chinese name wu wei zi means “five-flavored berry,” as this spectacular berry is sweet, sour, salty, bitter and pungent. You can also take it as a tincture or drink it as a tea (brew 2 teaspoons of the dried fruit in 1 cup water for 10 minutes). Avoid taking schisandra while pregnant or nursing, if you have gastroesophageal reflux disease, peptic ulcers, epilepsy or high brain (intracranial) pressure. Also avoid it if you’re taking warfarin or drugs that are changed and broken down by the liver.

Read more: http://www.motherearthliving.com/health-and-wellness/natural-remedies/medicinal-herbs-zm0z1401zpit.aspx#ixzz2pq0HOGAR