Drying schisandra berries

When to harvest schisandra berries?

Although it is native to the north-east of Asia, particularly China and Mongolia where it often grows in forests, schisandra adapts perfectly to our climatic conditions. A vigorous and hardy arborescent liana, it can withstand temperatures down to -20 °C, wrapping its purple-brown stems around any support you provide, be it a pergola, trellis, or wall. From late spring to early summer, specifically from late April to early July, white or dark red flowers appear, followed by pendulous clusters of red, fleshy, round berries the size of a currant.

In our latitudes, the harvest of the berries takes place between September and October. They should be well-coloured red. It is best to harvest in the late morning when the dew has completely disappeared.

The harvest of schisandra berries occurs in September or October

The berries are collected in clusters cut with scissors or pruning shears. It is important to cut the stem of the cluster cleanly. Take the opportunity to remove any damaged or less colourful berries. They can be eaten fresh, but biting into them reveals why they are called “five-flavour berries”. Bitter and sweet, sour, acidic, and spicy notes can be found in each berry. For consumption and to retain all their benefits, it is preferable to dry them.

Drying Five-Flavor Berries

To enjoy the tonifying benefits of schisandra berries, it is best to dry them. This way, they will retain all their qualities and can be stored longer for consumption throughout the year. You will also be able to savour all 5 flavours at your leisure!

Several methods can be considered for drying schisandra berries:

Natural Sun Drying

In China, where schisandra is traditionally cultivated for berry harvesting, drying is done in the sun. However, in France, when the harvest occurs in September or October, the sun’s rays are significantly less intense than in mid-summer. Indeed, a temperature of 25 to 30 °C is required for proper drying.

Traditionally, in China, schisandra berries are dried in suspended clusters

If you live in the south of France, you can try sun drying. You can hang the clusters in the sun. You can also remove the berries from the clusters, ensuring to discard any that are damaged, overripe, or underripe. Spread them out on a tray or a fine-mesh grid without them touching. During the day, leave the trays in full sun and bring them inside in the evening.

Where the sun is less intense, after harvesting the clusters of schisandra berries, hang them for a week in a well-ventilated room to allow moisture to evaporate. Then, remove the berries from the cluster and spread them on a baking tray lined with parchment paper. Place the tray in a preheated oven at 40 °C for 6 hours.

When the berries have turned black and wrinkled, they are dry.

Dehydrator Drying

Like all other berries, schisandra fruits can be dried in a dehydrator. Depending on the model of the dehydrator, drying can take between 12 and 24 hours.

Oven Drying

Again, drying time varies depending on the moisture content of the berries.

First, select the berries by removing those that are underripe or overripe. Wash the berries. To facilitate oven dehydration, you may blanch them to crack the skin. To do this, boil water, immerse the berries for 45 seconds, then remove them and plunge them immediately into ice water.

Then, carefully dry the 5-flavour berries with absorbent paper. Spread them out on parchment paper covering a baking tray, ensuring they are separated. Set the oven to 50 °C, or lower if your oven allows, and place the tray in the oven.

Dry the berries for 8 to 12 hours, shaking them a little every 4 hours.

You can consume the dried berries or rehydrate them in water for half an hour.

The preservation of schisandra berries

Once dried, five-flavour berries can be stored for up to 1 year provided they are kept in a dry, dark place, at room temperature, in an airtight container. They can also be stored in the refrigerator.

It is also possible to freeze them once dried, in airtight freezer bags. They will retain all their qualities for 12 to 18 months.

How to use dried schisandra berries?

The consumption of schisandra berries is not recommended for pregnant women.

The most common use of five-flavour berries remains infusion. Simply boil one teaspoon of dried berries per cup for 20 minutes. In China, these dried berries are ground to be consumed as powder. This preparation is called Wu wei zi.

Desserts, jams, jellies, syrups, and fruit juices can also be made with these berries.

Schisandra berry jam and juice

What are the benefits of these small berries?

Schisandra berries are rich in vitamins A, B6, C, and E, as well as trace elements (particularly germanium, selenium, iodine, and zinc). It also contains 17 amino acids and proteins.

Traditional Chinese medicine holds that five-flavour berries can enhance vital energy and strength.

Dried five-flavour berries