Hypericum, also known as St. John’s Wort, is a diverse genus of over 400 flowering plant species. These plants are known for their vibrant yellow flowers and ornamental berries that appear after blooming. Hypericum species range from low-growing groundcovers to upright shrubs, adding visual interest to landscapes with their dense foliage and colorful fruit clusters. This article explores the edibility of these berries.
Edibility and Species Variation
The question of edibility varies significantly among the numerous Hypericum species. While some have traditional medicinal uses, their berries are generally not considered safe for consumption. Many ornamental Hypericum berries may cause mild toxicity if ingested.
Hypericum perforatum, commonly known as St. John’s Wort, is the most widely known species due to its historical medicinal applications. While the flowers and leaves of H. perforatum have been used in herbal remedies, its berries are typically advised against for consumption. These small, red berries contain compounds like hypericin, which can cause adverse effects. Identifying H. perforatum involves looking for hairless stems and leaves, yellow-green leaves with translucent dots visible when held to light, and five-petaled yellow flowers with black dots on their margins.
Other species, like Hypericum androsaemum (Tutsan), also produce berry-like fruits that mature from red to shiny black. Despite some traditional uses, H. androsaemum berries are toxic and should not be consumed. Generally, the fruits and seeds of all Hypericum plants are toxic and can cause digestive upset. Positive identification of any plant before consumption is paramount; it is safest to assume wild Hypericum berries are not edible.
Taste Profile and Culinary Applications
The taste profile of Hypericum berries is not appealing for culinary use. Descriptions often include tart, resinous, or slightly bitter notes. Hypericum androsaemum berries contain numerous tiny seeds, and when tasted, they might resemble munching on poppy seeds, lacking significant fruit flavor.
Due to their unpalatable taste and potential toxicity, Hypericum berries are not a common food item and have limited culinary applications. While H. perforatum flowers can be used in mead or salads, and fresh leaves consumed in salads, the berries are generally excluded. Any applications are likely as a minor accent or in medicinal preparations like tinctures, not as a primary fruit. The focus remains on their ornamental value or other plant parts for medicinal uses.
Safety Considerations and Precautions
Consuming Hypericum berries carries several safety considerations. The primary concern stems from compounds like hypericin, which is present in various parts of the plant, including the berries. Hypericin can cause photosensitivity, particularly in individuals who consume large quantities or have sensitive skin. This means skin exposed to sunlight after ingestion can develop reactions similar to severe sunburns, including itching, redness, and blistering.
Beyond photosensitivity, ingesting Hypericum berries can lead to gastrointestinal distress, such as nausea, vomiting, and diarrhea. More severe symptoms like abdominal pain, dizziness, and confusion have been reported with larger quantities. A significant concern for Hypericum perforatum is its potential to interact negatively with various medications. St. John’s Wort can reduce the effectiveness of prescription drugs, including:
Oral contraceptives
Blood thinners (e.g., warfarin)
Immunosuppressants (e.g., cyclosporine)
HIV medications
Digoxin
Certain antidepressants
These interactions occur because H. perforatum compounds can induce enzymes that metabolize these drugs, leading to lower drug concentrations in the body. Always consult a healthcare professional before consuming any part of a Hypericum plant, especially if taking prescribed medication. When foraging, ensure positive identification of plants and avoid consuming anything from unknown species or contaminated areas.