Gooseberry (Ribes grossularia)

Gooseberry (Ribes grossularia, syn. Ribes uva-crispa)

Other common names: Carberry, groseille, krusbaar, deberries, feabes, feverberry, feaberry, goosegogs, honeyblobs, garden gooseberry.

*Note: Not to be confused with Indian gooseberry (Emblica officinalis)

Photo of gooseberry

Photo courtesy KPJAS/Wikimedia Commons

The following information may not be re-posted, copied or published without my permission and appropriate credit given. Please contact me via email (listed on the About page) if you wish to re-publish any of the information on my blog.

Family: Grossulariaceae

Actions: Anti-inflammatory, anti-lithic, liver tonic/stimulant, cholagogue, female reproductive tonic, febrifuge, diuretic, alterative

Harvest: Leaves and berries are both harvested in summer – leaves often around June and berries in early July (depending on where they are grown).

gooseberry diagram

Image courtesy of Carl Axel Magnus Lindman/Wikimedia Commons

Part used: Fruit, leaves

Constituents: Pectin, sugar, citric acid, vitamin C, carbohydrates, phosphorus, carotene, ascorbic acid, anthocyanins and others.


Sluggish liver, PMS, digestive conditions, detox, inflammation of various types, fluid retention, gallstones, kidney stones, fever, urinary tract/bladder infections.

Medicinal preparations:


Gooseberries can be used in culinary dishes such as jams/jellies, beverages and other choices. They can also be concentrated into elixirs and syrups.

Gooseberry leaves can be made into a standard infusion (from fresh or dried).


Use caution if using this plant in medicinal doses. For culinary use, it is generally considered safe for most…but it never hurts to talk to your doctor if you have an underlying condition. It may cause discomfort for patients with gastric ulcers, due to its acidity and bile stimulating effects.

I suggest consulting a pharmacist or physician before starting any herbal supplement if you are taking a prescription medication or have serious underlying health concerns.

Energetic/traditional use:


Photo courtesy of Wikimedia Commons

Gooseberry is a popular food in Northern Europe, and the juice, jam and tea have been used there for centuries. In French, the plant is referred to as groseille à maquereau – which means “mackerel berries” – due to it being commonly used in mackerel sauce.

Being that it tends to balance out “hot, moist” conditions, it may be said that gooseberry has a cool, dry constitution.

Disclaimer: The information on this website is intended as general education on herbs and is not intended to take the place of medical care. Please consult a health care professional before embarking on any health regime.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s