Women's salt, whose Latin name is 'Berberis Vulgaris', is from the women's salt family. Its homeland is North Africa. It grows in a wide area from the Caucasus to Europe. In our country, it grows in Istanbul and Thrace, and different species grow in the Eastern Black Sea region. It has green and toothed leaves with saw-like edges. It likes cold, moderate climates. It is lush in four seasons. It is a perennial plant in the form of a bush that blooms with yellow fragrant flowers between May and June.
In some regions, it is also known by the names of Diken Grape, Karamuk, Sarıçalı, Shepherd's Bread, Ekşimen, Garamik, Zibike, Shepherd's Bread, Rabbit Bread. Its root is bitter, and its leaves and fruit taste sour. In Ottoman cuisine, meals and soups were made from the woman's salt plant. In the banquet book prepared by Suleiman the Magnificent for his sons, it is mentioned about the woman's salt soup. In addition, women in the Ottoman period used to crush the flowers of this plant into cream and use it to color their faces.
From the brine plant; women's salt tea and cream are produced.