The Vitalberry® is an attractive, interesting climbing plant that is hardy and deciduous with beautiful, yellow fall colouring; it loves partial shade. Locations with extreme heat and dryness should be avoided.
A trellis, wire or pieces of rope are suitable for supporting growth.

Male and female flowers are located on the same plant; the Vitalberry® is therefore self-fertile and does not require a second plant for fertilization. During the first flowering in the first year it can happen that the plant only produces the flower, as few plants bear fruit in the first year. The majority of the plants will bear fruit in the second year; the big, beautiful fruits resemble large red currants. Harvest takes place from September to October.

The Vitalberry® does not have a preferred soil type; however a normal permeable and slightly acidic soil is most favourable. Adding good potting compost to the soil is beneficial.

The growth habit is similar to an ordinary climbing plant.
The Vitalberry® does not have to be pruned, but can be trimmed close to the ground after a few years in order to rejuvenate the plant (however this is not necessary).

Fertilise the plant in the spring and during periods of dryness, the plant must be watered.

The fruit tastes sweet, sour, salty, bitter and spicy.
It can be called the five flavor fruit.

Tea from leaves and shoots

Two teaspoons of dried and crushed leaves or shoots are enough for one cup of tea. Pour boiling water over the mixture and let the tea sit for a couple of hours. This warm or cold drink has a sour, slightly bitter taste. It can be sweetened with sugar or honey or even with one tablespoon of natural juice.
If the tea is made from fresh leaves or shoots, more leaves and shoots may be needed.
Tea from dry fruit

1-2 teaspoons of dried fruit is enough for one liter of water. Let the tea sit for at least 12 hours. Afterwards, the sieved fruit can be eaten; many non-water soluble contents, particularly the seeds, remain after sieving.
Juice preparation

* Natural juice: Crush the washed berries (1 kg berries and 100 ml water) in a saucepan (caution: the seeds are supposed to remain whole and should be rinsed after pressing) and press through cheesecloth. Heat the obtained juice for 5 minutes at 90°C; afterwards, fill the juice in bottles and store in a cool place.
* Syrup: Mix the natural juice with 1 kg sugar and heat for 5 minutes at 90°C. Fill the syrup in bottles and cool again in cold water.

Whole fruit in sugar solution

Put the washed and dried berries into preserving jars and cover them with sugar solution (for 1 kg fruit use 1/2 kg sugar and 250 ml water). Pasteurise at 90° C for 8-10 minutes, then cool in a water bath.

Jelly or jam can also be made from the fruit. The seeds are always left over. They also taste good without fruit pulp and have a nutritional value that is not to be underestimated.

For medicinal purposes, oil can also be distilled from the seeds.

Excerpt from old Chinese literature:

Wu Wei Zi (is the denotation for five flavor seeds)

Ripe fruit
Dosage: 5 grams
Taste: All five, however, mainly sour
Energy: Warm
Class: Herbs, in order to constrict and block movement
Meridians: Lungs and kidneys
Effects:

In order to water kidneys (increase of Yin energy) and compress the (inflated) lungs it produces liquid, inhibits sweat and diarrhea and constricts the sperm.
Signs:

Asthma and cough, excessive sweat, night sweat, sperm ejection, diarrhea and vaginal bleeding
Note:

All herbs and foods have aromas or a specific taste; grapes, for example, taste sour and sweet, ginseng tastes sweet and bitter and green onions taste spicy. Nevertheless very few fruit or herbs have all five tastes: sweet, sour, bitter, spicy and salty – all at the same time.
Wu Wei Zi is one of these exceptions.

Experiments showed that Wu Wei Zi can achieve seven important effects:

1. It is effective for the suppression of coughs,
2. effective for heart stabilization,
3. as a digestion fluid,
4. it can increase the digestion acid,
5. it reduces transaminase
6. can produce excitement and
7. it can be used as a adjuvant herb
in order to treat liver and gallbladder diseases.

Wu Wei Zi can control excessive sweat and can simultaneously constrict the lungs.
Therefore, it is often used in order to treat coughs and asthma due to lung defects.

In addition, this medicinal herb is used to produce body liquids and to quench thirst. In past
years, it was also used in order to handle sleeplessness, forgetfulness and liver inflammation.