OREGON GRAPE - aka: Wandering Mahonia, Holly Grape, Yerba de Sangre

There are 3 types of Oregon Grape that grow in the Pacific Northwest: Mahonia nervosa, M. aquifolium and M. repens. All have oblong, evergreen, prickly edged leaflets growing in opposite pairs down and thin but tough stem. The flowers are bright yellow and grow in clusters approximately 3-6 inches long. The dark blue dusty berries ripen in late summer. The leaves turn a brilliant red in the fall giving it the Spanish name Yerba de Sangre, or Herb of the Blood.

M. repens is a low growing creeper rarely rising more than a foot off the ground and is commonly found in second growth Douglas fir forests. Its leaves are glossy to dull on the upper surface, always dull and covered with a fine waxy removable powder underneath. The stems are thicker and the berries generally larger than the other species.

M. nervosa's stems reach about 2 feet in height and is very common to second growth Doug fir forests. It's leaves are dull and can number 9-19 per stem.

M. aquifolium can reach upwards to 15 feet or more depending on location. This showy species is very often used as a landscape plant for businesses. I have found it to be most common near beaches, although I have seen it many times in the forest as well.

The inner bark of the rhizomatous stems and roots is yellow and better due to the alkaloid berberine. Goldenseal, known for its strong antibiotic and antiviral effect, also contains berberine. It is to be used with caution for short lengths of time. Oregon grape is antibiotic and antiviral to a bit lesser degree and can be used more frequently with good success.

The liver, gallbladder and kidneys are nourished and toned using Oregon grape. It is a digestive toner and bitter herb. Toners bring an organ or system to optimum health by using a small amount of an herb over a long period of time. Bitters, taken about 15-20 minutes before meals stimulate the liver, gallbladder and pancreas to secrete enzymes which are vital for their ability to extract all the nourishment possible from the foods we eat.

Oregon grape can help the healing of those with chronic and acute urinary tract infections, skin diseases such as eczema and psoriasis, acne and cold sores.

The time for harvesting the root and stems is fall/winter/early spring, after the berries fall off and before the new leaves emerge. This ensures that the energy, or medicine of the plant is concentrated down below the soil line. The stems and roots can be scraped of their medicinal bark and either used fresh for tinctures or dried for later infusions.

The berries make a delicious jelly. Just make sure you remove the seeds first as they are hard to chew. Try using a jelly colander and spoon to mash the fruit to release the juice. Wooden spoons (and everything else splattered by the juice) turn a beautiful purple.