Discover the healing wonders of Oregon Grape

Oregon Grape

Botanical Name

Berberidaceae

Common Name

Oregon grape, Oregon grape root, mountain holly, mountain grape, mahonia, creeping barberry

Family

Berberidaceae

Parts Used

Roots, inner stem bark (primary), leaves, berries

Native To

Native to regions of North America and found in mountainous areas

Harvesting Guidelines

Roots & Stems: Harvest from mid-summer to winter, before or after the plant has flowered or fruited. When collecting from wild plants, only harvest the inner bark of woody stems to minimize the impact on the plant. If harvesting from cultivated plants, gently pull the stem and cut the root free, leaving the crown intact for replanting.
Leaves: Harvest from May to mid-fall.
Berries: Berries can be collected when ripe. They can be used fresh or dried.
Lunar Consideration: For those following lunar cycles, it is recommended to harvest the bark during the three-quarter waning moon.

Oregon grape (Mahonia aquifolium) is a perennial evergreen shrub native to the Pacific Northwest of North America. With its holly-like leaves, bright yellow flowers, and blue-purple berries, Oregon grape is both visually striking and highly valued for its medicinal properties. Historically, it has been used by Indigenous peoples and later adopted by settlers for its ability to treat a range of ailments, particularly digestive and skin issues. Its roots and bark contain berberine, an alkaloid that has a broad spectrum of health benefits.

Oregon grape has a long history of use by Native American tribes for medicinal and practical purposes. The roots and branches were utilized by tribes such as the Blackfoot, Karuk, Okanagan-Colville, Samish, Sanpoil, Squaxin, and Thompson for a variety of ailments, including gastrointestinal issues and as a tonic for preventing illnesses. The fruit was also used as a food source and the bark, stem, and leaves were used as a dye for fabrics. Western settlers learned of the plant's value from Native Americans and incorporated it into their home remedies, with a popular beverage made from Oregon grape marketed in the late 1800s to relieve jaundice. While caution was advised due to its potency, the plant's versatility and effectiveness have made it a valuable resource for centuries.

Oregon grape is a bitter herb that has been used historically and continues to be used today to stimulate digestion. It is believed to help break down and absorb fats and oils by stimulating the production of hydrochloric acid, pepsinogen, and bile. To stimulate salivary secretions, it is recommended to take 15 to 20 drops of Oregon grape tincture in water before eating. This herb is particularly useful for those with indigestion, teeth or gum problems, and a white or yellowish coating on their tongue in the morning. Native American tribes have used Oregon grape for digestive disturbances, and it is often used to treat symptoms of sluggish digestion such as reflux, constipation, and bloating. Oregon grape is also known to remove waste products from the blood by altering internal mucosa. Herbalists often combine Oregon grape with other carminatives in their digestive bitter formulas, and it can be used in combination with wild iris for cases of sluggish digestion.

Indigenous, Folk, and Traditional Uses

Oregon grape has a long history of use by Native American tribes, including the Blackfoot, Karuk, Okanagan-Colville, Samish, Sanpoil, Squaxin, and Thompson. It was used as a general tonic to prevent illness and as a remedy for digestive disturbances. Tribes also used the roots and bark to treat a variety of gastrointestinal issues and as a powerful remedy for liver health. The fruit was consumed as a food source, and the plant's bark, stems, and leaves were used to make natural dyes for fabrics.

Western settlers learned about Oregon grape’s medicinal uses from Indigenous peoples and incorporated it into their own home remedies. A popular beverage made from Oregon grape was marketed in the late 1800s to relieve jaundice. Due to its potency, however, caution was advised when using the plant.

Medicinal Uses

Digestive Health: Oregon grape is considered a powerful bitter herb, stimulating digestion by promoting the production of hydrochloric acid, bile, and pepsinogen. It helps break down and absorb fats and oils. It is particularly useful for those experiencing indigestion, constipation, bloating, and a white or yellowish coating on the tongue. Taking 15 to 20 drops of tincture in water before meals can help stimulate salivary secretions and improve digestive function.
Liver Health: Oregon grape is known for its hepatoprotective properties. The berberine in the plant stimulates bile flow, which supports liver detoxification. Studies have shown that it can help normalize liver enzyme levels, reduce inflammation, and support individuals with hepatitis, cirrhosis, or liver toxicity. Combining Oregon grape with other liver-supporting herbs like dandelion or fennel can enhance its effects, particularly for conditions like jaundice or liver enlargement.
Skin Conditions: Oregon grape is well-known for its ability to treat chronic skin conditions such as psoriasis, eczema, acne, and dandruff. It is especially effective for treating moist eczema and other intractable skin conditions. The plant’s antibacterial and anti-inflammatory properties make it a valuable ally for maintaining healthy skin.
Antibacterial and Antimicrobial: Oregon grape is also prized for its antibacterial and antimicrobial effects, particularly against gastrointestinal infections. It has been traditionally used in the treatment of infections, both internally and topically, and is sometimes combined with other herbs in formulas to cleanse the blood and eliminate waste products.

Adult Dose

Decoction: 3-9 grams of root or bark up to 2-3 times a day
Tincture: 10-30 drops, up to 3 times a day. For fresh plant, use a 1:2 ratio (60% alcohol), or for dried plant, use a 1:5 ratio (70% alcohol)
Capsules: 1-2 capsules (00 size) up to 2-3 times daily
Fluid Extract: 10-20 drops, up to 2-3 times a day (1:1, 60% alcohol)
Glycerite: 0.4-1 tsp, up to 3 times a day (dried root 1:5)

Safety

While Oregon grape offers a wide range of medicinal benefits, it is important to use it with caution in certain situations:

Contraindications: Should not be used in cases of emaciation or weak digestion, and caution should be taken during pregnancy. Berberine can cause hemolysis in babies with G6PD deficiency. Additionally, people with lactation issues, bile-duct obstruction, septic cholecystitis, hepatic cancer, hyperthyroidism, or acute inflammation should avoid Oregon grape. It is also important to note that berberine may interact with other medications and supplements, potentially reducing their efficacy.

Energetics

Cooling

Actions

Alterative
Anticatarrhal
Antiemetic
Antibacterial
Antimicrobial
Astringent
Bitter
Cholagogue
Diuretic
Hepatic

References

Davis, R. (2017). Oregon Grape Monograph. Retrieved from http://reneeadavis.com/2017/03/25/oregon-grape-monograph/
Kane, C. (2017). Medicinal Plants of the Western Mountain States. AZ: Lincoln Town Press
Hoffmann, D. (2003). Medical Herbalism. Healing Arts Press
Alfs, M. (2003). 300 Herbs: A Materia Medica & Repertory. New Brighton, MN: Old Theology Book House

Information offered on Achula and on this page is for educational purposes only. Achula makes neither medical claim, nor intends to diagnose or treat medical conditions. Women who are pregnant or nursing, and persons with known medical conditions, should consult their licensed healthcare provider before taking any herbal product. Links to external sites are for informational purposes only. Achula neither endorses them nor is in any way responsible for their content. Readers must do their own research concerning the safety and usage of any herbs or supplements.

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