As an herbalist, it can be challenging to answer the question of, “What is your favorite herb?” How can one choose when such an abundance abounds in the natural world all around us?
For myself though, I’ve always found this question rather easy. Perhaps it’s because it was the first herb I learned about in-depth, or maybe it’s because it’s endemic to my home state, or because it has an outrageous degree of medicinal benefits. Either way, I continually find that over the 10+ years of dancing with herbs, Oregon Grape continues to be one of my most beloved herbal friends and allies.
Let’s talk about why, shall we?
Wildcrafting Oregon Grape
In the Pacific Northwest (PNW) where I am lucky enough to call home, Oregon Grape (Mahonia nervosa - formerly Berberis nervosa) can be found in abundance in our low elevation (~2000-4000 ft) coniferous woods. It has characteristic spiny leaves which help protect it from foraging critters, and when in bloom it is adorned with beautiful yellow flowers that eventually turn into tasty-looking purple fruits. Don’t let their juicy plumpness fool you though, these berries are incredibly bitter and don’t settle digestively well for us human foragers so leave them to the forest animals to enjoy!
When trying to locate Oregon Grape in the woods, it tends to co-habitat with other wet-loving plants such as sword ferns. One key wildcrafting tip I first learned when trying to find Oregon Grape is to look out for the “Big Three” (i.e. trilliums, violets, and anemones) as they tend to share growing spaces and habitats well.
Oregon Grape is a rhizomatic plant, meaning it has rhizome root propagation systems underground. The medicinal heart of Oregon Grape lies in its roots, which are rich in a vibrantly yellow compound known as berberine (the primary constituent that gives Oregon Grape its medicinal benefits). For harvesting, it’s best to seek out Oregon Grape in the Spring as the berberine concentration will be higher in the roots thanks to the moisture-rich soils of the old growth locations it inhabits.
Once located, find a vibrant, healthy looking plant and tug on it slightly; if easily removable, follow its root until it stops, then tug it until it breaks off (this does not hurt the plant because it’s a rhizome!). Cut off the top ~5 inches below the soil top and then replant the top so it can re-establish its roots - this actually helps to propagate the plant and encourage more Oregon Grape to grow in the area. Replace any disturbed soil from the harvested area - now you’re ready to process your harvested root!
Using a vegetable brush, lightly scrub the dirt from the root in cold water but don’t over scrub! The most abundant concentration of berberine is in the inner portion of the outer bark of the root, so harsh scrubbing will cause it to leak out into the water, reducing its concentrations for medicinal use. Oregon Grape roots are hard and firm when healthy, so be sure to discard any brown/squishy sections as this is an indication of rot, which we want to keep out of our medicinals!
Once cleaned, chop or peel the roots immediately before the roots dry out. You can munch on the root directly if desired (few do due to its VERY bitter flavor) or if immediate need for the medicine requires it, but otherwise I suggest processing the herb into a long-term format; I personally prefer it in the form of an alcoholic tincture (using 40-60% alcohol), but it is also great when processed into an oil.
There are many varieties of Oregon Grape, including Mahonia aquafolium, which is a taller version of this species that can be found at sea-level elevations in the Willamette Valley and elsewhere in the PNW. Many herbal manufacturers source Oregon grape root from these species and they can be used interchangeably with Mahonia nervosa varieties for medicinal benefits.
The Many Benefits & Blessings of Oregon Grape Root
Oregon Grape root is an anti-microbial bitter herb with alterative and liver-stimulating benefits.
Bitter herbs are generally well-known for being digestive supports and Oregon Grape root does not disappoint in this arena. It works by taste reflex to stimulate the digestive system, which means only a small amount of the tincture - just enough to taste (2-5 drops) - is enough to effectively “turn on” the digestive system. The taste of the bitter constituents in the herb sends a signal of “food is coming, get ready” to the brain, which in turn sends signals to the “gut brain” to start preparing for digestion. This means digestive juices and enzymes start being secreted in anticipation of the food soon to be arriving. This priming of the digestive system helps to improve appetite, macronutrient digestion, digestive timing for enhanced nutrient absorption, and peristalsis. Because of this digestive priming, it acts as an alterative herbal support, meaning it helps to gradually restore proper digestive functioning, and can be an incredible support for constipation, diarrhea, irritable bowel syndrome (IBS), and gastroesophageal reflux disease (GERD).
As an anti-microbial herb, Oregon Grape root is great for preventing external infections (salve/oil or tincture applied topically is great for this) and can be used in herbal eye wash formulas to help alleviate pink eye/conjuctivitis. Internally, Oregon Grape root can be taken to stimulate body systems in defense against cold/flus, lung infections (e.g. bronchitis, pneumonia), ear infections (taken orally NOT in the ear!), and tooth abscesses (4 droppers in water for water pick flush).
When taken in slightly larger quantities (~2-3 droppers 1-3x/day), Oregon Grape root acts as a liver stimulant, helping it to grow/repair and detoxify when used for short-term durations (<2 weeks). Long-term use is not recommended for Oregon Grape root due to how strong of stimulant this herb can be to the liver; other, more gentle liver supportive herbs (e.g. milk thistle or red clover) are more appropriate for hepatitis or long-term liver support.
Oregon Grape root is also an excellent support for skin health thanks to the skin's connection to the liver. Oregon Grape root helps to promote synthesis of detoxification enzymes in the liver, which in turn can help clear skin issues that have arisen due to impaired detoxification. For acute skin flare ups, use Oregon Grape root topically in salve/oil or tincture form to alleviate discomfort while supporting liver health internally.
Thanks to its role as a liver support detoxification agent, Oregon Grape root can also be used in acute instances to alleviate depleted detoxification abilities (think hangovers from alcohol or other drugs). To help the liver recover more quickly after alcohol consumption, try taking 4 dropperfuls of Oregon Grape root tincture before bed and upon waking along with lots and lots of water!
Introducing Yourself To Oregon Grape Root
If you are new to herbs and/or Oregon Grape, getting to know it through its bitter activities is the best way to get a flavor (no pun intended) for the herb and its personality. Some people find the herb terribly off-putting upon their first introduction - the bitter bites after all! But many who experience digestive difficulties (as frequently occurs with conditions like IBS, etc.) often find a sympathetic herbal friend in Oregon Grape.
I encourage you to give it a try as follows:
Take 2-5 drops of tincture directly on the tongue 10-15 minutes prior to eating.
Notice any shifts in appetite, food interest, and/or bowel movements after.
Eat your meal as usual.
If feeling digestive distress during or after the meal (e.g. nausea, over-fullness, eating-related anxiety, constipation, diarrhea, etc.), take an additional 2-5 drops on the tongue as needed.
Curiously observe how the herb interacts with your body over time.
NOTE: If you struggle with your relationship with food/eating, Oregon Grape root is a wonderful support for encouraging appetite, soothing nausea/over-fullness, and settling GI distress after eating. For more insights into supporting your relationship with health, food, and your body, please reach out to me directly for 1:1 self-nourishment support.
