Oregon Grape

This weeks plant was Oregon Grape, Mahonia aquifolia, M. nervosa, M. repens,

M. aquifolia is the state flower of Oregon. It is a leafy bush of a plant growing two to six feet in height and covered with wavy, prickly, pinnate leaves. The leaflets are shiny, dark green above and a dull green below growing in an opposite pattern with a single terminal leaflet. The number of leaflets per leaf will vary from 5 to 7 to 9. The compound leaves are alternate growing from long, thin petioles branching out from tough brown woody stems. Sometimes a few of the leaves will turn a brilliant red. Scratch the surface of the woody stems and the inner yellow bark is revealed. Touch your tongue to this and taste the berberine. The roots grow rhizominously into underground runners, often times with more than one above ground “plant” emerging from the same root system. In march and april, as spring unfurls and the weather in these parts becomes dreamy again, Oregon Grape blooms into clusters of bright yellow, fragrant flowers. After the bees have their way with the flowers, they mature into round, blue-purple clusters of “grapes”. Really they are berries and if you eat a few you will find them to be sour and bitter at the same time. They make a great summer body paint and will stain your skin until you jump into the nearest river to wash it all off.

M. nervosa is very much like the above save that it is the short variety (but not the shortest). Its leaves are longer as well, consisting of 13 to 19 leaflets. Its roots also grow laterally, just under the surface of the soil. There is great joy to be found in the delicate tugging and pulling it takes to unearth one of these roots without breaking the runner too soon.

M. repens is the smallest of the three. It is often found creeping along the ground and it prefers the dryer habitats of the east side of Mt Hood and similar environs. It often has elaborate underground rhizome roots running all around each other. Tug at one and find it connected to a vast underground network of woody roots and tender rootlets.

You will find Oregon Grape growing in one or more of its forms throughout Oregon, Washington, B.C., Idaho, Montana, Nevada, California and it even has species that grow in the desert SW and south into Mexico. The plant can be locally very abundant and can be a significant undergrowth species in old growth as well as second growth forests of Doug fir and Hemlock. It grows on both sides of Mt Hood, but not in the alpine.

Mahonia truly carries the essence of old Oregon. It is a dependable plant, easily accessible, hard working, modest, beautiful and fragrant without being showy or flashy. This plant can get things done. Plain and simple, honest and forthright, Oregon Grape is a plant that can be called on to heal a variety of illnesses.

The roots, lower stems and leaves are all medicinal. I feel this plant is an extremely important plant to know, especially if you find yourself living in its bioregion.

The roots and lower stems are best gathered in the early fall, but can be collected from late summer to early winter. The leaves are best collected after they have hardened in May until the middle of the fall, after which point it is best to leave them alone.
The dried leaves of Oregon Grape are an effective antimicrobial. Steep them in hot water until the water is no longer hot and then strain the leaf material and warm the liquid back up. Soak affected part right in the bowl, or wet a clean cloth with the medicinal liquid and drape over affected area. This is great for wounds that just won’t heal, wounds that you don’t want to get infected, and wounds that have already gotten infected. I have also found that the dried leaf tea top be very effective for getting rid of acne.

For wounds and infections that are more persistent, the root must be enlisted to your healing service. A decoction (tea) in which the root material steeps in at first boiling water for 12 or so hours will be vastly more potent. Clean and scrub roots. Shave down to the inner bark or simply cut into small segments with pruners. Add hot water and let sit for the prescribed amount of time.

Internally the tea and tincture are very useful for stomach microbes. Eat some bad egg salad? Drink the water at too low an elevation? Push the envelope on the expiration date of your milk? Oregon Grape can help you. It may not speedily cure your dysentery or Giardia, but it will certainly slow it down and if you consistently ingest the teas that have been steeping for 24 to 72 hours (the longer, the stronger) you will rid yourself of those pesky little Giardia rascals. The tincture will not work for this purpose.

Oregon Grape is also a stimulant to liver metabolism and is an atimicrobial. This makes it a great ally for when you are sick with a cold. Most colds are caused by microbes that are messing with your internal chemistry. Oregon grape will help id you of the microbes while it flushes the liver (which is where the dead little buggers will go to be processed)

Oregon Grape is very effective for cold and flue season especially when combined with Devil’s Club, Yellow Dock, Burdock, Elderberry, and/or Rhishi mushroom.

For colds and flues, the tincture is very useful and that is why we have prepared it for the up and coming winter season.

This weeks class was attended by Chris, Marion, Eric, John, Lacy and myself. We identified the plant, learned the hard facts from the field guides, drew the plant with both sides of our brains, and then made a root tincture from brandy.

Thank you all for attending. See you next week!