Oregon Grape

Latin Name: Berberis aquifolium
Herb Class/Action: Alterative, Hepatic, Bitter Tonic, Cholagogue, Healthy Inflammatory Response Support
Parts Used: Root, root bark
Flavors: Bitter
Energetics: Cooling, drying
Traditional Benefits: Supports the body’s natural healing process, liver support, digestive support, cardiovascular support, blood support, skin support, hormone support

Oregon Grape, often mistaken for a true grape but closer in nature to a tart berry, has been utilized for centuries for its bitter properties. Historically harvested for its roots, Oregon Grape serves as a powerful tool for digestive and microbiome health, liver support, and overall well-being.

This evergreen shrub, native to the Pacific Northwest, is named for its grape-like clusters of berries that emerge from bright yellow flowers. Despite the edibility of the berries, it is the roots and stem bark that are of greatest medicinal value. These parts are typically harvested in the spring or fall to maximize their bioactive compounds.

In both Traditional Chinese Medicine (TCM) and Ayurveda, Oregon Grape is valued as a cooling herb. It helps dispel hot, damp stagnation, particularly related to the liver and gallbladder meridians. Native American tribes, such as the Apache, Nitinaht, Sanspoil, Miwok, and Blackfoot, used the herb (formerly known as Indian barberry) to support bowel health and alleviate occasional digestive issues like gas and bloating, promoting overall digestive and microbiome health.

The key medicinal component in Oregon Grape is berberine, an isoquinoline alkaloid. Berberine has been shown to support blood sugar metabolism, the cardiovascular system, and liver and gallbladder function.

The species name, aquifolium, derives from the Latin words aqua (water) and folium (leaf), referring to the shiny, wet appearance of the herb’s leaves.