Botanical Name: Berberis Aquifolium
Oregon Grape’s prime constituent, the alkaloid berberine, improves blood flow to the liver and stimulates bile to aid digestion. Thus, Oregon grape root may be used to boost liver function and treat jaundice, hepatitis, poor intestinal tone and function, and gastrointestinal debility. Berberine effectively kills Giardia and Candida organisms and several other intestinal parasites, which are responsible for intestinal upsets and vaginal yeast infections. Oregon grape root is useful to treat serious cases of diarrhea and digestive tract infection. Oregon grape is also useful for treating colds, flu, and numerous other infections. In the laboratory, it’s been shown to kill or suppress the growth of several disease-causing microbes. Oregon grape’s berberine content makes it a good eye wash, douche, or skin cleanser for infections. The tincture is used to treat eczema, acne, herpes, and psoriasis.
High in vitamin C, the berried may be eaten raw or cooked in jam. Berries are also used to flavor jelly, wine, and soups. They have been used in folk medicine and seem to have some of the same medicinal properties as the root, but they are probably not as potent. Oregon grape root and bark dye wool yellow and tan; fruits impart a purplish blue color.
PRECAUTIONS
Oregon grape stimulates liver function, so if you have liver disease, use only under the care of a health practitioner. Avoid it if you are pregnant. Otherwise, use the herb for two to three weeks, abstain for several weeks, and resume if necessary.
The roots are harvested in the fall. The medicinally active part is the yellow area under the outer root bark.
My Happy Ohm 