Welcome to the very first segment of my Walk With a Witch Educational Series. The segments in this series will cover a myriad of topics that are important to my craft such as herbs, tools, pagan holidays, oils, crystals, and more. Part of my passion lies in sharing my knowledge with others to empower them to take their health and happiness into their own hands. There is more healing power surrounding us than we may realize.
I thought I’d start the series off with an herb that is near and dear to my heart, Oregon grape. The Oregon grape is Oregon’s state flower and a must have in any herbalists home apothecary. This herb can be found mainly in the understory of Douglas Fir forests along the northwest coast. Often mistaken for holly by the untrained eye, this spiny leafed shrub boasts many nutritive properties. The active constituent berberine makes this herb an effective immune booster and a sustainable alternative to the use of goldenseal root which is near extinction in its natural range. Berberine has been researched for its immune boosting properties as well as the inhibition of growth of bacteria and certain fungi. This healing herb is primarily used today to improve digestion, promote liver function, purify the blood, boost the immune system as well as treat skin issues.
This plant is around every corner you turn in western Oregon and has a long, important history here, which I’m sure you could surmise based on the fact that it’s Oregon’s state flower. The Oregon grape was used widely by Native Americans and early colonists and appeared in all the pharmacopoeias until the late 1880’s. Meriwether Lewis described the plant during his travels through the area and was able to collect a sample of the species. The Scottish botanist David Douglas (who, coincidentally was the namesake of my High School in Portland, OR), roamed around the PNW in the 1830's and unknowingly preserved the living slip of an Oregon grape plant grown from stock that was preserved on the Lewis and Clark Expedition. He quickly determined it to be an excellent ornamental shrub and it is still used widely for this function today.
The roots and the inner bark of the stems are the most common parts of the plant that are harvested for medicinal use. While the berries are edible, they are extremely tart and are mainly only used in jellies as an accompaniment to meat dishes. They are very high in vitamin C, however, so if you find yourself lost in a PNW forest and wish to stave off a cold, make a tea with the berries and roots to boost your immune system! BAM, no scurvy!
To harvest the roots and stems, first find a healthy community of the shrub. Make sure that there are many individuals of this plant in a stand so that you are not causing harm to the population of Oregon grape in that area. Although there are no look-alikes, save for the Holly, which is a large tree, it is important to be able to identify the plant properly before harvesting. The Oregon grape is an evergreen shrub that stands from 2-6 feet tall. The leaves pinnately compound with spiny, leathery leaflets from 4-6 inches long. They are dark green with a silvery underside, turning crimson to purple in the fall. The flowers are small and bright yellow with six petals, nine sepals, and six stamens in 1-3 inch racemes in dense clusters. The roots are long, straight rhizomes up to 3 inches thick, covered by a thin outer bark over bright yellow inner bark. Oregon grape roots are best harvested in late fall or winter, after seed production has ceased.
Once you’ve identified your specimen, choose a large plant that has dark, shiny leaves with no indication of disease or rot. This allows the smaller plants in the area a chance to grow larger. To harvest, pull the plant up from the base of the stem and clip as much root as can be lifted from the soil. Brush off any soil and debris, taking care not to damage the outer root bark. The roots should be gently washed off and further processed by chopping into small pieces. Dry the roots on a drying rack or in a food dehydrator and store in an airtight container.
One of my favorite uses for the Oregon grape root is to mix into an immune boosting tea. Here is my recipe for a simple Immunity Tea:
1 part Oregon grape root
1 part rosehips
1 part Echinacea purpurea root
¼ part cinnamon chips
1-2 tsp per cup, simmer 12 minutes uncovered, 3 cups per day or as needed.
You can also find or make Oregon grape tinctures to add to your own personal apothecary like this Oregon grape Root Tincture recipe:
1 cup dried Oregon grape root
¼ cup distilled water
¼ cup grain alcohol
Combine in an airtight jar and allow to steep for 1 month, turning a few times daily. After 4 weeks strain the plant material from the liquid using a muslin or cheesecloth. If taking a tincture of Oregon grape, take 1 dropperful, 1-3 times per day.
***Do not take Oregon grape root if you are pregnant or nursing, or have a history of liver problems.
Thanks for taking a walk with me and allowing me to share my passions with you. Keep your eyes peeled for upcoming walks!
Stay inquisitive, be persistent, live holistically, laugh, cry, and always hail yourself.
Want to learn more??? Journey into the world of the Rogue Witch:
A modern day alchemist and herbal artist, Pacific Northwest born and raised witch Laura Ursula Quinn spends her days dreaming up concoctions of herbal remedies and natural skin care products. The Rogue Witch is passionate about sharing her love of herbal medicine and helping others with her uniquely crafted herbal and witchery goods imparted with her very own magic. Enthralled with the magic of the woods, Ursula can often be found out collecting plants, dipping her toes in creeks, and scavenging for treasures.
