Oregon Grape Root

OREGON GRAPE ROOT | Mahonia aquifolium (syn. Berberis aquifolium)

Split open an Oregon grape root and you'll see it: a bright golden-yellow inside, the visual signature of berberine. Indigenous peoples of the Pacific Northwest and the Northwest Plateau prepared this root as a bitter tonic for indigestion, poor appetite, and general weakness long before settlers arrived. In the 1800s, America's Eclectic physicians, who learned much of their materia medica from Native herbal practice, made Oregon grape root a staple. Today it's Oregon's state flower and still one of the most-used roots in Western herbalism.

WHAT THE RESEARCH SAYS
The root is rich in protoberberine alkaloids, including berberine, berbamine, oxyacanthine, and jatrorrhizine. That bitterness isn't a flaw; bitter herbs are traditionally used to wake up digestion before a meal.* Preclinical research suggests these alkaloids have antioxidant and antimicrobial activity in the lab.* Oregon grape extract has also been studied in several controlled clinical trials as a topical skin cream. That's a different preparation from this tea, so for the cup in your hand, the strongest evidence is traditional: generations of Indigenous and Eclectic use as an internal bitter tonic.*

WHY OREGON GRAPE ROOT?

• A classic bitter tonic that may support healthy digestion*
• May support a healthy appetite, its most documented Indigenous use*
• Traditionally used to support healthy bile flow*
• Traditionally used as an "alterative" to support clear, healthy-looking skin from the inside out*
• Naturally rich in berberine and related alkaloids, the source of its golden color*
• Preclinical research suggests antioxidant activity*
• Preclinical research suggests its alkaloids may support a healthy microbial balance*
• Centuries of use by Indigenous peoples of the Pacific Northwest and Plateau*
• A staple root of 19th-century American Eclectic medicine*
• Pairs traditionally with burdock, dandelion, and red clover in skin and spring tonic blends*

HOW TO BREW
This is a dense root, so it needs a decoction, not a quick steep. Add 1 tsp (2 to 3g) of root to 10 oz of water, bring to a boil, then cover and simmer on low for 15 to 20 minutes. Strain and sip. It is truly bitter. That's the point.

Tip: Herbalists traditionally take bitters in small sips about 15 minutes before a meal, letting the taste register on the tongue. If it's too much, a small spoon of honey or a slice of ginger in the pot softens it without losing the tradition.

INGREDIENTS: Oregon grape root (Mahonia aquifolium), cut and sifted.
SUGGESTED USE: 1 cup daily before a meal. Use in short courses of up to 2 to 3 weeks, then take at least a 1-week break.

⚠️ WARNINGS: Pregnancy and breastfeeding: Do not use. Berberine can cross the placenta, passes into breast milk, and may worsen jaundice in newborns. Children: Not recommended. Medications: Berberine can affect the liver enzymes that process many drugs and may change how they work, including cyclosporine. It may also lower blood sugar, so talk to your healthcare provider first if you take diabetes medication or any prescription drug. Digestive: Large amounts may cause nausea, stomach upset, or diarrhea. Do not exceed suggested use.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.