Berberis aquifolium
treeOregon grape (Berberis aquifolium, also Mahonia aquifolium) is a handsome evergreen shrub of the Pacific Northwest, 3 to 6 ft tall, with glossy, spiny, holly-like leaflets that flush bronze in winter, bright clusters of fragrant yellow flowers in early spring, and dusty-blue, grape-like berries in summer. The state flower of Oregon, it is grown for those tart berries (made into jelly and wine) and, traditionally, for its vivid yellow inner bark and roots, colored by berberine, which were traditionally used as a yellow dye. Shade-tolerant, drought-hardy once established, and evergreen, it is a fine four-season shrub for the woodland edge, preferring light shade where its leaves do not scorch.
Sun
partial shade
Water
Every 10 days
Harvest
~150 days
Difficulty
medium
Lifecycle
perennial
Comes back every year
Spacing
3-4 ft apart (suckers slowly)
Planting Depth
Set root ball at soil line
Soil pH
5.0-6.5
Soil Type
Rich, acidic, well-draining
Hardiness Zones
Zones 5 – 8
When to Fertilize
Light spring feed with acid-forming fertilizer
Fertilizer
Acidic or balanced; low needs
Oregon grape does best in partial shade in rich, acidic, well-drained soil; in too much sun, especially with dry wind, the leaves bleach and scorch, while deep shade reduces flowering, so dappled light is ideal. Plant in spring or fall, mulch, and water until established - after that it is notably drought-tolerant. It spreads slowly by suckers into a loose colony, good for massing under trees. It needs little care; prune leggy stems to the ground in spring to renew it. Tough and adaptable within zones 5 to 8, it is a reliable evergreen for shady, acid ground.
Direct sow
Apr 29
Projected first harvest
Sep 26
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Caused by too much sun and dry wind - site in light shade with shelter and keep the soil from drying out
Sap-sucking bumps on stems and leaves; treat with horticultural oil and prune out heavily infested wood
Orange leaf pustules in damp conditions; remove affected leaves and ensure airflow
Pick the dusty-blue berries in summer when fully ripe and soft; they are tart and seedy, cooked with sweetening into jelly, wine, and sauce. The bright-yellow inner bark and roots were the traditionally harvested parts - dig roots or take inner bark from prunings, where the berberine yellow is vivid (it also stains as a dye); harvest these sparingly from an established shrub or from material you remove in pruning. Use the berries promptly or cook and store them.
Oregon grape berries are tart and seedy but make excellent deep-purple jelly, wine, and sauce when cooked with sweetening, and they feed birds heavily. The yellow, berberine-rich inner bark and root were traditionally used as a vivid yellow dye, harvested sparingly. As a plant it is a valuable evergreen for shade, an early nectar source for bees, and a tough, drought-hardy native once established.
Oregon grape berries are edible when cooked - tart and seedy, they are made into jelly, wine, and sauce - but they are not a casual raw snack. The berries, and especially the bright-yellow, berberine-rich roots and inner bark, can cause mild stomach upset such as nausea, vomiting, or diarrhea if eaten raw in quantity, particularly by children. The toxicity is low in severity and not a serious hazard, but keep children from grazing on the raw fruit.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.