Mahonia: how the root, stem and berry are traditionally used

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Mahonia, the shrub many gardeners know as Oregon grape holly, gives two very different harvests: bitter yellow roots and stems, and small blood-red berries with a sharp, tart bite. Herbal tradition has used the first as a bitter tonic and skin wash, the second as food and wine. Here is what each part is, how it is prepared, and who should leave it alone.

What it is credited with

• Bitter digestive tonic. Herbalists class mahonia root among the bitters, traditionally taken in small amounts before a meal to wake up a sluggish appetite.
• Heavy meals and upset stomachs. Native American practice used root and stem preparations for dyspepsia and general discomfort of the stomach and bowels.
• Loose bowels. Traditional use credits the astringent root with settling the gut — and only in small amounts, since eating a large quantity of the berries has the opposite effect.
• Heartburn and sour digestion. Folk herbalism reached for the root decoction to help things feel more normal after rich food.
• Liver and bile. Naturopathy credits mahonia root with stimulating the flow of bile and supporting the work of the liver and digestive tract.
• Water balance. It has a long reputation as a diuretic, said to encourage urinary function.
• Flaking, itching, irritated skin. In traditional herbalism, ointments made from crushed root and stem were applied to scaly, itchy patches of skin, and to eczema-type irritation. The root is credited in herbal tradition with antifungal, anti-inflammatory and antibacterial action, which is why the balm has a reputation for soothing and for keeping irritation from spreading.
• Boils. Country practice was to crush berries, pits included, into a poultice laid over the spot.
• Antioxidant-rich food. The berries are edible and are attracting a lot of attention in the search for new “superfoods” — the food industry has rediscovered this old hedgerow berry for its phenol and anthocyanin content.

How to use it

Root and stem decoction

• Scrub the roots clean, peel away the yellow inner bark of thicker stems, and chop small.
• Use roughly a teaspoon of dried, chopped root per cup of cold water.
• Bring to the boil, then simmer gently for 10 to 15 minutes, covered.
• Strain and drink a small cup, warm, about fifteen minutes before a meal.
• It is frankly bitter — that bitterness is the point. A slice of orange peel or a little liquorice root in the pan makes it easier to swallow.
• Traditional practice keeps courses short: a week or two at a time, not a permanent habit.

Tincture

• Fill a jar loosely with fresh chopped root, cover completely with 40% spirit, seal and label.
• Macerate in a dark cupboard for four to six weeks, shaking every few days.
• Strain through muslin into a dropper bottle. It keeps for years and stains everything yellow.
• Used in drops in a little water before food, as a bitter.

Skin balm

• Crush or grind well-cleaned root and stem to a coarse powder.
• Blend into an unscented cream, gel or salve base until evenly yellow.
• Apply a thin film to the affected patch once or twice a day, on unbroken skin only.
• Test on a small area first and wait a day before going further.

Berry poultice for boils

• Crush a few ripe berries, seeds and all, to a pulp.
• Spread on the boil, cover with gauze or a cloth strip to hold it in place.
• Replace with a fresh poultice after a few hours.
• It will stain clothes, sheets and furniture — use old linen.

In the kitchen

• Ripe berries are tart enough to pucker the mouth raw; a handful is plenty.
• They cook down beautifully with sugar and a tart apple into a jelly, and ferment into a deep red country wine.
• Every batch tastes different: species, variety, site and the age of the shrub all shift the phenol and anthocyanin profile, exactly as terroir does for grape wine.

Cautions

Frequently Asked Questions

The one thing to remember: the bitter root is the herbalist’s part and calls for real caution, while the tart berries belong in the kitchen — eaten in modest handfuls.

Which part of the mahonia do I actually use?

Two different parts for two different purposes. Root and stem bark, dug in mid-autumn to late autumn, give the bitter yellow preparations used as digestive tonics and skin balms. The ripe berries, picked midsummer to late summer, are food: jelly, wine, or a crushed poultice.

Can I eat mahonia berries raw?

Yes, they are edible, but they are sharply tart and astringent, so most people manage only a handful. Keep the quantity small: too many berries loosen the bowels. Cooking them with sugar into a jelly tames the acidity.

When is the best time to harvest the roots?

Mid-autumn to late autumn, once the shrub has replenished its reserves ahead of winter. Take side roots or thick prunings from an established plant rather than lifting the whole shrub. Chop, dry in the shade, and store in a sealed jar away from light.

Is mahonia safe to take alongside my medication?

It’s been proven that mahonia extracts interact with other medicines, changing the rate at which the body breaks them down by acting on liver function. Tell your doctor before you start any course, so they can judge whether it clashes with your existing treatment.

Why is it off-limits during pregnancy and breastfeeding?

Mahonia root and stem contain berberine, which affects nerve cells and particularly young, immature ones. It crosses the placenta before birth and passes into breastmilk afterwards. Avoid mahonia and other berberine-containing plants while pregnant or lactating, and don’t give them to children, especially newborns.

Read also:

• how to grow Mahonia shrubs
• all about the Mahonia berry

Sources:
“Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity” by Hacer Coklar, Mehmet Akbulut, Department of Food Engineering, Selcuk University, Selcuklu 42031, Konya, Turkey, in Journal of Functional Foods 35 (2017) 166-174.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.