What to do with those Oregon grape berries
Sometimes the most ordinary, unremarkable looking plants growing in our forests and neighbourhoods can have some surprising characteristics.
Oregon grape is found growing in wet and dry areas throughout the Thompson-Okanagan with its signature tipped leaves, bright yellow flowers and clusters of dull blue berries, but some may not know it is much more than a hardy little shrub.
The berries are currently in season, and some folks are making jellies, jams and even wine out them. Arguably not the best tasting berries — they are a bit wild tasting and tart —the berries are packed full of nutrients.
Oregon grape grows from southern BC to California in a variety of habitats and is commonly found growing under Douglas Fir trees.
Historically, Indigenous people used parts of the plant to treat a variety of ailments including syphilis and arthritis, and as a laxative, according to the Oregon Encyclopedia. The yellow roots and bark were used to make yellow dye. The berries were eaten in small amounts or dried to be consumed in the winter months, or made into preserves and jelly.
“Modern jelly-makers collect ripe Oregon grape fruits, then extract the juice by squeezing the berries through a muslin bag to separate the skins and seeds from the juice,” the article reads. “If enough pectin and sugar is added, the resulting jelly has the color of clean motor oil and is not unpleasant tasting.”
A foraging company in Vancouver called Swallowtail posted a recipe for Oregon Grape jelly with ginger.
To make one jar of jelly, you will need 1.5 cups Oregon grape juice, 1.5 cups of sugar, 1/4 tsp of fresh ginger and 1/2 oz of commercial pectin.
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According to numerous sources, eating too many of these berries can cause diarrhea.
Go here for more information on the health benefits and side effects of consuming Oregon grape.
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