Page 163 - The Forager’s Guide to Wild Foods

Oregon Grape, Mahonia

aquifolium (BERBERIDACEAE)

OREGON GRAPE is not an actual grape, but a broad-
leaf evergreen shrub. Many species form low sprawling
mats. However, Mahonia aquifolium is erect, growing up
to 6 ft. (1.8m). They prefer moist, well-drained soils and
commonly occur in coniferous forests.

FLOWER AND FRUIT: Bright yellow blossoms are
borne in clusters in March-May. Bell-shaped flowers are
honey-scented and have 6 petals. From July, purple-blue
berries emerge in grape-like bunches.
LEAF: The foliage is pinnately compound, with 5-9 leaf- Matt Lavin, CC-BY-SA-2.0
lets forming each leaf. Leaves are leathery, glossy, and cup sugar, and 6 eggs in a saucepan. Whisk over me-
prickly at the edges, turning crimson in the fall. dium heat until contents thicken. Remove from heat.
EDIBLE PARTS: fruit and flowers Pour through a fine-mesh sieve. Discard seeds. Whisk
8 tbsp. butter into the hot curd.
KEY MEDICINAL USES: Roots, stems, and leaves have
antibacterial and anti-inflammatory properties. WARNING: Mahonia species contain berberine,
HOW TO HARVEST AND EAT: Grapes and flowers can which can cause lowered blood pressure, vomiting
be eaten raw or cooked. Pick fruits when they are dark and other complications if consumed in high doses.
and plump. Berries are dried, fermented into wine, and Avoid if you are pregnant or with thyroid problems.
made into pies and preserves. POISONOUS LOOK-ALIKE: Holly, Ilex spp; Canadian
OREGON LEMON CURD: Lightly puree 2 cups berries. Moonseed, Menispermum canadense; Virginia Creep-
Combine with ½ cup lemon juice, 2 tbsp. lemon zest, 1½ er, Parthenocissus quinquefolia

Osoberry, Oemleria

cerasiformis (ROSACEAE)

OSOBERRY, Oregon Plum or Indian Plum blossoms in
spring. A slender-stemmed suckering shrub, it can grow
8-20 ft. (2.5-6m) tall, preferring moist, well-drained
soils and areas of full sun or partial shade.
FLOWER AND FRUIT: In late February 0.5 inches (1.2
cm) wide, white almond-scented flowers appear, of-
ten before leaves begin to emerge. The large-pitted
“oso-berries” are 0.5 inches long and olive-shaped. They
start the color of blushing peaches, turning purple-black
when fruits ripen between May and July. Michael Wolf, CC-BY-SA-3.0
LEAF: Lance-shaped leaves are simple, alternate, and
crisp cucumber flavors. Do not eat the pits due to the
bright green with pale undersides. They have smooth
presence of hydrogen cyanide.
edges and a length of 3-5 inches (7.5-12.5cm).
OSO-RAISINS: Rinse berries and pour into a pot of
EDIBLE PARTS: fruit boiling water. Boil for 5 min. or until you start seeing
KEY MEDICINAL USES: This plant has analgesic proper- cracks on the surface of the fruit. Drain water. Next,
ties. Tea made from the bark is a laxative. place a cloth over a large plate. Arrange berries on
HOW TO HARVEST AND EAT: Osoberries are ready for the cloth so that they are not touching. If there is any
picking only once they have fully matured to blue-black. moisture on your fruit, dab it off. Dry in the sun for
The harvest season begins in late spring and ends at the 2-3 days.
end of summer. Berries have a harsh bitter-almond fla- WARNING: Fruit contains small amounts of hydro-
vor before ripe, which usually mellows when they reach gen cyanide. Eat only in small quantities.
maturity. Your ideal crop should have bright cherry and
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