Looking much like tiny concord grapes on a holly bush, the intensely sour fruit of the Oregon grape is loaded with Vitamin C. Munch them directly from the bush for a surefire pucker or render them into sugar-loaded jelly for a more palatable treat. Traditionally Oregon grape berries were mashed with other, sweeter berries to enhance their flavour. The inner bark of both stems and roots was a source of brilliant yellow dye during pre-European times. The source of the colour, an alkaloid called berberine, is known to possess antibiotic properties that are still used to combat both internal and external infections. An extract concocted from the roots is used by modern-day herbalists to correct a wide range of liver, kidney and urinary tract problems.

Illustration by Manami Kimura