The tender young leaves of Oregon grape are edible - and have a lemony taste similar to sorrel. The berries are typically not eaten in large quantities due to their tart and bitter flavors, but traditionally were mixed with the berries of Salal, an abundant understory shrub in the PNW, and huckleberries to be dried into fruit leather. A yellow dye extracted from the stems and roots of Oregon Grape was used to dye baskets, fabric, and cordage. The yellow pigment in the stems and roots of Oregon Grape is related to various antimicrobial alkaloids, most notably berberine. Goldenseal (Hydrastis canadensis) is an endangered plant that is well known for its berberine content, making Oregon Grape a more sustainable choice of a berberine-containing herb. The bitter compounds in Oregon Grape stimulate bile release from the liver and gallbladder, which in turn is supportive to the skin, gastrointestinal tract, and immune system. Oregon Grape root is considered specific for conditions of heat paired with dryness, as its bitter properties promote the release of fluids in the body (saliva, bile, enzymes), and by supporting the functions of the liver, Oregon Grape root can assist the body’s detoxification processes which help to clear heat from the body. Berberine has been the subject of numerous clinical trials. Isolated berberine has diverse actions and uses, which include use in eye drops, use for supporting a healthy glycemic response, a healthy immune response, and healthy cardiovascular function. It is important to note however that a single compound from a plant is not representative of the chemical complexity of the whole plant. Therefore a single compound’s effects (i.e. berberine) are not equivalent to the effects and chemical complexity of a full spectrum extract (i.e. Oregon Grape).