Oregon Grape (Mahonia nervosa). The state fruit or Oregon, comprising its
floral emblem, was once marketed in America and is used to make jellies,
jams, wine, and
other drinks. In addition to eating its showy clusters of blue berries the
Indians used
the bark of the Oregon grape, or holly-leaved barberry, for a tonic tea
and obtained a
yellow dye from its wood. The plant, named for American horticulturist
Bernard Mahon,
is widely grown as an ornamental today, as an attractive, low-growing-
evergreen for the
shrubbery border or foundation plantings. It requires a place in the
garden sheltered
from winter wind and sun and likes a well-drained, loamy soil, but needs
little care
once established. The Oregon grape is easily propagated by seed sown in
spring,
suckers, layers, and cuttings of half-ripe wood rooted in sandy peat under
glass. There
are a number of species to choose from, but the two best types for edible
berries follow:
Mahonia Nervosa. The true Oregon grape. A 1 to 2 foot high shrub sporting
oval,
leathery leaves with spiny teeth on their margins, bright, fragrant yellow
flowers and
oval, dark blue fruit with a bloom that hang in clusters like grapes.
Hardy from zone 4
southward.
Mahonia Aquifolium. Also called the Oregon grape, but a taller shrub, 3 to
10
feet high, with similar leaves and flowers and smaller bluish berries.
Hardy from zone 3
southward.
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