This recipe is an excerpt from the article “Rooted & Wild: Oregon Grape’s Herbal Gifts” by Erin featured in the Autumn Vol 4 | Issue 14 | 2025 edition of Botanical Anthology. To learn about the oregon grape plant and how to harvest it responsibly, check out the entire article in the magazine! Our herbal magazine, featuring remedies, recipes and projects with plants for the autumn season, can be purchased as a digital version here and as a printed version here.
Oregon grape is a resilient, slow-growing plant with deep roots in western North America. Harvesting thoughtfully—in ways that support both the plant and the ecosystem—is part of tending the relationship with the land and the medicines it offers.
Oregon grape root is commonly used as a tincture, decoction, or infused oil. One practical use is as a mouth rinse for inflamed gums or minor oral infections. Use a few drops diluted in water as a mouth rinse or gargle.
Materials
- Oregon grape root, fresh or dried
- 100-proof alcohol
Method
Chop Oregon grape root into small pieces.
Place in a glass jar and cover with 100-proof alcohol at 1:2 ratio if working with fresh root or 1:5 ratio if working with dried.
Label and let steep for 4–6 weeks, shaking occasionally.
Strain and store in a cool, dark place.
Erin is a botanist, educator, and community herbalist weaving science and spirit to help people connect with plants and seasonal rhythms. She co-owns Garden Delights Herb Farm and teaches through Plant Magic with Erin, offering workshops, newsletters, and online writings. Find her on Substack at plantmagicwitherin.substack.com or on social media @plantmagicwitherin
