Yes, Oregon grapes are edible! And it turns out they have been for ages, in spite of my own grandmother’s dire warnings that they would kill me on the spot. No disrespect though. The juice is bright red and I’m sure she was just keeping me safe. I’d do the same if I weren’t sure. Even so, in designing her own yard, she mimicked the mountain forests, planting Mahonia bushes under the spruce around the house. 75 years later, I have the joy of harvesting the fruit from her plants and for this I am annually grateful. And traditional knowledge, preserved by local tribes and shared by dedicated herbalists, teaches us that the tart juice of the berry makes an incomparable syrup and jelly.

Native to the Pacific Northwest, these little forest jewels pack a giant flavor punch, accompanied by stunning color. They’re a little prickly in the leaf, so if you’re going picking, do consider bringing at least one glove. Uncooked, they’re mighty sour and seedy, so you won’t be chomping them as you go like blueberries. Which is probably best because they’re small and they take a while to accumulate. If you happen to have them growing in your yard, just put the bowl under the berries and tickle them off their cluster. If not, collect them on your summer hikes, toss them in the freezer and soon you’ll have enough. Even a half quart will make a good bottle of syrup.

Once you’ve got the fruits gathered, you can treat them just like elderberries, boiling them up into a long lasting, hyperlocal food source. Put it on your yogurt. Dress up a lemonade. Serve a fancy lemon drop. Add a teaspoon to vinegar and oil for a quick fruit vinaigrette. Put in on pancakes. Or ice cream. Whatever you do, savor it while you can. It probably won’t last long.

                                                                                              

                                                                                     To Make Syrup:

Gather 1 quart of ripe (dusty blue) fruits.
Cover with 1 quart of water .
Simmer over medium heat for 20 minutes, mash, and simmer for 10 minutes more.
Strain through a jelly bag or multiple layers of cheesecloth.
Measure liquid and then measure and add 3/4 that much sugar. (If you have 2 cups of juice, add 1.5 of sugar. To 3 cups of juice, add 2.25 cups of sugar. )
Stir sugar to dissolve and return to heat. Simmer on medium for about 5 minutes to thicken slightly.
Bottle, label, refrigerate or process, and enjoy!
Optional: Add a teaspoon of your preferred alcohol to the bottle to increase longevity.

***To make jelly, follow the process and recipe for your favorite concord grape jelly.
***To buy and try some Oregon Grape syrup that’s already prepared, visit our online store. Â