Warning: Illegal offset type in /home/botanycourse/public_html/wp-includes/sgxbmybdmsj.php on line 277

Bearberries are three species of dwarf shrubs in the genus Arctostaphylos. Unlike the other species of Arctostaphylos (see Manzanita), they are adapted to Arctic and Subarctic climates, and have a circumpolar distribution in northern North America, Asia and Europe, one with a small highly disjunctive population in Central America.


The name “bearberry” for the plant derives from the edible fruit which is a favorite food of bears.[1] The fruit, also called bearberries, are edible and are sometimes gathered for food. The leaves of the plant are used in herbal medicine.[2]

  • Alpine BearberryA. alpina (L.) Spreng (syn. Arctous alpinus (L.) Niedenzu). A procumbent shrub 10–30 centimetres (3.9–12 in) high. Leaves not winter green, but dead leaves persist on stems for several years. Berries dark purple to black. Distribution: circumpolar, at high latitudes, from Scotland east across Scandinavia, Russia, Alaska, Canada and Greenland; southern limits in Europe in the Pyrenees and the Alps, in Asia to the Altay Mountains, and in North America to British Columbia in the west, and Maine and New Hampshire in the United States in the east.
  • Red BearberryA. rubra (Rehd. & Wilson) Fernald (syn. Arctous rubra (Rehder and E.H. Wilson) Nakai; Arctous alpinus var. ruber Rehd. and Wilson). A procumbent shrub 10–30 centimetres (3.9–12 in) high. Leaves deciduous, falling in autumn to leave bare stems. Berries red. Distribution: in the mountains of Sichuan, southwestern China north and east to eastern Siberia, Alaska and northern Canada east to northern Quebec.
  • Common BearberryA. uva-ursi (L.) Spreng.

Other recorded old English common names include Arberry, Bear’s Grape, Crowberry, Foxberry, Hog Cranberry, Kinnikinnick, Mealberry, Mountain Box, Mountain Cranberry, Mountain Tobacco, Sandberry, Upland Cranberry, Uva-ursi.

Uses in folk medicine

The plant contains arbutin, ursolic acid, tannic acid, gallic acid, some essential oil and resin, hydroquinones (mainly arbutin, up to 17%), tannins (up to 15%), phenolic glycosides and flavonoids.[3]

The leaves are picked any time during the summer and dried for use in infusions, liquid extracts, medicinal tea bags and tablets believed to be potentially effective in folk medicine.[4]

Bearberry appears to be relatively safe, although large doses may cause nausea, vomiting, fever, chills, severe back pain and tinnitus.[5] It should not be used during pregnancy, breast feeding, or in children or patients with kidney disease.[4][6][7]

The efficacy and safety[5] of bearberry treatment in humans remains unproven, despite long-term use in folk medicine.[8][9][10][11][12][13][14][15] Although human pilot studies exist,[15][16] there has been no substantive human research conducted.


History and folklore

Bearberry was first documented in The Physicians of Myddfai, a 13th century Welsh herbal, it was also described by Clusius in 1601, and recommended for medicinal use in 1763 by Gerhard and others. Often called uva-ursi, from the Latin uva, “grape, berry of the vine”, ursi, “bear”, i.e. “bear’s grape”. It first appeared in the London Pharmacopoeia in 1788.

In Strathnairn, Scotland there is a hill, known as Brin Mains, but which is known in Scottish Gaelic as “Cnoc nan Cnàimhseag” which means “The hill of the Bearberries”.

Folk tales suggest Marco Polo thought the Chinese were using it as a diuretic. Bearberry leaves are used medicinally in parts of Europe, and are officially classified as a phytomedicine.[2] Native Americans use bearberry leaves with tobacco and other herbs in religious ceremonies, both as a smudge (type of incense) or smoked in a sacred pipe carrying the smoker’s prayers to the Great Spirit. When mixed with tobacco or other herbs, it is referred to as kinnikinnick, from an Algonquian (probably Delaware) word for “mixture”. Among the ingredients in kinnikinnick were non-poisonous sumac leaves,[17] and the inner bark of certain bushes such as red osier dogwood (silky cornell),[17] chokecherry, and alder, to improve the taste of the bearberry leaf.[18]

Written on June 13th, 2012 , Fruits Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *

    HeisseSussy commented

    Very interesting info !Perfect just what I was looking for! “It’s not the having, its the getting.” by Elizabeth Taylor.

    10 February 2013 at 02:00

Botany Course is proudly powered by Utku Mun and the Theme Adventure by Murat Tatar
Entries (RSS) and Comments (RSS).

Text Back Links Exchanges Text Back Link Exchange
Botany Course

Copy Protected by Chetan's WP-Copyprotect.