Wholesale Uva ursi

01.
A Bit of Botany

a little botanical information on uva ursi

description
Arctostaphylos uva-ursi is a plant species of the Ericaceae family. It is a small procumbent woody groundcover shrub. Pure stands of Arctostaphylos uva-ursi can be extremely dense, rarely reaching heights over 6 inches. Single roots produce erect branching twigs emerging from long flexible prostrate stems. The trailing stems will layer, periodically sending out small roots.

The plant's shiny, small, leaves are evergreen and feel thick and stiff, they will remain green for 1–3 years before falling. They are alternately arranged on branches and their undersides are a lighter green than on the tops. Each leaf is held vertically by a twisted leaf stalk. The thick leathery dark green leaves grow about an inch in length and have rounded tips that taper back to the base. In the fall, the leaves start to change from a dark green to a reddish-green to purple.

The finely textured velvety branches are initially white to pale green, and with age become smooth and red-brown. If the plant is growing in full sun, new stems can be red, but remain green in shadier areas. The small solitary three scaled buds are dark brown.

In spring, white or pink terminal clusters of small urn-shaped flowers will blossom. These bear round, fleshy or mealy, bright red to pink berries. This smooth, glossy skinned fruit (drupe) will range from 1/4 to 1/2 inch in diameter. It will persist on the plant into early winter. Each drupe contains 1 to 5 hard seeds.

common names & nomenclature
The genus name Arctostaphylos is from the Greek arctos meaning "bear" (noun) and staphyle meaning "a bunch of grapes"; as such uva-ursi means "bear’s grape".

Also known as:
barberry, bearberry, bear's grape, mealberry, rockberry, sandberry, kinnikinnick, upland cranberry, pinemat manzanita

02.
Where in the World

habitat and range for uva ursi

Arctostaphylos uva ursi grows throughout central and northern Europe, Asia and North America.

03.
Cultivation & Harvesting

considerations for growing and harvesting uva ursi

climate
Uva ursi prefers dry open woods, and also grows in gravelly or sandy areas. It can also be found on sand dunes along the coast in full to part shade.

soil
The plant requires a deep moist well-drained light or medium lime-free loam.

growing
Sow seeds in a greenhouse as soon as they are ripe. Dried seeds should be pre-soaked in boiling water for 10-20 seconds (or can have some straw burnt on top of them) then they are stratified at 2-5°C for 2 months. The seed will usually germinates in 2 - 3 months at 15°C. When large enough to handle, transplant the seedlings out into individual pots and grow them on in a cold frame or greenhouse for at least their first winter. Plant out in late spring or early summer.

harvesting
The leaves should be harvested in early autumn. Only green leaves should be collected, and then dried in gentle heat for later use.

preserving
Store dried uva ursi leaves and powdered uva ursi in an airtight container in a cool, dry place.

04.
The Rest of the Story

Recipes & formulations

What is uva ursi>

Uva ursi is a woody, shrub-like groundcover with small, thick, oval-shaped, shiny leaves that remain evergreen for up to three years before falling off. Clusters of white or pink flowers appear from hanging stalks in spring. The fruit can be described as a small red berry, although drupe, or seed stone, is more technically correct.

How to take uva ursi?

May be prepared as tea, alone or with other herbs to enhance flavor. May also be encapsulated as a dietary supplement. Due to the high tannin content in the leaves, uva ursi has a very bitter taste. For this reason, it is not generally used for cooking. The herb is, however, prepared as an herbal tea, usually in combination with other herbs to make the brew more palatable.

How to make uva ursi tea?

Bitter in flavor, many combine with green tea or black tea and other herbs.

• Add 1 teaspoons to 10 oz. of water
• Add green or black tea bag
• Boil for 8 minutes
• Remove from heat, add cinnamon
• Steep for another 20 minutes
• Strain into a cup
• Sweeten with honey to preference

Health and therapeutic benefits

Uva ursi (Arctostaphylos uva-ursi), commonly known as bearberry, is a low-growing evergreen shrub native to the rocky and gravelly soils of the Northern Hemisphere. Its name, derived from Latin and Greek, literally translates to "grape of the bear," referring to the small red berries that are a favorite food of bears in the wild. The plant is characterized by its thick, leathery leaves which remain green throughout the year and have been the primary focus of botanical use for over a millennium.

Throughout the 19th and early 20th centuries, uva ursi was a common fixture in the National Formulary. It was often utilized in traditional formulations intended for seasonal support and topical applications. Today, it remains a standard ingredient in specialized botanical collections.

Uva ursi is a potent botanical that is traditionally used for short periods rather than as a long-term staple. It is not suitable for use during pregnancy. Due to the potency of its active compounds, it is essential to consult with a healthcare professional before adding uva ursi to your routine to ensure it is used safely and appropriately for your individual health status.