The short Oregon grape grows in the dry, rocky open areas of southern British Columbia. The shrub is low and has leathery dark green leaves. The berries are dark blue and grow in small clusters.
In the past, the Stó:lō prepared the berries by boiling them and, often, mixing them with salal or huckleberry. The berry could be eaten fresh or processed into a berry cake. The roots of the plant were used to make a tea-often as a spring medicine for stomach ailments. Today, short Oregon grape is mainly used in jams and jellies.