Threeleaf Barberry, Mexican Barberry, Algerita

Mahonia trifoliolata

Physical Characteristics

Mahonia trifoliolata is an evergreen Shrub growing to 2 m (6ft 7in). See above for USDA hardiness. It is hardy to UK zone 7 and is not frost tender. It is in leaf all year, in flower from April to May. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees. It is noted for attracting wildlife. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry or moist soil.

Distribution

South-western N. America - Texas, Arizona, Mexico.

Habitats

Woodland Garden Sunny Edge; Dappled Shade; Hedge;

Edible Uses

Edible Parts: Fruit Edible Uses: Coffee Fruit - raw or cooked[2, 3, 85]. An acid flavour but nice, especially when added to porridges or muesli[K]. A subtle tart flavour, it is pleasant to eat raw[183]. Unfortunately there is relatively little flesh and a lot of seeds[K]. The fruit is also used to make preserves[149, 183]. The roasted seed is a coffee substitute[149]. The berries are edible and widely appreciated for their sweet-tart flavor. They were a key wild fruit for southwestern peoples and are still used in regional jellies and wines. Edibility rating: 4 / 5 — one of the best edible barberries for flavor and juice yield [2-3]. Taste, Processing & Kitchen Notes: Fresh agarito berries have a bright, tangy flavor—a balance of sweetness and acidity comparable to red currants or tart cherries. When cooked with sugar, they produce a deep crimson jelly prized for its clarity and taste. Traditional recipes involve simmering berries in minimal water, straining through muslin, and combining the juice with sugar (1:1 by volume) before boiling to gel point. The berries also make fine syrups, wines, and sauces. Dried berries become chewy and raisin-like, though still tart. Seeds are hard but small and can be strained out or left in when making preserves. Harvest & Processing Workflow: Harvest berries from April through early summer once they are fully red and soft. Because of the spines, it’s easiest to shake ripe fruits onto a cloth or tarp placed beneath the bush. Rinse berries thoroughly to remove dust. For preserves, boil with sugar and strain for jelly, or ferment for wine. For drying, spread berries thinly in shade; they will darken and sweeten as moisture evaporates. Cultivar / Selection Notes: No formal cultivars are recognized, but regional horticultural selections emphasize compact form, berry abundance, or ornamental leaf color. Native plant nurseries in Texas and Arizona often propagate agarito for restoration and drought-resilient landscaping. Look-Alikes & Confusion Risks: Easily confused with red barberry (B. haematocarpa), which has 5–9 leaflets per leaf instead of three. B. trifoliata’s trifoliate leaves are diagnostic. It also differs from Fremont’s barberry (B. fremontii), which has broader, glaucous compound leaves and balloon-like fruit. Traditional / Indigenous Use Summary: Agarito was an important resource for many southwestern tribes, including the Apache, Comanche, and Coahuiltecan peoples. The berries were eaten fresh, dried, or cooked into sauces, while roots and bark were used to make yellow dye and medicinal decoctions for fevers and digestive issues. Spanish settlers in Texas later adopted agarito jelly as a local delicacy, a tradition that continues to this day.

Medicinal Uses

Antibacterial Antitumor Dysentery Tonic Berberine, universally present in rhizomes of Mahonia species, has marked antibacterial effects[218] and is used as a bitter tonic[181, 213]. Since it is not appreciably absorbed by the body, it is used orally in the treatment of various enteric infections, especially bacterial dysentery[218]. It should not be used with Glycyrrhiza species (Liquorice) because this nullifies the effects of the berberine[218]. Berberine has also shown antitumour activity[218]. The root and root bark are best harvested in the autumn[213].

Known Hazards

The berries are safe to eat, but all other plant parts contain berberine, which is toxic in large quantities and should not be consumed. Handle stems with gloves to avoid punctures. As with most Berberis, the plant can serve as an alternate host for cereal rusts, so avoid planting near commercial grain fields.