Uva Ursi Leaves Cut


Botanical Name: Arctostaphylos uva-ursi 

 Common Name:

  • English: Uva Ursi, Bearberry, kinninnick 
  • Unani: Inbud-dub, Angur-e-khiras, Reechh Daakh
  • Also, known as: Achelblätter, Achelkraut, Arberry, Arctostaphylos, Bärenkraut, Barentraube, Barentraubenblatter, Bearberry, Bear’s Grape, Beredruif, Berry Leaves, Brockberry, Busserole, Coralillo, Crowberry, Dogberry, Enab Edhdhib, Feuille De Busserole, Feuille De Raisin D’ours, Folia Artostaphyli, Folia Garjubae, Folia Uvae-Ursi, Folia Vaccinii Ursi, Foxberry, Gayuba, Herba Garjubae, Hog Cranberry, Hojas De Gayuba, Kinnikinnick, Leesikas, Lisc Maçznicy, Mealyberry, Medveszololevel, Moosbeerenblatter, Mountain Box, Ptarmigan Berry, Raisin D’ours, Red Bearberry, Sagochomi, Sandblätter, Steinbeerenblatter, Upland Cranberry, Uva Ursi, Uvaursina, Uwaurushi, and Wolfsbeerenblatter

Origin: Mexico

Harvested: Wild or cultivated

Parts Used: Leaves                                                               

General Information:

Arctostaphylos uva-ursi, is a multi-stemmed evergreen shrub with a ground-hugging habit of growth. Its relatively fine texture sets it apart from other landscape plants with less refined foliage. Branchlets mature to reddish-brown, with papery peeling bark on older twigs. Branchlets are clad with alternate, entire, short-stalked, leathery, rounded-at-the-tip, obovate to spatulate. Leaves are 0.25-0.5-inch-wide, 0.5-1-inch-long, leathery, evergreen, round-oval and glossy with smooth edges, tapering at the base to a short stalk. Leaves are light green in spring, dark green in summer and turn purple in fall. White to pink bell-like flowers 0.25-inch-wide by 0.5-0.75-inch-long, with the opening smaller than the base, and 5 fringed pink lobes. One plant has several clusters on branching stems. The fruit is a bright red berry (drupe) of roughly the same size as the flowers, containing 5 nutlets.

 Drupes are green in summer ripening to red in fall, sometimes remaining on the plants throughout winter. Drupes are bittersweet raw off the plant, but sweeter when first boiled. Fruit spoils slowly so lasts through winter and is available when other fruits are gone. Black bear and grizzly bear eat kinnikinnick fruits in the autumn, but fruits are especially important to bear in the early spring.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
  • You can make ice cubes or pops by freezing tea in ice trays or pop molds.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is NOT intended to diagnose, treat, cure, or prevent any disease.