Parts Most Frequently Used: Dried Bark of the Root, Wax, Fruit

Flavors/Temps: Western – Bitter, Astringent, Very Acrid, Warming. Eastern – Sweet, A Bit Sour, Tart.

Caution: Safe though not recommended for pregnant, breastfeeding women, babies, or small children as it is a strong herb.

History/Folklore: Bayberry wax was introduced to Europeans in 1722 by the Native American Indians who had long used the roots as a medicine.

A description from 1737 states that the plant, “removes air and relieves all kinds of pain caused by cold, and is a good remedy for colic, paralysis, convulsions, epilepsy and other disorders.”

The berries were brought to a boil and the wax floated up on top to the surface.  It is harder and more brittle than beeswax. It takes 4 pounds of berries to yield 1 pound of wax.

The bark is sold in curved pieces from 1-7 inches long and will be covered with a thin, mottled layer and the cork beneath will be smooth and red-brown.

When harvesting takes place in late autumn the bark is separated from the fresh root by pounding, then allowed to completely dry when it can be powdered and stored in dark air-tight containers.

Modern research confirms bayberries astringing and antibacterial constituents. The plant’s flavonoids encourage the flow of bile.

A Brazilian species of bayberry produces a waxy-resinous product that is called and sold as “Tabocas combicurdo”.  Stimulating, it is used as a “pick-me-up.”

Bayberry makes a good gargle and is good for washing the gums with. It has been used as a douche, from infusions, to treat excessive vaginal discharge. Traditionally, it has been a remedy for sore throats and diarrhea.

The fragrance released from the leaves upon squeezing makes a safe insect repellent for dogs.

Large doses of the herb may lower the amount of potassium in the body that can increase the amount of sodium causing the retention of fluids and therefore hypertension, as well as nausea.

The herb is best used for Cold conditions with poor circulation as the herb is hot and stimulating.  It is generally not used for Hot, inflamed conditions for the same reasons: it is already a hot stimulating herb with the potential to exacerbate Hot conditions.

The word “bayberry” is also commonly used as a name for another plant known as Wild Cinnamon (Pimenta acris) that is found in the West Indies and in South America, this is not the same plant as Bayberry (Myrica cerifera).  Wild Cinnamon is used to make Bay Rum and oil of Bayberry, so be aware not to be confused by the use of the same name for two different plants!

Bayberry roots contain nitrogen-fixing bacteria which form a symbiotic relationship with the shrub allowing it to grow in very nutrient-poor soils.  It has become a popular ornamental shrub for gardens.

It has been used to make surgeon soap plasters, shaving lather and sealing-wax as it is brittle.

Chinese Bayberry, has been cultivated for over 2,000 years along the south Yangtze River. The trees are very popular as ornamental additions to classical East Asian Gardens. Similar to American bayberry (Myrica cerifera), Chinese bayberry (Myrica ruba) has nitrogen-fixing root nodules.

In China, the Chinese bayberry fruit is eaten fresh, dried, juiced or soaked in bai jiu (a Chinese liquor). In the Yunnan Provence of China, there are two main types of Yang Mei, one that is sour and used to make dried fruit and another that is sweet and used to eat fresh or juiced.

The Chinese Bayberry fruit is commonly used in juice blends, jams, as a yogurt flavoring and a yellow dye can be made from the bark of the tree. The fruit is only just beginning to be studied, but an extract called myicerone is an important mediator of blood vessel constriction, making it a potential new source for western pharmaceutical application.

Chinese bayberry fruit is unusually high in OPCs (oligomeric pranthocyanidindins), the most powerful class of free-radical scavenging antioxidants. They support the metabolic system, immunity, and help counter the negative effects of stress and anxiety. OPCs are known to be 20 times more powerful than vitamin C and 50 times more powerful than vitamin E. They help fight against cardiovascular disease, degenerative diseases and premature aging.

The Chinese Bayberry is a popular image in many Japanese poems.