Frangula purshiana (Dc.) A.Gray ex J.G.Cooper

Shrubs or trees, 1–12 m. Stems red to brown, gray, or green, glabrous or densely hairy. Leaves deciduous or semideciduous, alternate; petiole 6–23 mm; blade usually pale green abaxially, green to bluish or greenish gray adaxially, not glaucous or glaucous when fresh, elliptic to oblong or oblong-obovate, (3.5–)5–15 cm, herbaceous or distinctly coriaceous, base rounded to subcordate, obtuse, or cuneate, margins entire, irregularly toothed, or serrulate, apex obtuse or truncate, both surfaces glabrous or sparsely to densely hairy, or adaxial velvety; secondary veins 9–11 pairs. Inflorescences umbels, pedunculate, 10–25-flowered. Pedicels 5–15 mm. Stigmas 2–3-lobed. Drupes black, globose to depressed-globose, 5–10 mm; stones 3.

Rich bottom lands and sides of canyons, usually in coniferous forests. Coniferous forests, forest edges, deciduous woodlands, stream banks, coastal sage scrub, non-serpentine substrates; at elevations up to 2,000 metres.

The fruit are sometimes eaten. They are slightly bitter but can be used for jams, jellies and preserves. The bark has to have its bitterness removed and is then a flavouring for soft drinks, baked goods and ice cream.

Can be grown by cuttings or seedlings.