Berberis trifoliolata is a species of flowering plant in the family Berberidaceae, in southwestern North America.

Common names include agarita, agrito, algerita, currant-of-Texas, wild currant, and chaparral berry.

[3] Typical characteristics are grey-green to blue-grey leaves, yellow flowers in February to April and the red berries appearing in May.

[6] In Texas, it has reached areas of up to 300,000 hectares (730,000 acres), but it is commonly seen as a pest there due to its rapid spread.

Mechanical and chemical control have been attempted, but few economically viable results have been achieved due to agarita's quick recovery ability and its resistance to many herbicides.

In areas where it occurs naturally, the fruits are eaten by birds and small animals use the plant for cover.

The berries can also be used for jelly, pie or cobblers; the tart flavor is reported to be pleasant to eat when mixed with sugar.

Native Americans of the Apache, Chiricahua, and Mescalero tribes used the fresh and preserved fruit for food, and the wood shavings as a traditional eye medicine and a yellow dye for hides.

[17] During early pioneering years, the alkaloid berberine in the agarita roots was used to make a yellow dye.

Berberis trifoliolata tolerates a variety of soil textures like Loam, Clay, clay-loam and Gravel.

Stem rust, caused by the fungus Puccinia graminis, is an agriculturally important disease in wheat, barley, oats, rye, and triticale.

Since Berberis trifoliolata acts as an intermediate host, farmers have removed the bushes to reduce the prevalence of disease.