Clusters of small, creamy-white flowers develop from mid-spring to early summer and are followed by red berries that attract birds in the fall and winter. Toyon berries provided food for local Native American tribes, such as the Chumash, Tonga, and Tataviam. The berries also can be made into a jelly. Native Americans also made a tea from the leaves as a stomach remedy. Most were dried and stored, then later cooked into porridge or pancakes. Its hard wood was fashioned into a variety of tools, used for fuel, and in rituals.