Author Topic: Wild Vegetations  (Read 3835 times)

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Offline chloe

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Wild Vegetations
« on: March 08, 2014, 09:13:56 AM »
There are a lot of vegetations growing wild that we can eat.

It is good to be able to identify as many plants as we can.

Especially since there are some that shouldn’t be eaten as they are poisons.!!!

It would be good if we try to learn as much as we can not only for an
time of need but they are some very nutritious and very good for you.

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Offline chloe

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Re: Wild Vegetations
« Reply #1 on: March 16, 2014, 05:23:41 PM »
I thought we would start with Dandelions because most of us have them in our yard.

Dandelion Plant

Pick when they are tender enough to eat as a salad, cook in a large pot of boiling water for 10 minutes and drain. This takes away some of the bitterness.
Blossoms are good prepared like squash blossoms or elderberry flowers but are best known for making wine.
If dug in early spring when the crowns are harvested they make a good vegetable. They should be peeled, for the outer skin is very bitter. Boil, then drain, then cook and season like carrots

All parts are edible the leaves contain vitamins A, B1, C, + sodium and potassium
according to the U.S. Department of Agriculture,
they rank among the top four green vegetables in overall nutritional value

To learn more


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Offline whisperingpines

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Re: Wild Vegetations
« Reply #2 on: April 01, 2014, 11:05:29 AM »
This is great. I am very interested in learning about edible vegetation.

Thank you for starting this thread!

Offline chloe

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Re: Wild Vegetations
« Reply #3 on: April 04, 2014, 10:02:48 AM »
Wild Chicory

You can recognize chicory’s initial growth by its long, deeply toothed (serrated) leaves, which eventually reach 3 to 6 inches in length.
They hug the relatively warm ground and spread away from the root into a circle to catch more sunlight the basal rosette,
common in cold weather when nothing taller creates shade.
To see a pic of the chicory plant with other info as well.


Chicory usually appears spontaneously if you don’t mow the lawn.
It also grows on roadsides, in waste places, and in overgrown fields.
Collect the very young leaves in March, and again in November, when new leaves emerge.
In between they are too bitter. Use the roots in the fall and early spring.

Chicory leaves are a good source of vitamins A, B complex, K, E, and C, as well as potassium, calcium, phosphorus, copper, zinc, and magnesium.

FOOD USES: Add very young chicory leaves raw to salads, or include them in cooked recipes, the same way you cook dandelions.
More strongly flavored than commercial chicory, they cook in 10 to 15 minutes.
To overcome the bitterness of older leaves, you may boil them in 1 or more changes of water.

To make a caffeine-free coffee-like beverage from the roots, scrub, chop, and toast them in a 350*F oven 1 hour,
 or until dark brown, brittle, and fragrant, stirring occasionally.
Grind to the size of coffee in a spice grinder or blender, and use like regular coffee 1 tsp. per cup of water.

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Offline chloe

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Re: Wild Vegetations
« Reply #4 on: April 06, 2014, 12:00:09 PM »

I was watching the news a while back and there was a segment about Kudzu.
I never really thought of it as a food source till now.
I may not try it tomorrow but I wanted to find out about it
as a food source in the future.

Kudzu is found in most southern states
It grows wild and can over run everything around.
States spend millions of dollars each year to control it.
Not that successfully either.
But did you know Kudzu is edible?
"It is perfectly valid as a food source," says Regina Hines, a fiber artist in Ball Ground, Ga. "In the springtime, I like to gather the little shoots, and I will sauté them with onions and mushrooms. They taste almost like snow peas."

Cooking with kudzu is just like using other hardy greens, except the leaves wilt quickly, and it's a pick-your-own process, Baldwin says. "Just don't pick from roadsides that have been sprayed. Pick from a patch that's away from everything," she says.

Kudzu also has become popular in natural foods stores, where the root is sold for about $2 an ounce dried and pulverized to be used similar to cornstarch to thicken soups, sauces and puddings. Foods also can be coated in it for frying.

"The Southerners got it wrong," says William Shurtleff, co-author of "The Book of Kudzu: A Culinary and Healing Guide." "There's a movement to see kudzu not as a menace but as a useful plant."

"You fry the leaves and they're just like potato chips - delicious," says 83-year-old Henry Edwards.


The three parts of the kudzu plant that are edible are the:

Young leaves and vine tips,

Flower blossoms, and


Look for a kudzu plant that is NOT near a highway where it will be contaminated by dust and automobile exhaust fumes. Also avoid kudzu that has been sprayed with deadly chemicals to control the growth of the evasive plant.

Beware of insects, birds, spiders, and wild animals that frequently live in kudzu patches. Talk loudly when approaching a kudzu patch to give the critters a chance to depart before you arrive. Bees also love the flower blossoms so do not provoke them.

Wear long pants, a long sleeve shirt, shoes, gloves, and a hat when harvesting kudzu.

AVOID poison ivy and poison oak, which resembles kudzu.

Kudzu Leaves and Vine Tips
In the early spring and throughout the growing season, harvest the very end of an established kudzu vine where the new growth is forming small shoots and young leaves (called runners). Only the young leaves and vine tips are tender enough for human consumption. The older leaves and vines are too tough for the human digestive system.

Wash the kudzu thoroughly in cool water. Then soak the kudzu for 20 minutes in some clean cool water with a little salt added. Rinse and drain. Process immediately or store in the refrigerator for 3 to 4 days in an airtight container.

Kudzu leaves have a soft fuzz on them. The fuzz is offensive to most people when eaten raw. The fuzz wilts quickly when cooked. Therefore, briefly dip the fresh leaves in some boiling water and then immediately dip in cold water. The fuzz will wilt, the appearance of the leaves will change, but the taste will not have changed.

Kudzu Leaf Recipes

Kudzu leaves and tender vine tips may be boiled the same way you boil spinach.

Boiled kudzu leaves mix well with other cooked greens including spinach and young poke sallet leaves. (Note: Young poke sallet leaves must be boiled three times in clean water prior to eating.)

Boiled kudzu leaves blend well with cooked rice and many cooked wild meats.

Fresh kudzu leaves may be processed in a pressure cooker following a spinach canning recipe, and stored in canning jars for future consumption.

Kudzu Flower Blossoms

Kudzu blooms from late July through September, depending on the climate and location. The most common species in the United States has magenta and reddish purple flowers that resemble a wisteria. A less common variety has white blossoms.

Kudzu flowers smell like ripe grapes. However, the blossoms do NOT taste like grapes. They have a unique flavor that is just a little bit sweet.

The flowers are sometimes hidden behind the green leaves. Pick the flowers when they are dry (not covered with the morning dew or rain). You may just pick the flowers, but it is usually easier to cut the entire flower raceme of blossoms and then remove the individual flowers later. Wash the flowers gently but thoroughly in cool water and then drain. They will remain fresh for one day. Or freeze them for future consumption.

Kudzu Flower Salad
Kudzu flowers may be eaten plain or as part of a salad or other dish.

Kudzu Flower Tea
Pour a cup of boiling water over 1/4 cup fresh flowers and let it steep for 4 or 5 minutes. Strain and drink.

Kudzu Flower Wine
4 quarts well water 6 quarts fresh kudzu blossoms yeast
4 cups sugar 1 gallon jug 1 balloon

Pick kudzu blossoms when they are dry (mid-day). Rinse in running water to remove any foreign particles, dirt, or dust. Pour three quarts of boiling water over the blossoms and stir. Put a lid on the container and stir twice a day for four days.
Strain the liquid through a clean cloth. Press the blossoms to get all the liquid from them. Add four cups sugar. Dissolve yeast in lukewarm water. Pour the dissolved yeast into the liquid. Stir well. Cover and let it stand for five days. Then transfer to a one-gallon jug. Add enough well water to bring the liquid within two inches below the neck of the jug. Attach the balloon to the top of the jug. Place jug in a cool dark place that is between 65° F to 75° F.
Periodically gently loosen the balloon and allow the gas to escape and then replace the balloon firmly on the neck of the jug. In approximately six weeks the balloon will stop expanding and the wine is done. Strain the wine through a clean cloth and transfer it to airtight bottles. (Optional: Drop five raisins into each one-gallon bottle.) Cork each bottle tightly. Allow it to sit for an additional six to twelve months before drinking.

Kudzu Roots
Kudzu roots are normally harvested in the winter months. Only a kudzu root that was started from a seedling will produce a root that contains a good quantity and quality of starch. Good kudzu starch roots may weigh up to 200 pounds and be as long as 8 feet. The vast majority of kudzu roots are formed when an established vine touches the ground. Most of the roots growing near the surface are NOT high quality. Most kudzu roots look like tree roots and are NOT edible.

Kudzu Root Sucker
In a survival situation, any kudzu root between 1/2 to 3/4 inches in diameter can be washed, cut at both ends to a length of about 6 inches, and then all the exterior bark should be scrapped off. The raw root can then be sucked on to gradually remove all its internal nutrients. Only suck the nutrients out of the root. The root is wood. Wood is NOT digestible. Do NOT eat the wood.
Kudzu Root Tea
The thin, tender young roots can be dug up, washed, diced, boiled, and strained to make a tea.

Nutritional Information
Fresh Kudzu Leaves
8 Ounces (net weight)
Category Amount
 % RDV
Calories 258 12 %
Total Fat 0.1 g 0.2 %
Dietary Fiber 10.3 g 45.7 %
Protein 2.1 g 4.8 %
Calcium 34.3 mg  3.4 %
Phosphorous 41.1 mg  4.3 %
Iron 1.4 mg  7 %

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Offline chloe

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Re: Wild Vegetations
« Reply #5 on: April 08, 2014, 12:22:18 PM »
Poke Salad

Other Names: Poke Salet, American Pokeweed, Cancer-root, Cancer jalap, Inkberry, Pigeon Berry, Pocan, Poke, Poke Root, Pokeberry, Reujin D Ours, Sekerciboyaci, Skoke, Virginian Poke, Yoshu-Yama-Gobo, Yyamilin

Caution : Toxic when misused. For experienced herbalists only. Can cause intense vomiting and diarrhea.

Pokeweed is a common perennial native plant, found in Northern and Central N. America from the New England States to Minnesota and south to Florida and Texas

Young leaves, if collected before acquiring a red color, are edible if boiled for 5 minutes, rinsed, and reboiled, despite campaigns by doctors who believed pokeweed remained toxic even after being boiled.

Berries are toxic when raw but cooked juice is edible (the seeds remain toxic after cooking). However, it may be difficult to identify exactly when leaves have no red color whatsoever; an incorrect picking may result in a poisoning

In a traditional Cherokee recipe for fried poke stalks, young stalks are harvested while still tender, peeled to remove most of the toxin, washed, then cut into pieces and fried like okra with cornmeal.

Young pokeweed leaves can be boiled three times to reduce the toxin, discarding the water after each boiling. The result is known as poke salit, or poke salad.

Many authorities advise against eating pokeweed even after thrice boiling, as traces of the toxin may still remain. It should never be eaten uncooked.

These are excerpts from

Poke Salad
A tall North American plant (Phytolacca americana) having small white flowers,
blackish-red berries clustered on long drooping racemes, and a poisonous root.

The root is alterative, anodyne, antiinflammatory, cathartic, expectorant, hypnotic, narcotic and purgative.

It is used in the treatment of rheumatoid arthritis, tonsillitis, mumps, glandular fever and other complaints involving swollen glands, chronic catarrh, bronchitis and diseases related to a compromised immune system it has potential as an anti-AIDS drug.

Some of the chemical constituents in the plant are triterpenoid saponins, lectins, antiviral proteins and many phytolaccagenic acids, which are not completely understood. New research has revealed that a possible CURE for Childhood Leukemia called (B43-PAP) is found in the common Pokeweed.
Anti-B43-pokeweed antiviral protein, B43-PAP, PAP is a pokeweed toxin.
The B43 carries the weapon--the PAP--to the leukemia cells.

It has been touted as a smart weapon. In one study 15 out of 18 children who had participated had attained remission. The following is part of a report from Parker Hughes Institute:
The two parts of this drug are the B43 antibody (or anti-CD19) and the pokeweed antiviral protein (PAP) immunotoxin, a natural product in the pokeweed plant. B43 is designed to recognize specific B-cell leukemia cells just as natural antibodies attack and recognize germs. When the antibody finds a leukemia cell, it attaches and B43 delivers the other part of the drug, PAP. Inside the cell, PAP is released by the antibody and inactivates the ribosomes that make the proteins the cell needs to survive. With the cell unable to produce proteins, the specific leukemia cell is killed. More than 100 patients have been treated with B43-PAP and shown only minimal side effects.

Caution is advised as the whole plant, but especially the berries, is poisonous raw, causing vomiting and diarrhea.
Excerpts from
Recipes are from


Read more about it at,1643,150174-235193,00.html

4 to 6 inch poke salad stalk

Remove leaves and skin, wash well. Roll in cornmeal and season with salt and pepper.

Put shortening or but ter in pan. Fry until golden brown.



Read more about it at,1650,150172-232192,00.html
Content Copyright © 2011 - All rights reserved.

1 to 2 lbs. Poke Salad
6 to 8 slices bacon
1 lg. onion
2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes.
Drain and rinse with cold water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes.
Again drain and rinse with cold water.
Now for the third time, starting over cold water bring to a rapid boil for 20 more minutes.
Drain and rinse with cold water. Let drain completely.
Meantime fry bacon and save drippings; set aside.
Clean and cut onion in quarters.
Cook in fry pan that you fried your bacon.
Take drained poke salad.
Add 1/4 cup of drippings and shortening from bacon.
Add onion, 1/4 cup of water, salt to taste.
Let steam fry until onions are sauteed, about 15 to 20 minutes.
Serve and garnish with hard boiled egg and bacon.

Now with all that being said ----

I grew up eating poke salad. My Mother made us eat it every spring. I say made us as we didn't care for the taste of it. If you like spinach you would really like it but I never acquired a taste for spinach. My Mom said it would purify your blood. I Guess maybe it worked as we were hardly ever sick. Then someone told her about eating the stalk and that they did as good as eating the leaves. So from then on it was great to eat poke stalks as it tasted like okra.[/size]

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Offline chloe

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Re: Wild Vegetations
« Reply #6 on: April 11, 2014, 03:33:52 PM »
How to Get Food From a Cattail Plant

1 Learn how to identify a cattail plant. The cattail usually grows in sunny areas near water--at the edges of lakes, streams, rivers, ponds or other bodies of water. It can grow to be six feet in height and looks like a very tall, thin blade of grass. The cattail possesses a hot dog-shaped green or brown growth attached to the main stalk.

2 Locate a cattail plant.

3 Harvest the tender young cattail shoots. These are edible both raw or cooked--boil them for several minutes in a pot of water over a fire.

4 If the hot dog-like portion of the cattail is young (green), harvest it and boil it, then eat it the same way you might consume a corn on the cob.

5 Harvest the rhizome. Pound it with a rock to make a flour, then use as desired.

*Look for the cattail in most regions of the world at the edges of water.
*Consider using the cattail as a weaving material.
*Consider using the cattail pollen as tinder for a fire.
If you aren't sure that you are dealing with a cattail, don't eat any part of it.


For more detailed info

OCH Cattail

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Offline chloe

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Re: Wild Vegetations
« Reply #7 on: April 17, 2014, 11:03:35 AM »
Queen Anne's Lace or Wild Carrot

Dotted along the roadside during the summer are rows upon rows of Queen Anne's Lace, a plant many refer to as a noxious weed. It does however have so many uses that one can almost pardon its invasive nature.

Plant Profile
Queen Anne's Lace is indigenous to Europe but traveled to the United States in the colonial era and has taken a foothold in nearly all the states.

Botanical Name: Daucus carota.

Common Name: Wild carrot. Its subspecies sativa is the common edible carrot.

Physical Characteristics: Daucus carota is a biennial plant with small white flowers that form an umbrella-like head with a hairy stem and leaves that resemble ferns.

Cultivation and Harvest: Daucus thrives in well-drained, alkaline soil in sun or slight shade. The entire plant is harvested in the summer. If using the roots for food, they should be picked when young in the spring. Seeds are gathered in the fall.

Using Queen Anne's Lace in Food
Queen Anne's Lace has many edible parts. The flower tops can be added to salads, made into a jelly or dipped in batter and fried as fritters. The root and seeds can be dried and used as a tea. The roots have a carrot taste and can be used in salads or cooked like a green or vegetable.

Extreme care must be taken in identification as the plant resembles hemlock. Pregnant women should not eat the roots or seeds of Daucus carota as they can cause uterine contractions. The leaves may also cause skin irritation.

This hearty plant likes to take over the garden which is why many gardeners avoid it.

Queen Anne's Lace

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Offline chloe

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Re: Wild Vegetations
« Reply #8 on: May 08, 2014, 07:43:35 AM »

(Chenopodium album)

This European relative of spinach and beets, which grows throughout the North America, bears large quantities of edible, spinach-flavored leaves you can collect from mid-spring to late fall. It's one of the best sources of beta-carotene, calcium, potassium, and iron in the world; also a great source of trace minerals, B-complex vitamins, vitamin C, and fiber

Urban and suburban parks feature this "weed" in unmanicured sunny areas. You can also find it along roadsides, in overgrown fields, backyards, on disturbed soil, and in vacant lots

Edible Lambs Quarter Weeds
As with any edible weed or wild plant don’t eat unless you are positive of its identification and that it has not been exposed to chemical sprays or pollution. So if you’re not familiar with lambs quarter refer to a good edible weed field guide or consult with someone who is familiar with the plant before eating it.
Lambs quarter can frequently be found growing in vegetable gardens, on disturbed soil, and along the fringes of fields and banks. The plants can grow to about four feet in height with multiple branches forming off of a main squarish looking central stem. Lambs quarter leaves often have a white, pollen-like substance coating their undersides.

Cooking Delicious Lambs Quarter Greens
The leaves and stems are edible and absolutely delicious, with a flavor that can be compared to spinach or chard with an earthy, mineral rich taste. It’s difficult to describe, but if you enjoy leafy greens such as kale, collards, and spinach you’ll love lambs quarter and enjoy the change of pace provided by its distinct flavor.

When cooking lambs quarter the easiest preparation is to simply steam the leaves and stems in a small amount of water until tender. The greens will cook very quickly and turn a dark green color as they shrink down during cooking. The cooked greens are delicious just as they are with no additional seasoning or flavoring necessary.

The young leaves and smaller stems can also be eaten raw in salads. Or you can experiment by substituting lambs quarter for spinach or chard in some of your favorite recipes.

To harvest lambs quarter just cut or snap off the youngest and best looking branches from the top and sides of the plant.

Learn to identify lambs quarter and you may be surprised to find it growing up all around you. Once you steam a batch of the fresh leaves and stems the biggest surprise may be just how much you enjoy the taste of this plant that you previously yanked from the garden and discarded.
For Picture and more info

Lamb's-Quarters pic and info
Lamb's-quarters Spread
2 cloves garlic, peeled
1 small red or white onion, peeled
2 cups lamb's-quarters leaves
1 ripe avocado, peeled and pitted (I didn’t have one so I used 1/3 cup olive oil)
1/2 cup toasted nuts (I used almonds, the original called for 1 cup walnuts)
1/3 cup pitted kalamta olives (the original called for: One 6-ounce jar low-sodium pitted olives, drained)
3 tablespoons hedge mustard leaves or seed pods(I left this out)
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste

1. Chop the garlic in a food processor or by hand.

2. Add the onion and chop.

3. Add the remaining ingredients and process or chop until finely chopped.

Lamb's-quarters Spread will keep, tightly covered, in the refrigerator for 5 to 7 days.

Makes 2 1/2 cups

More recipes and info can be found here

more recipes and info

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Offline chloe

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Re: Wild Vegetations
« Reply #9 on: May 20, 2014, 04:04:11 PM »
I have some Ginger Lilies in a flower bed they smell wonderful. I have been wondering if they are edible. All the sites I have found said they are. I have 2 sites listed.

Hedychium coronarium (White Ginger)

Common names
White ginger. butterfly ginger, butterfly lily, cinnamon jasmine, garland flower, garland lily, ginger lily, white butterfly ginger, white butterfly ginger lily, white garland lily, white garland-lily, white ginger, white ginger butterfly lily, white ginger lily, white ginger-lily, white gingerlily, wild ginger

Economic and other uses
Hedychium coronarium is a widely cultivated garden ornamental and as a source of cut flowers. It is the national plant of Cuba. Its rhizomes are edible and also have medicinal properties. However, these uses cannot compensate for this plant's overall negative impacts.

Hedychium Coronarium (White Ginger)

Different types of ginger.


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Offline chloe

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Re: Wild Vegetations
« Reply #10 on: June 03, 2014, 01:12:36 PM »

About Epazote
Epazote is an herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent.

Epazote contains compounds which actually act as an anti-gas agent ( referred to as a carminative, which means it reduces gas) when cooked with beans. It's chief use was as an agent to expel intestinal hookworms (wormseed). According to Jessica Houdret (The Ultimate Book of Herbs and Herb Gardening) it has also been "recommended for nervous disorders, asthma, and problems with menstruation).
CAUTION: This herb is poisonous in large doses.


Epazote Cultural Information

Height: 3 Feet

Hardiness: Perennial
in Zones 8-11

Flower Color: Green

Characteristics: Full Sun, Water Conserving, Evergreen 

Uses: Culinary

Click Here For More Information

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Offline Garnet

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Re: Wild Vegetations
« Reply #11 on: June 04, 2014, 12:16:24 AM »
 :2-wave1: Purslane is a super nutritious plant.  Of course, it tries to be a weed, but it's easy enough to pull out.  Do a search and   see how useful it is. 

I haven't seen purslane in my area of Arizona, but it showed up volunteer in New Mexico.

Some seed catalogs will offer a cultivated version.  I tried to grow it from seed but wasn't successful.

Offline Garnet

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Re: Wild Vegetations BOOKS
« Reply #12 on: June 04, 2014, 12:26:30 AM »
 :2-wave1:  Do a search on Edible Native Plants to see books on the subject.

 I have Edible Native Plants of the Rocky Mountains, originally published by the University of New Mexico Press.  The first chapter is devoted to poisonous plants.

Offline chloe

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Re: Wild Vegetations
« Reply #13 on: June 04, 2014, 06:38:05 PM »
Thank You Garnet for sharing about the Purslane plant. To add you your findings I found this.

Purslane,  is probably in your garden right now but not because you invited it to dinner.
Purslane has fleshy succulent leaves and stems with yellow flowers. They look like baby jade plants. The stems lay flat on the ground as they radiate from a single taproot sometimes forming large mats of leaves. It is closely related to Rose Moss, Portulaca grandiflora, grown as a "not so weedy" ornamental. Check out U of I's Midwestern Turfgrass Weed Identification website for some great pictures of purslane


prairielandcsa org

Purslane has more beta-carotene than spinach*, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100 g portion.

Best if used fresh. But, if you must store it, wrap purslane in a moist paper towel and store in a plastic bag in the vegetable bin of your refrigerator.

Wash. Remove larger stems. Some recipes use leaves only. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas, and Greek-style tarts.

This one has recipes

Purslane (Portulaca Oleracea Sativa)

picture 2


picture 1

I could have gotten the pictures backwards (I'm just saying)

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Offline chloe

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Re: Wild Vegetations
« Reply #14 on: June 25, 2014, 09:08:28 PM »
Rose Hips

Though hips produced by any rose plant can be used, some varieties of roses produce better hips for culinary use than others. Some produce hips that have no taste to speak of worth bothering about, and some produce hips so small they aren't worth all the fiddling. Many people suggest that roses from the "Rosa rugosa" varieties are the best, as the plants will produce the tastiest rose hips, and in abundance. Other varieties that often get mentioned as being good or acceptable include Rosa ponifera, Rosa canina, Rosa eglantaria and Rosa californica.

Hips, also called haws
They are typically red, maroon or orange and, just like roses, come in various shapes and sizes, from plump and round to long and skinny.
Extremely high in Vitamin C, hips have as much as 20 times more of this important vitamin than oranges.


Wild rose
Rosa species

This shrub grows 60 centimeters to 2.5 meters high. It has alternate leaves and sharp prickles. Its flowers may be red, pink, or yellow. Its fruit, called rose hip, stays on the shrub year-round.

Habitat and Distribution:
 Look for wild roses in dry fields and open woods throughout the Northern Hemisphere.

Edible Parts:
 The flowers and buds are edible raw or boiled. In an emergency, you can peel and eat the young shoots. You can boil fresh, young leaves in water to make a tea. After the flower petals fall, eat the rose hips; the pulp is highly nutritious and an excellent source of vitamin C. Crush or grind dried rose hips to make flour.


Eat only the outer portion of the fruit as the seeds of some species are quite prickly and can cause internal distress.


Rose hips should be gathered after the first autumn frost. They grow in singles along the stems of rose bushes. These seed pods are first green in color and then change to red as they ripen. They are about the size of a small cherry

Dried Rose Hips

Cut rose hips in half, and remove the seeds with the point of a knife. Dry as quickly as possible in a slightly warm oven.

Rose Hip Jelly
4 cups rose hips
2 pounds sugar
Prepare rose hips by removing outside covering. Add just enough water to cover, and bring to a boil. Add sugar and simmer until the fruit is soft, strain, and return
juice to kettle. Bring juice to a boil again, and test for jelly. If not to gel stage, boil a little longer.


Pour the hot jelly, jam, or preserve mixture immediately
into clean canning jars to within ¼ inch of the top.
Adjust lids and process in a boiling water bath according to the following chart:
For half-pint jars
1,001 to 6,000 ft. 10 min.
6,001 to 8,000 ft. 15 min.
5. Label jars with the type of jelly and dates made, and store them in a cool, dark, dry location.

Candied Rose Hips

Candied rose hips are used successfully in such products as cookies, puddings, and upside-down cake.
1½ cups rose hips
½-cup water
¼-cup water
Remove seeds from the rose hips. Boil 10 minutes in the sugar-water syrup. Lift fruit from syrup with a skimmer,
and drain on waxed paper. Dust with sugar, and dry slowly in a very warm oven adding more sugar if the fruit seems sticky. Store between sheets of waxed paper in a closely covered, metal container until used.
Uses for candied rose hips: in your favorite cookie recipe (oatmeal cookies, fruit squares, or filled sugar cookies), in puddings with added grated lemon rind, or in place of nuts or fruits.
Rose Hips

Cooperative Extension Service Wyoming

Gather rose hips for health  By Gail Butler

Vitamin C-rich rose hips
Growing along the main irrigation canal in the small farming community where I live are hedgerows of wild roses. In spring they produce lovely pink blossoms. As the petals fade, a green hip, or hypanthium, begins to swell at each blossom's base. From mid-September into October when they are fully red and ripe, and before frost tinges their foliage with autumn color making the hips harder to see, I gather bagfuls for making soup, wine, syrup, jelly, and tea.

Compare the nutritional content of oranges to rose hips and you will find that rose hips contain 25 percent more iron, 20 to 40 percent more Vitamin C (depending upon variety), 25 times the Vitamin A, and 28 percent more calcium.
 Dry rose hips on an old cookie sheet for a couple of weeks until completely dry. When ready to store, they should be darker than their fresh counterparts, hard, and semi-wrinkley.
In addition, rose hips are a rich source of bioflavanoids, pectin, Vitamin E, selenium, manganese, and the B-complex vitamins. Rose hips also contain trace amounts of magnesium, potassium, sulfur and silicon.

Infomation on "Finding and gathering rose hips " can be found on Ms.Butler's site.

Rose hips as food
Once you locate your rose hip source there still remains the question of turning them into something we deem not only edible, but tasty too. Rose hips can be made into a variety of appetizing, healthy dishes. Turned into jelly, syrup, and wine, they make delightful gifts.

She has several recipes using rosehips

More on Rosehips

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