Mallow - Marsh

Scientific name: Hibiscus lasiocarpos
Abundance: rare
What: roots, young leaves, flower buds,
How: Leaves, roots, stem, and flowers contain a mucilage-like material which can be used to thicken soups and stews. Flowers can be eaten raw. Young leaves can be eaten raw or cooked with other greens or boiled alone. Roots are peeled, sliced then fried. Flower buds can be raw or cooked. All parts of the plant can be made into tea, seeds are roast and ground for a coffee substitute.
Where: Moist areas
When: Young leaves in spring, summer; roots all year, flowers in summer.
Nutritional Value: Roots high in starch, rest of plant contains small amounts of vitamins and minerals

Medicinal Summary:
Root - demulcent; laxative; slows sugar transfer from stomach to blood; soothes gastrointestinal inflammations (poultice, tisane)

Leaf Arrangement: The leaves are arranged alternately along the stems.

Leaf Shape: The leaves are broadly ovate, with a length of approximately 4 to 6 inches and a width of 3 to 5 inches.

Leaf Venation: The venation is palmate, with prominent veins.

Leaf Margin: The leaf margin is serrated, featuring tooth-like projections along the edge.

Leaf Color: The upper side of the leaves is typically medium to dark green, while the underside may have a lighter hue.

Flower Structure: The 5-petaled flowers are large and showy, with a diameter of about 3 to 5 inches. They are located at the terminal ends of the stems.

Flower Color: The flowers are white to pink with deeper red centers. Calyx have long, narrow protrusions wrapping up the sides of the flower buds.

Fruit: The fruit is an okra-like capsule, approximately 1" long, containing longitudinal lines of seeds attached to a central, multi-sided rib.

Seed: Immature seeds are white and soft, turning dark and hard when mature.

Stem: The stems are erect, with a woody base, supporting the large, terminal flowers. Young stems sections are green or red whereas lower, mature sections can be brown.

Hairs: The leaves, stems, sepals, and calyx are covered in fine, fuzzy hairs.

Height: Hibiscus lasiocarpos can reach a height of 3 to 6 feet, with the large flowers extending above the foliage.

Marsh mallow flowers and flower buds, both of which are edible.


Marsh mallow (plants grow up to four feet tall). Note last year's dried seedpods.




Marsh mallow leaf.


Close-up of marsh mallow leaf. Note the fine hairs which give it a velvety feel.


Marsh mallow flower.




Marsh mallow flower buds before blooming.


Note the long, narrow calyx wrapping up the sides of the buds .


Tender seedpods taste kind of like okra.


Dried marsh mallow seed pods which have split open, revealing their seeds.


North American distribution, attributed to U. S. Department of Agriculture.


Marsh mallows are usually found in shady, moist areas but on occasion they can be found in sunny, moist areas, too.

To make original marshmallows, peel roots and slice them into thin wafers then boil 20 minutes in minimum amount of water. Remove the root slices, add sugar or other sweetener and boil down fluid until very thick. Whip this hot fluid like egg whites then drop globs onto wax paper, after they've cooled dust them with powdered sugar.

The seeds can be roasted then ground in a coffee grinder for use as a substitute for real coffee. It tastes pretty good, though does not have any caffeine.

Young leaves and tender flower buds can be used to thicken soups, stews, curries, and other sauces. The tender flower buds can also be pickled or fried like okra. Opened flowers can be used in salads or made into tea though these are best the first day they've opened.

The dried root has been used in herbal "tobacco" substitutes.

Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Pride of Barbados

Scientific Name(s): Caesalpinia pulcherrima
Abundance: common
What: unripe seeds
How: cooked
Where: landscaping, full sun
When: spring, summer, fall
Nutritional Value: protein, calories
Dangers: ripe seeds are poisonous

Leaf Arrangement: The compound leaves are arranged alternately along the stems.

Leaf Shape: The leaves are bipinnately compound, consisting of multiple pairs of small, oblong leaflets. Each leaflet can measure approximately 1 to 2 inches in length.

Leaf Venation: The venation in the individual leaflets is not highly noticeable.

Leaf Margin: The leaflets have entire margins, meaning they are smooth and not toothed.

Leaf Color: The leaves are typically green, and the color is uniform on both the top and underside.

Flower Structure: The flowers are typically arranged in large, showy clusters at the ends of branches. Each cluster consists of multiple individual flowers.

Flower Color: The flowers come in a variety of colors, including shades of red, orange, and yellow. The vibrant colors make them highly conspicuous.

Fruit: The fruit is a flattish pod that develops after the flowering period. The pods are typically brown and elongated.

Seed: Each pod contains several seeds.

Stem: The stems are green, woody, and can be somewhat thorny. 

Hairs: The plant is hairless.

Height: Caesalpinia pulcherrima can reach a height of 6 to 10 feet, and it tends to have a sprawling growth habit.

Full plant in mid-summer will have both flowers and seedpods at different stages of maturity.


The red and orange flowers grow in clusters at the ends of branches and aren't edible.


The tender, green seedpods contain soft, edible bean seeds. The pod husks aren't edible.




The leaves are double-compound with the leaflets on the stems attached to the main leaf stem.

Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping. Pride of Barbados plants are found all across Texas.

North American distribution, attributed to U. S. Department of Agriculture.

There are few landscaping plants as showy as the non-native Pride of Barbados bushes. Their round shape, complex leaves, bright flower clusters, and long pea pods draw attention and admiration. These bushes are very tolerant of Texas summers, actually preferring full sun.  They can be planted in areas receiving as little as three hours of direct sunlight every day but they won't thrive and produces tons of blossoms with that much shade. The first year or two of planting they should be deeply watered 1-2 times a week but after that they become very drought tolerant. The USDA rates them hardy in zones 8 to 11. It may freeze and die back to the ground but fresh shoots will often appear in late spring when this happens.

The first thing noticed about this plant are usually the flowers. They produce clusters of five-petaled, red-centered, yellow/orange-tipped flowers with long stamen at the ends of many branches. The individual flowers can reach up to 3" across. Unopened flower buds are small, red balls with red stems, alternating along the end of the branch.

At the same time as the flowers (pretty much spring, summer, and fall) this plant will also have a variety of large pea pods, up to 5" long. When young these pods are green but turn a dark purple color upon maturity.

The stems are woody, ranging from green to brown in color and somewhat lumpy in texture. The bush grows multiple trunks, each branching several times.

Pride of Barbados leaves are compound twice-compound with the primary stems alternating along the branches and then the leaflet-bearing branches are opposite one another along the primary stem. The leaflets are oval in shape, have entire edges (no teeth or lobes) and opposite each other along the secondary stems. These leaflet appear in even numbers, with two growing out the end of the secondary stem.

The edible part of this plant are immature seeds taken from young, green seedpods. As the seed mature they become more and more poisonous. Though not deadly, they can cause a great deal of stomach distress if eaten too late. Younger seeds are always better than older seeds in the case of Pride of Barbados. The seeds are cooked by steaming or boiling before eating. Other cooking methods will work, too. The seed pod husks aren't eaten.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Retama

Scientific Name: Parkinsonia aculeata
Abundance: common
What: young seed pods, mature seeds
How: cooked
Where: sunny, arid, limestone soils
When: summer, fall, winter
Nutritional Value: calories
Dangers: thorns are sharp

Leaf Arrangement: Leaves are compound and alternately arranged along the stems.

Leaf Shape: The leaves are pinnately compound, consisting of multiple small leaflets.

Leaf Venation: Pinnate venation is observed in the leaflets.

Leaf Margin: Leaflets typically have entire (smooth) margins.

Leaf Color: The leaflets are green, with a slightly lighter color on the underside.

Flower Structure: Flowers are small and typically have five yellow petals. They are arranged in clusters along the branches.

Flower Color: The flowers are bright yellow, adding a vibrant touch to the tree.

Fruit: The fruit is a long, narrow pod, brown when mature, containing seeds.

Seed: Seeds are small, brown, and numerous within the elongated pods.

Bark: The bark is typically smooth, green when young, and turns flakey brown with age. Trunk and branches have sharp thorns.

Hairs: Lacking in hairs.

Height: Jerusalem Thorn trees can grow to a height of 15 to 20 feet, forming a graceful and airy canopy.

A young Retama tree.


A profusion of flowers appear in the spring and in lesser numbers throughout the rest of the year.


Close-up of Retama flower.


The green, somewhat scaly trunks have sharp thorns.


Retama branches are also wickedly thorny.




Cooked seedpods are edible when young, tender, and green. Generally the flatter the better. These are already a bit thick.


Brown, dried seedpods contain edible beans.


Close-ups of mature seedpod.




Close-up of seeds.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


Dotting the arid areas of southern and west Texas, the wispy, green, multi-trunked, alien-looking Retama tree is truly a marvel. Also known as "Jerusalem Thorn Tree" and "Tree of Life" this tree lives up to both those names. While young its bark is relatively smooth, green, and like many desert plants, it has many thorns. The leaves grow in long, almost pine needle-like fronds that many small, alternating, oval leaflets. In the springtime these trees are covered with yellow flowers which also appear the rest of the year in smaller numbers. Each flower turns into a small, flat, green, edible seedpods that mature into up to 8" long, brown, lumpy seedpods. The dried seeds are a mottled brown-gray color.

When still young and tender, the Retama seed pods can be cooked like green beans. The hard, mature beans have been ground into flour or cooked like domestic dried beans. The flavor is improved if the bean's outer coat is removed before use but due to the size and hardness this can be tricky. Soaking the beans overnight may help soften their coat making it easier to remove.

The leaves and young seedpods make excellent food for most grazing animals.

Native Americans used tea made from the leaves and young branches of Retama to treat pain, fevers, urinary tract infections, and also for lowering blood sugar in diabetics.

When stressed, Retama will drop their leaves but continue to photosynthesize using chlorophyl in their green bark.  


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Sargassum Seaweed

Scientific Name(s): Sargassum natans and Sargassum fluitans
Abundance: plentiful
What: all parts
How: cooked
Where: sea shore
When: spring, summer
Nutritional Value: calories and protein
Dangers: sharks and blue-green algae

Medicinal Summary: 

Liver protector

Leaf Arrangement: Not applicable, as Sargassum seaweed does not have true leaves but fronds.

Leaf Shape: The fronds are ribbon-like with a series of leaf-like structures called blades, which can be up to 2 inches long.

Leaf Venation: Not applicable to Sargassum, as it does not have veins but rather a simple blade structure.

Leaf Margin: The edges of the fronds are smooth and often undulate, resembling a ruffled appearance.

Leaf Color: Typically a golden brown to olive green, depending on age and environmental conditions.

Flower Structure: Sargassum does not produce flowers; it reproduces through fragmentation and the release of spores.

Flower Color: Not applicable, as Sargassum does not flower.

Fruit: Sargassum does not produce fruit in the traditional sense but releases spores from receptacles. 

Seed: Does not produce seeds; reproduction is through spore release and fragmentation.

Stem: The stem-like structures are called stipes, which are flexible, tough, and range from a few inches to over a foot in length.

Hairs: No hairs are present; the surface of the fronds and stipes are smooth.

Height: As a floating seaweed, Sargassum does not have a height but can form extensive mats on the water's surface.

Sargassum fluitans


Sargassum fluitans close-up


Sargassum natans




Sargassum natans close-up




Coating the Gulf Coast shores and floating in the Gulf waters, sargassum seaweed is generally considered to be a nuisance by beach-goers and city officials, but it plays a critical role in stabilizing beach sand when washed ashore. The seaweeds drifts in all year round but is heaviest during the summer. The floating clusters of sargassum are home to many creatures including tiny crabs, shrimp and other crustaceans.

Two forms of sargassum wash up on shores from Florida to Texas. To the untrained eye they look almost identical and since they are both edible, one doesn't have to be precise in their identification...though you should be. Sargassum fluitans generally has wide, short-stalked "leaves" and its pods usually are not tipped with small spikes. Sargassum natans has long, narrow "leaves" and its pods generally do have a single, tiny spike at the end opposite that attached to the main body.

All parts of sargassums are edible, including the numerous crustaceans that make this seaweed their home. It has a somewhat bitter flavor and is not considered to be as desirable as many of the more northern Pacific and Atlantic seaweeds. However, it is quite plentiful and a decent source of calories. Traditionally it is chopped up and cooked in many ways including boiled, steaming, and sautéing in hot oil. Experiment until you find a method and flavor you like.

The sargassum seaweed will be at its most fresh when plucked from the water rather than collected from shore but watch out for sharks in the water. Perhaps more of a threat is the possibility of contamination with toxic blue-green algae so if the sargassum isn't brown to reddish in color avoid it.

Please remember that sargassum is a vital part of a healthy, biologically diverse shoreline and on Galveston Island a permit is generally required to harvest any there.

Liver-protective properties: Quintal-Novelo C, Rangel-Méndez J, Ortiz-Tello Á, Graniel-Sabido M, Pérez-Cabeza de Vaca R, Moo-Puc R. A Sargassum fluitans Borgesen Ethanol Extract Exhibits a Hepatoprotective Effect In Vivo in Acute and Chronic Liver Damage Models. Biomed Res Int. 2018 Dec 20;2018:6921845. doi: 10.1155/2018/6921845. PMID: 30671467; PMCID: PMC6317085.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.