Japanese Honeysuckle

Scientific name: Lonicera japonica
Abundance: plentiful
What: flowers, vine tips
How: raw, cooked
Where: boarders, landscaping
When: summer
Nutritional Value: minerals (Ca, K) and protein
Other uses: nectar source for bees & butterflies; basketry
Dangers: there are several deadly honeysuckles, so make sure you have the safe-to-eat Japanese Honeysuckle (Lonicera japonica).

Leaf Arrangement: The leaves of Lonicera japonica are arranged oppositely along the stem.

Leaf Shape: Leaves are typically oval to ovate, measuring approximately 1 to 2 inches in length.

Leaf Venation: Pinnate venation, with prominent veins running from the base to the tip of each leaf.

Leaf Margin: The leaf margin is typically entire or slightly toothed.

Leaf Color: The leaves are usually medium to dark green.

Flower Structure: Japanese Honeysuckle produces fragrant, tubular flowers that are paired and often occur in terminal clusters. The flowers have a length of approximately 1 to 2 inches.

Flower Color: Flowers are typically white or yellow with a yellow or orange throat.

Fruit: The fruit is a small, spherical, and berry-like structure.

Seed: Inside the fruit are small seeds.

Stem: The stem is typically climbing or trailing, often with thin, twining vines. It does not produce tendrils.

Hairs: Fine hairs the stem and sometimes its leaves.

Height: Lonicera japonica is a climbing vine and can reach varying heights depending on its support structure.

Japanese Honeysuckle vine.


Yellow flowers.


Unopened flowers.


Close-up of Japanese Honeysuckle leaves.


Japanese Honeysuckle vine tip, which are edible after boiling.


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.


There are approximately 180 different Honeysuckle vines on the plant, most of which are found in China and other parts of Asia. Edibility of the different Honeysuckle vines ranges from a delicious, commonly-eaten potherb to deadly poison, depending on the species. Here in the USA, Japanese Honeysuckle (Lonicera japonica) is actually from China but was brought to the United States about 200 years ago from Japan. It is often sold in nurseries as a landscaping plant but it has escaped into the wild in many areas, where it runs rampant due to a lack of natural enemies. Luckily it is one of the best honeysuckles in regards to edibility.

Lonicera japonica produces both yellow and white flowers with the younger flowers being white and then fading to yellow. These flowers always appear in pairs, with a four-lobed upper petal, a single-lobed lower petal and four stamen. The leaves are oppositely arranged (one on either side of the vine) and hairy both on top and underneath. The stem also has fines hairs on it.

Japanese Honeysuckle flowers can be eaten raw and have a sweet flavor due to their nectar. Many child have discovered the joy of plucking honeysuckle flowers and sucking out their nectar from the bottom. This nectar can be infused into granulated sugar or honey. Combine 1 cup of the flowers with 2 cups of the sugar or honey. If using sugar, shake the mixture and let sit 12-24 hours. If using honey, add the honey and flowers to the jar in small, alternating portions to disperse the flowers through the honey. Be sure to start and end with honey so that all the flowers are completely cover. Let the honeysuckle/honey sit for 24-48 then taste. If it needs more infusing, let it sit another 24 hours.

The last four inches of the vines taste rather bitter raw but make a mild and nutritious cooked green when boiled. They contain calcium, phosphorous, and protein so that's awesome.

In some areas of China, the Japanese Honeysuckle vines were used to weave baskets.


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.

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.

Mallow - Rose

Scientific Names: Hibiscus palustris
Abundance: very rare
What: flowers, leaves, seeds, seed pods, roots
How: flowers raw, young leaves raw or cooked, seeds roasted. Tender seed pods are cooked. Roots are diced then roasted.
Where: sunny areas, often used in landscaping
When: spring, summer, fall
Nutritional Value: Flowers high in antioxidants; seeds are high in protein & starch; leaves high in minerals; roots contain starch.

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

Leaf Shape: The leaves are typically palmately lobed, with a length of approximately 3 to 5 inches and a width of 2 to 4 inches.

Leaf Venation: The venation is palmate, with several prominent veins spreading outward from the base of the leaf.

Leaf Margin: The leaf margin is toothed, featuring serrations along the edge.

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

Flower Structure: The 5-petaled flowers are typically solitary, with a diameter of about 2 to 4 inches. They are located at the leaf axils. Calyx has long, spidery fingers running up alongside the flower buds.

Flower Color: The flowers can range in color from white to pale pink or light lavender with a darker red interior.

Fruit: The fruit is a 1" capsule, containing seeds.

Seed: Seeds are small, dark, and numerous within the capsule. They start out white/off-white and then turn brown as the mature.

Stem: The stems are erect, often reddish in color, and may have fine hairs.

Hairs: Fine hairs may be present on the stems and leaves.

Height: Hibiscus palustris can reach a height of 3 to 6 feet, with the flowers positioned at the leaf axils along the stems.

Swamp Rose Mallow (Hibiscus palustris) plants grow up to five feet tall.




Swamp Rose Mallow (Hibiscus palustris) flower and bud.


Closeup of flower buds (green fruit).


Closeup of Rose Mallow flower (petals may be white to pink in color).




Closeup of Rose Mallow seeds inside pod (brown fruit).


Halberd-Leaved Rose Mallow (Hibiscus militaris) plant and flower buds.


Close-up of Halberd-Leaved Rose Mallow (Hibiscus militaris) leaf.


Close-up of young Halberd-Leaved Rose Mallow (Hibiscus militaris) flower bud.


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

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 tender leaves can be cooked like spinach but I find them a bit too rough/stiff to use raw. The flowers are good raw or added to tea. The tender, young flower buds and seed pods can be used like okra, either friend, pickled, or added to Cajun and African foods. The flowers work well in salads.


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.

Nutsedge

Scientific name: Cyperaceae spp.
Abundance: plentiful
What: tubers, seeds
How: tubers and seeds can be eaten raw or cooked
Where: fields, lawns, marshes, woods, water
When: summer
Nutritional Value: seeds contain protein and carbohydrates, tubers contain starch
Dangers: Thoroughly wash any plants collected from water to remove harmful bacteria.

Leaf Arrangement: The leaves are arranged in a basal rosette pattern, emerging from the base of the plant.

Leaf Shape: The leaves are long, linear, and grass-like, typically measuring about 4 to 10 inches in length and 0.1 to 0.3 inches in width.

Leaf Venation: The venation is parallel, typical of grass-like plants.

Leaf Margin: The margins of the leaves are smooth (entire).

Leaf Color: The leaves are a bright green color.

Flower Structure: The flowers are small and clustered in umbrella-like inflorescences at the end of triangular stems.

Flower Color: The flowers are usually brownish or greenish.

Fruit: The plant produces small, round tubers at the ends of its roots, which are the "chufas" or "tiger nuts."

Seed: Seeds are not typically harvested or noted as a significant feature of this plant.

Stem: The stems are triangular in cross-section and erect. Corners of the triangle may be rounded to very sharp.

Hairs: There are no significant hairs on the leaves or stems.

Height: nutsedge typically grows to a height of about 1 to 3 feet.

One type of nutsedge.


Another type of nutsedge.


"Sedges Have Edges" meaning all nutsedges have triangular stalks.


Nutsedge seeds shaken from head of plant.


Nutsedge "nut" attached to root.


More nutsedge nuts.



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.


Sticking up like small palm trees, thick clusters of nutsedges spot the landscape...usually infuriating the landowner. They can range in size from just a few inches tall and as thin as a pencil lead to multiple feet high with stalks thicker than a pencil. All varieties have several things in common: sedges have edges meaning the stalks are always triangular with some being rounded and others have very sharp corners, the stalks are bare of leaves until the very top which makes me think they look like palm trees. They are almost impossible to eradicate from an area. Their habitats range from cracks in parking lots to yards and fields to into shallow water. Once they mature seed clusters will form on short stalks among the leaves at the top of the sedge in a bunch of different shapes.

Nutsedges were originals cultivated in ancient times as both a food and a source of fiber for paper (papyrus). Along with seeds at the top of the plant there are deposits of starch in pea-sized tubers along the roots. These must be carefully dug out of the ground as the "nuts" will tear away from the roots and remain in the ground if the nutsedge is pulled from the soil. Loose, sandy soil will have a large crop of these root nuts while heavy clay soils will have very few. They can be eaten raw or toasted.

The best "nuts" come from the Chufa Nutsedge (Cyperus esculentus var. sativus) which came originally from Africa but quickly spread through North America. Part of this spread is due to deer and turkeys loving these underground nuts and so one can buy bags of Chufa at larger hunting supply stores. Do not eat the purchased nuts as they may have been treated with a surface fungicide. These nuts are meant to be planted in late fall or early spring to grow a crop for the animals to eat starting in late summer.

Chufa nuts are also used to make the drink "Horchata de Chufa" by soaking the ground nuts in water the adding sugar and cinnamon. This is similar to almond milk.


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.

Onion - Wild

Scientific name: Allium species
Abundance: plentiful
What: bulbs and young stems/leaves
How: raw or cooked as seasoning
Where: open, sunny areas
When: all year, more common in cool weather.
Nutritional Values: Vitamin C plus small amounts of other vitamins, minerals, some carbohydrates.
Other Uses: juice acts as a weak insect repellent
Dangers: Rain lilies (Zephyranthes stellaris) look identical to wild onions and can be fatal. Crows Poison (Nothoscordum bivalve) plants also look just like wild onion and may cause upset stomaches. Only wild onion smells like onion. If it smells like onion it is safe to eat, if it just smells like grass it's Rain Lily or Crow's Poison.

Leaf Arrangement: The leaves of wild onions are typically arranged in a basal rosette emerging directly from the bulb.

Leaf Shape: The leaves are long, linear, and hollow or tubular, typically measuring about 8 to 12 inches in length and 0.1 to 0.3 inches in width. Field garlic (Allium vineale) leaves will be U-shaped along their long length.

Leaf Venation: The venation is parallel, as is common in monocots like onions.

Leaf Margin: The margins of the leaves are entire, meaning they are smooth and unbroken.

Leaf Color: The leaves are usually a vibrant green, sometimes with a bluish or glaucous tint.

Flower Structure: The flowers are small and borne in clusters on top of a leafless stalk. The cluster, or inflorescence, is often spherical or umbrella-shaped.

Flower Color: Flower colors can vary but are often pink, purple, or white.

Fruit: The fruit is a small capsule, although wild onions are more commonly identified by their bulbs and foliage.

Seed: The seeds are black and typically found inside the small capsule fruits.

Stem: The flowering stem, or scape, is round, smooth, and erect, rising directly from the bulb and holding the flower cluster aloft.

Hairs: There are no hairs on the leaves or stems.

Height: Wild onions typically grow to a height of 4 to 18 inches, including the flower stalk.

A thick stand of wild onions. These are 12"-14" tall.


A few wild onions...with some poison ivy.


A bunch of invasive Field Garlic (Allium vineale) onions close to flowering.


A single wild onion plant.


Wild onion flowers and seeds.


Close-up of Wild Onion flowers and seeds.


Another type of wild onions flowering.


Wild onion on the Texas-New Mexico border.


Close-up of west Texas wild onion flower.


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.



Wild onions form large beds of plants which drive out other plants. They are most common in cooler weather. The whole plant can be used same as chives, from the bulb to the tips of the green stems.

Larger wild onion stems can become too tough to eat unless they are boiled or stewed for a long time, but they tough ones can be easily determined when harvesting. If they are tough to cut/break then they'll be tough during eating unless cooked a long time.

The white flowers that they produce can also be eaten and give an interesting appearance to foods when the flowers are left raw. The flowers eventually turn into fairly hard, nut-like seeds that can also be eaten raw or cooked into dishes.

Wild onions can be dried for later use but be warned, if you dry them in a dehydrator your whole house will smell like onions for days.

There is a minimally toxic mimic of wild onion, which is called Crow's Poison (Nothoscordum bivalve). This plant look almost identical to a small wild onion but it lacks the onion/garlic smell when. Crushed Crow's Poison smell like grass whereas the wild onion smells like onion when crushed. The toxins in Crow's Poison are very weak and in a very low amount. You would have to eat a pound of the plant just to get a bad stomach. When dug up, Crow's Poison will have a cluster of attached bulbs underground.

Rain Lily (HIGHLY POISONOUS)


Rain Lily flowers (HIGHLY POISONOUS)




Crow's Poison (MILDLY POISONOUS)


Close-up of Crow's Poison flower (SLIGHTLY TOXIC).


Crow's Poison gets its name from the practice of mixing the mashed-up bulbs of this plant with a handful of grain which was then left out for crows to eat. The crows would get sick, some would die, and the other crows would realize they need to leave the grain of this farm alone.


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.