Showing posts with label Fields. Show all posts
Showing posts with label Fields. Show all posts

Amaranth

Scientific name: Amaranthus spp.
Abundance: common
What: young leaves, seeds
How: Young leaves raw or cooked, seeds eaten raw, roasted or ground into flour
Where: sunny fields, disturbed areas
When: summer
Nutritional Value: Grains supply protein, calories, and minerals. Leaves vitamins A & C along with minerals calcium, iron, and phosphorous, and also fiber.

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

Leaf Shape: Leaves are generally broad, lanceolate, or ovate, with lengths ranging from 2 to 6 inches and widths of 1 to 3 inches.

Leaf Venation: Pinnate venation exhibits well-defined veins extending from the midrib to the leaf margins.

Leaf Margin: The leaf margin is entire, displaying a smooth and continuous edge.

Leaf Color: The upper surface of the leaves is a vibrant green, while the underside may have a slightly lighter shade.

Flower Structure: Flowers are arranged in dense, elongated clusters called inflorescences, with each flower having a diameter of approximately 1/4 to 1/2 inch. Each flower has three to five petals and is located at the tips of the stems.

Flower Color: Flowers may be green, red, or purple, depending on the species, matching the foliage color.

Fruit: The fruit is a small, dry capsule containing numerous seeds, measuring around 1/8 inch in diameter.

Seed: Tiny, spherical seeds vary in color from light tan to dark brown and measure around 1/16 inch in diameter.

Stem: Sturdy and erect stem with a height ranging from 2 to 4 feet. Some species may have thorns, such as Amaranthus spinosus.

Hairs: Some amaranth species may have fine hairs on the leaves, stem, or both. Check for pubescence or trichomes, especially on the undersides of leaves.

Height: The amaranth plant typically reaches a height between 2 and 4 feet, forming a distinctive upright growth habit in the wild.


Amaranth (Amaranthus powellii)
Amaranth

Another type of amaranth.
Amaranth1

Another variation of amaranth.
Amaranth2
Amaranth1

Red amaranth (often used as decorative plant).
redamaranth1

Another amaranth.
Amaranth

Amaranth



Still more amaranths.
Amaranth

Amaranth Prostrate Pigweed IGFB4

And yet more amaranths.
Amaranth Flowers IGFB2

Amaranth Leaves IGFB15

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.
AmaranthTX

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

A variety of amaranth species can be found across Texas and the South. Shapes range from prostrate, creeping vine-like weeds to striking, tall, cultivated forms. The most distinctive feature of all amaranths is their spikes of tiny, clustered flowers which are the same color as the rest of the plant. Amaranths are most commonly found in sunny, disturbed areas and wastelands such as abandoned lots and roadsides. Bright red versions are often included in landscaping.

Amaranth leaves can be eaten raw or used as a spinach substitute in any dish. The leaves are high in vitamin A & C, assorted necessary minerals and also fiber. The youngest leaves have the best flavor and texture, but even the large, old leaves can be chopped up and included in any food needing a vegetable.

Amaranth seeds are very rich in carbohydrates and up to 16% protein by weight. Better still, the seeds contain the amino acid lysine which is very rare for plants but vital for human health. A single plant can produce as many as 100,000 of these wonderful, slightly nutty-tasting seeds. They can be eaten raw but toasting and then grinding into flour releases the most nutrition. The ornamental varieties are just as productive as the wild one but are more attractive. Amaranth seeds have even been used to make a gluten-free beer.


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.

Balloon Vine

Scientific Name(s): Cardiospermum corindum
Abundance: invasive
What: young leaves; vine tips
How: cooked
Where: fields, borders, dry, moist
When: spring, summer, fall, winter
Nutritional Value: minor
Dangers: none

Leaf Arrangement: The leaves of Cardiospermum corindum are arranged alternately along the stem.

Leaf Shape: Leaves are compound, usually with three leaflets, each leaflet being broadly ovate to heart-shaped, measuring approximately 1 to 3 inches in width.

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

Leaf Margin: The leaf margin is typically serrated or toothed.

Leaf Color: The leaves are green.

Flower Structure: The flowers are approximately 1/4" across, with four petals, and occur in clusters.

Flower Color: Flowers are typically greenish-white.

Fruit: The fruit is a distinctive, papery capsule with three inflated chambers, resembling balloons.

Seed: Inside each inflated capsule are small, black seeds with a white band running partway around the seed. 

Stem: The stem is typically climbing or trailing, and it may have fine hairs.

Hairs: Appears hairless or extremely fine hairs.

Height: Cardiospermum corindum can climb to significant heights but is often seen trailing along the ground or climbing on other vegetation.


Ballon vine plant in the fall.
BalloonVine2

Balloon Vine flower. They can keep producing flowers while the temperatures are still warm.
BalloonVine

Balloon vine leaf.
BalloonVineLeaf

Balloon vine leaf and green seed pod "balloon". Seed pod/seeds are NOT edible.
BalloonFlowerPod1

Dried balloon vines seed pods.
DriedBalloonVine

Balloon vine seeds.
BalloonVineSeeds

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

Balloon Vine on the left, Ground Cherry on the right.
BalloonVine-GroundCherry

Across fields and disturbed areas of Texas and the South, Balloon Vines are taking hold. Keep an eye out in sunny fields, especially along ditches and other areas where water may collect. Balloon vines are easily spotted by their small, puffy, pointed seed pods. These pods are mostly air with the fruit located in the center. If the weather stays warm these vines can produce these balloon-like seed pods all year long so you may see white flowers, young, green pods, and dried, brown pods all on the same vine.

Balloon vines are an invasive species from Asia and can quickly cover and kill native plants. This makes a good argument for eating them! The edible parts are its young leaves and vine tips. These are cooked before eating, though to be honest I don't know why. That's how they do it in Asian countries, which is a good enough reason for me.

The puffy seed pods are not eaten, nor are the seeds contained in these "balloons". However, both the leaves and seeds were used medically in India and Asia, along with the roots. Leaf poultices were used on skin wounds and infections as well as minor muscle and joint problems like strains, sprains and arthritis. Tea made from the leaves was traditionally used against stress and bronchitis. Tea from the root was applied topically to treat hemorrhoids. The seeds were crushed for a tea given to relieve fevers and joint pain.


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.

Bastard Cabbage

Scientific Name(s): Rapistrum rugosum
Abundance: invasive
What: young leaves, flower buds, flowers, young seedpods
How: raw, cooked
Where: sunny ditches, fields, disturbed areas
When: late fall, winter, spring, early summer
Nutritional Value: minerals, vitamin C, antioxidants
Dangers: none known

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

Leaf Shape: The leaves are broad lanceolate, with a length of approximately 1.5 to 4 inches and a width of about 0.5 to 1 inch. Some lobes may be present, especially on older, larger leaves.

Leaf Venation: The venation is pinnate, with prominent veins running from the base to the tip of the leaves.

Leaf Margin: The leaf margins are serrated or toothed, creating a slightly jagged edge.

Leaf Color: The leaves are generally green, with no significant color variation between the top and underside.

Flower Structure: The flowers are small and have four petals, forming a cross-shaped structure. They are clustered at the ends of the stems.

Flower Color: The flower color can vary but is often yellow.

Fruit: The fruit are small, bulbous, pod with a spike at the tip, growing in a spiraling pattern up the ends of stem and branches. 

Seed: Seeds are small, oval-shaped, and numerous within the pod. They may have a brown or black color.

Stem: The stems are erect, branching, and may have a reddish or greenish hue.

Hairs: The plant may have fine hairs on the stems or leaves, contributing to a slightly textured appearance and fuzzy feel.

Height: Rapistrum rugosum typically grows to a height of 1 to 3 feet, depending on environmental conditions.


Full plants seen along a roadside.
Bastard Cabbage

Bastard Cabbage

Bastard Cabbage

A single stalk of Bastard Cabbage. Note the alternating leaf pattern.
Bastard Cabbage

Close-up of flowers and flower buds.
Bastard Cabbage

Close-up of seedpods. Note the "beaks" extending from the tips of the pods away from the stem.
Bastard Cabbage

Close-up of the stem and unopened flower buds. Note the hairs.
Bastard Cabbage

Mature leaf of Bastard Cabbage.
Bastard Cabbage

A seedling of Bastard Cabbage.
Bastard Cabbage


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.
BastardCabbageTX

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

There's a yellow-flowered invader lining the roadsides and taking over fields of Texas and the rest of North America and it's name is Bastard Cabbage! Wow, that was a lot of "and"s in that previous sentence. Oh well. These plants prefer cool weather, fall through spring, during which time they're unfortunately everywhere. On the plus side, being a member of the brassica (mustard) family, pretty much all parts of this invader from southern Europe are edible.

Starting at the top and working our way down the plant, it's flowers have the standard mustard-family structure of four petals (yellow in this case) in an "X" arrangement surrounding six stamens, four of which are long and two stamens are short. The flowers grow in bunches off the stem and before they blow the highly-packed clusters look like tiny heads of broccoli, which is also a member of the mustard family. Below the flowers are seedpods arranged in a spiral up the stem. Note the "beak" jutting out from the top of the seedpod away from the stem.

The stem itself is somewhat hairy branched. The leaves at its base are large, broad, deeply lobed, and form a rosette whereas the leaves closer to the tops of the stems will be elongated, narrow, and unloved or very shallowly lobed. Underground, bastard cabbage forms a heavy taproot, similar to that of horseradish.

How do I eat this invasive species? The flowers and green seedpods I like raw straight off the plant or added to salads. The broccoli-like flower buds are also eaten raw or cooked like broccoli florets (drizzled with cheese!) The younger, tender leaves are cooked like turnip/collard greens, sautéing them with some garlic and bacon. The younger, tender parts of the stem do well when cooked/steamed like asparagus. I have yet to experiment with the roots but suspect a low-grade "horseradish" sauce could be made from them.


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.

Black Nightshade

Scientific Name(s): Solanum nigrum, Solanum ptychanthum, Solanum americanum
Abundance: plentiful
What: young leaves raw, mature leaves cooked, ripe berries raw
How: berries raw, leaves cooked
Where: yards, fields
When: summer, early fall
Nutritional Value: assorted vitamins, minerals
Dangers: small amounts of toxic alkaloid solanine can be found in green, unripe berries and even smaller amounts in mature leaves. Ripe berries can be eaten raw, leaves should be cooked.

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

Leaf Shape: The leaves are typically ovate to rhombic, with a length ranging from 1 to 3 inches and a width of 1 to 2 inches.

Leaf Venation: The venation is pinnate.

Leaf Margin: The leaf margin is typically entire, with occasional irregularities.

Leaf Color: The leaves are green, darker green on the top with a lighter underside.

Flower Structure: The flowers are small, star-shaped with 5 backwards-pointing petals, with a diameter of approximately 1/4 inch, and are usually found in clusters.

Flower Color: Black nightshade flowers are white with a yellow center.

Fruit: The fruit is a berry, initially green with tiny, white dots and turning black when mature, with a smooth surface.

Seed: Seeds are small, disc-shaped, and numerous within the berry.

Stem: Black nightshade stems are square, green and branching. 

Hairs: Leaves and stem have fine, somewhat coarse hairs.

Height: Black nightshade typically grows to a height of 1 to 3 feet, but it can vary depending on growing conditions.

Black nightshade (Solanum ptychanthum) bush.
BlackNightshadeBush

Black Nightshade

Black Nightshade

Black Nightshade flowers. Note the backwards-pointing petals.
Black Nightshade

Close-up of black nightshade (Solanum ptychanthum) flower (white petals, yellow center.
BlackNightshadeFlower

Closeup of black nightshade (Solanum ptychanthum) fruit. Ripe fruit is black, unripe fruit is speckled green.
BlackNightshadeBerries
Don't eat the green fruit!!

Black nightshade (Solanum ptychanthum) leaves.
BlackNightshadeLeaves

Front (left) and Back (right) of leaves.
Black Nightshade

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.
BlackNightshadeTX
This map is incomplete.

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

Spring up uninvited just about anywhere some bare, fertile soil waits, black nightshades with its tiny white flowers, clusters of black berries, and small leaves can grow 3’ to 4’ tall and just as wide between spring and the first frost of winter.

The leaves are lanceolate or elliptic in shape with smooth edges. Looking closely at the flowers, the petals are revealed to be folded backwards, an indication you are looking at the mellow-flavored Solanum ptychanthum aka American nightshade. The berries of this plant start out green with white spots but quickly turn black and edible. Birds love these berries which is why the plant quickly gets spread far and wide via bird poop. You'll find flowers, unripe berries, and ripe berries all at the same time on a single plants as it continuously produces its tiny fruit all summer long.

The main edible portion of Solanum ptychanthum are its leaves which I love cooked in curry sauce then poured over chicken and rice. Time spent with the amazing forager, Sam Thayer, revealed the young, tender leaves are a fine, raw addition to salads. That being said, it's still safest to cook the leaves, especially if you aren't used to eating lots of wild plants. 

The very similar-looking Solanum nigrum is one of the most popular vegetables of Asia and Southern Europe yet here in North America, where it has naturalized, it is lumped in with its much more poisonous family members such as belladonna. Its green, immature berries do contain solanine but the ripe berries are safe to eat. My preferred way of preparing them is baking in muffins and pies. 

Boneset

Scientific Name(s): Eupatorium perfoliatum
Abundance: uncommon
What: leaves
How: medicinal tisane, tincture
Where: wet soils, sun to shade
When: summer, fall
Nutritional Value: none
Dangers: the difference between poison and medicine is dosage. Large doses can cause severe diarrhea or other issues. Limit intake to 3 cups of tea, made with 1/2 teaspoon dried plant.

Medicinal Summary:
Leaves/Flowers - sweat inducer; fever reducer; reduces symptoms of colds; anti-inflammatory; pain reducer for rheumatism and arthritis; appetite stimulant (tisane, tincture)
Leaves - stimulate healing of sprains, strains, and broken bones (poultice)

Leaf Arrangement: The leaves of Boneset are arranged in pairs along the stem in a way that makes it appear as if the stem pierces through the center of each leaf.

Leaf Shape: Boneset leaves are lance-shaped, measuring about 3 to 6 inches in length and 1 to 2 inches in width.

Leaf Venation: The venation of Boneset leaves is pinnate, with prominent central veins and smaller branching veins.

Leaf Margin: The leaf margins are serrated with toothed edges.

Leaf Color: The leaves are typically medium to dark green, with no significant color variation between the top and underside of the leaf.

Flower Structure: Boneset produces clusters of small, white flowers arranged in a dense, flattened, and slightly rounded inflorescence at the top of the stem. Each flower head measures about 0.2 to 0.3 inches in diameter.

Flower Color: The flowers of Boneset are white.

Fruit: After flowering, Boneset produces small, dry, and one-seeded fruits called achenes.

Seed: The seeds (achenes) are small, brownish, and elongated, with a length of about 0.1 inches.

Stem: The stem of Boneset is upright, sturdy, and usually unbranched, with a slightly hairy or rough texture.

Hairs: The stem and leaves of Boneset have fine, short hairs.

Height: Boneset plants typically grow to a height of about 2 to 4 feet, though they can sometimes reach up to 6 feet when in bloom.

Boneset plants (and me).
Boneset

Boneset leaves. Note how the stem seems to pierce the long, canoe-shaped leaves rather than having to distinct leaves, one on each side of the stem.
Boneset

Boneset

Close-ups of the leaves/stem.
Boneset

Boneset – Version 2

Boneset stems are hairy/fuzzy.
Boneset

Boneset flower-cluster buds are hairy.
Boneset

Boneset

Boneset flowers clusters.
Boneset

Closer view of boneset flowers.
Boneset

Still closer view of boneset flowers.
Boneset

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.
Boneset USDA TX


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

Boneset is a rather unique and easily identified plant. Appearing in the summer, there stiff, straight, hairy stems grow up to about four feet tall, with some branching occurring in the last foot or so. The really distinctive feature is its leaves. These long, narrow, pointed leaves are opposite each other on the stem but their bases fuse together so as to look like the stem grew through the center of an almost canoe-shape leaf. These dark green leaves are almost shiny but wrinkly on top and their undersides are mildly hairy. The edges of the leaves are toothed and the veins are pinnate with branching of the secondary veins of the main, center vein. In late summer the ends of the stem and branches have clusters of many white, hairy flowers, each about 1/4 inch across.

Look for boneset in low, damp, sunny areas such as roadside ditches and along creeks, or next to ponds in fields. Goldenrod is often nearby. They can also be found growing along moist borders of woods, with hardwoods being a more likely companion than pines.

Boneset is used medicinally rather than as a food but is NOT okay for pregnant women. Boneset tea made from the flowers and leaves helps induce sweating, helps break fevers, and relieves respiratory problems of head colds and other illnesses, including coughing. It helps with inflammations, easing some of the pain of rheumatism and arthritis. The bitter flavor of the tea also stimulates the digestive juices, triggering hunger in someone who hasn't been wanting to eat. As mentioned in the Dangers at the top of the page, due to low concentrations of some toxic compounds, limit your intake to three cups of the tea per day, made with 1/2 teaspoon of dried boneset leaves and flowers. A tincture can also be made from boneset and 80-90 proof alcohol. Boneset tinctures should be taken 1-4mL up to three times a day.


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.

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