Hop Hornbeam

Scientific Name(s): Ostrya virginiana
Abundance: uncommon
What: seeds
How: raw, roasted, flour
Where: woods
When: late summer
Nutritional Value: calories
Dangers: none

Leaf Arrangement: Leaves are alternate along the stem.

Leaf Shape: Simple, doubly serrated leaves with an elliptical shape, typically measuring 2 to 5 inches in length.

Leaf Color: Foliage is dark green in summer, turning yellow to bronze in the fall.

Flower Structure: Inconspicuous, small flowers arranged in catkins.

Flower Size: Individual flowers are tiny, around 1/8 inch in size.

Fruit (Samara): The fruit is a small, flattened, papery-winged samara, measuring about 1/2 to 3/4 inch in length, growing in close-packed, hanging clusters resembling that of the vine hops.

Bark: Bark is smooth and gray on young stems, becoming grayish-brown and peeling with age.

Height: American hop hornbeam is a small to medium-sized tree, reaching heights of 20 to 40 feet.

Hairs: Leaves may be rough due to microscopic hairs.

Wood Color: Heartwood color is light to reddish-brown.

Branching Pattern: The branching pattern is irregular, forming a rounded or oval crown.

 spreading 30 feet. May have multiple trunks.

Hornbeam "hops" in June. Alas, they won't make beer.

Close-up of seedhead consisting of overlapping samaras.

Ripe seedheads in September. Each samara holds a seed.


The trunk is gray,  peeling, and rarely exceed 10" in diameter.

Note the edges of the leaves are finely serrated, the vein structure is pinnate, and the leaves alternate on the branch.



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.

I often wonder what Texas beermakers think when they see hop hornbeam seedheads for the first time? Starting in midsummer these medium-sized trees are covered in what looks almost exactly like the hops used in brewing. These rather uncommon trees are usually found along the borders of woods where they are shaded by larger hardwoods but still can grab a bit of sun.

It's unusual seedhead clusters look very much like those of the beer-necessity hop vine. The leaves resemble elms but without the distinctive, directional hairs of the Ulmus (elm) species. The trunk, rarely exceeding 10" in diameter, appear to constantly be peeling their bark in narrow, cracked strips.

The seeds, though small, are plentiful are somewhat time consuming to collect. Regardless, they still were an important food source for Native Americans. The seeds have a mild, nutty flavor raw. Roasting them a bit makes them taste even better. Both the raw and roasted seeds can be boiled into a porridge or ground into a gluten-free flour.


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.

Horseweed

Scientific Name(s): Conyza canadensis
Abundance: plentiful
What: leaves, seedlings
How: leaves dried or fresh, seasoning; seedlings boiled
Where: fields, borders, disturbed soil
When: spring, summer
Nutritional Value: protein, calcium, zinc
Dangers: contact may cause skin rash in a small number of people.

Leaf Arrangement: Leaves are arranged in an alternate pattern along the stem.

Leaf Shape: The leaves are lanceolate to oblong, measuring about 1 to 4 inches in length and 0.1 to 0.5 inches in width.

Leaf Venation: Venation is pinnate, with a central vein and smaller veins branching off.

Leaf Margin: The leaf margins are entire or slightly toothed.

Leaf Color: Leaves are a dull green, sometimes with a slightly paler underside.

Flower Structure: The plant produces numerous small flower heads, each with a central disk of tiny yellow flowers surrounded by a few white to pale pink ray flowers.

Flower Color: Disk flowers are yellow, while ray flowers are white to pale pink.

Fruit: The fruit is a small, dry, one-seeded achene.

Seed: Seeds are tiny, enclosed within the achenes.

Stem: The stem is single, erect, and begins branching near the top. 

Hairs: There are fine hairs on the stems and leaves, giving the plant a slightly rough texture.

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

Mature horseweed, pulled up from the ground.


Close-up of young, top, lesser-toothed leaves.


Close-up of lower, mature, toothed leaves.


Young horseweed.




Close-up of young, hairy stem.


Close-up of top but soon to be lower leaves.


Very close-up of lower horseweed leaf.


Horseweed flower cluster.






Close-up of horseweed flower buds.


Horseweed on the left, Goldenrod on the right.


Goldenrod leaf on the left, Horseweed leaf on the right.


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.


Commonly found near the similar-looking goldenrod, horseweed is another plentiful, delicious weed. It prefers sunny, non-acidic soil that has already suffered being disturbed by mankind. Horseweed usually appears in late spring after goldenrod but comes to flowering maturity earlier, usually in later summer. The plant itself is tall, thin, with lance-shaped leaves. Horsehide leaves are found opposite one another with each set alternating 90 degrees from the previous two leaves. Leaves start out fairly lanceolate in shape but become more toothed as they mature. The stem and leaves are both hairy, differing them from the smooth, hairless goldenrod. The plant produces hundreds of tiny, white, dandelion-like flowers which splay out less than those of the bright yellow, pyramids of goldenrod flowers.

Taste and flavor-wise, horseweed is worlds apart from goldenrod. The young, tender seedlings are boiled by some as a somewhat spinach-flavored potherb. As it matures the flavor becomes more herb-like, reminding me of oregano-basil mix. At this stage I really like using its leaves to flavor venison roasts as they slow-cook in a crockpot all day. Really, what better seasoning for wild meat than wild herbs?!

Use a sharp pruning shears to snip off the last 3-4 sets of leaves for use as seasoning. While they can be dried by hanging in your house for later use, the slow-cooking process excels at releasing its flavor even from green, fresh leaves. This plant will continue to grow after this pruning, sometimes putting up multiple new shoots from the point of the cut. You'll often be able to get 2-3 harvests from a single plant over the course of the spring/summer.

Tea made from the leaves has long been used to treat diarrhea and dysentery.

Once the flowers appear in July/August/September its use as food has come to an end. A single plant will produce thousands of drifting seeds, many of which will produce new plants the following spring.

Medicinal Summary:
Leaves; Stem - soothes chronic inflammations of gastrointestinal tract; anti-diarrheal; soothes respiratory tract inflammations; soothes sore throat; antimicrobial; stops bleeding (tisane)

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.

Kudzu

Scientific name: Pueraria species (P. lobata, P. montana, P. edulis, P. phaseoloides and P. thomsoni)
Abundance: plentiful
What: young vine tips, young leaves, flowers, roots
How: vine tips & leaves cooked; flowers raw or tea; roots scraped for starch
Where: fields, old farms,
When: spring, summer, fall, winter
Nutritional Value: vitamins, antioxidants, protein, calories
Other Uses: kudzu vines can be woven into fine baskets
Dangers: do NOT plant kudzu, it'll engulf everything!! Be very careful transporting kudzu so as not to drop any seeds.

Leaf Arrangement: The leaves of Kudzu are compound and arranged alternately along the stem.

Leaf Shape: Leaflets are typically palmately trifoliate, each leaflet being ovate to elliptical, measuring approximately 3 to 5 inches across.

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

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

Leaf Color: The leaves are usually medium to dark green on top and can be lighter in color underneath.

Flower Structure: Kudzu produces clusters of small, pea-like flowers arranged in elongated, drooping inflorescences. The flowers have a length of approximately 1/2 to 3/4 inch.

Flower Color: Flowers are typically purplish-pink to reddish-purple.

Fruit: The fruit is a small, flat, and brown pea-like pod containing seeds. The pods have a length of approximately 2 to 4 inches.

Seed: Inside the pod are small, brown, and flattened seeds.

Stem: The stem is climbing or trailing, often covering other vegetation with its vines. The stems are green in color but develop red-brown spots as they age.

Hairs: Seed pods are very hairy, whereas stems and leaves may have extremely fine hairs.

Height: Kudzu is a fast-growing vine that can cover large areas, with vines reaching up to 100 feet in length.

Kudzu vine.




Close-up of kudzu leaves (three leaves per stem)


Kudzu leaves in the wild look like Poison Ivy.


Close-up of open flowers.


Close-up of closed flowers at tip of flower raceme.


Close-up of vine stem.


Kudzu seed pods are weirdly hairy.


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.


First introduced from Japan to the United States during the 1876 Centennial Exposition, this out-of-control weed now covers over seven million acres of the American South. Kudzu grows up to one foot per day, putting it in the top four fastest-growing plants known. As it grows it covers and smothers all other plant life...along with anything else that doesn't move out of its way. It is a common sight to see mile after mile of trees, powerlines, and abandoned homesteads covered in kudzu as you drive the backroads of the South.

It is small compensation that the kudzu can be eaten. It's vine tips are tender and full of important compounds such as antioxidants, as well as being high in protein (16% dry weight). The hairs on the vines and leaves make them unpleasant to eat raw, but a quick dip in boiling water wilts these hair so they no longer cause any problems. After boiling the vine tips and young leaves for 30-60 seconds they can then be used in any manner one would cook spinach, collard greens, or other leafy green vegetable.

Kudzu begins flowering in July and continues into September, producing an intense, somewhat artificial, grape smell. Open kudzu flowers can be used raw and make a colorful, flavorful addition to salads. They can also be seeped in hot water to make a tea. These flowers will last a day if kept in the refrigerator.

Kudzu roots can grow to enormous sizes, eight feet long and over 200 pounds! They contain a large percentage of starch but are also fibrous at that size. You are better off digging up smaller roots, 1.5" to 2.5" in diameter, which can be roasted like a potato. Be sure to peel the root before eating. The peeled roots can also be pounded, grated or ground into a gluten-free flour. The starch in kudzu roots can be fermented to produce alcohol. Woo hoo!! Roots are best dug up in the early fall but can be harvested all winter if you need the calories.

The seed pods are green in color and are not edible, nor are the seeds they contain.

Beware of poison ivy mixed in with kudzu. Please do not plant kudzu as it will escape your control and devour everything that doesn't move.


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.

Lamb's Quarter/Goosefoot/Pigweed

Scientific name: Chenopodium album
Abundance: common
What: young leaves, young stems, seeds
How: Young leaves/stems raw, stir-fried, steamed or boiled; seeds boiled like couscous or grind for flour
Where: yards, fields, disturbed areas, sunny
When: Early spring through early fall
Nutritional Value: high in vitamins A,C,K,B, minerals, and protein
Dangers: beware poisonous mimic Silverleaf Nightshade (Solanum elaeagnifolium)

Leaf Arrangement: The leaves are arranged in an alternate pattern along the stem.

Leaf Shape: The leaves are variable in shape, typically rhombic to ovate; young leaves are more triangular, whereas older leaves may be more elongated. Their size ranges from about 1.5 to 3 inches in length and 1 to 2 inches in width.

Leaf Venation: The venation is pinnate, with a main central vein and multiple smaller veins branching out towards the leaf edges.

Leaf Margin: The margins of the leaves are irregularly toothed or slightly lobed.

Leaf Color: The leaves are generally green, but can sometimes have a mealy, whitish coating that gives them a grayish appearance. A decrotive version has been bred whose young, terminal leaves are purple.

Flower Structure: The flowers are small and clustered in dense, spike-like inflorescences. Each flower is tiny, typically less than 0.1 inches in diameter.

Flower Color: The flowers are greenish or slightly reddish.

Fruit: The plant produces a small, one-seeded fruit that is enclosed in the persistent perianth.

Seed: The seeds are small, disc-shaped, and black or dark brown, usually around 0.04 to 0.08 inches in diameter.

Stem: The stem is erect, ribbed, and squareish-angular. A purple splotch is often seen on the topside of a branch-stem junction.

Hairs: The stem and leaves are covered in fine hairs.

Height: Chenopodium album typically grows to a height of 1 to 6 feet.

Lamb's quarter seedling.


A group (flock?) of seedlings.


Larger lamb's quarter, perfect for eating.


Patch of lamb's quarter.


Note the red/purple coloring at the stem-branch joints. To remember this I tell people to think of it as "purple armpit rashes".


Mature lamb's quarter (approximately 5-feet tall).


Close-up of leaf near top of the plant.


Close-up of topside of leaf from lower on a mature plant.


More mature leaves.


Close-up of underside of leaf from lower on a mature plant.


Close-up of lamb's quarter "flowers". Most people don't realize those bumps are flowers!


Lamb's Quarter going to seed.


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.


This common weed can grows all summer long reaching a height of 5' or taller. The small, soft (almost velvety) leaves and tender stems at the growing tip of each branch are best for eating and can be harvested from spring until killed by winter frost. Seeds are harvested in late fall to early winter. It is a very nutritious plant, higher in protein, vitamins, and minerals than spinach. The mild flavor of the leaves makes them excellent for cutting the bitterness of other wild greens but they taste better cooked than raw.

Crushing a leaf releases a very distinctive, somewhat musky scent. This smell was once described to me by an old-timer as "The smell of a good night in a bad house." Anyway, once you smell it you'll never forget it.

Lamb's quarter leaves can be frozen for later use. Blanch the leaves by dipping them in boiling water for one minute then quickly cool them off in ice water. Shake them dry, seal them in a freezer bag with all the air pressed out or use a vacuum sealer, then place them in the freezer. To use simply defrost and add them in to whatever you are cooking of a burst of summer nutrition!

This is a good companion crop to grow in your garden as many insects prefer to eat the leaves of lamb's quarters over the leaves of common vegetables. It sprouts very readily from seeds.

TOXIC MIMIC
The leaves of Silverleaf Nightshade (Solanum elaeagnifolium) have a similar shape to those of Lamb's Quarter but the differences between the two are very easy to spot:
1. Silverleaf Nightsade stems have thorns, lack the purple color at joints, and "kink" quit a bit at each leaf junction. Lamb's Quarter stems have no thorns, have the purple "armpit rash", and curve smoothly but very little at each leaf/stem joint.
2. Silverleaf Nightshade flowers are big and purple. Lamb's Quarter flowers are almost unnoticeable.
3. Silverleaf Nightshade produces round, hanging fruit which starts out striped green and eventually turns yellow/orange. Lamb's Quarter produces tiny seeds.

Silverleaf Nightshade leaves (POISONOUS)


Silverleaf Nightshade flower (POISONOUS)


Immature Silverleaf Nightshade fruit (POISONOUS)


Mature Silverleaf Nightshade fruit (POISONOUS)



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.