Dayflower

Scientific name: Commelina communis
Abundance: plentiful
What: flowers, leaves, stem
How: flowers raw or cooked, leaves salad, stem steamed or cooked
Where: shade, partial sun, woods, fields, landscaping
When: spring, late summer, fall
Nutritional Value: minor amounts of vitamins and minerals
Other uses: the normally blue stamen hairs indicated mutation by turning pink when exposed to radiation. The same effect has since been observed when the spiderwort plant is subjected to chemical pollution.

Leaf Arrangement: Alternate, with leaves emerging one at a time along the stem.

Leaf Shape: Oval to lanceolate, typically ranging from 2 to 5 inches in length.

Leaf Venation: Parallel, with veins running lengthwise from base to tip.

Leaf Margin: Entire, with smooth edges.

Leaf Color: Bright green, often with a shiny or glossy surface.

Flower Structure: Solitary or clustered in leaf axils or at the stem's end, each flower with two petals. Blossoms are about 1" across.

Flower Color: Usually bright blue, occasionally white or purple.

Fruit: A capsule, typically small and round.

Seeds: Small, black or dark brown, enclosed within the capsule.

Stem: Erect or creeping, depending on the species, and can be either slender or somewhat fleshy.

Hairs: Generally smooth, but some species may have fine hairs along the stem or leaves.

Height: Varies by species, typically between 6 inches to 2 feet tall.

Dayflower plants in the morning.


Dayflower plants in the afternoon after the day's flowers have gone away.


Close-up of dayflowers.


Close-up showing a leaf, too.


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.


In just about everyone's flowerbed creeps Dayflower. The thin, weak stems fall over until there's so many present that they force each other upright. In the morning these stems will end in blue, two-petal flowers coming out of a green, beak-like structure. The flowers don't last though, shriveling up a little after the solar noon. The tough leaves have a a parallel vein structure and join to the stem with a sheath which runs down the stem approximately 1/4 inch. This plentiful weed appears in the spring and grows through the summer and fall, dying back only when a hard frost hits it. Be warned, if you just pull it up from your garden or flowerbed and toss it aside it'll take root and begin growing wherever it lands and touches soil.

Dayflowers are slightly more tender than Spiderworts, but are still tough. Because of this, even though the entire plant is edible I rarely use any more than just the top cluster of flowers and flower buds. These bits can be added to salads for a splash of color or tossed into cooked dishes, too. On rare occasions I'll include the uppermost 1-3 leaves if I'm making a curry or stew that'll be simmered a long time. While the stems do contain a slime, the quantity is too low to be a worthwhile thickening agent or first aid gel.


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.

Dewberry

Scientific name: Rubus species
Abundance: plentiful
What: flowers, berries
How: open mouth, insert flower/fruit, then chew. seep flowers/young leaves in hot water for tea
Where: Sunny wastelands, borders between woods and fields. Dewberry plants grow as a low, horizontal ground cover.
When: Spring
Other uses: wine, jelly, tea, wine
Nutritional Value: carbohydrates, vitamin C; small amount of minerals and vitamins A & B
Dangers: sharp thorns

Medicinal Summary:
Root/Leaves - anti-diarrheal, soothes gastrointestinal inflammations, soothes skin inflammations (tisane)

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

Leaf Shape: Leaves are compound with three to five leaflets. Each leaflet is oval-shaped, measuring approximately 1 to 3 inches in length and 0.5 to 1.5 inches in width.

Leaf Venation: Leaflet venation is pinnate, with a central vein extending through each leaflet.

Leaf Margin: Margins are finely toothed or serrated.

Leaf Color: The color of the leaves is a deep green on the upper surface and a lighter green beneath.

Flower Structure: Flowers are solitary or in small clusters, located at the ends of the stems or axils.

Flower Color: The flowers are white or light pink, with each flower having five petals, measuring about 0.5 to 1 inch in diameter.

Fruit: The fruit is a small, aggregate berry.

Seed: Each berry contains multiple small seeds, which are hard and tan in color.

Stem: The stems are trailing or arching, with many small thorns.

Hairs: The stems and underside of leaves may have fine hairs.

Height: As a trailing plant, the height is typically low to the ground.

Ripe fruit.


Unripe fruit.

Getting more ripe.

Dewberry flowers.


Close-up of dewberry 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.


Dewberry vines can be found overrunning just about any sunny or shady open area. The dewberry plant creeps along the ground as a thorny vine as opposed to blackberries which grow in the form of an upright cane. Dewberries are common along Texas roadsides, fields, abandoned land, and woodland paths. The vines are quite thin, having diameters not much larger than the a pencil lead, but are tough and grow into impassable mats. The sweetest fruits will be found in areas that receive full sun but also plenty of water.

A delicious tea can be made from dewberry flowers in the spring and its young leaves spring/summer/fall. I recommend using the leaves rather than flowers so not to reduce the amount of fruit produced. For tea pick young healthy leaves in late morning after any dew has dried but before the sun has had a chance to evaporate the volatile flavoring oils out of the leaves. Dry the leaves before use for a richer flavor as that will allow the cell walls to break down some, allowing the flavoring agents to escape the cells into your cup. The combination of dewberry and yaupon holly leaves makes a most excellent and vitamin-rich tea rich.


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.

Dollarweed

Scientific name: Hydrocotyle spp.
Abundance: plentiful
What: leaves, stems
How: raw
Where: yards, marshes, water
When: spring, summer, fall
Nutritional Value: some minerals
Dangers: Thoroughly wash plants collected from water to remove any harmful bacteria.

Leaf Arrangement: Leaves emerge singly on long petioles from creeping stems.

Leaf Shape: The leaves are round and peltate, meaning the leaf stalk attaches to the center of the leaf blade. They typically measure 1 to 2 inches in diameter.

Leaf Venation: Venation is obicular, radiating out from the central point where the petiole attaches.

Leaf Margin: The leaf margins are scalloped or toothed.

Leaf Color: Leaves are a bright, glossy green, sometimes with a slightly lighter color in the center.

Flower Structure: Small, umbrella-like clusters of tiny flowers rise on slender stalks from the leaf axils.

Flower Color: The flowers are generally white or pale green.

Fruit: Produces a small, flat fruit, not typically noticeable.

Seed: The seeds are contained within the small fruits, are minute in size.

Stem: Stems are slender, creeping, underground, and rooted at the leaf nodes.

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

Height: The foliage and flowers typically rise a few inches above the ground, with the creeping stems spreading widely along the ground surface.

Dollarweeds domineering wood sorrel, pony's foot, and young cleavers.


A yard taken over by dollarweeds.


Dollarweeds in the woods.


Dollarweeds along the shore of a pond.


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.


Dollarweed is a common yard weed that drives many people nuts. The single, round leaf with a centered stem seems to explore across otherwise perfect lawns. Mowing them down or picking them leaves the roots behind which will quickly produce a new crop of green disks. These weeds vex homeowners in all but the very hottest and coldest times of the year, becoming most prevalent in the spring and fall.

Dollarweeds the size of quarters or smaller and my favorites, tasting somewhat like cucumber peels. I prefer the younger, more tender, nickel-sized "circles" over larger ones. The larger ones have a dry, slightly bitter/chalky taste. Luckily, Dollarweeds of all sizes can be fermented like cabbage to make "dollarweed-kraut" or a yard-based version of kimchee. Just pick the circles, leave the stingy, tough stems behind.

Dollar weed on left, edible Pony's Foot on right.


Some people get confused between dollarweed and pony's foot (Dichondra carolinensis). The leaf of dollarweed is a complete circle whereas pony's foot is cleft, giving it the shape of a horse's hoof.


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.

Duckweed

Scientific name: Spirodela polyrhiza, Lemna minor
Abundance: plentiful
What: whole plant
How: puree and add to soups and stews, sautee in oil or butter, dry then powder for a food additive
Where: still water open to the sun
When: summer
Other uses: Dry, crush, then rub on skin to use as an insect repellent.
Nutritional Value: high in protein
Dangers: this plant must be cooked to kill any dangerous aquatic microbes

Leaf Arrangement: Duckweed does not have true leaves; the plant body is a thallus, which floats directly on the water surface.

Leaf Shape: The shape of the thallus is broadly ovate to round, typically measuring 0.04 to 0.2 inches across.

Leaf Venation: There is no venation; the plant's thallus is a simple structure with a single layer of cells.

Leaf Margin: The margins are entire and smooth, as the thallus is undifferentiated.

Leaf Color: The color is usually a vibrant green but can vary to yellow-green depending on nutrient availability and environmental conditions.

Flower Structure: Flowers are seldom seen and are minute when present, lacking petals and reduced to a simple pistil and stamen.

Flower Color: Flowers, when they do appear, are inconspicuous and generally greenish.

Fruit: The fruit is a utricle, a small, bladder-like, one-seeded fruit, but is rarely produced in natural conditions.

Seed: Seeds are small and also rarely produced; the plant primarily reproduces vegetatively.

Stem: Duckweed does not have a stem; the thallus performs all necessary functions.

Hairs: There are no hairs on duckweed; the plant body is smooth.

Height: As a free-floating plant, duckweed does not have height in the traditional sense; the thickness of the thallus is typically less than 0.06 inches.

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.


During the warm summer months Duckweed will completely cover sunny, still or slow-moving waters. These plants are the fastest at reproducing known, doubling in surface coverage every two days. On type, Wolffia microscopica, can bud off new plants in as little as 30 hours! Many private lake owners hate the look of a green-covered lake and pump in poisons to kill it...which sucks because among other things this covering of duckweed can suppressed mosquito populations.

Dried duckweed contains 25-45% protein, 4% fat, and 8-10% fiber, which is kind of amazing. Boil it to kill any aquatic microbes which could cause sickness in humans. Because it is so high in protein and grows so fast it is a favorite for use by smart people for chicken and hog food. Really smart people use the dried, powdered duckweed to kick up the nutritional values of their own food.


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.

Elaeagnus

Scientific Name(s): Elaeagnaceae spp.
Abundance: common
What: berries, seeds
How: raw, jam, jelly
Where: landscaping shrub
When: early spring
Nutritional Value: Vitamins A, Bs, C, E, lycopene, flavanoids, fatty acids, and protein

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

Leaf Shape: The leaves are elliptical to ovate, with a length of 2 to 3 inches and a width of 1 to 1.5 inches.

Leaf Venation: The venation is pinnate.

Leaf Margin: The leaf margin is entire, presenting a smooth edge.

Leaf Color: The upper surface of the leaves is typically dark green with white/silver dots, while the underside is silver-gray with bronze dots. 

Flower Structure: The flowers are small, tubular, and inconspicuous, clustered in the leaf axils.

Flower Color: The flowers are often silvery-white to yellowish.

Fruit: The fruit is a small, oval drupe, about 0.5 inches in length and a red-gold, spotted coloration.

Seed: Each drupe contains a single, football-shaped seed.

Stem: The stems are brown, woody, and may have silvery spots/scales.

Hairs: The plant is covered with silvery scales, giving it a distinctive silvery appearance and usually lacks noticeable hairs. Leaves may have a slight texture to their surfacees.

Height: Silverleaf Elaeagnus is a shrub that can reach a height of 10 to 15 feet, but the height can vary based on environmental conditions.

Small elaeagnus shrub.


One wonderfully-scented elaeagnus flower appears at the base of each leaf around Thanksgiving in the Houston area.


Elaeagnus berries are ripe in mid-to-late February.




Close-up of elaeagnus's mottled-red berries


Top of elaeagnus leaf.


Bottom of elaeagnus leaf.


Standing in the front yard of many Texas house, elaeagnus bushes are a staple of suburban home landscaping. Their thick, evergreen foliage and tolerance of many growing conditions coupled with their low cost makes them attractive. In the fall their small but plentiful white/yellow flowers entice bees. In late winter/early spring the small, football-shaped berries are ready to eat. The top of elaeagnus leaves are green with gray spots while the bottom of the leaf is gray with copper-colored spots. Ripe berries are silvery with many tiny red dots. These berries are hidden towards the center of the bush rather than exposed and visible so you may not notice them unless you lift the branches to look.

The berries have a wonderful sweet/tart taste with a hint of astringency. Most people considering elaeagnus multiflora to have the best flavor. They are nutritional powerhouses loaded with a number of good compounds including a high concentration of lycopene. The seeds contain omega-3 fatty acids but they can be bitter in flavor and so unpalatable.

The flesh of the berries make a good jam, jelly, and fruit leather. There's no reason they couldn't be made into wine.


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.

Giant Reed

Scientific Name(s): Arundo donax
Abundance: plentiful
What: roots, leaves, young shoots
How: roots raw, cooked, ground into flour; leaves boiled; young shoots raw or cooked
Where: sunny wet ditches, moist areas
When: spring, summer
Nutritional Value: calories, minerals
Dangers: contains small amount of alkaloid gramine which is more toxic to dogs than to humans

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

Leaf Shape: The leaves are elongated and lanceolate, with a length ranging from 12 to 24 inches and a width of 1 to 2 inches.

Leaf Venation: The venation is parallel, with prominent longitudinal veins running the length of the leaves.

Leaf Margin: The leaf margins are entire, providing a smooth edge.

Leaf Color: The leaves are typically green, and both the top and underside have similar coloring.

Flower Structure: The flowering structures are panicles, characterized by numerous small spikelets arranged on branches.

Flower Color: The flowers are often beige to light brown.

Fruit: The fruits are small and inconspicuous, developing within the spikelets.

Seed: Seeds are typically small and numerous, found within the spikelets.

Stem: The stems are robust, hollow, and cane-like, with a green to grayish color and a diameter ranging from 0.5 to 1.5 inches.

Hairs: The stems and leaves may lack noticeable hairs.

Height: Arundo donax is a tall grass, and its height can reach up to 20 feet or more, depending on growing conditions.

Stand of Giant Reeds. These are over seven feet tall.


Slightly closer view of Giant Reeds.


Giant reeds in later spring. The green ones are this-years growth.


Young giant reed shoot.


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.


Giant reeds look very similar to bamboo, especially towards the base. The reed is hollow like bamboo and structurally can be used in many of the same ways as bamboo though it does not have the full load-bearing strength of bamboo. Giant reeds are considered to be invasive plants and can quickly swallow any location where they get enough sun and moisture.

The roots (rhizomes) are the main edible portion of giant reeds. They contain some calories in the form of starch and even sugars, especially when still young and tender. As the roots age they become fibrous/woody. The young roots can be eaten raw, boiled, steamed, or baked. They can also be dried then ground into flour.

The leaves are edible though quite bitter. Their flavor can be mellowed by boiling. A change of water during boiling usually isn't necessary except with the most bitter of leaves.

The young shoots, when available, are used like bamboo shoots and/or asparagus.


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.

Goldenrod

Scientific Name(s): Solidago spp.
Abundance: plentiful
What: young leaves, flowers
How: tea and small addition to salads, sautéed
Where: fields, borders
When: late summer, early fall
Nutritional Value: low

Medicinal Summary:
Leaves/Flowers - vascular strengthener; anti-inflammatory; diuretic; anti-spasmodic; antibacterial; antifungal; hemostatic, rebuilds vascular/fluid-holding tissues (tisane, tincture, poultice)

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

Leaf Shape: Leaf shape varies among species, but they are generally lanceolate or elliptical, and can range from 1 to 6 inches in length and 0.2 to 0.6 inches in width.

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

Leaf Margin: The leaf margins can be smooth, toothed, or serrated, depending on the species.

Leaf Color: The color of the leaves is typically a bright green, sometimes with a paler underside.

Flower Structure: The flowers are arranged in dense, pyramidal or plume-like clusters at the tops of the stems or along the sides.

Flower Color: The flowers are usually bright yellow, with each small flower consisting of both ray and disk florets.

Fruit: The fruit is a small, dry seed, often with a tuft of hair to aid in wind dispersal.

Seed: The seeds are very small, enclosed within the dry fruit.

Stem: The stem is erect and can be smooth or hairy, varying by species. Normally it will grow as a single stalk, but pruning it will cause branching to occur.

Hairs: Stems will generally be hair-free while leaves may have fine, still hairs causing a rough texture.

Height: The height of goldenrod plants can vary greatly, typically ranging from 2 to 5 feet.

Goldenrod in the fall.


Close-up of goldenrod flowers.


Goldenrod flowers are usually bees last source of nectar before winter hits.


Goldenrod seedlings appear in mid-winter to early spring.


The easiest way to recognize them when young is finding them where last year's brown, dry goldenrod stems stand, such as in this photo.


Young goldenrod plant (with more in the background) in late spring. These the young leaves make a tasty tea.


Close-up of goldenrod leaves. Note also, the stem is relatively smooth and hairless.




To properly harvest goldenrod leaves snip just the last 3"-4" where the leaves are lighter green.


By mid-summer many goldenrods have developed these round "galls" in their stems. Each gall is the home of a single, small grub of the Goldenrod Gall Fly. Note, these grubs are edible and also make good fishing bait.


Flowers before they bloom.


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.


Goldenrod can be found lining the roads and standing in fields in every US state and Canadian province. Most of the year they go unnoticed, their green stem and leaves acting like camouflage against the background of green grasses. Come fall, they explode like golden fireworks of deep yellow, pyramidal-clustered flowers. At this time they often get blamed wrongly for hay fever and allergy problems when in reality Ragweed, with it's almost invisible flowers, that is actually to blame.

The youngest, most tender leaves, when used in moderation, add an interesting dimension to the flavor of salads. There is often a noticeable color difference between the top 1"-3" of the stem (lighter) and lower parts (darker). Cut the goldenrod off at the point where the light color turns darker. These top leaves are the best for both raw snacks and dried tea.

The leaves can be collected and dried for tea any time from seedling until the flowers bloom. Once the flowers bloom the leaves begin deteriorating and usually are no longer worth collecting. For a black licorice-flavored tea, cut the young leaves or flower stalks off the plant in late morning after dew has evaporated but before the hot sun bakes them. Gather the flowers within the first few days of them opening for the richest flavors. Hang the flower stalks upside-down to dry inside a brown paper bag to dry. Steep one teaspoon of the dried flowers in hot water to make an anise-flavored tea.

Please note though that Goldenrod is the last flower of the season for bees to collect nectar. If you take many of the flowers you may prevent a bee hive from getting enough nectar to get through the winter. This is why I only take leaves.

Many goldenrods will form round galls on their stems. These are caused by a fly grub which is also edible by humans though most prefer to use the grub as fishing bait.

While dried goldenrod leaves can be smoked as an herbal tobacco replacement, it is generally used medicinally in tea form. A goldenrod infusion is diuretic and so good for flushing out urinary tract infections and kidney stones but I prefer its antioxidant properties and assistance in circulation by strengthening capillary walls. Goldenrod also assists with respiratory and sinus issues as well as loosening phlegm. Don't forget to infuse some oil with goldenrod then thicken it with beeswax as a skin salve. It can help induce sweating to expel toxins via the skin and its slight astringency makes its tea a good body wash for cleaning and tightening skin.

Once the goldenrod flower clusters are more than 1/3 brown they're too old to use. By now, most will have reached that point unfortunately. You'll most likely have to wait until next fall. However, this gives you the ability to increase the goldenrod flower production by pruning the last 4" off

goldenrod stalks next June. The plant will send up 3-5 new shoots from the cut location, each producing its own big cluster of flowers. Then in the fall both you and the bees will have all the flowers you need.

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.