Cholla Pencil Cactus

Scientific Name(s): Cylindropuntia leptocaulis
Abundance: common
What: fruit
How: raw, jam, jelly, wine
Where: arid, sunny, shade, borders, fields
When: winter
Nutritional Value: calories
Dangers: tiny spines (glochids) can cause a lot of pain and discomfort if not removed from fruit before eating.

Leaf Arrangement: The leaves are small and ephemeral, with the plant primarily characterized by its stem segments.

Leaf Shape: Leaves are scale-like, very small, and typically fall off early in the season.

Leaf Venation: Not discernible due to the small size and scale-like nature of the leaves.

Leaf Margin: The margins are smooth, as the leaves are more like scales.

Leaf Color: The leaves, when present, are green but quickly become inconspicuous.

Flower Structure: Flowers are solitary and borne at the tips of the stem segments.

Flower Color: The flowers are typically yellow to greenish-yellow.

Fruit: Produces dry, spiny, 3/4" long fruits that are red when ripe, often persisting on the plant. After a certain amount of time, new cholla branches grow from these fruit.

Seed: The seeds are small and found within the dry fruits.

Stem: Characterized by slender, cylindrical stem segments that can be green to or gray-brown depending on age, forming a dense, twiggy shrub.

Hairs: There are no hairs, but the plant has numerous spines and glochids (small barbed bristles).

Height: The plant typically reaches 2 to 6 feet in height.

Cholla cactus aka Christmas cactus aka pencil cactus with fruit in January.


New, green stems of the cactus grow off its fruit.




Close-up of cholla cactus fruit.


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.



Cholla Pencil cactus first appear in the drier areas of east Texas and becomes more and more common as you head west. This cactus is easily recognized by it's long, thin, multi-branched stems intersected by small, red, thorny, tasty fruit. Other names for it include "Tasajillo" and "Christmas Cactus". The red fruit starts appearing in late summer and hangs around through mid-winter. When intertwined with a tree or other support, they can grow almost six feet tall. Their small (1/2") yellow to slightly greenish flowers open in the afternoon and then close by sunset. Look for it in sunny fields, especially along fence lines and other borders. Unlike the fruit of most plants, Cylindropuntia leptocaulis fruits sprout multiple, new stems in late winter/early spring which make collecting these small treats somewhat difficult and time-consuming. Add to that their many thorns and tiny glochids and you have food that really takes some effort to harvest.

This is another plant that requires a thick, leather glove and a sharp knife to harvest. These fruit are too small to use the burning technique to remove their spines/glochids like I do with Opuntia cactus tunas. Carefully trim away the section of skin containing the thorns, then they're ready to eat. I suppose one could juice them or use them to make jelly, jam, or wine but honestly, even though they taste great I'm just to lazy to put in the effort required to harvest more than a quick snack's worth.


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Creeping Cucumber

Scientific name: Melothria pendula
Abundance: uncommon
What: green (unripe) fruit
How: raw
Where: woods, borders, stream banks
When: spring, summer, fall
Nutritional Value: carbohydrates and protein
Dangers: The seeds/fruit contain a POWERFUL laxative when ripe, so avoid purple or black fruit, only eat light-green ones.

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

Leaf Shape: Leaves are usually simple, ovate to cordate, measuring approximately 1 to 2 inches in length.

Leaf Venation: Palmate venation, with multiple veins running outwards from the base to the edges of each leaf.

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

Leaf Color: The leaves are usually medium green.

Flower Structure: The flowers are1/4" across, with 5 notched petals fused together at their bases, and occur in small clusters at leaf-stem junctions.

Flower Color: Flowers are yellow.

Fruit: The immature fruit is small, green, and ovoid, resembling miniature watermelons about 1" in length. Ripe fruit is very dark purple and also about 1" long.

Seed: Inside the fruit are small, flat, and brown seeds.

Stem: The stems have tendrils, located at the leaf-stem junction, for climbing.

Hairs: Leaves may have extremely fine hairs.

Height: Melothria pendula is a low-growing vine, typically trailing or climbing, and can reach varying heights.

Creeping Cucumber vine with unripe but edible fruit.


Unripe fruit (which is when you eat it), flower, tendril, and leaf.

The leaf is at a bad angle so you can't see it's true shape.

Close-up of Creeping Cucumber fruit at the right stage to eat.


Fruit cut in half.


Creeping Cucumber leaf.


Close-ups of the Creeping Cucumber flower.


Five petals fused at the bases, with a notch in the top of each.


Ripe, purple Creeping Cucumbers, which should not be eaten!

Picture courtesy of Wildcat.

Busted open, the insides of ripe Creeping Cucumbers seem grape-like but with flat, pale 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.


Creeping Cucumbers are tiny, delicious, cucumber-flavored fruit that look like little watermelons when young but then turn a dark purple/black when ripe. Do NOT eat the ripe (purple/black) fruit! At that stage they are an incredibly powerful laxative. Only eat the light-green, watermelony looking fruits.

These vines are found in moist areas both in sun and in shady areas. I've found them along stream banks in the deep shade of the Texas Piney Woods as well as growing along a sunny wall in downtown Houston where a sprinkler kept the soil wet. They begin growing in early spring and continue to live through the summer and fall. They can even be found through the winter if it is mild enough, but a frost usually kills them.

The unripe, light-green fruit is eaten raw without peeling and really does taste just like a cucumber. Use it anywhere you would use a cucumber, though I have not tried making pickles out of them. There's no reason pickling them shouldn't work. The vines will produce new fruit as long as it lives so it's quite common to find flowers, unripe fruit and ripe fruit all on the same vine right up until a frost hits.

I am not kidding when I say the ripe (purple/black) fruit is a powerful laxative. Its bowel-purging effects hits very rapidly and very uncontrollably and can result in serious injury to the body from dehydration.


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.

Cucumber Weed

Scientific Name: Parietaria pensylvanica
Abundance: rare
What: leaves
How: raw, steamed
Where: shade, moist areas, yards
When: spring
Nutritional Value: potassium
Dangers: a small percentage of people are allergic to this plant and break out in hives if they eat it

Medicinal Summary:
Leaves/Stem - diuretic, in particular to help flush out kidney stones (tisane)

Leaf Arrangement: Alternate, with leaves spaced somewhat evenly along the stem.

Leaf Shape: Lanceolate to ovate, with a length typically ranging from 1 to 2.5 inches.

Leaf Venation: Pinnate, with a prominent midvein and several less prominent lateral veins branching off.

Leaf Margin: Entire, meaning the edges of the leaves are smooth without teeth or serrations.

Leaf Color: Bright green to yellow-green, often with a slightly paler underside.

Flower Structure: Small and inconspicuous, clustered in groups along the stem near the leaf axils (leaf-stem junction).

Flower Color: Green, blending with the foliage.

Fruit: Not commonly observed, but when present, are small, dry, and one-seeded.

Seeds: Tiny, with a hard outer coating.

Stem: Erect to ascending, typically ranging from 6 to 18 inches in height, with a green to reddish-green color.

Hairs: Covered with short, soft hairs, giving the plant a slightly fuzzy texture.

Height: Usually between 6 to 18 inches tall.

Young cucumber weed seedlings (November in Houston).


A lone, multi-stem Cucumber Weed hanging out next to a very old barn.


Close-up of single stem. Note flowers are directly attached to stem and leaves "zig-zag" up it.


Close-up of stem showing how flowers appear at the base of leaves.


Close-up of Cucumber Weed flowers. Like the leaves, they are green and hairy.


Close-up of mature leaf. It's edges are smooth, without any bumps/teeth.


Even closer close-up of leaf. Note the hairs, especially along the leaf's edge.


TOXIC MIMIC - Don't mistake members of the Acalypha genus for Cucumber Weed. They look similar in size, shape, and habitat but their actually easy to tell apart.


Acalypha leaves (picture below) lack hairs and have toothed edges unlike the smooth, hairy edge of Cucumber Weeds.


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.


While not listed by the USDA as found in Harris and Montgomery counties of Texas, I find it in those locations quite often.

"Cool as a cucumber" is a good way to remember when to hunt Cucumber Weed. These small, delicious weeds appear in the cooler days of late fall through early spring, usually in moist, shady areas that see a lot of human traffic and the resulting soil damage. The particularly seem to like growing along cement foundations of buildings which suggests to me they prefer somewhat alkaline soils. They'll often be intermingled with other edible and non-edible weeds.

Cucumber Weed leaves zig-zag up the stem, alternating from side to side but since the square stem twists as it grows the leaves end up in a spiral. Along the upper portion of the stem two hairy, green flowers grow at the base of each leaf. These flowers are attached directly to the stem on either side of the leaf.

Use this cucumber-flavored plant raw in salads or smoothies. Supposedly it's good steamed then mixed with pasta in a white sauce, having a much milder flavor than spinach.

A number of members of the Acalypha resemble Cucumber Weed. Remember, if the leaf has teeth/bumps along its edge and isn't hairy you have a toxic Acalypha and NOT an edible Cucumber Weed.


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.

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.

Dead Nettle

Scientific Name: Lamium purpureum
Abundance: rare (in TX, uncommon elsewhere)
What: leaves, flowers
How: salad, smoothies, tea
Where: fields, disturbed areas, sunny, shade
When: winter, spring
Nutritional Value: vitamins, iron, antioxidants

Medicinal Summary:
Leaves - hemostatic; diuretic; sweat inducer (poultice, tisane)
Seeds - antioxidant (raw, ticture, tisane)

Leaf Arrangement: Opposite-alternating, with pairs of leaves emerging from the same level on the stem, but rotated 90 degrees around the stem compared to the leaves directly above and below.

Leaf Shape: Heart-shaped to ovate, typically 1 to 2 inches long.

Leaf Venation: Pinnate, with a central midvein and branching side veins.

Leaf Margin: Scalloped or serrated, with rounded teeth along the edges.

Leaf Color: Green, often with purplish tinges, especially on the upper leaves.

Flower Structure: Small, tubular flowers arranged in whorls at the leaf axils.

Flower Color: Purple to pink, with a two-lipped appearance typical of the mint family.

Fruit: Small, dry nutlets.

Seeds: Tiny, contained within the nutlets.

Stem: Square-shaped (a characteristic of the mint family), often with a reddish or purplish hue, ranging from 4 to 8 inches tall.

Hairs: Soft, fine hairs covering the leaves and stem, giving a fuzzy texture.

Height: Typically 4 to 8 inches tall, sometimes reaching up to 12 inches.

Cluster of Dead Nettle plants.


Dead Nettle.


Root to tip of a Dead Nettle plant.


Close-up of Dead Nettle head before flowers are fully formed.


Dead Nettle are in the mint family and so have the square hollow stems and alternating opposed leaves of this family.


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've only found one colony of Dead Nettles in Texas and as the USDA map indicates, it was up in East Texas. Dead Nettles look very similar to the very common Henbit (Lamium amplexicaule) but Dead Nettle leaves are pointed triangular whereas Henbit leaves are "kidney" shaped at first then mature to very rounded triangles. Dead Nettles leaves have a somewhat purple shade whereas Henbit leaves are green. Dead Nettle leaves are somewhat more hairy than Henbit leaves, especially along the edges. Both have purple, tubular flower appearing in clusters at the top of the plant.

Dead Nettles are usually found in fields, yards, and disturbed areas such as roadsides and abandoned lots. In East Texas look for them at the same time Henbit is appearing, usually late winter/early spring. They seem to prefer sunny areas but can also grow in shade.

The leaves of Dead Nettle are added raw to salads but can be cooked, too. They have a mild, almost bland flavor. Some people add them to springtime smoothies along with Chickweed and other spring weeds. I haven't tried it yet but I'd bet they ferment well.

Dead Nettle seeds supposedly have some strong antioxidants but they are small and it'd take a lot of plants to produce enough seeds to do any good. You're better off spreading the seeds around to increase the population of this funky, purplish plant.


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.