Agarita

Scientific Name(s): Mahonia trifoliolata
Abundance: common
What: Berries
How: raw, cooked, jam, jelly, wine, syrup, roast seeds for coffee
Where: Hill Country, dry grasslands
When: Spring
Nutritional Value: Vit. C

Medicinal Summary:
Leaves - anti-nausea (tisane, tincture, chewed)
Root/Wood - antimicrobial; antiviral; antidiarrheal, immortality (tincture, oxymel)

Leaf Arrangement: The compound, trifoliate leaves are alternate along the stems.

Leaf Shape: Mahonia trifoliolata leaves are compound, typically with three leaflets.

Leaf Venation: The leaflet venation is pinnate.

Leaf Margin: The leaf margin is serrated  to almost lobed with sharp, stiff points.

Leaf Color: The leaves are usually green, and there might be variations in color on the top and underside. Veins are a lighter gray or milky in color.

Flower Structure: The flowers are arranged in clusters and have a bell-like shape. The diameter of an individual flower is typically around 1/2 inch (1.27 cm). The flowers smell like honey.

Flower Color: Mahonia trifoliolata flowers are yellow.

Fruit: The fruit is a red, football-shaped, berry-like drupe.

Seed: Seeds are small, usually contained within the berries.

Bark: The bark is grayish-brown and may be rough. Inner wood is yellow.

Hairs: Some parts of the plant, such as the undersides of leaves or stems, may have fine hairs.

Height: Mahonia trifoliolata can reach heights of 3 to 8 feet (0.9 to 2.4 meters) depending on environmental conditions.

Agarita shrub.

Agarita flower buds (picture taken in February in the Hill Country).

Open agarita flowers (picture taken in February in the Hill Country).

Closeup of ripe and almost ripe agarita berries.

Closeup of agarita leaf.

The inner wood of agaritas is a deep yellow color due to the medicinal compound berberine.

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.

The evergreen agarita is a common 2’-6’ shrub found across Texas, New Mexico, and Arizona. Its unusual, three-part leaves are grey-green, very stiff and pointy so harvesting their fruit can be a bit painful. The yellow flowers appear in late winter followed by red, edible fruit in the spring. Agaritas prefer dry areas with well-drained and somewhat alkaline soil along with full sun to partial shade. The shrubs usually gather around mesquite and other small trees. I haven't seen any out standing alone.

In Spring agarita shrubs are loaded with small, bright red berries. These sweet, slightly tart berries can be eaten raw or cooked in any manner one would prepare any berry such as jam, jelly, or wine. The juice from these berries has a pleasingly complex sweet and sour flavor. The small seeds can be roasted then ground for a caffeine-free coffee substitute.

Agaritas have multiple medicinal uses. The leaves can be chewed fresh or dried to help relieve nausea, especial that accompanying hangovers and motion sickness. A tea made from dried leaves will also offer relief. The yellow wood of the roots contain anti-bacterial and anti-viral compound berberine along with bitter components to help with digestion and other stomach issues such as diarrhea. The root wood is usually finely shaved and then made into a tincture with vodka.

Berberine may inhibit the shortening of chromosomal telomeres during cellular replication, which in turn prevents the physical aspects of aging. For this reason, I've started including it in my Immortality Elixir

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.

Agave

Scientific Name(s): Agave spp.
Abundance: rare
What: flowers, stalks, leaves, body/root, sap
How: flowers are cooked; flower stalks are roasted; sap is fermented (woo hoo!); leaves are cooked; body/root is slow roasted.
Where: dry areas, landscaping
When: all year
Nutritional Value: Calories
Dangers: Raw agave juice can cause long-lasting burns to skin, eyes, and other sensitive tissues. Be careful when cutting this plant so as not to splatter this juice on you. These plants also contain large quantities of saponins (soap).

Medicinal Summary:
Leaf Pulp - antibacterial; anti-inflammatory; wound-healing (poultice)

Leaf Arrangement: Rosette formation, with leaves emerging from a central point at the plant’s base.

Leaf Shape: Lanceolate, thick, and fleshy, typically ranging from 2 to 6 feet in length.

Leaf Venation: Leaves display parallel venation, typical of monocots.

Leaf Margin: Margins are often armed with sharp spines or teeth.

Leaf Color: Varies from green to blue-green, sometimes with variegation or lighter markings.

Flower Structure: Produces a tall, branched inflorescence, with numerous small flowers on each branch; the flowering stalk can be up to 30 feet tall.

Flower Color: The flowers are usually yellow or white, depending on the species.

Fruit: The fruit is a capsule or occasionally a berry, containing black or brown seeds.

Seed: Seeds are flat, black, and oval, varying in size but generally small.

Stem: The stem is short and thick, primarily serving as the base for the leaf rosette; elongates significantly when flowering.

Hairs: Leaves are generally smooth, without significant hair presence.

Height: Leaf rosettes typically reach 2 to 5 feet in height, with flower stalks growing up to 30 feet during blooming.

Agave flower stalk.


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.


Looking like a cross between a cactus and a squid, slow-growing agave plants are found wild the arid Southwest but also as a decorative landscaping plant all over Texas and the South. Mature agave can stretch up to 16’ across and send flower stalks 10’ or more into the sky.

Agave plants are a regular smorgasbord of food, though all parts of the plant except for the sap must be cooked in some manner to make them sweet and destroy their bitter-tasting saponins. Unlike most wild edible plants, when harvesting agave you want to find the biggest, oldest plants as these will have the most sugar. Traditionally the flowers and leaves were boiled or roasted. After removing the leaves the body & root should be slow roasted, often for two days, to release its sugars. The sweet flesh is chewed off the fibrous body/root. Flower stalks are also roasted, but for shorter time as they are smaller. Note that removing the flower stalk will kill the plant. After roasting the food can be dried and stored for later use.

If the top of the agave plant is removed but the root left in the ground sap will flow up for hours. Collect and ferment this sap to form a weak tequila. A sweet syrup can also be pressed from the roasted body & root of agave. This syrup forms the basis for mescal alcohol. The seeds can be toasted then ground into a flour.

Uncooked roots contain high levels of saponins, a soap-like compound which will lather in soft water and can be used for washing. This soap was also used by natives to kill fish by tossing pounded globs of root into small ponds. The soap screws up the functioning of fishes' gills, causing them suffocate and float to the surface.

Fibers in the leaves can be used for cordage. Pound the fleshy leaves between two logs to separate the fibers from pulp, then braid into rope.

Warning: The moist, fleshy interior of the leaves is somewhat acidic and can cause permanent eye damage.


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.

Alligator Weed

Scientific Name(s): Alternanthera philoxeroides
Abundance: plentiful
What: stems, leaves
How: cooked
Where: shallow water, full sun
When: spring, summer, fall
Nutritional Value: extremely high in minerals, contains fair amount of protein
Dangers: accumulates toxic minerals if present in the water or soil.

Leaf Arrangement: The leaves of Alternanthera philoxeroides are arranged opposite-alternating along the stem.

Leaf Shape: Leaves are typically simple, lanceolate 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 entire (no teeth/serrations).

Leaf Color: The leaves are usually green but can turn reddish or purplish under certain conditions.

Flower Structure: Alligator Weed produces round clusters of small, spiked flowers at the terminal ends of stems.

Flower Color: Flowers are typically white or pale pink.

Fruit: The fruit is a small, spherical capsule containing seeds.

Seed: Inside the capsule are small, brown seeds.

Stem: The stem is typically prostrate and can form dense mats on the water's surface.

Hairs: Leaves and stems are hairless.

Height: Forms dense floating mats on water bodies, protruding up from the water's surface 4"-8".

Bed of alligator weeds.


Close-up of alligator weed stems, leaves, and flowers.




Close-up of alligator weed leaves.


Close-up of alligator weed 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.


Forming thick mats along the shores of shallow water, the invasive, foreign alligator weed has become an all too common sight on Texas shorelines and river banks. The vine-like plants start on shore and creep out to cover the surface of the water.

Cooked alligator weed has a mild, pleasant taste and is a wonderful source of minerals. Treat it like spinach but do not eat it raw. It must be cooked to kill any aquatic parasites. The stems are best chopped up so as to minimize any toughness they might have. The newest growth will be the most tender.

Warning: The water and mud in which it is growing must be free of any harmful minerals or heavy metals as the plant will gather and concentrate these toxic compounds. This accumulating power has been harnessed for bio-remediation of highly contaminated locations.


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.

Alyssum

Scientific Name(s): Lobularia maritima
Abundance: common
What: seeds, flowers
How: raw
Where: flower beds, landscaping
When: Fall, Winter, Spring
Nutritional Value: Vitamins, minerals, phyto-compounds,
Dangers: beware of pesticides

Leaf Arrangement: Leaves are arranged alternately along the stem.

Leaf Shape: The leaves are linear to lanceolate, usually measuring 1 to 2 inches long.

Leaf Venation: Venation is not prominent, with the leaf structure being simple and undivided.

Leaf Margin: Margins are entire, meaning they are smooth and unbroken.

Leaf Color: Leaves are typically a gray-green to bright green color.

Flower Structure: Flowers are small with have 4 petals. Blossom grow in dense clusters at the ends of stems.

Flower Color: Commonly white, although some cultivars may display pink or lavender hues.

Fruit: The fruit is a small silique (a type of dry seed capsule).

Seed: Seeds are tiny and contained within the siliques.

Stem: Stems are slender and branching, creating a mat-like or slightly mounded form.

Hairs: Leaves and stems are often finely hairy.

Height: The plant typically grows to a height of 6 to 12 inches.

Alyssum flowers in a flower bed.


Close-up of flower and seed pods.


Close-up of flower.


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


People are surprised to learn sweet alyssum is actually a mustard (Brassica family). It's "fairy spiral" arrangement of seed pods and the four-petaled, six-stamened (4 tall, 2 short) flower are the clue. Generally considered to be a cool-weather plant, sweet alyssum is found in many flowerbeds fall to spring. Come summer’s heat they wilt and are usually removed.

While the flowers have a wonderful sweet aroma, the name "Sweet Alyssum" is somewhat misleading when it comes to flavor of raw, young, green seed pods which have the same spicy bite of other mustards. This makes them a funky replacement for radishes in a salad. They also go well with meats where one would normally add a dash of horseradish. The flowers can be eaten any time but the seed pods have the best texture/mouth-feel when still soft and green. The flavor of the leaves is unpleasant to most people but can still be cooked in the same manner as traditional mustard greens.

Warning: Beware of pesticides when harvesting sweet alyssum from flower beds, though if you are following the law you will have already talked to the owner and he/she can tell you if the bed had been sprayed.


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.

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)

Another type of amaranth.


Another variation of amaranth.



Red amaranth (often used as decorative plant).


Another amaranth.






Still more amaranths.




And yet more amaranths.




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.


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.

Arrow-wood

Scientific Name(s): Viburnum dentatum
Abundance: uncommon
What: berries
How: raw
Where: sun, partial shade, woods, landscaping
When: berries ripen in early fall
Nutritional Value: flavanoids

Leaf Arrangement: The leaves are opposite along the stems.

Leaf Shape: Viburnum dentatum leaves are typically ovate, with a slightly serrated margin.

Leaf Venation: The venation is pinnate.

Leaf Margin: The leaf margin is serrated.

Leaf Color: The leaves are usually green, and there may be slight variations in color on the top and underside.

Flower Structure: The flowers are arranged in flat-topped clusters, at the ends of branches with each flower having five petals and a diameter of approximately 1/4 to 1/2 inch.

Flower Color: Viburnum dentatum flowers are typically white.

Fruit: The fruit is a dark blue to black drupe, about 1/3 inch in diameter.

Seed: Seeds are small, contained within the drupe.

Bark: The bark is grayish-brown and may be slightly rough.

Hairs: Leaves and fruit stems may have a slight fuzziness.

Height: Viburnum dentatum can reach heights of 6 to 10 feet depending on environmental conditions.

Viburnum shrub in September with ripe berries.


Closeup of ripe arrowwood berries


Closeup of arrowwood leaf. The teeth along its edge give it the name "dentatum".


Closeup of flowers in early summer.



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.


Arrow-wood shrubs are a common sight both in the woods and among landscaping. They grow 6’-10’ tall with multiple stems and thick foliage, ending up fairly round in shape. The inedible flowers appear in the spring and look almost identical to elderberry flow clusters. The long, straight, hardwood suckers were used to make arrows by Native Americans.

The dark blue-purple berries of arrow-wood are sour/sweet tasting but have only a thin layer of edible flesh over a large, inedible seed. They taste best as soon as they ripen, making an excellent nibble while hiking in the early fall. There is record of making jelly from the berries but I have not tried this personally. As the arrow-wood berries age they lose a lot of their flavor, becoming dry and mealy.


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.


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


Balloon vine leaf.


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


Dried balloon vines seed pods.


Balloon vine seeds.


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


Balloon Vine on the left, Ground Cherry on the right.


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.