Redbud

Scientific name: Cercis canadensis (and other Cercis species)
Abundance: plentiful
What: open flowers, young seedpods
How: flowers raw or cooked, young seedpods cooked
Where: often landscaped or wild
When: flowers spring, young seedpods after flowers
Nutritional Value: Flowers contain assorted vitamins, minerals and antioxidants. Seeds have protein.

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

Leaf Shape: Redbud leaves are typically heart-shaped or broadly ovate.

Leaf Venation: Leaves exhibit palmate venation.

Leaf Margin: The leaf margin is smooth or slightly undulating.

Leaf Color: The upper side of the leaves is green, while the underside may have a lighter color.

Flower Structure: The flowers are simple and bloom in clusters, each with five petals. The diameter of each flower is approximately 0.5 inches. They emerge directly from the branches. 

Flower Color: Redbud flowers can range in color from pink to purple, creating a vibrant display.

Fruit: The fruit is a flat, legume-like pod, typically brown and about 2 to 4 inches long.

Seed: Seeds are contained within the pods, usually small, round, and brown.

Bark: The bark is smooth and brown when the tree is young, developing slight furrows with age.

Hairs: All parts are hairless.

Height: Redbud trees typically reach a height of 20 to 30 feet.

Redbud in bloom


Edible flowers


Close-up of open flowers and closed flower buds.


Edible seed pods


Redbud leaves

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.


Often used as a landscaping plant, Redbuds can be found more often in urban/suburban locations but they can also be found in the wild. They are unmistakable in the early spring when the are sheathed in a cover of purple flowers and no leaves.

The flowers of redbud trees are wonderfully tasty with a fresh, slightly sweet flavor. The opened flowers are sweeter than ones still closed up in a bud. They add a wonderful dash of color to salads and other dishes.

The young seedpods, while still purple in color, can be used as peapods raw or better yet in stir-frys. They mature quickly and become become stringing, tough, and somewhat bitter. They can be frozen when still tender but blanch them in boiling water first.


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.

Retama

Scientific Name: Parkinsonia aculeata
Abundance: common
What: young seed pods, mature seeds
How: cooked
Where: sunny, arid, limestone soils
When: summer, fall, winter
Nutritional Value: calories
Dangers: thorns are sharp

Leaf Arrangement: Leaves are compound and alternately arranged along the stems.

Leaf Shape: The leaves are pinnately compound, consisting of multiple small leaflets.

Leaf Venation: Pinnate venation is observed in the leaflets.

Leaf Margin: Leaflets typically have entire (smooth) margins.

Leaf Color: The leaflets are green, with a slightly lighter color on the underside.

Flower Structure: Flowers are small and typically have five yellow petals. They are arranged in clusters along the branches.

Flower Color: The flowers are bright yellow, adding a vibrant touch to the tree.

Fruit: The fruit is a long, narrow pod, brown when mature, containing seeds.

Seed: Seeds are small, brown, and numerous within the elongated pods.

Bark: The bark is typically smooth, green when young, and turns flakey brown with age. Trunk and branches have sharp thorns.

Hairs: Lacking in hairs.

Height: Jerusalem Thorn trees can grow to a height of 15 to 20 feet, forming a graceful and airy canopy.

A young Retama tree.


A profusion of flowers appear in the spring and in lesser numbers throughout the rest of the year.


Close-up of Retama flower.


The green, somewhat scaly trunks have sharp thorns.


Retama branches are also wickedly thorny.




Cooked seedpods are edible when young, tender, and green. Generally the flatter the better. These are already a bit thick.


Brown, dried seedpods contain edible beans.


Close-ups of mature seedpod.




Close-up of 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.


Dotting the arid areas of southern and west Texas, the wispy, green, multi-trunked, alien-looking Retama tree is truly a marvel. Also known as "Jerusalem Thorn Tree" and "Tree of Life" this tree lives up to both those names. While young its bark is relatively smooth, green, and like many desert plants, it has many thorns. The leaves grow in long, almost pine needle-like fronds that many small, alternating, oval leaflets. In the springtime these trees are covered with yellow flowers which also appear the rest of the year in smaller numbers. Each flower turns into a small, flat, green, edible seedpods that mature into up to 8" long, brown, lumpy seedpods. The dried seeds are a mottled brown-gray color.

When still young and tender, the Retama seed pods can be cooked like green beans. The hard, mature beans have been ground into flour or cooked like domestic dried beans. The flavor is improved if the bean's outer coat is removed before use but due to the size and hardness this can be tricky. Soaking the beans overnight may help soften their coat making it easier to remove.

The leaves and young seedpods make excellent food for most grazing animals.

Native Americans used tea made from the leaves and young branches of Retama to treat pain, fevers, urinary tract infections, and also for lowering blood sugar in diabetics.

When stressed, Retama will drop their leaves but continue to photosynthesize using chlorophyl in their green bark.  


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.

Rose

Scientific name: Rosa species
Abundance: common
What: flowers, fruit at base of flower
How: both flowers and rose hips can be used in tea, jelly, additions to soup, stews, and salads
Where: yards, abandoned farms
When: fall
Nutritional Value: rose hips contain vitamin A,C,E,K and minerals
Other uses: good for giving to women after you've done something stupid
Dangers: remove seeds before using rose hips. 

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

Leaf Shape: The leaves are pinnately compound, consisting of multiple leaflets. Each leaflet can vary in size, typically ranging from 1 to 3 inches in length and 0.5 to 1 inch in width.

Leaf Venation: The venation is generally pinnate, with a central vein running along the length of each leaflet, and smaller veins branching off to the sides.

Leaf Margin: The leaflets often have serrated or toothed margins.

Leaf Color: The leaves are typically green, and the color is uniform on both the upper and lower surfaces.

Flower Structure: The flowers are typically large and showy, consisting of multiple petals arranged in a rosette pattern. The flowers are located at the ends of the stems.

Flower Color: Roses come in a wide range of colors, including but not limited to red, pink, white, yellow, and orange.

Fruit: The fruit of the rose, known as a rose hip, is a small, round to oval structure that resembles a small apple and develops after the flower has been fertilized.

Seed: Rose hips contain numerous small seeds. The seeds are typically brown and are surrounded by fleshy tissue.

Stem: The stems of roses are often woody, with thorns or prickles along the length. The stems may vary in color, including shades of green, brown, or red.

Hairs: The leaves may have small, fine hairs, contributing to a slightly rough texture.

Height: The height of a rose plant can vary widely depending on the species or cultivar, ranging from a few feet for miniature roses to several feet for larger varieties.

Domestic roses


Domestic rose hips



Wild rose flower.


Wild rose stems.


Wild rose hips.

Assorted other types of rose hips

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.


Wild roses can be found growing along fences (barbwire or other types) across the Texas prairie and on old homesteads. They make a formidable barrier or security fence once well established. They are pretty much impervious to droughts, blistering heat, and cold winter frosts.

Rose petals make a colorful and flavorful addition to salads as well as a delicately-flavored jelly. Rose hips are a wonderful source of vitamin C and can be made into jam, jelly, or tea. The seeds inside these hips are covered with tiny, stiff hairs. You must remove the seeds before consuming the hips otherwise these hairs will cause irritation to you bum the next 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.

Salsify

Scientific Name(s): Tragopogon dubius, Tragopogon porrifolius
Abundance: uncommon
What: root, young leaves
How: root cooked, pickled; young leaves cooked
Where: sunny, disturbed areas, borders, fields
When: fall, winter, spring
Nutritional Value: calories, vitamin C
Dangers: don't mistake poisonous Groundsel for Salsify

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

Leaf Shape: The leaves are long, narrow, and grass-like, typically measuring about 10 to 15 inches in length and 0.2 to 0.5 inches in width.

Leaf Venation: The venation is parallel, typical of grass-like plants.

Leaf Margin: The margins of the leaves are entire, meaning they are smooth without any serrations or lobes.

Leaf Color: The leaves are a blue-green to gray-green color.

Flower Structure: The flowers are large and showy, borne singly at the end of long stalks. Each flower has a typical daisy-like structure with a central disk and surrounding petals.

Flower Color: Tragopogon porrifolius typically has purple flowers, while Tragopogon dubius has yellow flowers.

Fruit: The plant produces a large, dandelion-like seed head 4"across, with fluffy seeds.

Seed: The seeds are attached to fine, hair-like structures that aid in wind dispersal.

Stem: The stem is erect, slender, and can grow quite tall.

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

Height: Salsify plants can grow to a height of 2 to 3 feet.

The taproot of salsify, though this one was harvested to early and is too small to eat. Note the slenderness of the leaves and white sap.


Salsify flowers look like dandelion flowers but with brown markings on their stamens and several green, radial spikes.




The plants themselves grow to over two feet tall with narrow leaves partially clasping the stems.




Once the flower has been pollinated it (technically "they") close up for a few days to grow the seeds.


The "puffball" seedbeds are huge compared to other members of the dandelion family!


The seedbeds are easily 4" across.


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.


Every summer I drive from Texas up to my parent's place in Minnesota and see pale, green Salsify lining the ditches the whole way. They are another "nurse plant" who's job is to rapidly expand across bare soil, covering it to keep it from being washed away in rain and adding organic matter back into the soil with its thick, long taproots. These "weeds" need full sun, even in Texas and so won't grow if shaded. Like dandelions, Salsify forms a "puffball" when it goes to seed but these puffballs are massive, being three inches across. My mom used to collect Salsify puffballs and spray paint them for use in floral arrangements. A cut/broken plant will bleed white sap which oxidizes to a brown color.

The leaves of Salsify are used like dandelion leaves to handle their somewhat bitter flavor. The yellow flower petals have a pleasant, mild flavor similar to dandelion flowers and can be eaten raw or brewed into tea. Note that the leaves are slender and lack the lobes of other members of the dandelion family. The biggest leaves can grow to over 15" long with bases over 1" across where they clasp the stem.

Salsify taproots are the best part, with Tragopogon porrifolius being preferred over Tragopogon dubius. These pale, who roots can be eaten raw or cooked like carrots. Harvest them when the above ground portion has just turned brown. These roots lose their flavor relatively soon after harvesting so use them right away.

Edible Dandelion Mimics:
Dandelion
Cat's Ear
Chicory
Japanese Hawkweed
Salsify
Sow Thistle
Texas Dandelion
Wild Lettuce


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.

Rusty Blackhaw

Scientific Name(s): Viburnum rufidulum
Abundance: uncommon
What: fruit
How: raw, jelly, wine
Where: woods
When: late fall, winter
Nutritional Value: calories
Dangers: none

Leaf Arrangement: Leaves are oppositely arranged along the stems.

Leaf Shape: The leaves are elliptical to ovate with pointed tips.

Leaf Venation: The venation is pinnate and more pronounced on the underside of the leaves.

Leaf Margin: Leaf margins are serrated, featuring small, sharp teeth.

Leaf Color: The upper surface of the leaves is green. The underside of the leaves may be slightly paler in color, with lighter-still veins.

Flower Structure: Flowers are arranged in flat-topped clusters (corymbs) and have a diameter of approximately 3 to 5 inches.

Flower Color: The flowers are creamy white, creating a visually striking display.

Fruit: The fruit is a drupe, initially red and transitioning to dark blue-black when mature.

Seed: Seeds are relatively large, with an elliptical shape and a dark color.

Bark: The bark is grayish-brown and becomes rougher with age.

Hairs: None present.

Height: Rusty Blackhaw typically grows to a height of 10 to 15 feet, forming a well-branched shrub or small tree.

Ripe fruit of Rusty Blackhaw.


Close-up of Rusty Blackhaw fruit. Note the single large, flat seed.




Rusty blackhaw flower buds appear in late winter/early spring before a majority of its leaves do.


The flowers look like little heads of broccoli before blooming.


Note the rusty color of the parts of rusty blackhaw wrapping up the flower buds.


Close-up of Rusty Blackhaw flowers (picture taken in March in Houston, TX)


Unripe Rusty Blackhaw fruit (picture taken in September in Houston).


Leave are arranged oppositely, have finely-toothed edges, and an oval shape.


Bark of rusty blackhaw is rugged, and often described as alligator-like. When scraped it exposes it's rusty, red-brown color of its name.


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.


Hidden among the woods of east Texas one will find a true treasure, the Rusty Blackhaw. This small tree lives its life in the shade of much larger majestic oaks, sweetgums, hickories, and hackberries. In the spring Rusty Blackhaws announce their presence with large clusters of small, white flowers similar to Elder. After these flowers do their job and drop away odd, football-shade drupes (fruit) appear. These fruit start out green but shift through shades of blue, red, purple through the summer until by late fall they are black and ready to eat. In the fall the leaves turn deep red and begin to drop off but many leaves remain even as new ones begin appearing. The bark of the trunk and branches of this tree have the same brick-like pattern and reddish-tan color of its close relative, the Farkleberry.

The mature fruit of Rusty Blackhaws is sweet and delicious. Even in late winter when they've dried into wrinkled raisin-like fruit they are often still quite edible. The large single seed isn't edible but as you eat the fruit save the seeds to plant in other likely spots. This wonderful tree is a native and needs to be spread.

When making jelly, these fruit usually have a large amount of natural pectin but the amount can vary quite a bit from tree to tree. It's good to have a bit of extra pectin on hand in case you fruit is low.


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.