Pimpernel

Scientific Name(s): Anagallis arvensis
Abundance: common
What: flowers, leaves, stem
How: dried and powdered, tea
Where: sunny fields, yards,
When: spring, summer
Nutritional Value: medicinal
Dangers: contains small amount of saponins which can cause stomach upset. Some people develop skin rashes from contact. It also contains some estrogen mimics.

Medicinal Summary:
Leaves/Stem/Flowers - antimicrobial; anti-inflammatory; anti-fungal; appetite stimulant (tisane)

Leaf Arrangement: The leaves are arranged in an opposite-alternating pattern along the stem, sometimes appearing whorled at the stem tips. Leaves are connected directly to stems.

Leaf Shape: The leaves are ovate to elliptical, typically measuring about 0.5 to 1 inch in length and 0.2 to 0.5 inches in width.

Leaf Venation: The venation is pinnate, with a central vein and faint, smaller veins extending towards the leaf margins.

Leaf Margin: The leaf margins are entire, meaning they are smooth and not serrated.

Leaf Color: The leaves are a bright green, often with a slightly glossy appearance.

Flower Structure: The flowers are solitary, arising from the leaf axils on slender stalks. Each flower has five petals.

Flower Color: The flowers are usually scarlet-orange but a common mutation causes blue flowers. They often have a purplish center.

Fruit: The plant produces a small, round capsule as its fruit.

Seed: The seeds are small and numerous, contained within the capsule.

Stem: The stem is slender, square in cross-section, and may have a trailing or ascending growth habit.

Hairs: The plant is generally smooth, with no hair on the stem and leaves.

Height: Anagallis arvensis typically grows to a height of 4 to 12 inches.

Pimpernel before producing flowers.


Scarlet pimpernel (Anagallis arvensis) plants. Note the square stems. Flowers are only 1/4 inch across.


Close-up of scarlet pimpernel flower.




Scarlet pimpernel, blue variety (Anagallis arvensis Forma azurea).


Close-up of pimpernel leaf.


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 scarlet pimpernel has a tradition of medicinal use going back to the ancient Greeks. They considered it to be a "cure-all", capable of treating any sort of injury, illness, or infection of bone, muscle, eye or other organ. The plant was dried and powdered, this powder then consumed in a drink. The raw plant has a rather unpleasant taste, probably due to the small amount of bitter saponin compounds it contains. It was also used as a wash for bad skin. Perhaps more importantly the pimpernel was thought to raise spirits and dispel melancholy, for which tea made from the fresh plant was recommended.

The pimpernel flowers close up when rain approaches, allowing them to be used as a crude method of predicting bad weather. The flowers also close up in the evening and won't reopen until stuck by sunlight.

The young leaves can be eaten raw or cooked, but generally they are too bitter. Also note that they can be fatal to small animals such as rabbits and rodents so don't feed them to pets. Also, don't mistake it for chickweed (Stellaria media)

Pimpernel contains an estrogen mimic and so if that sort of thing concerns you then avoid this plant. The estrogen mimic can cause problems during pregnancy as well with certain hormone-sensitive issues. These include cancers of the breast, uterus, and ovaries along with endometriosis.



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.

Pineapple Weed

Scientific Name(s): Matricaria discoidea
Abundance: uncommon
What: flowers, leaves
How: raw, tea
Where: dry, abused soil such as dirt roads
When: spring, summer, fall
Nutritional Value: minimal

Medicinal Summary: sedative (tisane)

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

Leaf Shape: The leaves are finely divided, feathery, and almost fern-like, typically measuring about 1 to 3 inches in length.

Leaf Venation: The venation is not distinctly visible due to the finely divided nature of the leaves.

Leaf Margin: The margins of the individual leaf segments are entire or slightly toothed.

Leaf Color: The leaves are a bright green color.

Flower Structure: The flowers are small, clustered in dense, flat-topped heads. Each head resembles a single flower but is composed of numerous tiny florets.

Flower Color: The florets are yellowish-green, lacking the white petals typical of many other daisy family members.

Fruit: The plant produces a small, dry, one-seeded fruit known as an achene.

Seed: The seeds are tiny, ridged, and brown.

Stem: The stem is erect, branched, and can be smooth or slightly hairy.

Hairs: There may be fine hairs present on the stem and leaves.

Height: Matricaria discoidea typically grows to a height of 6 to 18 inches.

Pineapple weeds.


Whole pineapple weed plant.


Closeup of pineapple weed yellowish-green flowers.


Pineapple weed is an amazing plant which seems to thrive in abused soil such as dirt roads, driveways, and other dry/sandy soil. A very delicious and calming tea similar to chamomile can be made from the plant.

The crushed plant can be rubbed on exposed skin as a weak insect repellent.

USDA does not have records of this plant appearing Texas but it can be grown here from seeds.

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




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.

Plantain

Scientific name: Plantago species
Abundance: plentiful
What: leaves, young seed pods
How: raw, steamed
Where: Sunny fields, urban yards
When: Spring
Nutritional Value: minerals, vitamin B
Other uses: Rub mashed leaves on insect bites to relieve pain/itching

Medicinal Summary:
Leaves - demulcent; antimicrobial; anti-inflammatory; wound healer; soothes skin, gastrointestinal tract, and urinary tract inflammations (poultice, infused oil)

Leaf Arrangement: The leaves of Plantago are typically arranged in a basal rosette, emerging directly from the base of the plant.

Leaf Shape: The leaf shape varies among species, ranging from broad and ovate to long and narrow (lanceolate).

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

Leaf Margin: The margins are generally entire (smooth) but can be slightly wavy or toothed in some species.

Leaf Color: The leaves are usually green, though the exact shade can vary from light to dark green.

Flower Structure: The flowers are small and borne on a spike that emerges from the rosette. The flower spike is often tall and slender.

Flower Color: Flower colors vary but are often greenish, white, or brownish.

Fruit: The fruit is a small capsule containing several seeds.

Seed: The seeds are tiny, often angular or oval, and brown.

Stem: In Plantago species, the flower spike serves as the stem, which is generally leafless and may vary in height.

Hairs: Some species have fine hairs on the leaves and stems, while others are smooth.

Height: The height of plantain plants can vary significantly, with some species being quite low to the ground and others having tall flower spikes.

Redseed Plantain (Plantago rhodosperma)






Close-up of plantain leaf.




Really big plantains, probably Plantago virginica.




Plantago lanceolate


Close up of Plantago lanceolate flower/seed stalk.


Even closer-up picture of Plantago lanceolate flower/seed head.


Out in West Texas look for Woolly Indian wheat plantain (Plantago patagonica).






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.


Popping up in winter, plantain rosettes range from almost unnoticeable to quite large in size. The club-shaped leaves may have points along the edge and hairs. Look for it in yards, disturbed areas, and abandoned places receiving lots of winter/spring sun. One of the easiest ways to identify them is that their vein structure is "palmate" which means it has several thick veins running parallel from the base of the leaf to the end, kind of like fingers sticking up from the palm of a hand.

The young leaves have a mild "green" flavor but as they mature I personally find them too rough and stiff to be eaten raw. Cooking the older leaves makes them more tender. Juicing the leaves is a better way of using the mature plant to get their mineral and vitamins.

Plantains produce a cluster of seeds resembling a tiny ear of corn on a long stalk. When the seedhead is still young it can be eaten raw or used like tiny baby corn in a stirfry. As they get older these seedheads also get tough and are rarely eaten.

Medicinally, plantain poultices are the "go to" plant for skin issues such as scrapes, minor rashes, insect stings & bites, and minor burns. Plantain tea is very good at soothing sore throats, acid reflux, and ulcers as well as helping coughs be more effective at expelling "lung cheese". As I type this there's a bunch of plantain leaves hanging from the light fixture, drying. They'll be infused into olive oil along with comfrey to make an amazing, healing skin salve.

Supposedly smoking dried plantain leaves reduces the urge to smoke tobacco but this effect has not been confirmed.


Buy my book! Idiots Guide 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.

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.

Plum - Chickasaw

Scientific Name(s): Prunus angustifolia
Abundance: common
What: fruit; pit
How: fruit raw, jelly/jam, or wine; pit ground and dried, then boiled
Where: sunny fields
When: early summer
Nutritional Value: calories, flavonoids
Dangers: none

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

Leaf Shape: The leaves are lanceolate, being long and narrow with pointed tips.

Leaf Venation: Leaves exhibit pinnate venation, with prominent, straight veins extending from the midrib.

Leaf Margin: The leaf margin is serrated, featuring fine teeth along the edges.

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

Flower Structure: The flowers are simple, with a diameter of approximately 1 inch, featuring five white petals.

Flower Color: The flowers are predominantly white.

Fruit: The fruit is a drupe approximately 1" in diameter, initially green and turning yellow to red as it matures.

Seed: A single stone pit is contained within the drupe, typically small, oval, and brown in color.

Bark: The bark of young stems is smooth and purple-brown, becoming more textured with age. 1" thorns are found along branches.

Hairs: None present.

Height: Chickasaw Plum typically reaches a height of 12 to 20 feet.

Ripe and unripe Chickasaw Plums.




Ripe Chickasaw Plums.


Chickasaw plum thicket.


Close-up of branch.


Close-up of Chickasaw plum thorn.


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 thickets of large bushes/small trees across Texas, Chickasaw Plums are by far sweeter than Mexican Plums. They are covered with white flowers in the mid-to-late winter and the fruit is ready to pick by the beginning of June.

Small but very sweet, these plums can be eaten raw, made into preserves, or even fermented into wine. The pits contain a small amount of cyanide but Native Americans would grind the pits then allow them to sit for a few days. During this time naturally occurring enzymes would break down the cyanide. The ground pit material would then be boiled as a porridge or perhaps used as a seasoning.


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.

Plum - Wild

Scientific name: Prunus mexicana
Abundance: plentiful
What: ripe fruit
How: raw, dried, preserves, wine, brandy
Where: Usually along edges of woods
When: fall
Nutritional Value: high in carbohydrates, vitamin A, and minerals

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

Leaf Shape: Mexican Plum leaves are ovate, being broad and rounded with a pointed apex.

Leaf Venation: Leaves exhibit pinnate venation, featuring prominent, arching veins.

Leaf Margin: The leaf margin is serrated, with fine teeth along the edges.

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

Flower Structure: The flowers are simple, with a diameter of approximately 1 inch, featuring five white petals.

Flower Color: The flowers are typically white, found distributed in small clusters along the branches.

Fruit: The fruit is a drupe, initially green and turning purple as it matures.

Seed: Single stone pit is contained within the drupe, usually small, oval, and brown in color.

Bark: The bark of Mexican Plum is initially smooth and , darkening and developing scaly fissures with age.

Hairs: Leaves are slightly fuzzy.

Height: Mexican Plum typically reaches a height of 15 to 25 feet.

Mexican plum fruit


The white stuff on the fruit is wild yeast which can be used to make bread or alcohol same as store-bought yeasts.


Mexican plum tree


Mexican plum tree trunk


Close-up of wild plum flower (photo taken February in Houston).


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 fruit of the Mexican plum can vary wildly in taste from sweet to inedible. Other Prunus species can be found in Texas and all have edible fruit but toxic leaves and seeds/pits. Their leaves and seeds/pits contains cyanide so you shouldn't eat these parts. The amount of cyanide varies and in extreme circumstances the seeds can be roasted and then eaten if they are NOT bitter.

The gray powder on the surface of the plums is a wild yeast which can be used to start sourdough or make wine. To use wild plums to create a sourdough follow these steps:

Step 1. On day 1 combine 1 cup whole wheat flour with 1/2 cup cool, non-chlorinated water, and 4-6 undamaged, gray-dusted wild plums in a bowl and gently stir together. Cover with a towel and let sit somewhere warm and undisturbed.

Step 2. After 24 hours discard half the mixture but leaving the plums in the retained portion. Add 1 cup unbleached flour and 1/2 cup non-chlorinater water. Gently mix everything. Cover with a towel, let sit somewhere warm for 24 hours.

Step 3. By now (day 3) you may see some bubbling in your starter and it'll hopefully have a somewhat fruity scent. If the starter is bubbling it's time to remove the plums. You'll also have to start "feeding" it twice a day. For each feeding scoop up heaping 1/4 cup of the starter and combine it with 1 cup unbleached flour and 1/2 cup non-chlorinated water about every 12 hours. Unused starter should be shared or discarded.

Step 4. Keep repeating Step 3 for 3-7 days until it almost doubles in size between feedings and has a nice, tangy aroma.

Step 5. Start making sourdough breads! Move unused sourdough starter to the fridge, discarding half and feeding it 1 cup flour and 1/2 cup water once a day. If you don't remove some starter every day it'll overrun your container and also likely become too acidic, killing itself. Humans aren't the only creatures that take over paradise and end up killing ourselves with our waste. Yeast does this, too.

For making wild plum wine you should get 101 Recipes for Making Wild Wines at Home: A Step-by-Step Guide to Using Herbs, Fruits, and Flowers (Back to Basics Cooking)


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.

Pokeweed/Poke Salat

Scientific Name(s): Phytolacca americana L.
Abundance: uncommon
What: young shoots & leaves, berry juice
How: young shoots & leaves boiled in three changes of water; berry juice boiled then made into jam/jelly
Where: woods, shady areas, sunny areas, fields
When: spring
Nutritional Value: vitamins
Dangers: all parts of plant contain different amounts of extremely toxic (fatal) alkaloid compounds, especially roots, stems, mature leaves, and seeds.

Medicinal Summary:
Root* - lymph flow stimulator; anti-inflammatory; anti-swelling; antibacterial (tincture)
*extremely poisonous, only to be used by trained experts!

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

Leaf Shape: The leaves are large, ovate to lanceolate, and can measure about 4 to 10 inches in length and 2 to 5 inches in width.

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

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

Leaf Color: The leaves are a medium to dark green, sometimes with a reddish tinge, especially as they age.

Flower Structure: The flowers are small and borne in racemes, which are long, drooping clusters.

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

Fruit: The plant produces berries that are initially green, turning to a deep purple or almost black when ripe. They spiral down red-purple stalks 2"-4" long, to form narrow, elongated clusters.

Seed: Each berry contains several small, black seeds.

Stem: The stem is thick, hollow, and often reddish or purple as it matures.

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

Height: Phytolacca americana can grow quite tall, typically reaching 4 to 10 feet in height over the course of just one summer.

Young pokeweed plants, ready to be boiled then eaten.

The pokeweed on the left is a perfect size for eating, the one on the right is too big.




Young sprouts next to a more mature pokeweed. Red color has already appeared in the older pokeweed's stem, indicating it is now unsafe to eat, even after multiple boilings.


Mature plants can grow to over 5' tall in one summer, making them one of the fastest growing plants in Texas. When mature they'll have red stalks, and multiple berry clusters as shown below.

Pokeweed leaves are hairless, pinnate-veined, alternate along the stem, edges are slightly "ruffled" with very minor scalloping, and can grow to over 10" in length!

Flowering pokeweed. There will usually be multiple flower spikes on the plant.


Close-up of a flower spike. The flowers spiral up the spike. The round bulbs haven't blossomed yet.

 Extreme close-up of a single pokeweed flower. Note the five, white petals.

After the flower are done the berries begin to grow. They remind me of squat, green pumpkins at first.

The older berries, near the base of the spike, ripen to a purple color before the berries at the tip.  The seeds are extremely poisonous but the pokeweed berry juice can be made into a jelly...very carefully!

Completely ripe, now. They form a single spiral down the stalk, just like the flowers did.

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.


Pokeweed was often one of the first greens to appear after a winter devoid of fresh plants and so it was cherished not just for its fantastic taste but also because it allowed satisfying a hunger for plants. It mainly grows in the protective yet sunny edges of woods with braver plants being out in full sun an others hiding in complete shade. It's bright green color stands out among the darker greens, browns, and grays of later winter plants. The stem starts out green like the leaves but quickly turns red as it matures. The youngest part of the stem at the top of the plant may stay green while the rest of the stem turns almost a purple-red color.

Young, boiled pokeweed leaves & shoots are considered a special treat in the South and a canned version is occasionally available in grocery stores. The pokeweed leaves must be harvested before there is any noticeable red color in the leaves or stem, usually when the plant is still under about six inches tall. Even at this young age there are highly toxic alkaloids present so the leaves must be boiled in three changes of water to render them safe enough to eat. Bring just to a boil, then replace the hot water with fresh, room temperature water. Unfortunately, the required boiling does reduce their vitamin C content some but they will remain loaded with all sorts of other vitamins and minerals.

The seeds are very toxic even after cooking, but the juice of the berries can be made safe by boiling. After boiling the berry juice can be made into a jam or jelly. The berry juice can also be used as a dye or even as an ink.


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.