Mullein

Scientific Name(s): Verbascum thapsus
Abundance: uncommon
What: leaves, flowers
How: both leaves and flowers as tea and smoked
Where: dry, sunny areas
When: summer, fall
Nutritional Value: medicinal
Other Uses: dried stalks used for fire drills, leaves used as lamp wicks,
Dangers: fine hairs on leaves can be an irritant. Do not consume seeds.

Medicinal Summary:
Flowers/Leaves/Stems - improves respiratory issues and inflammations; anti-inflammatory; antimicrobial; expectorant; soothes earaches (tisane, tincture, infused oil, smoked)

Leaf Arrangement: The leaves are arranged in a rosette at the base in the first year, and alternately on the stem in the second year.

Leaf Shape: The leaves are oblong to lanceolate, large, and can be up to 12 inches in length and 5 inches in width at the base, becoming smaller up the stem.

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

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

Leaf Color: The leaves are a soft, gray-green color due to a dense covering of fine hairs.

Flower Structure: The 5-pointed flowers are small and densely packed in a tall, elongated spike at the top of the stem. Each flower is about 0.5 inches in diameter.

Flower Color: The flowers are usually bright yellow.

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

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

Stem: The stem is sturdy, erect, and can grow up to 2 to 8 feet tall. It is also covered in fine hairs.

Hairs: The plant is characterized by a thick layer of woolly hairs on both the stems and leaves.

Height: Verbascum thapsus typically reaches a height of 2 to 8 feet.

2nd-year Mullein plants.


2nd-year Mullein gone to flowering.


1st-year Mullein plant


Close-up of flowers




Close-up of leaves


Mullein root.


Dried mullein stalk.


Close-up of dried mullein flowers/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.


Mullein tea is made from the leaves of a 1st-year plant and is considered a good cough suppressant. A similar tea can be made from the root after cleaning, peeling, and dicing. Although the leaves feel soft and fuzzy they do not make good "wild" toilet paper as the small hairs can get stuck in your skin which is very uncomfortable.

The dried leaves were smoked to help with assorted head/chest sickness. The dried flowers have a pleasant flavor.

Avoid consuming the seeds as they contain Rotenone, a poisonous material that is particularly bad for fish and other plants.


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Common Stinkhorn Mushroom

Scientific Name(s): Phallus impudicus
Abundance: uncommon
What: inner part of "egg"
How: cooked
Where: woods, mulch
When: winter
Nutritional Value:
Dangers: mature ones smell really bad

Growth Form: Phallus impudicus typically emerges from an egg-like structure and grows rapidly to its full height of 4"-6" tall.

Cap Shape and Size: The cap is 1.5 to 2 inches high, with a conical head that is covered in a greenish-brown, slimy spore mass.

Gills or Pores: This species does not have traditional gills or pores; instead, the spore mass is located on the head of the cap.

Stipe Characteristics: The stipe is 3 to 5 inches tall and 1 to 1.5 inches thick, white, and hollow, with a spongy texture.

Odor: Known for its strong, unpleasant odor, often described as fetid or carrion-like.

Bruising: The flesh of the stipe is brittle and does not show significant bruising.

Spore Color: The spore print is olive-brown.

Substrate and Habitat: Commonly found in forests, yards, and other areas rich in organic matter.

Other Characteristics: Notable for its phallic shape when mature. The egg-like structure from which it emerges is white to pale yellow.  

Mature common stinkhorn mushroom.


Common stinkhorn eggs.


Close-up of common stinkhorn egg.


Common stinkhorn egg starting to "hatch".


Common stinkhorn egg cut in half. The inner spongy, off-white part is the edible section.


Very young, bisected stinkhorn egg.


Really, there's no part of the lifecycle of the common stinkhorn mushroom where it doesn't look disgusting. At best, they'll look like a cluster of mottled, alien eggs poking up through mulch. At worst, they look like the remains of a grotesque crime! And at the "crime" stage they have the added benefit of smelling very much like dog poo. And yet, people figured out they're edible. Humans have gone through some pretty hungry times!

Somewhat more common in the winter, these strange mushrooms seem to prefer growing in piles of mulch or other loose, organic matter. As mentioned above, they'll look like a cluster of red/orange/brown/gray mottled eggs poking out of the mulch. Slightly older ones will have begun to split across the top as a gray-tip...rod...begins erecting itself. As it grows a pale shaft appears beneath the gray, shrouded tip. At this point that tip-shroud will smell like dog poo. The shaft is fairly weak and so rather than sticking upright it'll sag limply over, ending up laying across the ground.

The only edible portion is the early "egg", plucked before the top begins to split and with the outer layers removed to just leave the white/cream-colored, spongy part. At this point the mushroom has a mild, almost pleasant smell. This peeled egg is then diced up and cooked with eggs or other items. Basically treat it like most other mushrooms but definitely cook it.

As far as toxic mimics go, there are other stinkhorns that burst out of eggs but none look a humanly...phallic...as Phallus impudicus. Others will be red in color or consist of four tentacle-like limbs joined at the top. All of them will stink as they use flies to spread their spores.

Stinky dog mushroom (Mutinus caninus)


Columned Stinkhorn (Clathrus columnatus)


There are both edible and poisonous mimics of the young "eggs", however.

Edible puffball mushrooms are a homogenous white color.


Poisonous Earthball mushrooms have an off-white skin around a dark center.



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Reishi Mushrooms

Scientific Name(s): Ganoderma curtisii, Ganoderma sessile, Ganoderma tsugae
Abundance: rare
What: mushroom
How: tea, tincture
Where: woods, pine stumps, oak trees, wood duff
When: spring, summer, fall
Nutritional Value: very medicinal
Dangers: normal mushroom cautions apply

COLLECTING MUSHROOM REQUIRES 100% CERTAINTY. WWW.FORAGINGTEXAS.COM ACCEPTS NO RESPONSIBILITY FOR IDENTIFICATION ERRORS BY ANY READERS.

Ganoderma curtisii Structural Features:

Growth Form: Ganoderma curtisii typically grows as a solitary bracket or in small groups on tree trunks and stumps.

Cap Shape and Size: The cap is kidney or fan-shaped, measuring 2 to 8 inches across. It has a woody texture and is brown to reddish-brown with a varnished appearance.

Gills or Pores: This species has pores rather than gills. The pore surface is white to light brown.

Stipe Characteristics: If present, the stipe is short and lateral, with a similar color and texture to the cap.

Odor: Ganoderma curtisii typically does not have a distinctive odor.

Bruising: The flesh does not change color significantly on bruising.

Spore Color: The spore print is brown.

Substrate and Habitat: Commonly found on hardwoods, especially oaks and other deciduous trees.

Other Characteristics: The mushroom is inedible due to its tough, woody texture.

Ganoderma sessile Structural Features:

Growth Form: Ganoderma sessile typically grows solitarily or in small groups on tree trunks and stumps.

Cap Shape and Size: The cap is fan or hoof-shaped, measuring 2 to 10 inches across. It is reddish-brown to dark brown with a shiny, varnished surface.

Gills or Pores: This species has pores instead of gills. The pore surface is white to light brown.

Stipe Characteristics: Ganoderma sessile typically does not have a distinct stipe, as it grows directly from the wood.

Odor: This fungus usually does not have a notable odor.

Bruising: The flesh does not change color significantly on bruising.

Spore Color: The spore print is brown.

Substrate and Habitat: Commonly found on deciduous trees, particularly oaks and maples.

Other Characteristics: It is also recognized for its tough, woody texture, making it inedible.  

Reishi (Ganoderma sessile) mushrooms growing from an oak.


Reishi (Ganoderma sessile) mushrooms growing on a fallen tree.


Fresh topside of a Reishi (Ganoderma curtisii) mushroom. The stem, if present, is always off-center making it look kind of like the saucer-section of the starship Enterprise. ;-)


Underside of the same mushroom shown above. Note it has pores instead of gills.


Reishi (Ganoderma curtisii) mushrooms harvested from a dead root beneath the forest floor. These are just past the time to harvest and will not have much medicinal value. The lower, left-hand mushroom is upside down to show the bottom which has turned from white to yellowish.


Young Reishi (Ganoderma curtisii) growing on an oak tree stump under a birdbath (March in Houston).


Same Reishi in early April.


Same Reishi in late April.


Same Reishi in May. The beige powder everywhere is Reishi mushroom spores.


Same Reishi (Ganoderma curtisii) mushrooms in June.



The only public lands you can legally harvest mushrooms are National forests and grasslands.

Reishi mushrooms abound throughout the wooded areas of Texas. Most commonly found growing at the base of dead pine tree stumps, they will also be seen poking up through the pine needles and wood duff of forest floors. Dying hardwood trees such as oaks, sweetgums, elms and locusts are also common homes for these shiny, red mushrooms. Spores of Reishi are brown so make spore prints on white paper. These are hard, woody mushrooms. Originally from the tropics, look for them during hot weather though old, dry, unusable ones can be found all year long.

Being polypores, these mushrooms do not have any gills on their underside. Instead, the bottom of fresh Reishi mushrooms will appear white and smooth, but upon closer inspection/magnification many tiny holes/pores will be seen. This mushroom, especially when growing from the forest floor, will often be kidney-shaped with the stem located at the center of the back/non-curved edge of the mushroom. When growing directly from a dead/dying tree Reishi mushrooms will grow flush off the tree bark and be fan shaped, usually with no stem. The topside of Reishi while be a shiny red, looking as if it were coated with a varnish, while the bottom will be white. There may occasionally be layers of red or white in between the top and bottom. The stems, when present, will be the same red as the top of the Reishi.

The medicinal benefits of this mushroom are almost legendary. It contains compounds that function as anti-virals, anti-tumor and anti-cancer, antibiotics, immune system stimulants, respiratory aids, antioxidants, anti-aging and more. The traditional method to consume these mushrooms is to grind dried Reishi into a fine powder which is then used to make a tea or added to coffee. Once dried, these mushrooms are very tough and hard to grind so a good mortar and pestle are needed or a very powerful coffee grinder.

Another way to extract the medicinal properties of these mushrooms is by making an alcohol tincture. Shredded Reishi are soaked in 80-100 proof alcohol. Half-fill a jar with chopped/shredded Reishi then add enough alcohol to fill it twice as high as the Reishi. Tightly cap then vigorously shake the bottle. Shake it 1-2 times a day for six weeks then strain out any mushrooms solids. Place the filtered tincture in a colored, stoppered bottle and store in a cool, dark place. Traditionally, 3-5 drops of this tincture would be taken daily, though do not consider this medical advice.

Often the alcohol-extracted mushroom material was then be boiled in water to extract any water-soluble medicinal molecules. Starting with twice as much water (by weight) as mushrooms, this was boiled down to half. The decoction was allowed to cool, solids were strained out, and then added to an equal amount of the alcohol tincture. This gave a solution that was over 40% alcohol which was enough to preserve it. The dosage of this solution was still 3-5 drops a day.

A comprehensive review of the medicinal properties, including many scientific journal referneces, of Reishi mushrooms can found in MycoMedicinals.

The only mimic to Reishi mushrooms are Red-Belted Brackets (Fomitopsis pinicola) which are native to Europe. Being polypores, Red-Belted Brackets are non-toxic though care should always be used when trying a new mushroom. These mushrooms produce yellow spores and grow into thick, many-layered "conks".

When identifying mushrooms always cross reference them with several books to achieve the proper level of certainty. I'm not trying to sell you books, I'm trying to help you avoid a mistake.


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.

Turkey Tail Mushrooms

Scientific Name(s): Trametes versicolor, also called Coriolus versicolor
Abundance: common
What: mushroom
How: tea, tincture
Where: dead trees
When: spring, summer, fall, winter
Nutritional Value: medicinal
Dangers: while not poisonous, the from the mimic False Turkey Tail crust mushroom (Stereum ostrea) don't taste as good.

COLLECTING MUSHROOM REQUIRES 100% CERTAINTY. WWW.FORAGINGTEXAS.COM ACCEPTS NO RESPONSIBILITY FOR IDENTIFICATION ERRORS BY ANY READERS.

Growth Form: Trametes versicolor typically grows in overlapping clusters on logs and stumps.

Cap Shape and Size: The caps are small, fan-shaped or semicircular, typically 1 to 4 inches across and 1/8 inch thick. The surface is distinctly multicolored, with zones of brown, tan, white, blue, and other colors. Bands alternate between smooth and velvety textures.

Gills or Pores: This species has pores rather than gills. The pores are small and round, white to light brown.

Stipe Characteristics: Trametes versicolor usually does not have a noticeable stipe, as the caps grow directly out of the wood.

Odor: It generally does not have a distinctive odor.

Bruising: The flesh is too tough for bruising to be noticeable.

Spore Color: The spore print is white to light yellow.

Substrate and Habitat: Commonly found on dead hardwood, particularly beech and birch, but also on conifers.

Other Characteristics: The mushroom is inedible due to its tough texture but makes a delicious mushroom broth.

Turkey Tail mushroom clusters. Many different colors are possible.



Close-up of top of Turkey Tail mushroom. This one is slightly larger than a US quarter coin.


Close-up of bottom of Turkey Tail mushroom. This one is slightly larger than a US quarter coin.



MIMICS!
Topside view of False Turkey Tails mushrooms (Stereum ostrea). 


Underside view of the "crust" covering most of the dead log. This crust has a smooth surface and lacks the pores of Trametes versicolor


The underside of mimic Gilled Polypore (Trametes betulina) has gills rather than pores underneath. Don't eat/drink it.



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


The only public lands in Texas you can legally harvest mushrooms are National forests and grasslands. Check the rules and regulations for your state to stay out of trouble. Some national forests require you to purchase a mushroom harvesting license.

Turkey Tail mushrooms are one of the most powerful wood decomposers in the forest and can be found on just about any dead tree. When young and fresh they really do look like the multicolored, striped fan-shaped tails of turkeys. They have bands of red, brown, white, and gray as well as yellow and even purple. They often grow in thick, overlapping patches on dead hardwood and softwood trees though the mushrooms themselves are quite thin.They will grow parallel to the ground and have a slight bowl shape with the lowest point being its attachment to the tree. They will be fan-shaped ranging from half-circles to almost full circles. They give white spore prints.

There are several very similar mushrooms so to be sure you have Turkey Tails ALL the following details must be met:
1. They are polypores. Turkey Tails will not have gills on their underside but many tiny pores from which spores are released.
2. These pores are extremely small but still visible to normal eyes, numbering 3-8 per millimeter. A magnifying glass helps see them properly. If only 1-3 pores per millimeter you have some other Trametes species
3. The topside feels velvety/fuzzy due to many tiny hairs. A magnifying glass will also help to see these hairs.
4. Is the top of the mushroom white to grayish? If so, you do NOT have a Turkey Tail but likely the related, Trametes hirsuta, species.
5. Do the colored zones blend/run together or do they have sharply-defined boundaries? If not sharply define it is likely you have Trametes pubescens.
6. The mushroom must be flexible yet thin. Stiff mushrooms are probably Trametes ochracea.

Turkey Tail tea has a lovely mushroomy flavor. Collect five fresh mushrooms about the size of a quarter. Chop these up and boil them in one cup of water for ten minutes. After boiling them ad a bit of cold water to bring the volume back up to one cup. Strain out the mushroom bits (don't eat them) then drink it once it has cooled off enough to imbibe safely.

Scientific studies have shown Turkey Tail mushrooms contain a number of anticancer and antibiotic compounds, though this information is NOT to be considered medical advice.

Tea made from the fresh mushrooms is a traditional method of accessing these medicinal molecules. Also, an alcohol extract of Turkey Tails can be used to access the medicinal properties of these mushrooms. Half-fill a jar with chopped/shredded Turkey Tails then add enough vodka or other 100-proof alcohol to cover the mushrooms with 1" alcohol above the mushrooms. Tightly cap then vigorously shake the bottle. Shake it 1-2 times a day for six weeks then strain out any mushrooms solids. Place the filtered tincture in a colored, stoppered bottle and store in a cool, dark place. Traditionally, 3-5 drops of this tincture would be taken daily, though do NOT consider this medical advice.

Often the alcohol-extracted mushroom material was then be boiled in water to extract any water-soluble medicinal molecules. Starting with twice as much water (by weight) as mushrooms, this was boiled down to half. The decoction was allowed to cool, solids were strained out, and then added to an equal amount of the alcohol tincture. This gave a solution that was 25% alcohol which was enough to preserve it. The dosage of this solution was still 3-5 drops a day.

A comprehensive review of the medicinal properties, including many scientific journal referneces, of Turkey Tails mushrooms can found in MycoMedicinals.

When identifying mushrooms always cross reference them with several books to achieve the proper level of certainty. I'm not trying to sell you books, I'm trying to help you avoid a mistake.



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.

Nanadina

Scientific Name(s): Nandina domestica
Abundance: invasive
What: berries, young leaves
How: boil leaves twice, berries made into jelly
Where: landscaping, woods
When: spring, summer, fall, winter
Nutritional Value: wood/roots contain berberine and
Dangers: seeds of berries are mildly toxic, leaves must be boiled twice before eating

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

Leaf Shape: The leaves are pinnately compound, consisting of lance-shaped leaflets. Each leaflet can measure 1-2 inches in length and 1 inch in width. Leaflets are widely spaced along the leaf stem.

Leaf Venation: The venation is generally parallel in the individual leaflets.

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

Leaf Color: The leaves are typically green, and in colder seasons, they can develop shades of red or bronze. The color may vary between the top and underside of the leaves.

Flower Structure: The flowers are arranged in large, terminal clusters (panicles) that can measure 8 to 12 inches in length.

Flower Color: The small, star-shaped flowers are white, and they form dense, showy clusters.

Fruit: The fruit is a bright red berry-like drupe, usually produced in clusters.

Seed: Each drupe contains a single seed.

Stem: The stems are upright and woody, branching as they grow. Young branches may be reddish in color, old stems are brown and woody. Inner wood is yellow.

Hairs: The plant typically has smooth, hairless stems and leaves.

Height: Nandina domestica can reach a height of 4 to 8 feet, with a somewhat open and airy growth habit.

Nanadina aka "Heavenly Bamboo" is often used in landscaping but it has escaped into the wild.




Leaves are edible after boiling twice. Younger leaves are better than older ones.


Close-up of Nanadina leaf.


Younger portions of the plant stems have a reddish-purple color.


The pulp of Nanadina berries is edible but not overly flavorful. The seeds contain cyanide compounds and must be removed.




The woody trunks and older stems are peeled and whittled into flavorful toothpicks.


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.


First arriving to the United States in 1804 AD, Nanadina has become a very common landscaping plant in warmer areas due to its evergreen leaves, attractive red berries, ability to thrive in sunny and shady areas as well as not being susceptible to pests or infections. Birds eat the berries...which has led to this plant showing up in many places it hadn't been planted. Nanadina is equally home in a suburban yard or deep Texas woods, both of which are far from its native Asian homeland.

Like Pokeweed, the leaves of Nanadina must be boiled twice before eating. This removes its toxic compounds as well as tenderizes the leaves. However, the end flavor isn't as pleasing as Pokeweed.

There's some debate on the edibility of the berry pulp but the berry seeds are known to be mildly poisonous due to containing cyanide compounds. The pulp has been used to make jelly but other fruits are usually included for improved flavor.

For those of you who like flavored toothpicks, the woody portions of this plant can be whittled into aromatic toothpicks and "chewing sticks".

The yellow roots contain berberine which is a powerful, broad spectrum antibiotic and also used to dye wool. It also contains higenamine which displays a number of medicinal effects.



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.