Lyreleaf Sage

Scientific Name(s): Salvia lyrata
Abundance: plentiful
What: leaves
How: raw or cooked when young, tea after flowers form.
Where: full sun to partial shade, borders and light woods
When: winter, spring
Nutritional Value: low

Medicinal Summary:
Leaves - laxative; cough suppressant; weak antibiotic (tisane)
Root - wound healer (poultice, infused oil, salve)

Leaf Arrangement: The leaves are arranged in a rosette at the base of the plant, with some leaves also present on the stem in an opposite-alternating arrangement.

Leaf Shape: The leaves are ovate to lanceolate, often with a heart-shaped base. The basal leaves are typically larger, ranging from 3 to 6 inches in length and 1 to 3 inches in width, while the stem leaves are smaller.

Leaf Venation: The leaves exhibit pinnate venation, with a prominent central vein and multiple side veins.

Leaf Margin: The leaf margins are typically serrated or toothed, and can be somewhat wavy.

Leaf Color: The leaves are primarily green, though they can have purple highlights or veining, especially in the basal rosette.

Flower Structure: The flowers are arranged in whorls on a spike-like inflorescence, extending from the upper part of the stem. Each flower is tubular and measures about 0.5 to 1 inch in length.

Flower Color: The flowers are typically blue to violet, though they can occasionally be white or pink.

Fruit: The plant produces a small nutlet as its fruit.

Seed: The seeds are small, brown, and enclosed within the nutlet.

Stem: The stem is erect, square in cross-section (a characteristic of many members of the mint family), and can grow up to 1 to 2 feet tall. The single stalk produces two side branches as it matures.

Hairs: The stem and leaves are covered in fine hairs, giving these plants a fuzzy texture.

Height: Salvia lyrata typically reaches a height of 1 to 2 feet.

When in flower, lyreleaf sage makes clusters of light-purple flowers along roadsides.


Young plant (eat at this stage). Note the purple veins and leaf stems.




Close-up of leaf. Note the hairs.


Mature lyreleaf sage with flower stalk (less tasty at this stage).


Lyreleaf Sage flower stalks produces two side branches.


Close-up of lyreleaf sage flowers.


Stem after dropping flowers.


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.


Lyreleaf sages quickly cover the ground wherever they show up giving rise to it's other common name, "Cancer Weed". As winter turns to spring these purplish plants send up flower stalks which split into three stems, each with multiple long, thin, small light violet/purple flowers. One quickly learns to spot beds of lyreleaf sage by the large beds of these flowers. Being in the mint family, the flower stem is square. Both the stem and leaves are hairy. The veins will be purple and under the right conditions the entire leaf may be purple. I thought the amount of purple was due to sunlight but now I'm thinking its more a factor of watering.

Young lyreleaf sages have a weak, somewhat minty flavor when young. It is good in salads or in cooked dishes where a bit of mint flavor is wanted. After it flowers the dried plant can be used to make a weak mint tea. Like all mints, it has a square stem and can be very invasive.

The youngest leaves are used raw in salads but as the plant matures I find the leaf texture is improved by cooking.

Native Americans were the first to notice how this plant spreads across an area like a cancer and following their belief that "like cures like" they thought it could be used to treat cancer. Western science has not put much effort into determining if it does have any special anti-cancer properties but it is generally believed to not fight cancer.


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Mallow - Marsh

Scientific name: Hibiscus lasiocarpos
Abundance: rare
What: roots, young leaves, flower buds,
How: Leaves, roots, stem, and flowers contain a mucilage-like material which can be used to thicken soups and stews. Flowers can be eaten raw. Young leaves can be eaten raw or cooked with other greens or boiled alone. Roots are peeled, sliced then fried. Flower buds can be raw or cooked. All parts of the plant can be made into tea, seeds are roast and ground for a coffee substitute.
Where: Moist areas
When: Young leaves in spring, summer; roots all year, flowers in summer.
Nutritional Value: Roots high in starch, rest of plant contains small amounts of vitamins and minerals

Medicinal Summary:
Root - demulcent; laxative; slows sugar transfer from stomach to blood; soothes gastrointestinal inflammations (poultice, tisane)

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

Leaf Shape: The leaves are broadly ovate, with a length of approximately 4 to 6 inches and a width of 3 to 5 inches.

Leaf Venation: The venation is palmate, with prominent veins.

Leaf Margin: The leaf margin is serrated, featuring tooth-like projections along the edge.

Leaf Color: The upper side of the leaves is typically medium to dark green, while the underside may have a lighter hue.

Flower Structure: The 5-petaled flowers are large and showy, with a diameter of about 3 to 5 inches. They are located at the terminal ends of the stems.

Flower Color: The flowers are white to pink with deeper red centers. Calyx have long, narrow protrusions wrapping up the sides of the flower buds.

Fruit: The fruit is an okra-like capsule, approximately 1" long, containing longitudinal lines of seeds attached to a central, multi-sided rib.

Seed: Immature seeds are white and soft, turning dark and hard when mature.

Stem: The stems are erect, with a woody base, supporting the large, terminal flowers. Young stems sections are green or red whereas lower, mature sections can be brown.

Hairs: The leaves, stems, sepals, and calyx are covered in fine, fuzzy hairs.

Height: Hibiscus lasiocarpos can reach a height of 3 to 6 feet, with the large flowers extending above the foliage.

Marsh mallow flowers and flower buds, both of which are edible.


Marsh mallow (plants grow up to four feet tall). Note last year's dried seedpods.




Marsh mallow leaf.


Close-up of marsh mallow leaf. Note the fine hairs which give it a velvety feel.


Marsh mallow flower.




Marsh mallow flower buds before blooming.


Note the long, narrow calyx wrapping up the sides of the buds .


Tender seedpods taste kind of like okra.


Dried marsh mallow seed pods which have split open, revealing their seeds.


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


Marsh mallows are usually found in shady, moist areas but on occasion they can be found in sunny, moist areas, too.

To make original marshmallows, peel roots and slice them into thin wafers then boil 20 minutes in minimum amount of water. Remove the root slices, add sugar or other sweetener and boil down fluid until very thick. Whip this hot fluid like egg whites then drop globs onto wax paper, after they've cooled dust them with powdered sugar.

The seeds can be roasted then ground in a coffee grinder for use as a substitute for real coffee. It tastes pretty good, though does not have any caffeine.

Young leaves and tender flower buds can be used to thicken soups, stews, curries, and other sauces. The tender flower buds can also be pickled or fried like okra. Opened flowers can be used in salads or made into tea though these are best the first day they've opened.

The dried root has been used in herbal "tobacco" substitutes.

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.

Mallow

Scientific name: Malva neglecta, Malva parviflora
Abundance: common
What: leaves, young shoots, roots
How: raw, steamed, sauteed, tea. leaves and roots produce a thickening agent
Where: sunny, fields, yards
When: spring, summer, fall, winter
Nutritional Value: very high in minerals, vitamins A & C, and protein.

Medicinal Summary:
Leaves - demulcent; laxative; slows sugar transfer from stomach to blood; soothes gastrointestinal inflammations (tisane, poultice)

Leaf Arrangement: The leaves are arranged in an alternate pattern along the stem.

Leaf Shape: The leaves are round to kidney-shaped, typically measuring about 1 to 2.5 inches in diameter.

Leaf Venation: The venation is palmate, with several major veins radiating from a single point at the leaf base.

Leaf Margin: The margins of the leaves are crenate to serrate (rounded to sharp).

Leaf Color: The leaves are a deep green, often with a lighter shade on the underside.

Flower Structure: The flowers are small, with five petals, and are borne in clusters in the leaf axils or at the stem tips. Each flower measures about 0.5 to 1 inch across.

Flower Color: The flowers are usually pale pink with darker pink stripes.

Fruit: The fruit is a round, flat, disk-like schizocarp, divided into segments (mericarps).

Seed: Each segment of the fruit contains one seed, which is kidney-shaped and light brown.

Stem: The stem is hairy and can be either erect or sprawling.

Hairs: The plant has fine hairs covering the stems and leaves.

Height: Malva neglecta typically grows to a height of 6 to 24 inches.

Young Mallow sprouts.


Mallow leaves and flowers.






Close-up of the Malva neglecta flower and "cheese" seedpod.


If not mowed, these mallows can become small bushes.




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.


Don't mistake young toxic. Creeping Buttercup (Ranunculus repens) for Mallow seedlings. Creeping Buttercup leaves have deeper clefts and a shinier, light-green color. If you aren't sure what you have, wait a few weeks to see how the plant grows. If it develops yellow flowers and sharply cleft leaves it's the toxic Creeping Buttercup.

Young, toxic Creeping Buttercup.


Mature, toxic Creeping Buttercup.


Driving through Giddings, TX always excites me because that's where I start seeing Malva neglect. The coarse, hairy plant appears in forms ranging from small, scraggly yard weeds to thick, lush, large beds along country roads. Leaves will range in size from under one inch to over two inches across. The green, scalloped leaves quickly become unmistakable after a few encounters, allowing the forager to pick them out from quite a distance. Unless knocked back by a very hard frost these mallows will continue to grow all year long. They do seem to do a bit better in cooler months, however.

The flowers of Malva neglecta are mainly white with pinkish or purplish stripes which can end up coloring the entire flower. After the flower comes the "cheese" which is a round seedpod. These seedpods are a good nibble when still green and tender. Later on when the pods turn hard and brown the seeds can be collected and eaten but they are quite small.

These mallows are "superfoods" rich in vitamins, minerals and protein. It's mature leaves are rarely eaten fresh as they are stiff and rough and have a bland taste that is easy covered by others flavors. A popular way of consuming this plant is to dry it then crumble it into smoothies, soups, stews, or other foods with sauces.


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Mallow - Rose

Scientific Names: Hibiscus palustris
Abundance: very rare
What: flowers, leaves, seeds, seed pods, roots
How: flowers raw, young leaves raw or cooked, seeds roasted. Tender seed pods are cooked. Roots are diced then roasted.
Where: sunny areas, often used in landscaping
When: spring, summer, fall
Nutritional Value: Flowers high in antioxidants; seeds are high in protein & starch; leaves high in minerals; roots contain starch.

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

Leaf Shape: The leaves are typically palmately lobed, with a length of approximately 3 to 5 inches and a width of 2 to 4 inches.

Leaf Venation: The venation is palmate, with several prominent veins spreading outward from the base of the leaf.

Leaf Margin: The leaf margin is toothed, featuring serrations along the edge.

Leaf Color: The upper side of the leaves is medium to dark green, while the underside may have a lighter hue.

Flower Structure: The 5-petaled flowers are typically solitary, with a diameter of about 2 to 4 inches. They are located at the leaf axils. Calyx has long, spidery fingers running up alongside the flower buds.

Flower Color: The flowers can range in color from white to pale pink or light lavender with a darker red interior.

Fruit: The fruit is a 1" capsule, containing seeds.

Seed: Seeds are small, dark, and numerous within the capsule. They start out white/off-white and then turn brown as the mature.

Stem: The stems are erect, often reddish in color, and may have fine hairs.

Hairs: Fine hairs may be present on the stems and leaves.

Height: Hibiscus palustris can reach a height of 3 to 6 feet, with the flowers positioned at the leaf axils along the stems.

Swamp Rose Mallow (Hibiscus palustris) plants grow up to five feet tall.




Swamp Rose Mallow (Hibiscus palustris) flower and bud.


Closeup of flower buds (green fruit).


Closeup of Rose Mallow flower (petals may be white to pink in color).




Closeup of Rose Mallow seeds inside pod (brown fruit).


Halberd-Leaved Rose Mallow (Hibiscus militaris) plant and flower buds.


Close-up of Halberd-Leaved Rose Mallow (Hibiscus militaris) leaf.


Close-up of young Halberd-Leaved Rose Mallow (Hibiscus militaris) flower bud.


Rose mallows are usually found in moist, sunny areas but on occasion they can be found in shady, moist areas, too.

The seeds can be roasted then ground in a coffee grinder for use as a substitute for real coffee. It tastes pretty good, though does not have any caffeine.

Young tender leaves can be cooked like spinach but I find them a bit too rough/stiff to use raw. The flowers are good raw or added to tea. The tender, young flower buds and seed pods can be used like okra, either friend, pickled, or added to Cajun and African foods. The flowers work well in salads.


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Maple

Scientific name: Acer spp.
Abundance: common
What: Inner bark, seeds, leaves, sap
How: Boil inner bark or dry into flour, cook seeds, young leaves raw or cooked, boil sap down to syrup
Where: everywhere
When: anytime
Nutritional value: sugar in sap, protein and carbohydrates in seeds, minerals in leaves, carbohydrates in inner bark.

Leaf Arrangement: Opposite arrangement along the stem.

Leaf Shape: Simple, palmately lobed leaves with typically five lobes, each measuring 3 to 5 inches in width.

Leaf Color: Green on top and grayish underneath in summer, transitioning to vibrant shades of orange, red, or yellow in the fall.

Leaf Margin: Serrated leaf margins.

Flower Structure: Inconspicuous, small, greenish-yellow flowers in clusters (racemes).

Flower Size: Individual flowers are tiny, around 1/8 inch.

Fruit (Samara): Paired samaras or "helicopters," each about 1 to 1.5 inches long.

Seed Size: 1/2 inch seed with a wing extending approximately out 1" from each.

Bark: Gray and smooth on young trees, becoming rough with age, forming ridges and furrows.

Height: Mature trees can reach heights of 60 to 75 feet, occasionally exceeding 100 feet.

Hairs: Sparse hairs may be present on young stems and leaves.

Maple leaves and almost-mature "helicopter" seeds.


Maple leaves.


Close-up of sugar maple leaves (top and bottom).


Trunk/bark of sugar maple tree.


Mature sugar maple seeds (August in Houston).


Red maple seeds. They are ready in the spring before the tree puts out its leaves.


Traditional drill, bucket and spile (tap) for collecting maple sap.


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.


One doesn't usually think of maples as common Texas trees however native stand of sugar maples (Acer saccharum Marsh.) still survive in TX Lost Maples Canyon as holdovers from the last ice age. Sugar maples are a common landscaping plant but they are heavy water users. The native red maple (Acer rubrum), with its beautiful red seeds and leaves, is much more common. Both will have the five-pointed leaves like one sees on Canadian flags and beer bottle labels. Both will also produce the "helicopter" seeds hat twirl and spin as they fall from the tree.

In late winter/early spring maples will begin producing leaf buds. These tiny buds and the newest leaves they produce make a good woodland's nibble. They can be added raw to salads or even cooked like spinach.

Maple seeds can be roasted like pumpkins seeds. Remove the seeds from their "wings" before roasting. The young leaves are best within the first few weeks of appearing and are delicious raw and wonderful when added to salads, especially with a tangy oil/vinegar dressing.

The inner bark is mainly a survival food. Cut long vertical strips of the bark off the tree, not exceeding more than 10% of the width of the tree trunk. Taking more will most likely kill the tree and even just taking 10% will greatly weaken it. The inner bark looks like a brown paper bag. Slice it into thin strips then boil it for several hours to make a mush. It will still tastes pretty much like a boiled paper bag.

Tapping sugar maples is best done in late winter when daytime highs are 40-50F but below freezing at night. Texas weather rarely gives such a clear sign so some luck is involved in getting the timing right. Note that it takes boiling down 40 gallons of sap to get one gallon of syrup. Complete directions for making maple syrup and maple sugar are HERE.


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