Jerusalem Artichoke

Scientific name: Helianthus tuberosus
Abundance: rare
What: tubers
How: raw, cooked
Where: fields, wastelands
When: winter
Nutritional Value: carbohydrates, minerals
Dangers: may cause gas/flatulance

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

Leaf Shape: The leaves are broadly ovate to lanceolate, typically measuring about 4 to 10 inches in length and 2 to 5 inches in width.

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

Leaf Margin: The leaf margins are serrated or toothed.

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

Flower Structure: The flowers are located at the top of the plant and in leaf axils. Each flower has about 10 to 20 petals and measures approximately 1.5 to 3 inches in diameter.

Flower Color: The flowers are usually bright yellow.

Fruit: The plant does not produce a typical fruit; instead, it forms irregular-shaped, lumpy, elongated tubers underground.

Seed: Seeds resemble tiny sunflower seeds, which is a close relative.

Stem: The stem is sturdy and rough in texture, growing up to 6 to 10 feet tall.

Hairs: There are small hairs along the stem and leaves, giving them a rough texture.

Height: The plant typically reaches heights of 6 to 10 feet.

Jerusalem artichoke plants in their preferred habitat, the sanding banks of a river.


Tubers




A single, large tuber.


Plant.


Close-up of Jerusalem artichoke leaves


Young flower buds before opening.


Jerusalem artichoke flowers.


Wild sunflower flower on left, Jerusalem artichoke flower on right.


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.


Jerusalem artichokes thrive in neglected waste areas and produce a large amount of starchy tubers. This makes them an excellent plant for guerrilla gardening in vacant lots and other urban-blighted areas. They belong to the same family as sunflowers and produce similar flowers in the late summer/fall.

As the tuber grow during the summer they are filled with a large starch molecule called inulin. Inulin tastes sweet but is a very complex carbohydrate which the human digestive system can not break down to extract any usable calories. Tubers eaten in the summer or fall will give you some minerals, a few vitamins, and some fiber but the inulin starch will just pass through the digestive track. Sidenote: some bacteria in the gut can eat this inulin and after doing so this bacteria will produce quite a bit of methane gas...which may lead to excessive flatulence.

However, after the first frost of the year the tuber starts producing a slow-acting enzyme which breaks the inulin down into simple sugars that the plant will use to grow new stalks in the spring. We can digest/metabolize these simple sugars. This means if we have to wait until late winter to harvest the tuber to get calories from them.

If possible leave the tubers in the ground during winter and just dig them up as need. This works great in Houston or other southern climates. Tubers stored in a refrigerator tend to get mushy for some reason. If you are up north store the tubers outside in a covered wooden box filled with loose, dry sand.

Jerusalem artichoke tubers were a staple food of many Native American tribes and were spread throughout North America via trade between tribes. However, they were not actively cultivated like corn, squash, beans or other well-known native crops. The tubers were buried and then the plants were usually just ignored until late winter when the natives were running low on stored food. At this time the women would go searching for field mouse homes to raid for Jerusalem artichoke tubers. The mice loved the tubers and would spend a great deal of time digging them up and stockpiling them around their nest. The women would then just steal them from the mice.

These plants are somewhat rare in the wild so if you do find them it is best just to buy 5-10 tubers from some fancy grocery store and plant them somewhere on your own property. They will then rapidly form your own stand of Jerusalem artichokes and within two years you'll have all the tubers you could want.


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.

Kudzu

Scientific name: Pueraria species (P. lobata, P. montana, P. edulis, P. phaseoloides and P. thomsoni)
Abundance: plentiful
What: young vine tips, young leaves, flowers, roots
How: vine tips & leaves cooked; flowers raw or tea; roots scraped for starch
Where: fields, old farms,
When: spring, summer, fall, winter
Nutritional Value: vitamins, antioxidants, protein, calories
Other Uses: kudzu vines can be woven into fine baskets
Dangers: do NOT plant kudzu, it'll engulf everything!! Be very careful transporting kudzu so as not to drop any seeds.

Leaf Arrangement: The leaves of Kudzu are compound and arranged alternately along the stem.

Leaf Shape: Leaflets are typically palmately trifoliate, each leaflet being ovate to elliptical, measuring approximately 3 to 5 inches across.

Leaf Venation: Pinnate venation, with veins running from the base to the tip of each leaflet.

Leaf Margin: The leaf margin is typically entire or slightly toothed.

Leaf Color: The leaves are usually medium to dark green on top and can be lighter in color underneath.

Flower Structure: Kudzu produces clusters of small, pea-like flowers arranged in elongated, drooping inflorescences. The flowers have a length of approximately 1/2 to 3/4 inch.

Flower Color: Flowers are typically purplish-pink to reddish-purple.

Fruit: The fruit is a small, flat, and brown pea-like pod containing seeds. The pods have a length of approximately 2 to 4 inches.

Seed: Inside the pod are small, brown, and flattened seeds.

Stem: The stem is climbing or trailing, often covering other vegetation with its vines. The stems are green in color but develop red-brown spots as they age.

Hairs: Seed pods are very hairy, whereas stems and leaves may have extremely fine hairs.

Height: Kudzu is a fast-growing vine that can cover large areas, with vines reaching up to 100 feet in length.

Kudzu vine.




Close-up of kudzu leaves (three leaves per stem)


Kudzu leaves in the wild look like Poison Ivy.


Close-up of open flowers.


Close-up of closed flowers at tip of flower raceme.


Close-up of vine stem.


Kudzu seed pods are weirdly hairy.


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 introduced from Japan to the United States during the 1876 Centennial Exposition, this out-of-control weed now covers over seven million acres of the American South. Kudzu grows up to one foot per day, putting it in the top four fastest-growing plants known. As it grows it covers and smothers all other plant life...along with anything else that doesn't move out of its way. It is a common sight to see mile after mile of trees, powerlines, and abandoned homesteads covered in kudzu as you drive the backroads of the South.

It is small compensation that the kudzu can be eaten. It's vine tips are tender and full of important compounds such as antioxidants, as well as being high in protein (16% dry weight). The hairs on the vines and leaves make them unpleasant to eat raw, but a quick dip in boiling water wilts these hair so they no longer cause any problems. After boiling the vine tips and young leaves for 30-60 seconds they can then be used in any manner one would cook spinach, collard greens, or other leafy green vegetable.

Kudzu begins flowering in July and continues into September, producing an intense, somewhat artificial, grape smell. Open kudzu flowers can be used raw and make a colorful, flavorful addition to salads. They can also be seeped in hot water to make a tea. These flowers will last a day if kept in the refrigerator.

Kudzu roots can grow to enormous sizes, eight feet long and over 200 pounds! They contain a large percentage of starch but are also fibrous at that size. You are better off digging up smaller roots, 1.5" to 2.5" in diameter, which can be roasted like a potato. Be sure to peel the root before eating. The peeled roots can also be pounded, grated or ground into a gluten-free flour. The starch in kudzu roots can be fermented to produce alcohol. Woo hoo!! Roots are best dug up in the early fall but can be harvested all winter if you need the calories.

The seed pods are green in color and are not edible, nor are the seeds they contain.

Beware of poison ivy mixed in with kudzu. Please do not plant kudzu as it will escape your control and devour everything that doesn't move.


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.

Lady's Thumb

Scientific Name(s): Polygonum persicaria
Abundance: common
What: leaves
How: cooked
Where: moist, sunny areas
When: spring, summer
Nutritional Value: assorted vitamins & minerals
Dangers: none known

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

Leaf Shape: The leaves are lanceolate to elliptic, usually measuring about 2 to 6 inches in length and 0.5 to 1 inch in width. A short sheath will run down the stem from the base of the leaf.

Leaf Venation: Leaf venation is pinnate, with a central vein and smaller veins branching off to the sides.

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

Leaf Color: The leaves are generally green, but they often have a distinctive dark blotch in the center. This splotch can range from a thick "V" to a roundish blotch. How pronounced the sploch is depends on the age of the leaf, with it becoming more distinctive as the leaf ages.

Flower Structure: Flowers are small, grouped in dense, elongated spikes located at the tip of the stem or arising from leaf axils. Each flower is typically around 0.1 to 0.2 inches in diameter.

Flower Color: The flowers are usually pink to red.

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

Seed: The seed is enclosed within the nutlet, which is about 0.1 inch in diameter, round, and black.

Stem: The stem is slender, often reddish, and can be smooth or slightly hairy.

Hairs: There may be fine hairs along the stem and the underside of the leaves.

Height: The plant usually grows to about 1 to 3 feet in height.

Lady's thumb. The dark "V" stain is supposed to look like the thumbprint of a lady.


Lady's Thumb (note the dark smudge on the leaf between the 3" and 4" section of the ruler)


"Smudge-free" lady's thumb.


A stand of lady's thumb blooming along Spring Creek.


Close-up of 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.


This "weed" prefers moist, sunny locations on the banks of streams and lakes but it can occasionally be found in much drier locations. It will usually be in clumps and standing approximately 18"-24" tall. In early summer the pink flowers will appear in small, round clusters at the tops of the stems. From a distance these flowers will make the whole clump of plants look pink.

A delicious potherb, simply boil the leaves for 8-10 minutes then serve with butter or roasted garlic or bits of bacon or all of those combined. It is better to cook it than to eat it raw because bacteria from the water this plant grows along can contaminate the leaves.


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.

Lamb's Quarter/Goosefoot/Pigweed

Scientific name: Chenopodium album
Abundance: common
What: young leaves, young stems, seeds
How: Young leaves/stems raw, stir-fried, steamed or boiled; seeds boiled like couscous or grind for flour
Where: yards, fields, disturbed areas, sunny
When: Early spring through early fall
Nutritional Value: high in vitamins A,C,K,B, minerals, and protein
Dangers: beware poisonous mimic Silverleaf Nightshade (Solanum elaeagnifolium)

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

Leaf Shape: The leaves are variable in shape, typically rhombic to ovate; young leaves are more triangular, whereas older leaves may be more elongated. Their size ranges from about 1.5 to 3 inches in length and 1 to 2 inches in width.

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

Leaf Margin: The margins of the leaves are irregularly toothed or slightly lobed.

Leaf Color: The leaves are generally green, but can sometimes have a mealy, whitish coating that gives them a grayish appearance. A decrotive version has been bred whose young, terminal leaves are purple.

Flower Structure: The flowers are small and clustered in dense, spike-like inflorescences. Each flower is tiny, typically less than 0.1 inches in diameter.

Flower Color: The flowers are greenish or slightly reddish.

Fruit: The plant produces a small, one-seeded fruit that is enclosed in the persistent perianth.

Seed: The seeds are small, disc-shaped, and black or dark brown, usually around 0.04 to 0.08 inches in diameter.

Stem: The stem is erect, ribbed, and squareish-angular. A purple splotch is often seen on the topside of a branch-stem junction.

Hairs: The stem and leaves are covered in fine hairs.

Height: Chenopodium album typically grows to a height of 1 to 6 feet.

Lamb's quarter seedling.


A group (flock?) of seedlings.


Larger lamb's quarter, perfect for eating.


Patch of lamb's quarter.


Note the red/purple coloring at the stem-branch joints. To remember this I tell people to think of it as "purple armpit rashes".


Mature lamb's quarter (approximately 5-feet tall).


Close-up of leaf near top of the plant.


Close-up of topside of leaf from lower on a mature plant.


More mature leaves.


Close-up of underside of leaf from lower on a mature plant.


Close-up of lamb's quarter "flowers". Most people don't realize those bumps are flowers!


Lamb's Quarter going to seed.


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.


This common weed can grows all summer long reaching a height of 5' or taller. The small, soft (almost velvety) leaves and tender stems at the growing tip of each branch are best for eating and can be harvested from spring until killed by winter frost. Seeds are harvested in late fall to early winter. It is a very nutritious plant, higher in protein, vitamins, and minerals than spinach. The mild flavor of the leaves makes them excellent for cutting the bitterness of other wild greens but they taste better cooked than raw.

Crushing a leaf releases a very distinctive, somewhat musky scent. This smell was once described to me by an old-timer as "The smell of a good night in a bad house." Anyway, once you smell it you'll never forget it.

Lamb's quarter leaves can be frozen for later use. Blanch the leaves by dipping them in boiling water for one minute then quickly cool them off in ice water. Shake them dry, seal them in a freezer bag with all the air pressed out or use a vacuum sealer, then place them in the freezer. To use simply defrost and add them in to whatever you are cooking of a burst of summer nutrition!

This is a good companion crop to grow in your garden as many insects prefer to eat the leaves of lamb's quarters over the leaves of common vegetables. It sprouts very readily from seeds.

TOXIC MIMIC
The leaves of Silverleaf Nightshade (Solanum elaeagnifolium) have a similar shape to those of Lamb's Quarter but the differences between the two are very easy to spot:
1. Silverleaf Nightsade stems have thorns, lack the purple color at joints, and "kink" quit a bit at each leaf junction. Lamb's Quarter stems have no thorns, have the purple "armpit rash", and curve smoothly but very little at each leaf/stem joint.
2. Silverleaf Nightshade flowers are big and purple. Lamb's Quarter flowers are almost unnoticeable.
3. Silverleaf Nightshade produces round, hanging fruit which starts out striped green and eventually turns yellow/orange. Lamb's Quarter produces tiny seeds.

Silverleaf Nightshade leaves (POISONOUS)


Silverleaf Nightshade flower (POISONOUS)


Immature Silverleaf Nightshade fruit (POISONOUS)


Mature Silverleaf Nightshade fruit (POISONOUS)



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.