Chickweed

Scientific name: Stellaria media and Cerastium vulgatum
Abundance: common
What: leaves, stems
How: raw or cooked
Where: sunny, shady disturbed areas
When: winter, spring
Nutritional Value: Rich in iron, potassium, other minerals, and vitamins A, D, B, C, and minerals
Dangers: Chickweed contain a small amount of saponins (soap-like) chemicals. Excessive quantities of it can cause an upset stomach.

Medicinal Summary:
Leaves/Stems/Flowers - diuretic; reduces urinary tract pain and inflammations; gastrointestinal inflammations; soothes skin inflammations; soothes insect bites and stings (poultice, tincture, tisane)

Leaf Arrangement: The leaves of Stellaria media are opposite-alternating, meaning they are paired at each node along the stem, but each pair is rotated 90 degrees on the stem from the pairs above and below it.

Leaf Shape: The leaves are ovate to lanceolate in shape. This means they are shaped like an egg or a lance tip, with the wider part at the base in the case of ovate leaves.

Venation: The venation pattern of Stellaria media is pinnate. In this pattern, a central vein runs along the leaf length with smaller veins branching out from it.

Leaf Margin: The leaf margins are entire, indicating that the edges of the leaves are smooth and unnotched.

Leaf Color: The leaves exhibit a vibrant green color.

Flower Structure: The flowers are small and star-shaped, typically with five deeply cleft petals, giving the appearance of ten petals.

Flower Color: The flowers are white.

Fruit: The fruit is a small, dry capsule that opens at maturity to release seeds.

Seeds: Seeds are numerous and brown, with a slightly rough texture.

Stem: The stems are round, slender, and can be either trailing or erect. 

Hairs: Stellaria media exhibits fine hairs which are present on only one side of the stem at a time and switch sides at each pair of leaf nodes. Flower buds and seed pods are also covered in fine hairs. Leaves are hairless.

Height: This plant typically grows to about 6 to 12 inches tall.

Patch of chickweed growing against house foundation.


Chickweed flowers. Note the petals are deeply cleft, making one petal look like two.




Close-up of chickweed leaf.


Chickweed going to seed.


Mouse-Eared Chickweed (Cerastium vulgatum).


All surfaces of Cerastium vulgatum are covered in fine hairs.


Close-up of Mouse-Eared Chickweed leaf.


Close-up of Mouse-Eared Chickweed flower.




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


Chickweed makes its appearance in the winter and early spring of Texas lawns, often prefering to grow right up against the base of a house. Its sprouts were a common source of greens on early navy ships and helped prevent scurvy before the discovery of vitamin C. Their small amount of saponins help give dishes containing chickweed a creamy texture, especially when diced finely and simmered in pasta sauces. It's also tastes wonderful in pesto, salsas, and raw food/vegan "green drinks" as well as greatly increasing the nutritional value of these foods.

The hairy "Mouse-Eared Chickweed" Cerastium vulgatum must be cooked before eating to soften the hairs on the stems and leaves.


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Chicory

Scientific name: Cichorium intybus
Abundance: uncommon
What: Leaves, roots, flowers
How: leaves raw or cooked; root roasted then ground into a coffee substitute; flowers can be eaten raw or pickled
Where: Sunny areas, ditches, abandoned yards
When: early spring otherwise leaves are too bitter
Nutritional Value: Leaves contain vitamins A, C, K

Medicinal Summary:
Root - diuretic; antibacterial; laxative; sedative; appetite stimulant (tisane, tincture)

Leaf Arrangement: The leaves are arranged in a basal rosette at the ground level, with alternate arrangement along the flowering stems.

Leaf Shape: Basal leaves are spatulate to oblong, with sharp lobes, while stem leaves are lanceolate and no or very shallow lobes.

Venation: This plant features pinnate venation, with a central vein and smaller branching veins.

Leaf Margin: The margins of the leaves vary, with basal leaves having irregular, lobed, and dentate (toothed) margins, and stem leaves more often having entire margins.

Leaf Color: The leaves are a bluish-green color.

Flower Structure: Chicory flowers are daisy-like, composed of many small florets, all of which are ray florets. Each petal widens outwards and ends in several short spikes, shaped similar to Bart Simpson's hair.

Flower Color: The flowers are predominantly blue.

Fruit: The fruit is an achene, which is a small, dry fruit that does not open to release the seed.

Seeds: Seeds are small, brown, oblong, and slightly ridged. Each has a "flying parachute" like dandelion seeds.

Stem: Stems are tough, branching, and rough-textured, often with milky sap.

Roots: Forms a thick taproot that can grow to several inches in diameter and over a foot long.

Hairs: Chicory leaves are smooth on top but have fine hairs underneath.

Height: It typically reaches heights of 30 to 45 inches.

Chicory plant before growing flower stalks.


Chicory flowers along a stem. The long, narrow leaves around the flowers are wild onions hiding the chicory leaves.


Close-up of chicory flower.


Chicory leaves are smooth on top but hairy underneath.


Chicory root.


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


Look for chicory in old, abandoned fields and farmhouse yards. It also shows up quite plentifully in road ditches but that's not a good place to harvest plants. In Texas chicory is a cool-weather (fall/winter/spring) plant but across the rest of North America it can be found most of the summer.

The young leaves can be eaten raw in salads, though they do have a strong, somewhat bitter taste. This bitterness increases once the plant flowers. See "Preparation Tips for Bitter Greens" for ways to cut the bitterness of these greens.

Unlike dandelions, chicory will produce multiple blossoms along a stiff, somewhat woody stem. These flowers are eaten raw or pickled. One could probably make tea from them but it won't have the flavor or medicinal properties of dandelion flower tea.

Chicory roots can be used as a caffeine-free coffee substitute. Roast the roots to a dark brown color in an oven at 400F. The darker the color the more roasted flavor they will have. After roasting coarsely grind the roasted roots before using to brew coffee.



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.

Chile Pequin

Scientific Name(s): Capsium annuum
Abundance: uncommon
What: fruit
How: raw, dried, roasted
Where: borders
When: summer, fall
Nutritional Value: assorted beneficial chemicals
Dangers: HOT!!!

Medicinal Summary:
Fruit - antifungal; increases blood circulation, soothes muscle and nerve pain (tincture, infused vinegar, liniment, salve)

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

Leaf Shape: The leaves are lanceolate, with a length of 1 to 2 inches and a width of about 0.5 inch.

Leaf Venation: The venation is pinnate.

Leaf Margin: The leaf margin is entire.

Leaf Color: The leaves are typically green, with no significant color variation between the top and underside.

Flower Structure: The flowers are small, tubular, and occur in clusters. The diameter of an individual flower is approximately 1/4 inch.

Flower Color: Chile Pequin flowers can range in color, including shades of white, yellow, orange, or red.

Fruit: The fruit is a small, round or oblong berry, often changing color as it matures, from green to red.

Seed: Seeds are small, round, and numerous within the fruit.

Stem: The stems are typically squarish, green, slender, and may have a branching growth pattern.

Hairs: The plant has fine hairs on stems and leaves.

Height: Chile Pequin plants can vary in height but typically range from 1 to 3 feet, depending on growing conditions.

Chile pequin bushes are medium-sized, averaging about two feet high and three feet across.


Close-up of Chile Pequin bush.


Chile Pequin fruit starts out green and turns red.


Close-up of Chile Pequin fruit. Note the small size of both the fruit and the 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.


The tiny chile pequin peppers are some of the hottest known (Scoville rating 100,000 - 400,000) and add a wonderfully fierce fire and delicious, smoky flavor to dishes. They are hottest when they are young and green then lose a small amount of fire when they turn red but are still extremely hot. Use them any way you would a commercial hot pepper including sauces, salsas, or to add a "bite" to assorted pickled veggies or eggs. Dried, ground-up chile pequins are a common sight on the table of many older Texas families.

The peppers appear after the tiny white flower dry and drop off the plant. These bushes can not handle full Texas sun but usually grow best in the partial shade of some larger plant. They do need regular watering otherwise they'll drop their leaves if they get too dry. The bushes may be knocked back by frosts but will return if the roots survived. Mulch the plants in the fall to help protect the roots from the cold. If several mild winters pass in a row chile pequins can actually achieve the size of a small tree!

Growing chile pequins from seeds isn't easy as they evolved to pass through a bird's stomach where the acid weakens the seed's tough coat. You can mimic this acidizing by soaking the seeds in battery acid or pool-cleaning acid for 1-3 minutes followed by rinsing then planting. Generally handling the battery acid is a risky thing so if you try this make sure you are wearing safety googles, protective gloves, and old clothing. Also please dispose of the acid properly.


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.

Cleavers

Scientific name: Galium aparine
Abundance: plentiful
What: seeds, leaves, stems
How: seeds roasted for coffee, leaves/stems raw though better cooked; tea from stems & leaves
Where: fields, yards, woods, sunny areas
When: Fall, Winter, Spring
Nutritional Value: Vitamin C
Other uses:
Dangers: They can be eaten raw but their tiny hairs irritate most people. Cooking them removes this problem.

Medicinal Summary:
Leaves/Stem - soothes minor skin inflammations; heals wounds, burns, poison ivy, bruises, dermatitis, and sprains; diuretic; anti-inflammatory; antibacterial; antifungal; immune system enhancer; soothes gastrointestinal and urinary tract inflammations; flushes kidney stones; laxative; antiviral; high in vitamin C (poultice, tisane, tincture)

Leaf Arrangement: Galium aparine has whorled leaves, typically with 6 to 8 leaves per whorl around the stem.

Leaf Shape: The leaves are narrow and lanceolate, resembling a lance tip in shape.

Venation: This plant exhibits a pinnate venation pattern.

Leaf Margin: The margins are entire, meaning they are smooth and unnotched.

Leaf Color: The leaves are a bright green color.

Flower Structure: The flowers are small and clustered, with typically four and sometimes five petals per flower.

Flower Color: Flowers are usually white.

Fruit: The fruit of Galium aparine is a small, dry, and covered in tiny, clinging hooks. Its is a schizocarp that splits into two seeds when ripe.

Seeds: The seeds are small, round, and covered with tiny hooks or bristles.

Stem: The stem is square-shaped, slender, and it has tiny hooks or bristles, which aid in climbing and clinging to other plants and objects.

Hairs: The plant is covered in small hooks or bristles, which gives it a rough texture and enables it to stick to clothing and fur.

Height: It typically grows to about 1 to 3 feet in height.

A single strand of a Cleaver plant, ready to be steeped in hot water.


Cleaver seedlings which can be eaten raw at this point.


Young Cleavers past their raw edibility stage.


A mass of mature Cleavers.




Close-up of Cleaver leaves.




Close-up of cleaver flower.


Mature Cleavers.


Cleaver seeds.


Fresh Cleaver tea!


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.


These common weeds pop up in late fall and by spring they form huge clumps of clingy, vine-like plants. In some circles cleaves are known as "backpacker colanders" as a large clump of them can be used as a field-expedient colander for straining pasta of rinsing berries.

Cleavers are covered with tiny, stiff hooks which allow them to cling to most fabric and pet hair, leading to their other common name Velcro Weed. The leaves of very young Cleavers are rounded but as the plant matures the leaves grow long and slender. Mature stems are square with noticeable groves. Seeds are small, round, and very clingy!

Cleavers are often used as a source of vitamin C in assorted bottled fruit juices and the same vitamin C benefits can be acquired from cleaver tea. Take fresh, green cleaver leaves and stems and chop them up before steeping in hot water for 10 minutes. The resulting tea will have a beautiful green color. Cleaver tea has a mild "green" taste which can be made more interesting by adding leaves, flowers, or bark of more flavorful plants.

Only the youngest, smallest Cleavers can be eaten raw and they can't have developed any of their "stickiness" yet otherwise they'll stick to your throat when you try to swallow them. When still tiny and unstick they taste like peas. Slightly older Cleavers, while still tender, make a good boiled greens addition to your meal. Be sure to drink or somehow use the resultant broth as it's rich in vitamin C. If after boiling 10 minutes the Cleaver stems are still stiff/woody the plant is too old to eat but the broth will still be good to drink.

Alternative names for this plant are bedstraw, Velcro-weed, sticky weed, and sticky Willie.


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.

Clover - Crimson

Scientific Name(s): Trifolium incarnatum
Abundance: uncommon
What: seeds, flower
How: seeds ground into flour, sprouted; flower raw or dried for tea
Where: sunny fields and ditches with moist soil, landscaping
When: spring, early summer
Nutritional Value: calories

Leaf Arrangement: Leaves are arranged alternately along the stem.

Leaf Shape: The leaves are trifoliate, consisting of three leaflets. Each leaflet is ovate to elliptical in shape.

Venation: The venation is pinnate, with a central vein in each leaflet and smaller veins branching off to the sides.

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

Leaf Color: Leaves of crimson clover are typically a bright green color.

Flower Structure: The flowers are arranged in dense, elongated, cone-like heads up to 2" long. Each flower head is composed of numerous small, pea-like florets.

Flower Color: The flowers are a striking crimson red, which is the characteristic feature of this clover species.

Fruit: The fruit is a small pod, typically containing only a few seeds.

Seeds: Seeds are small, yellow to brown in color, and kidney-shaped.

Stem: The stem of Trifolium incarnatum is erect, branching, and somewhat hairy.

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

Height: Crimson clover can reach 20" tall in ideal growing conditions but is often half that height.

Field of crimson clover


Young flower just beginning to turn crimson.


Mature flower head. They are much more elongated than white and red clovers


Close-up of leaf. Note the fine hairs along the leaflets' edges.


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 sunny fields of east Texas turn fiery red in the springtime with thousands of Crimson Clover flowerheads. This durable, prolific wildflower can often be found growing profusely in road medians thanks to Lady Bird Johnson's Texas beautification program. Beware sticking your nose too close to inhale its sweet aroma as both butterflies and bees find its nectar quite delicious!

Though lacking the medicinal properties of Red Clover, Crimson Clover's flowerhead makes a pleasant tea and can be used either fresh or after drying. I've never smoked it but based on my experience with other clovers, it's likely it'll be just as good.

The seeds have a long history of being collected and ground into flour. The individual seeds are small but it's relatively easy to harvest many of them to add to other plant seeds you've gathered. These seeds can also be sprouted into highly nutritious microgreens using standard sprouting techniques.

Being a nitrogen fixer, Crimson Clover makes an excellent fallow crop for revitalizing depleted soils. They prefer near-neutral pH soil with good drainage for optimal growth. A thick mat of this will often choke out other weeds which is either good or bad depending on how hungry you are. :-)


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.

Sweet Clover

Scientific Name(s): Melilotus officinalis
Abundance: common
What: flowers, seeds, leaves
How: flowers in tea, seeds raw or roasted then ground into flour, leaves in salads or cooked
Where: Neglected areas, fields, yards
When: late winter through summer
Nutritional Value: starch in the seeds, protein in the leaves

Dangers: The leaves contain the potent blood anticoagulant agent coumarin. Do not consume this plant if you're already on blood thinner medication.

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

Leaf Shape: The leaves are trifoliate, meaning each leaf is composed of three leaflets. The leaflets are oblong to elliptical in shape.

Venation: This plant features pinnate venation, where each leaflet has a central vein with smaller veins branching out to the sides.

Leaf Margin: The margins of the leaflets are serrated or toothed, particularly towards the tip.

Leaf Color: The leaves are a light green to greenish-yellow color.

Flower Structure: The flowers are small and arranged in elongated, narrow clusters or racemes, about 1"-1.5" long. Each flower is typical of the pea family, with a standard, wings, and keel.

Flower Color: The flowers are yellow or white, but all the flowers on a single plant will be the same color.

Fruit: The fruit is a small, blackish-brown pod, containing usually one or two seeds.

Seeds: Seeds are small, yellowish-brown, plentiful, and smooth.

Stem: The stems are erect, branching, and can be slightly hairy.

Hairs: There can be fine hairs on the stems and leaves, but they are generally not prominently hairy.

Height: Yellow sweet clover typically grows to a height of 2 to 5 feet.

Sweet Clover plant.




Close-up of Sweet Clover leaves.


Close-up of Sweet Clover leaf top.


Close-up of Sweet Clover leaf bottom.


Sweet Clover flowers.




Close-up of Sweet Clover 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.



Sweet Clover have the same three-leaf shape as regular clover but the plant itself grows upright to over a two feet tall. Its young leaves can be eaten raw but can be slightly tough. The yellow flowers can be used to make a sweet clover tea. These flowers eventually form individual seedpods each containing one seed. These seeds can be eaten raw or roasted then ground into flour. Like most seeds they can also be boiled into a porridge or gruel.

Like other clovers, hops clover can fix atmospheric nitrogen, turning it into a form usable by other plants. For this reason it is a good "weed" to let grow in your garden as it will fertilize nearby plants.

Medicinal Summary:
Flowers/Leaves - blood thinner; would healer (tisane)

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.