Alligator Weed

Scientific Name(s): Alternanthera philoxeroides
Abundance: plentiful
What: stems, leaves
How: cooked
Where: shallow water, full sun
When: spring, summer, fall
Nutritional Value: extremely high in minerals, contains fair amount of protein
Dangers: accumulates toxic minerals if present in the water or soil.

Leaf Arrangement: The leaves of Alternanthera philoxeroides are arranged opposite-alternating along the stem.

Leaf Shape: Leaves are typically simple, lanceolate to ovate, measuring approximately 1 to 2 inches in length.

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

Leaf Margin: The leaf margin is entire (no teeth/serrations).

Leaf Color: The leaves are usually green but can turn reddish or purplish under certain conditions.

Flower Structure: Alligator Weed produces round clusters of small, spiked flowers at the terminal ends of stems.

Flower Color: Flowers are typically white or pale pink.

Fruit: The fruit is a small, spherical capsule containing seeds.

Seed: Inside the capsule are small, brown seeds.

Stem: The stem is typically prostrate and can form dense mats on the water's surface.

Hairs: Leaves and stems are hairless.

Height: Forms dense floating mats on water bodies, protruding up from the water's surface 4"-8".

Bed of alligator weeds.


Close-up of alligator weed stems, leaves, and flowers.




Close-up of alligator weed leaves.


Close-up of alligator weed flower.


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 thick mats along the shores of shallow water, the invasive, foreign alligator weed has become an all too common sight on Texas shorelines and river banks. The vine-like plants start on shore and creep out to cover the surface of the water.

Cooked alligator weed has a mild, pleasant taste and is a wonderful source of minerals. Treat it like spinach but do not eat it raw. It must be cooked to kill any aquatic parasites. The stems are best chopped up so as to minimize any toughness they might have. The newest growth will be the most tender.

Warning: The water and mud in which it is growing must be free of any harmful minerals or heavy metals as the plant will gather and concentrate these toxic compounds. This accumulating power has been harnessed for bio-remediation of highly contaminated locations.


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.

Alyssum

Scientific Name(s): Lobularia maritima
Abundance: common
What: seeds, flowers
How: raw
Where: flower beds, landscaping
When: Fall, Winter, Spring
Nutritional Value: Vitamins, minerals, phyto-compounds,
Dangers: beware of pesticides

Leaf Arrangement: Leaves are arranged alternately along the stem.

Leaf Shape: The leaves are linear to lanceolate, usually measuring 1 to 2 inches long.

Leaf Venation: Venation is not prominent, with the leaf structure being simple and undivided.

Leaf Margin: Margins are entire, meaning they are smooth and unbroken.

Leaf Color: Leaves are typically a gray-green to bright green color.

Flower Structure: Flowers are small with have 4 petals. Blossom grow in dense clusters at the ends of stems.

Flower Color: Commonly white, although some cultivars may display pink or lavender hues.

Fruit: The fruit is a small silique (a type of dry seed capsule).

Seed: Seeds are tiny and contained within the siliques.

Stem: Stems are slender and branching, creating a mat-like or slightly mounded form.

Hairs: Leaves and stems are often finely hairy.

Height: The plant typically grows to a height of 6 to 12 inches.

Alyssum flowers in a flower bed.


Close-up of flower and seed pods.


Close-up of flower.


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


People are surprised to learn sweet alyssum is actually a mustard (Brassica family). It's "fairy spiral" arrangement of seed pods and the four-petaled, six-stamened (4 tall, 2 short) flower are the clue. Generally considered to be a cool-weather plant, sweet alyssum is found in many flowerbeds fall to spring. Come summer’s heat they wilt and are usually removed.

While the flowers have a wonderful sweet aroma, the name "Sweet Alyssum" is somewhat misleading when it comes to flavor of raw, young, green seed pods which have the same spicy bite of other mustards. This makes them a funky replacement for radishes in a salad. They also go well with meats where one would normally add a dash of horseradish. The flowers can be eaten any time but the seed pods have the best texture/mouth-feel when still soft and green. The flavor of the leaves is unpleasant to most people but can still be cooked in the same manner as traditional mustard greens.

Warning: Beware of pesticides when harvesting sweet alyssum from flower beds, though if you are following the law you will have already talked to the owner and he/she can tell you if the bed had been sprayed.


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.

Amaranth

Scientific name: Amaranthus spp.
Abundance: common
What: young leaves, seeds
How: Young leaves raw or cooked, seeds eaten raw, roasted or ground into flour
Where: sunny fields, disturbed areas
When: summer
Nutritional Value: Grains supply protein, calories, and minerals. Leaves vitamins A & C along with minerals calcium, iron, and phosphorous, and also fiber.

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

Leaf Shape: Leaves are generally broad, lanceolate, or ovate, with lengths ranging from 2 to 6 inches and widths of 1 to 3 inches.

Leaf Venation: Pinnate venation exhibits well-defined veins extending from the midrib to the leaf margins.

Leaf Margin: The leaf margin is entire, displaying a smooth and continuous edge.

Leaf Color: The upper surface of the leaves is a vibrant green, while the underside may have a slightly lighter shade.

Flower Structure: Flowers are arranged in dense, elongated clusters called inflorescences, with each flower having a diameter of approximately 1/4 to 1/2 inch. Each flower has three to five petals and is located at the tips of the stems.

Flower Color: Flowers may be green, red, or purple, depending on the species, matching the foliage color.

Fruit: The fruit is a small, dry capsule containing numerous seeds, measuring around 1/8 inch in diameter.

Seed: Tiny, spherical seeds vary in color from light tan to dark brown and measure around 1/16 inch in diameter.

Stem: Sturdy and erect stem with a height ranging from 2 to 4 feet. Some species may have thorns, such as Amaranthus spinosus.

Hairs: Some amaranth species may have fine hairs on the leaves, stem, or both. Check for pubescence or trichomes, especially on the undersides of leaves.

Height: The amaranth plant typically reaches a height between 2 and 4 feet, forming a distinctive upright growth habit in the wild.

Amaranth (Amaranthus powellii)

Another type of amaranth.


Another variation of amaranth.



Red amaranth (often used as decorative plant).


Another amaranth.






Still more amaranths.




And yet more amaranths.




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.


A variety of amaranth species can be found across Texas and the South. Shapes range from prostrate, creeping vine-like weeds to striking, tall, cultivated forms. The most distinctive feature of all amaranths is their spikes of tiny, clustered flowers which are the same color as the rest of the plant. Amaranths are most commonly found in sunny, disturbed areas and wastelands such as abandoned lots and roadsides. Bright red versions are often included in landscaping.

Amaranth leaves can be eaten raw or used as a spinach substitute in any dish. The leaves are high in vitamin A & C, assorted necessary minerals and also fiber. The youngest leaves have the best flavor and texture, but even the large, old leaves can be chopped up and included in any food needing a vegetable.

Amaranth seeds are very rich in carbohydrates and up to 16% protein by weight. Better still, the seeds contain the amino acid lysine which is very rare for plants but vital for human health. A single plant can produce as many as 100,000 of these wonderful, slightly nutty-tasting seeds. They can be eaten raw but toasting and then grinding into flour releases the most nutrition. The ornamental varieties are just as productive as the wild one but are more attractive. Amaranth seeds have even been used to make a gluten-free beer.


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.

Arrow-wood

Scientific Name(s): Viburnum dentatum
Abundance: uncommon
What: berries
How: raw
Where: sun, partial shade, woods, landscaping
When: berries ripen in early fall
Nutritional Value: flavanoids

Leaf Arrangement: The leaves are opposite along the stems.

Leaf Shape: Viburnum dentatum leaves are typically ovate, with a slightly serrated margin.

Leaf Venation: The venation is pinnate.

Leaf Margin: The leaf margin is serrated.

Leaf Color: The leaves are usually green, and there may be slight variations in color on the top and underside.

Flower Structure: The flowers are arranged in flat-topped clusters, at the ends of branches with each flower having five petals and a diameter of approximately 1/4 to 1/2 inch.

Flower Color: Viburnum dentatum flowers are typically white.

Fruit: The fruit is a dark blue to black drupe, about 1/3 inch in diameter.

Seed: Seeds are small, contained within the drupe.

Bark: The bark is grayish-brown and may be slightly rough.

Hairs: Leaves and fruit stems may have a slight fuzziness.

Height: Viburnum dentatum can reach heights of 6 to 10 feet depending on environmental conditions.

Viburnum shrub in September with ripe berries.


Closeup of ripe arrowwood berries


Closeup of arrowwood leaf. The teeth along its edge give it the name "dentatum".


Closeup of flowers in early summer.



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.


Arrow-wood shrubs are a common sight both in the woods and among landscaping. They grow 6’-10’ tall with multiple stems and thick foliage, ending up fairly round in shape. The inedible flowers appear in the spring and look almost identical to elderberry flow clusters. The long, straight, hardwood suckers were used to make arrows by Native Americans.

The dark blue-purple berries of arrow-wood are sour/sweet tasting but have only a thin layer of edible flesh over a large, inedible seed. They taste best as soon as they ripen, making an excellent nibble while hiking in the early fall. There is record of making jelly from the berries but I have not tried this personally. As the arrow-wood berries age they lose a lot of their flavor, becoming dry and mealy.


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.

Arrowhead/Wapato

Scientific Name(s): Maranta spp. and Sagittaria spp.
Abundance: uncommon
What: tubers, young leaves, young flower stalks
How: boiled, roasted
Where: marshes, water
When: tubers all year, best in late fall and early winter; young leaves in early summer; flower stalks well before flower buds have opened.
Nutritional Value: carbohydrates
Dangers: Beware the similar-looking arrow arum, (Peltandra virginica) plant which has an arrowhead-shaped leaf and produces tubers same as Sagittaria species.

Leaf Arrangement: The leaves are alternately arranged along the stem, typically emerging from the water or mud.

Leaf Shape: Arrowhead-shaped (sagittate), measuring 4 to 12 inches long and 2 to 6 inches wide.

Leaf Venation: Venation is palmate, looking like a spider, starting at where the stalk meets the leaf and branching out to the edges of the leaf.

Leaf Margin: Margins are smooth and entire.

Leaf Color: The leaves are generally a glossy green, sometimes with a slightly bluish hue.

Flower Structure: The flowers are arranged in whorls on a spike, with each flower having three white petals and three green sepals.

Flower Color: White, often with a yellowish center.

Fruit: Produces small, round, green fruits that turn brown as they mature.

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

Stem: Stems are long, thick, and can be either submerged or emergent, depending on the water level.

Hairs: There are no hairs; both the stems and leaves are smooth.

Height: The emergent stems and leaves can reach 2 to 3 feet in height above the water surface.

Arrowroot tuber (photo courtesy of Samuel Thayer).


Arrowroot plants have many long veins radiating outwards from the center (palmate).


Arrowroot leaf and flower stalk with white flowers and unopened buds.


Note the spider-like (palmate) pattern of veins in the arrowhead-shaped leaves.


A stand of wapato plants.


Close-up of wapato flowers.


Arrowroot seedpods in the fall. One pod forms for each flower.


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.


Found in marshes, rivers, lakes and ponds, the arrowhead plant’s distinctive leaf and flowers are easy to spot. Most arrowhead plants have three-pointed leaves shape like an arrowhead, with either the top point bigger and broader than or the same as the two downward pointing points. The vein pattern in the leaves of Sagittaria species is palmate, which means the leaves have numerous thick veins running from the stem out to the tips and sides. This pamate venation is important to distinguish the edible Sagittaria from toxic Arum species.

Traditionally arrowroot tubers are freed from the mud by tearing them from the roots while walking barefoot in the water. The tubers float to the surface where the can be collected. They are prepared for eating by first peeling the bitter outer skin, followed by cooking any way you would cook a potato. The young leaves are harvested and boiled before they've had a chance to unroll/unfurl. The flower stalk is cooked like asparagus but it must be harvested before its flower buds have opened. Note, any plants harvested from water must be cooked to avoid imbibing any toxic pathogens.

Note that arrowhead tubers do not store very well, unlike traditional potatoes. If you want to keep them make sure you are storing only perfect, undamaged tubers and place them in moist, clean sand in a cool, dark place.

Young, still curled leaves that are either above or below the surface of the water make an excellent cooked green. Treat them like spinach. The young flower stalk before the flower buds appear can be used in the same manner as the leaves.

TOXIC MIMIC: ARROW ARUM PLANT
Arrow arum plants (Peltandra virginica) grow in wetlands, and have a leaves-with the same arrowhead-shape as the edible Sagittaria, as well as similar tubers. All parts of the arum plants are filled with calcium oxalate which will cause painful burning sensations in the lips, mouth, and throat if eaten. To tell the difference between arrowhead plants and Arum arrowhead plants look at the pattern of veins in the leaves. Toxic arrow Arum leaves have only three main veins, one each running out from the center out to the points of its leaf. From these three main veins branch out smaller veins, much like you see in a "normal" leaf of other plants. The edible arrowhead leaf has many veins radiating out from the center of the leaf where it connects to the stem, making it kind of look like a spider. These veins meet up again at the tips/points of the Sagittaria leaf.

Toxic Arrow Arum leaf.

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.

Balloon Vine

Scientific Name(s): Cardiospermum corindum
Abundance: invasive
What: young leaves; vine tips
How: cooked
Where: fields, borders, dry, moist
When: spring, summer, fall, winter
Nutritional Value: minor
Dangers: none

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

Leaf Shape: Leaves are compound, usually with three leaflets, each leaflet being broadly ovate to heart-shaped, measuring approximately 1 to 3 inches in width.

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

Leaf Margin: The leaf margin is typically serrated or toothed.

Leaf Color: The leaves are green.

Flower Structure: The flowers are approximately 1/4" across, with four petals, and occur in clusters.

Flower Color: Flowers are typically greenish-white.

Fruit: The fruit is a distinctive, papery capsule with three inflated chambers, resembling balloons.

Seed: Inside each inflated capsule are small, black seeds with a white band running partway around the seed. 

Stem: The stem is typically climbing or trailing, and it may have fine hairs.

Hairs: Appears hairless or extremely fine hairs.

Height: Cardiospermum corindum can climb to significant heights but is often seen trailing along the ground or climbing on other vegetation.

Ballon vine plant in the fall.


Balloon Vine flower. They can keep producing flowers while the temperatures are still warm.


Balloon vine leaf.


Balloon vine leaf and green seed pod "balloon". Seed pod/seeds are NOT edible.


Dried balloon vines seed pods.


Balloon vine seeds.


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


Balloon Vine on the left, Ground Cherry on the right.


Across fields and disturbed areas of Texas and the South, Balloon Vines are taking hold. Keep an eye out in sunny fields, especially along ditches and other areas where water may collect. Balloon vines are easily spotted by their small, puffy, pointed seed pods. These pods are mostly air with the fruit located in the center. If the weather stays warm these vines can produce these balloon-like seed pods all year long so you may see white flowers, young, green pods, and dried, brown pods all on the same vine.

Balloon vines are an invasive species from Asia and can quickly cover and kill native plants. This makes a good argument for eating them! The edible parts are its young leaves and vine tips. These are cooked before eating, though to be honest I don't know why. That's how they do it in Asian countries, which is a good enough reason for me.

The puffy seed pods are not eaten, nor are the seeds contained in these "balloons". However, both the leaves and seeds were used medically in India and Asia, along with the roots. Leaf poultices were used on skin wounds and infections as well as minor muscle and joint problems like strains, sprains and arthritis. Tea made from the leaves was traditionally used against stress and bronchitis. Tea from the root was applied topically to treat hemorrhoids. The seeds were crushed for a tea given to relieve fevers and joint pain.


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.