Outdoor Edibles » Uncategorized

Agave

Wild Edible — Mon, 05 Oct 2009 15:30:21 +0000

Agaves prefer dry, open areas. They most often grow in Mexico, but can also be found in the western deserts of the United States and in central and tropical South America. The plants have a large rosette of thick fleshy leaves, each ending typically in a sharp point and with a spiny leaf edge. The stout stem is usually short, the leaves apparently springing from the root.

Each rosette is monocarpic, meaning that they flower, set seeds and then die. During flowering a tall stem or “mast” grows from the center of the leaf rosette and bears a large number of shortly tubular flowers. After development of fruit the original plant dies, but suckers are frequently produced from the base of the stem which become new plants.

It is a common misconception that Agaves are cacti. Agaves are closely related to the lily and amaryllis families, and are not related to cacti.

The flowers and flower buds are the edible parts of the plant, and should be boiled before eating. Caution should be observed when consuming this plant because some individuals may have an adverse skin reaction. Another use of the Agave plant is to cut the huge flower stalks and collect the juice for drinking. Be aware that ingesting too much of the juice can cause very painful intestinal cramping.

Many species have thick, sharp needles at the tips of the leaves which can be used for sewing or making hacks. The fibrous leaves of some species can be used for weaving and making rope, after the leaves are pounded and the fibers removed. The sap of some species can be used as a soap. The gel from the leaves can also help alleviate the symptoms of sunburn.

Arrowroot

Wild Edible — Sat, 26 Sep 2009 17:52:35 +0000

The arrowroot a plant that thrives in a moist to wet habitat, and is found worldwide in temperate zones and in the tropics. It has arrow-shaped leaves that are approximately 1 foot long and 4 inches wide, few white flowers, and potato-like tubers most often found in mud. The branced stems grow up to 6 feet tall. The jointed, light yellow rhizome roots are typically harvested after one year of growth. The Arrowroot is primarily harvested for its rich, high quality starch. You can simply boil the rootstock and eat it as a vegetable, or harvest the starch by first, soaking the roots in water, which makes their tough, fibrous covering easier to peel off. Once peeled, the remaining starchy tissue is then beaten into a pulp. The pulp is rinsed with water many times to separate the starch from the residual fiber. The liquid pulp is allowed to dry; the powder that remains is starch.

Care should be taken not to confuse this plant with the similar looking Arum, which also sometimes grows in the same environment. The most sure way to tell them apart is the leaves, which in the Arrowroot have parallel venation in each of the 3 lobes. The Arum has pinnate veins in the 3 lobes.

Amaranth

Wild Edible — Sat, 26 Sep 2009 17:49:55 +0000

Amaranth is a bushy plant that grows 5 to 7 feet, with broad leaves and a showy flower head of small, red or magenta, clover like flowers which are profuse, and constitute the plants exquisite, feathery plumes. The seed heads resemble corn tassels, but are somewhat bushier. They are quite striking as well. The seeds are tiny (1/32″), lens shaped, and are a golden to creamy tan color, sprinkled with some occasional dark colored seeds.

Amaranth has a rich history in cuisine all over the world. The plant has been used for culinary and ornamental purposes in various cultures stretching back through history. Amaranth is abundant and nutritious, and therefore a useful plant to identify in a wilderness survival situation.

Look for a weedy area among crops, along roadsides or fields, in waste areas, or on disturbed ground. In some places in the world, amaranth is grown as a vegetable, or even much like a grain crop. Search for a weedy plant up to several feet tall with alternating green leaves. Sometimes, the stems are slightly red. Find tiny green, red or purple flowers clustered densely together, sometimes drooping slightly, at the head of the plant. Shake the head of the plant to collect the nutritious amaranth seeds. Eat the seeds raw, boil them, or even grind the amaranth seeds to make flour. Roast the amaranth seeds to pop them much like popcorn. This can then be mixed with honey or molasses to make a snack called “alegría.” Eat any part of the plant raw, or boil it to taste. The tips of a mature plant, or the whole of the young plant, are particularly good to eat.