2012 Plant Talk 6 Temperate Plant Foods Wild and Cultivated


Plant Talk  6                                   

Greetings Plant Enthusiasts!

This class will be a change of pace. i will be traveling and mostly away from electronics for the couple of weeks. For that reason i am posting this class early. It is not in the normal format now but i will edit it including links to the USDA later.

Recent Events

i write to you from Frostburg Maryland where the annual meeting for the Society of Economic Botany (SEB) has just finished up. i have picked up an astonishing array of information and contacts at this conference which hosted over 200 people from over 30 countries around the world! i am still in the process of integration but hope to share some of my learning as time goes on. i hope to present at this conference next year about the botany every day website model for teaching people general ethnobotany. Please let me know anyway you see how i can improve the site in the meantime. Also i would love to see more commentary on classes as a means to show student engagement for my presentation next year.

We have had several technical difficulties with the site recently and i have had even more in my life personally, but i still hope to launch the blog component sometime in the next few weeks. i appreciate the patience and understanding of anyone anticipating this happening.

Wild Foods Overview

Below is a modification of a paper i wrote in graduate school a few years ago about wild plant food use in Appalachia. The information is mostly germane to this area but can often be extrapolated to other temperate places too. It is written mostly from a historical perspective as it was originally composed for an Appalachian history class. However, i intend in this current rendition to weave in ideas i have picked up along the way in recent years.

i would love to do all of this from a Western and Eastern American perspective blended together. However, the bigger 25 page paper of which this is a distillation below took me around 70 hours of research and writing. So i will defer to occasional commentary from a western and also other locational direction.

i discovered in my research the use of approximately 165 wild edible plants in Appalachia in the 1800’s and early 1900s. Approximately 175 additional wild edible plants were found to occur within the region that may have been used at some point in time by natives or settlers and could currently be put into use.

The modern cookbooks of Appalachia that cover wild foods typically fall into two categories. Some native sons and daughters have written in a way to celebrate their heritage without falling into stereotypes. The three authors that exemplify this style are Sidney Saylor Farr, Mark Sohn and Joseph Dabney (Dabney, 1998; Farr, 1983, 1995; Sohn, 1996, 1998, 2005). These writers provide a wealth of knowledge about Appalachian cooking in general sprinkled with oral history from their own experiences and also extensive interviews with elders. The famous Foxfire books provide further direct insight into wild food use in Appalachia (Page & Wigginton, 1992; Wigginton, 1972, 1973, 1973). The other type of Appalachian Cookbook that features wild edibles plays into stereotypical hillbilly conceptions using vernacular terms for recipes and ingredients while proposing to honor hundreds of years of heritage (Ozark Maid Candies (Osaage Beach, Mo.), 1966; Ryan, 1966; Shelton, 1964, 1973; Tate, 1968). These books are still available in gas stations and other touristic places today and offer interesting cultural insights if not taken literally and out of context.

Even when wild plants are mentioned in contemporary cookbooks diversity is greatly lacking. The prevailing plants are included in a table below

Blackberry (Rubus spp.) Rosaceae

Paw paw (Asimina triloba) Annonaceae

Dandelion (Taraxacum officinalis) Asteraceae

Persimmon (Diospyros americana) Ebenaceae

Grapes (Vitis spp.) Vitaceae

Poke (Phytolacca americana) Phytolaccaceae

Hickory (Carya spp.) Juglandaceae

Ramps (Allium triocconum) Alliaceae

Lambsquarters (Chenopodium album) Chenopodiaceae

Sassafrass (Sassafrass albidum) Lauraceae


Creasie greens which include numerous species in the family Brassicaceae are popular edibles in Appalachia and all over the temperate world. These plants and the families they represent contain some of the prime wild foods of Appalachia and the temperate to sub-tropical world. Poke in the Phytolaccaceae is an outlier in that it is a small mostly tropical American family and can be poisonous if used improperly. The greens are an incredible food that was once even sold commercially. Only the early spring greens prior to turning red can be COOKED IN MULTIPLE CHANGES OF WATER FOR AT LEAST 30 MINUTES before being consumed. It is a spring ritual cleaning green that helps detoxify the body. The term Poke Salad or Salat is confusing as we often think of Salad as a raw preparation. Rarely were greens historically eaten raw in Appalachia and salad was most often wilted with some kind of grease before consumption. Sassafras is more of an Eastern US plant also used in Spring cleansing around Appalachia. However, lots of folks have something cool from the Lauraceae around them. Think Cinnamon (Cinamomum spp.), Bay Leaf (Laurus nobilis), California Bay (Umbellularia californica), Avocado (Persea spp.), Red Bay (Persea spp.) and Spice Bush (Lindera benzoin).  Ramps are a special wide leaf member of the Onion family. i have seen a similar version in central Europe (Allium ursinum) and am not sure if others grow around the world. According to a talk by USDA botanist Jim Chamberlain at the recent SEB conference this European species grows all over the continent and use here by settlers is an example of Traditional Ecological Knowledge (TEK) transferred upon the arrival of Scotch, Irish and other settlers upon arrival in Appalachia. The Onion family is of course famous for flavoring. It was formerly put in the Liliaceae but is now deservedly given its own home. Whole festivals and large parts of volunteer firefighter budgets are supported by the ramp tradition of Appalachia. However, these plants can grow slow in their upper elevation habitats and sustainable harvest and propagation is a growing concern. As can be seen the plants in the box above each have amazing stories. Some more of these are featured throughout in the text below. The plants above are a great start to foraging if you don’t know them already.

However, the regions of Appalachia and most of North America contain hundreds of wild plants that are not only fit for consumption but are choice edibles (Couplan, 1998). The use of many wild plants requires an intimate knowledge of plant form (morphology) and attention to detail. One idea i have is that the level of awareness necessary to make effective and safe use of wild edibles may have acted as a barrier to inclusion within contemporary source material.

Many books have been written in the last 40 years about the edibility of wild plants. Most of these books are published in the popular press by lay writers with few citations (Angier, 1974; Fernald & Kinsey, 1996; Hatfield, 1974; Peterson, 1978). Few put the edibility of wild plants within a historical context.

Cherokee Ethnobotanical Studies

Some writers on the Cherokee allude to primary sources but do not cite them directly (Chiltoskey, 1951; Hamel, 1975). Banks and Perry (1953; 1974) relied on information directly gleaned from living Cherokee who had historical knowledge. There seems to be little doubt that both the Cherokee and early settlers relied heavily upon wild plant foods for sustenance. This was especially the case in the spring time.

Contemporary Cherokee cookbooks tend to include many more wild edibles than other cookbooks from or about Appalachia. Juniper (Juniperus virginiana) wood tea is one example (Sharpe, 1973). Sharpe includes information about 38 other wild edibles in this small volume. Surprisingly, they include flowers of Adder’s Tongue and Rue Anemone (Thalictrum sp.). None of these plants have been mentioned by other sources and some of them are toxic if the wrong part is used. No details are given that warn people away from inappropriate and dangerous preparation. Inadequate information is a common occurrence in the modern literature. Some authors are striving to change that (Kallas, 2010; Thayer, 2006).

The Cherokees of the 19th century are listed as having around 800 plants in their repertoire (Mooney, 1992). William Banks (1953) used this list as a spring board to study Cherokee plant use more in depth during the 1950s. Banks occasionally reports radically different uses of certain plants even within the same Eastern band of the Cherokee community.

Mary Ulmer Chilotskey, Goingback Chilotsky and Samuel Beck provided a great service by taking the recipes of Cherokee elders and writing them down. Swamp potato, Passion flower (Passiflora incarnata), Sochani (Rudbeckia laciniata), Wanegidun (Ligusticum canadense) are all items not included from other sources. Sumacade made from the fruit of Rhus spp. is another novel item mentioned. It is important not to confuse the Poison Sumac (Toxicodendron vernix) with the edible ones. Poison Sumac has white fruits and tends to grow by water. The edible ones have read fruits. There is a plant called False Poison Sumac (Rhus michauxii) which is endangered and apparently makes red fruits from a quick Google image search but i have never met it and don't know of it's toxicity.

Paul Hamel (1975) published a synthesized compilation of plants used by the Cherokee with assistance from Mary Chilotskey. The authors cover 511 plants total of which 86 wild plants are said to have edible uses. The authors used various sources to compile their list. The previously mentioned studies of Banks and Core (1967) were used as well as writings by Timberlake (2007) and Mooney. The work of Dr. Daniel Moerman Native American Ethnobotany (1998) relies mostly on the primary resources mentioned here for the Cherokee section. However, Dr. Moerman offers in depth ethnobotanical treatments both in his book and online for over 100 tribes of North America. What is the Native American tribe for your area? Do us all a favor and find this out if you don't know it already. Then access Dr. Moerman's site to look up a few major wild edibles from that group and include them in the comment box below http://herb.umd.umich.edu/.

Myra Jean Perry’s master’s thesis (1974) focused on contemporary food use of wild plants by Cherokee Indians. Interesting wild edible plants that Perry includes which had not been mentioned in literature previous to hers include; Deer tongue (Chelone sp.), Joe Pye weed (Eupatorium purpureum), Lousewort (Pedicularis canadensis), “Wild Turnip” (Penthorum sediodes) and Wild Hydrangea (Hydrangea arborescens). i would not recommend the use of any of these plants for food although some of them are powerful medicine. Other novel information includes the use of Poke berries for wine and as a colorant for food products. Poke berries are considered toxic in most literature but it may be just the seeds. As an aside Perry’s spelling of scientific names is sometimes in error.

Perry like Banks recorded Cherokee names for plants. However, these names often seem to vary greatly both in actual use amongst the tribe and in visual representation. Perry confirms that the main seasons of wild plant use were during times when agricultural productivity was low i.e. winter into early spring. She states that wild plant food use remained ingrained with the Cherokee despite introduction of European foodways and new agricultural methods. Native Americans are said to have used more wild plants than both blacks and whites.

Categories of Preparation

Most greens are cooked. Often in Appalachia the process of cooking traditionally included boiling and then frying in grease. When greens were boiled the left over liquid was often used as a sauce or dip (Dabney, 1998; Nordhaus, 2006; Tate, 1968). This practice makes the most of water soluble minerals. The left over liquid was most commonly referred to as “pot likker.” Many different types of greens were eaten in combination with each other. Greens were also used in tea preparations either for hydration or with medicinal purposes.

Nuts make up a prime category of wild plants. Hickories (Carya spp.) and Chestnuts (Castanea spp.) are mentioned the most frequently. Acorns are mentioned more in contemporary literature. Chestnuts are more choice than acorns and were a dominant species in Appalachia in much of the Eastern US until the advent of the Chestnut blight in the 1930’s. Nuts were typically ground up and used in baking or in stews. They can also used to make a type of coffee. Hickories were used to make a type of milk. This practice is something i have replicated with fellow botanist and good friend Mycol Stevens at his place in Florida.


Wild foods in the diets of Appalachian settlers and natives alike largely consisted of meat, nuts, and fruits. Greens, when mentioned were almost always cooked. Many wild greens were consumed mostly in the early spring. The concept of a raw salad seems largely foreign to the diet of people in early North America in general. The term salad is often applied to a wilted or cooked greens dish (Hamel, 1975).

Surprising omissions in the primary literature of Appalachia in regards to “choice” greens include no mention of Honewort (Cryptotainia sp.), Chickweed (Stellaria media), Quickweed (Galinsoga sp.), Violets (Viola spp.), Beggar’s ticks (Bidens spp.) and Wood Nettle (Laportea canadensis). Only a few of these vegetables are mentioned later in the literature including Violets (Banks, 1953; Perry, 1974). The Cherokee tended to abstain from the use of introduced plants. Only seven out of 55 introduced wild edible plants were shown to be used by them in the sources above.

Many plants that were in use have no doubt not been discovered in my research and/or not noticed or reported by early travelers/researchers in Appalachia. The Native Americans seem to have made much more extensive use of wild plants than settlers. Studies of personal histories by settlers might turn up more plants. However, understanding the plants referred to by settlers might be hampered by reliance on varied common names only. Trained scholars with knowledge of scientific names have not published studies of settler diets to the degree that Cherokee diets have been covered.

Many more plants that have not been mentioned are also used regularly by contemporary foragers (Couplan, 1998; Gillespie, 1959). Gillespie lists 185 different plants total as wild foods of Appalachia. Most of all the plants mentioned formerly by others are included. In addition he lists unusual plants such as Clearweed (Pilea pumila), Crab Grass (Digitaria sanguinalis), Quackgrass (Agropyron repens) seeds and Trilliums (Trillium spp). Six informants of Banks (1953) stated that there was no food use for Trilliums. Tirlliums are often rare and special wildflowers and i personally eschew and encourage you to never use them for food or anything else for that matter!

The uses of widely naturalized plants from Eurasia with long held traditions might be assumed to have continued with the settlers that came from there (Erichsen-Brown, 1989; Gillespie, 1986; Lovelock, 1973). Some of these plants include Asteraceae members Dandelion (Taraxacum officianale), Chickory (Cichorium intybus) and Burdock (Arctium spp.). Queen Anne’s lace (Daucus carota) Apiaceae and Nettles (Urtica dioca) Urticaceae. and various members of the Brassica family were probably used as well. Comfrey (Symphytum officianale) and Borage (Borago officinale) from the Boraginaceae have been used traditionally in Europe for generations. However, internal use is now often discouraged due to potential liver toxic effects from Pyrollizidine alkaloids.

Fruits and nuts were mentioned in the literature throughout. Barberries (Berberis spp.) and (Viburnums spp.) are notable exceptions that are not mentioned possibly due to their somewhat sour and slightly bitter nature. Fruits and nuts also offer the most return on investment of time and energy. Nonetheless, greens are an important source of vitamins and minerals. When greens are mentioned they are often associated with their anti-scurvy properties due to the presence of vitamin C and medicinal value.

Throughout the contemporary literature references are made to plant use that is potentially harmful (Kavasch, 2005; Lovelock, 1973; Nordhaus, 2006; Sharpe, 1973). The skill and ability of Native Americans and settlers at preparing dangerous foods and making them fit to eat is admirable. Many foods were also not known in the past to contain the harmful chemicals that have now been identified (Cozzo, 1999; Gillespie, 1959). Aspiring foragers are well advised to remember that people who are sometimes considered primitive had skills that should not be taken for granted.

The thorough literature review in this study turned up a vast array of plants used by both natives and settlers. Around 170 wild edible plants were mentioned as having use in the primary literature for Appalachia in the 1800s and early 1900s. Gillespie (1959, 1986) mentions an additional 125 wild edible plants. Around 50 other wild plants are known to have food uses from other contemporary literature (Couplan, 1998). 49 out of the roughly 200 plant families occurring in Appalachia are shown in the primary literature to have provided food. Gillespie includes an additional 27 families. One family that is conspicuously missing from all sources other than Couplan is the Calycanthaceae. The main member of this family in North America (Calycanthus) occurs in the east and the west. The stems have been used for flavoring but the seeds are DEADLY poisonous! The main wild food families in terms of number of species are shown in the table below. The page number in Elpel (2004) and his approximations of world and continental (NA) diversity for each family follow.

Dock/Knotweed (Polygonaceae) Pg 75

40 genera 800 spp. 15 genera NA

Mustard (Brassicaceae) Pg 86

375 genera 3,200 spp. 55 genera NA

Grape (Vitaceae) Pg 121

12 genera 700 spp. 4 genera NA

Oak/Chestnut (Fagaceae) Pg 64

8 genera 900 spp. 5 genera NA

Grass (Poaceae) Pg 179

600 genera 10,000 spp. 230 genera 1000+ spp. NA

Rose/Apple/Cherry (Rosaceae) Pg 100

100 genera 3,000 spp. 50 genera NA

Lily (Liliaceae) Pg 185 (Since Vastly Redefined)

250 genera 3,700 species 75 genera NA

Walnut/Hickory (Juglandaceae) Pg 63

6 genera 60 spp. 2 genera NA

Mint (Lamiaceae) Pg 147

180 genera 3,500 spp. 50 genera NA


Proof that the traditional diet was much more diverse than the modern one and rich in wild edible plants is clearly supported. Most people in the modern world depend on around 35 plants for all their plant food needs (Cunningham, 2007, p. 235). None of these plants include wild edibles. It seems we could stand to learn a lot from history and our elders.

For the next class we will cover major Poisonous families and it will be posted around Monday June 25th after the Firefly Gathering www.fireflygathering.org

Some families to check out ahead of time include the Apiaceae, Apocynaceae, Fabaceae, Liliaceae, Ranunculaceae, Solanaceae and the Loganiaceae.

Below are items to think about/comment on. Please write me directly at marc@botanyeveryday.com or leave information in the commentary under this class. Save your comment before submitting if possible as sometimes our spam filter seems to reject them. The problem seems to be connected to how much time you take to submit. i would really love to hear what you have to say!!!

- Check out more under the entries for any of the families mentioned above as wild edibles.

-Check out the website of Green Deane and start viewing some videos of the most prolifically filmed wild food forager on the web http://www.eattheweeds.com i finally got to meet and walk with Deane at the Florida Earthskills Gathering this past February and am very impressed by his extensive knowledge base. Steve Brill http://www.wildmanstevebrill.com/ is another greatly famous American forage with a host of resources online.

-Join over a thousand people from around the world on the Forage Ahead listserv at Yahoo if you are really interested in the nitty gritty of foraging and want almost daily reports of what is going on around the country. Several PhDs moderate this site to substantiate the information shared.

- Attend a workshop or a class and write up a brief description of plants or information learned.

- Continue to make a photo album of a certain nature spot as the seasons progress.

- Post any CLEAR photos of question plants to Facebook or send in an email. make sure to include location, time of year and any other relevant information i.e. site, height etc that might aid identification. Multiple photos per plant of leaves, flowers, fruit etc can also help.


Praises to all that have donated to the cause. i encourage everyone to donate as they are able financially, commentarialy, or energetically... Your contributions greatly help me continue this crucial work of ethnobotanical research and education. i am especially in need of financial support right now due to several unexpected infrastructure costs, a $1000 tax bill as well as ever increasing travel expenses. However, smiles, hugs words of encouragement and empathy go along way to help as well. More than anything i would love to see more comments of a botanical nature on the website!

Please let me know your thoughts in general and anyway i can help this class serve you best.

Thanks, marc

Literature Cited

Angier, B. (1974). Field Guide to Edible Wild Plants. Harrisburg, PA: Stackpole Books.

Banks, W. H. (1953). Ethnobotany of the Cherokee Indians Master’s Thesis.

Chiltoskey, M. U. (1951). Cherokee Cooklore; Preparing Cherokee Foods. Ashville, N.C.: Mary and Goingback Chiltoskey in cooperation with the Stephens Press.

Core, E. (1967). Ethnobotany of the Southern Appalachian Aborigines. Economic Botany, 21(3), 199-214. doi:10.1007/BF02860370

Couplan, F. (1998). The Encyclopedia of Edible Plants of North America. New Canaan, CT: Keats Pub.

Cozzo, D. N. (1999). Herb Gatherers and Root Diggers of Northwestern North Carolina: A Thesis.

Cunningham, W. P. S. (2007). Environmental Science: A Global Concern. Cunningham, Mary Ann. (9th ed.). Dubuque, Iowa: McGraw-Hill.

Dabney, J. E. (1998). Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking. Nashville, TN: Cumberland House.

Elpel, T. J. (2004). Botany in a Day: The Patterns Method of Plant Identification (5th ed.). Pony, MT: HOPS Press.

Erichsen-Brown, C. (1989). Medicinal and Other Uses of North American Plants: A Historical Survey with Special Reference to the Eastern Indian Tribes. New York: Dover Publications.

Farr, S. S. (1983). More Than Moonshine: Appalachian Recipes and Recollections. Pittsburgh, PA: University of Pittsburgh Press.

Farr, S. S. (1995). Table Talk: Appalachian Meals and Memories. Pittsburgh: University of Pittsburgh Press.

Fernald, M. L., & Kinsey, A. C. (1996). Edible Wild Plants of Eastern North America. New York: Dover Publications.

Gillespie, W. H. (1959). A Compilation of the Edible Wild Plants of West Virginia. New York: Scholar’s Library.

Gillespie, W. H. (1986). Wild Foods of Appalachia. Morgantown, WV: Seneca Books.

Hamel, P. B. (1975). Cherokee Plants and Their Uses: A 400 Year History. NC: Paul B. Hamel and Mary U. Chiltoskey?].

Hatfield, A. W. (1974). How to Enjoy Your Weeds. New York: Collier Books.

Hogan, S. (Ed.). (2003). Flora (Vols. 1-2). Portland, OR: Timber Press, Inc.

Kallas, J. (2010). Edible Wild Plants: Wild Foods From Dirt To Plate. Gibbs Smith.

Kavasch, E. B. (2005). Native Harvests: American Indian Wild Foods and Recipes. Mineola, NY: Dover Publications.

Lovelock, Y. (1973). The Vegetable Book; an Unnatural History. New York: St. Martin’s Press.

Moerman, D. E. (1998). Native American Ethnobotany (1st ed.). Portland, OR: Timber Press, Incorporated.

Mooney, J. (1992). James Mooney’s History, Myths, and Sacred Formulas of the Cherokees: Containing the Full Texts of Myths of the Cherokee (1900) and The Sacred Formulas of the Cherokees (1891) as Published by the Bureau of American Ethnology: With a New Biographical Introduction, James Mooney and The Eastern Cherokees. Asheville, NC: Historical Images.

Nordhaus, J. J. (2006). Sassafras. (R. Abramson & J. Haskell, Eds.)Encyclopedia of Appalachia. Knoxville: University of Tennessee Press.

Ozark Maid Candies (Osaage Beach, Mo.). (1966). Ma’s Cookin’: Mountain Recipes. Osage Beach, Mo: Ozark Maid Candies.

Page, L. G., & Wigginton, E. (Eds.). (1992). The Foxfire Book of Appalachian Cookery. Chapel Hill, NC: University of North Carolina Press.

Perry, M. J. (1974). Food Use of “Wild” Plants by Cherokee Indians: A Thesis.

Peterson, L. (1978). A Field Guide to Edible Wild Plants of Eastern and Central North America. Boston: Houghton Mifflin.

Ryan, I. (1966). Granny’s Hillbilly Cookbook. Englewood Cliffs, NJ: Prentice-Hall.

Sharpe, J. E. (1973). American Indian Cooking & Herb Lore. Cherokee, NC: Cherokee Publications.

Shelton, F. (1964). Southern Appalachian Mountain Cookbook: Rare Time-Tested Recipes from the Blue Ridge and Great Smoky Mountains. High Point, NC: Hutcraft.

Shelton, F. (1973). Pioneer Cookbook. High Point, NC: Hutcraft.

Sohn, M. F. (1996). Mountain Country Cooking: A Gathering of the Best Recipes from the Smokies to the Blue Ridge (1st ed.). New York: St. Martin’s Press.

Sohn, M. F. (1998). Hearty Country Cooking: Savory Southern Favorites. New York: St. Martin’s Griffin.

Sohn, M. F. (2005). Appalachian Home Cooking: History, Culture, and Recipes. Lexington, KY: University Press of Kentucky.

Tate, F. (1968). Hillbilly Cookin’. Thorn Hill, TN: Clinch Mountain Lookout.

Thayer, S. (2006). The Forager’s Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants. Ogema, WI: Forager’s Harvest.

Timberlake, H., & Museum of the Cherokee Indian. (2007). The Memoirs of Lt. Henry Timberlake: The Story of a Soldier, Adventurer, and Emissary to the Cherokees, 1756-1765. Cherokee, NC: Museum of the Cherokee Indian Press.

Wigginton, E. (Ed.). (1972). The Foxfire Book: Hog Dressing; Log Cabin Building; Mountain Crafts and Foods; Planting by the Signs; Snake Lore, Hunting Tales, Faith Healing; Moonshining; and Other Affairs of Plain Living (Anchor books ed.). Garden City, NY: Anchor Press.

Wigginton, E. (Ed.). (1973). Foxfire 2: Ghost Stories, Spring Wild Plant Foods, Spinning and Weaving, Midwifing, Burial Customs, Corn Shuckin’s, Wagon Making and More Affairs of Plain Living. Garden City, NY: Anchor Books/Doubleday.

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