Pokeweed.

[airedale]

Learned something new, I have this pokeweed plant growing all over the place on my property and especially so along my pasture fences where birds who apparently eat the berries crap when perched on the fence wire. I have seen no evidence of any animals eating the plant itself. I have spent a lot of time mowing and using a weedeater on this stuff to get rid of it to no avail. Come to find out the leaves on this plant are very good eating when properly prepared, a popular Southern dish called poke salad which I have heard of is supposed to be delicious. There is a bit of work getting prepared for eating as there are some poisonous compounds that have to be leached out.

There are plenty of youtube videos with recipes and instructions on how to safely prepare for eating, will give it a try sometime and maybe I will like it.

Al

 

 

Edited June 26, 2023 by airedale

[First-light]

A lot of that grows on Long Island. Remember seeing it all the time. 

 

[Farflung]

might want to be careful with  this plant. Some level of toxicity in the leaves, although cooking it in 2 waters supposedly makes it safe. Likewise the berries. Not a plant that I want to try.

[airedale]

I may give the "Poke Salad" a try some day as I have it all over the place around here. Picking it young and a couple of good boilings and strain offs seem to be the key to make it safe for consumption.

Al

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How To Make Poke Salad

Pokeweed can be foraged in many different places. Think beside the road, along ditches, surrounding fences, and basically anywhere where weeds tend to pop up. While the grown plant features maroon stems and berries (seen above), it’s advised to use the green leaves of a younger pokeweed during the spring when making poke salad.

After being boiled (many swear by boiling the leaves twice), the toxicity is gone and the wilted leaves are drained of the water and ready to be combined with bacon grease in a skillet. They are then often finished with salt, pepper, crumbled bacon, and any other seasonings. The final dish tastes akin to sautéed spinach or mustard greens with a subtle touch of bitter earthiness. In some households, it was common to combine the sautéed greens with eggs to make a hearty scramble.