电子书 - 野生食用植物
云南野生食用香料植物资源

引证文献(1条) 1.赵朝圣.桂昌建 石阡县食用香料植物调查及发展对策[期刊论文]-农技服务 2008(9)
本文链接:/Periodical_zgsc200504015.aspx
!" 云南食用香料植物资源的特点
云南省地形地势复杂, 海拔差异大, 立体气候特 征明显, 并且大部分地区属亚热带气候, 生态环境为 各种植物的生长提供了优越的自然条件, 是我国植 物资源最丰富的省份, 也是我国香料植物资源最丰 富的地区, 素有植物香料库之称。云南香料植物资 源有下列特点: 仅 ! 资源丰富。香料植物种类多, 西双版纳等热带地区就有香料植物 =>> 种左右, 分 属于 ?= 个科 !>> 个属。" 香型各异。不同科属的 植物所含芳香成分不一样, 微妙的香型差异及多种 生物活性物质, 使得食用香料植物的应用多姿多彩。 # 分布广泛。云南各种气候带内均有香料植物资 源的分布。但有的种类分布较广, 如蕺菜、 罗勒、 野 薄荷、 水香薷、 藿香、 刺五加、 木姜子、 香椿等在云南 大部分地区都有分布; 而香茅、 臭菜藤、 刺芫荽、 阳 荷、 山奈、 香蓼、 荽味砂仁、 草八角、 竹叶椒等主要分 布在热带、 亚热带地区; 有的种类分布地域较窄, 如
杨敏杰, 女, 副研究员, 云南省农业科学院园艺研究所, 昆明北郊龙头 街桃园村, !"#$#" 张丽琴, 秦荣, 张思竹, 龚亚菊, 刘发万, 通讯地址同第 % 作者 李锡香, 中国农业科学院蔬菜花卉研究所 收稿日期: $##& ’ %$ ’ #( ; 修回日期: $##" ’ #$ ’ #% 基金项目: 科技部基础研究重大项目前期研究专项 ( $##%)))** ’ !## )
#" 野生食用香料植物的开发利用前景
《野菜品鉴》课件

野菜可能含有过敏物质,需 注意过敏反应
野菜可能受到污染,需清洗 干净并煮熟食用
Part Seven
野菜的文化内涵
野菜在传统文化中的地位
野菜是古代文 人墨客的灵感 源泉,如杜甫
的《春夜喜 雨》、白居易
的《草》等
野菜是古代民 间饮食文化的 重要组成部分, 如《诗经》中 的“采薇”、
“采桑”等
野菜是古代医 药文化的重要 组成部分,如 《本草纲目》、 《神农本草经》
拌匀即可
口感:清爽可 口,营养丰富
炒野菜
材料:选择新鲜的野菜,如荠菜、马齿苋等 清洗:将野菜清洗干净,去除杂质和泥土 切段:将野菜切成适当大小的段 炒制:热锅凉油,放入野菜段,翻炒至熟,加入适量的盐和调味料,翻炒均匀即可出锅。
煮野菜
准备材料:野菜、 清水、盐、食用 油
清洗野菜:将野 菜清洗干净,去 除杂质和泥土
野菜品鉴
/单击此处添加副标题内容/
汇报人:PPT
目 录
Part One.
添加目录标题
Part Two.
野菜简介
Part Three.
野菜品种介绍
Part Four.
野菜烹饪方法
Part Five.
野菜的营养搭配
Part Six.
野菜的食用禁忌 与注意事项
Part Seven.
野菜的文化内涵
Part One
野菜的现代文化价值
健康饮食:野菜富 含多种营养成分, 有助于健康饮食
环保意识:野菜生 长在自然环境中, 有助于环保和可持 续发展
传统文化:野菜是 中国传统文化的一 部分,具有深厚的 文化底蕴
地方特色:不同地 区的野菜具有不同 的地方特色,有助 于推广地方文化
常见食用野菜ppt课件

大蓟 中空 几乎同色
短绒毛,或无毛 22花紫色或玫瑰色
续断菊 中空 几乎同色
无绒毛 黄色
精选课件ppt
诸葛菜(二月兰)
23
精选课件ppt
诸葛菜制作的美食
诸葛菜九、十月份幼苗的样子和早春开 花时的样子区别极大,幼苗的样子倒和 积雪草有几分相似。诸葛菜营养丰富。 富含胡萝卜素,Vitb,Vitc。特别是其亚 油酸比例较高,有降低胆固醇和甘油三 酯的功能,对人体极为有利,是心血管 病人的良(曲曲菜,山莴苣,)
曲曲菜
曲曲菜比苦菜的叶厚,呈长披针型, 色泽淡绿,长势强健,口感极为鲜 嫩、清香、具有独特风味,富含大 量维生素和钙、铁、铜、锌、蛋白 质等营养成分,是生食蔬菜中的上 品,有“凤尾”之称。
山莴苣
山莴苣棵型比苦荬菜大得多,和多裂翅果菊 更像,山莴苣开蓝色的花,翅果菊的花则是 淡黄色。山莴苣富含粗蛋白,胡萝卜素, Vitc。也可作为一种蔬菜直接食用,生食清新 鲜美,是一道有凉血、败火作用的佳肴。
5、【禁忌人群 】:便溏者慎食 5
精选课件ppt
鉴 别(独行菜)
独行菜小时候和荠菜很像,并常与荠菜伴生,采挖 时要注意。荠菜叶子摸起来粗糙,质地硬。独行菜 叶子摸起来光滑,质地软。二者的果实差别很大: 荠菜的呈倒心形硕果;独行菜的呈近似圆形硕果。 独行菜也是可以食用的。
6
精选课件ppt
鉴 别(泥胡菜)
香椿为发物,易诱使痼疾复发,故慢性疾病患者应少 食或不食。糖尿病、孕妇、眼病患者不宜食用。
44
精选课件ppt
香椿芽
香椿含有硝酸盐和亚硝酸盐,含量远高于一般蔬 菜;还有生成致癌物亚硝胺的危险,故而食用香 椿具有安全隐患。香椿芽越老,储存时间越长, 亚硝酸含量越高。
可生鲜食用野果及家庭和野外常见有毒的花卉植物

可生鲜食用野果及家庭和野外常见有毒的花卉植物中国常见可生鲜食用野果1、南烛(野生蓝莓)【科属分类】杜鹃花科越橘属【中文别名】乌饭树、西烛叶、乌米饭、米饭树、乌饭子、苞越桔、沙沙面、零丁子、黑饭草、康菊紫、大禾子、称杆树、米碎子木、饭筒树、染菽等【拉丁学名】Vaccinium bracteatum【英文名称】Oriental Blueberry【地理分布】中国南部各省,以华东、华南为主【形态特征】南烛生于山坡、路旁或灌木丛中,为常绿灌木。
夏日叶色翠绿,秋季叶色微红,萌发力强,喜光耐旱、耐瘠薄。
叶革质,椭圆状卵形、狭椭圆形或卵形。
浆果球,成熟时紫黑色,直径约5mm,萼齿宿存,内含白色种子数颗,花期6~7月,果期8~9月【果实性味】性平,味酸甘【果实用途】生食、制作饮料、香料、酿酒2、桃金娘【科属分类】桃金娘科桃金娘属【中文别名】岗稔、山稔、多莲、当梨根、山旦仔、稔子树、豆稔、乌肚子等【拉丁学名】Rhodomyrtus tomentosa【英文名称】DownyRosemyrtle【地理分布】中国南部各省,两广地区极为常见【形态特征】为矮小常绿灌木,高1~2米,叶对生,叶柄短,4~6mm,叶革质,椭圆形或倒卵形。
结紫色浆果,浆果球形或卵形,布满枝头,直径可达1.4cm,顶上有宿存的萼片,状似乳头,花期5~7月,果期7~9月【果实性味】性平,味甘【果实用途】生食、制作饮料、酿酒【注意事项】果实半生熟的时候不能多吃,否则会大便困难3、地稔【科属分类】野牡丹科野牡丹属【中文别名】铺地锦、地红花、地石榴、野落茄、地兰子、紫茄子、地脚茶等【拉丁学名】Melastoma dodecandrum Lour【英文名称】【地理分布】中国南部各省,海南除外【形态特征】披散或匍匐状半灌木(可做地被植物),下部逐节生根,茎多分枝,幼枝近四棱形,疏生糙伏毛,老枝变成圆形,叶对生,孵形或椭圆形。
果实近球形,直径7~9mm,浆果,不开裂,疏生糙伏毛,种子多数,弯曲。
野外植物辨识手册

1,燕子掌,玉树 。2,千佛手。 3,冰灯玉露。4,姬珊瑚 5,虹之玉 6,桃美人
龙芽草,具有止血、健胃、滑肠、止痢、杀虫的功效。主治脱力劳乏,妇女月经不调,红崩白带,胃寒腹痛,赤白痢疾,吐血,咯血,肠风、尿血、子宫出血,十二指肠出血等症。全草提取仙鹤草素为止血药 扫帚菜,种子为地肤子
山野豌豆,祛风湿,活血,舒筋,止痛。治风湿痛,闪挫伤,无名肿毒,阴囊湿疹。 田旋花(鼓子花),益气;养颜;涩精。主面皯;遗精;遗尿
刺苋,清热利湿,解毒消肿,凉血止血。用于痢疾, 肠炎,胃、十二指肠溃疡出血,痔疮便血;外用治毒蛇咬伤,皮肤湿疹,疖肿脓疡 前胡、蛇床子
铁苋菜,清热解毒,利湿,收敛止血。用于肠炎、痢疾、吐血、衄血、便血、尿血、崩漏、痈疖疮疡、皮肤湿疹,富含蛋白质、脂肪。糖类及多种维生素和矿物质,有“长寿菜”之称。 牛繁缕,石竹科,主治清热解毒,活血消肿。治肺炎、痢疾、高血压、月经不调、痈疽痔疮等
狼毒,别名断肠草、根入药,有祛痰、消积、止痛之功能,外敷可治疥癣逐水祛痰,破积杀虫。治水肿腹胀,痰、食、虫积,心腹疼痛,慢性气管炎,咳嗽,气喘,淋巴结、皮肤、骨、副睾等结核,疥癣,痔瘘。 商陆
石龙芮,毛茛科,全草。清热解毒;消肿散结;止痛;截疟。主痈疖肿毒;毒蛇咬伤;痰核瘰疬;风湿关节肿痛;牙痛;疟疾。新鲜叶含原白头翁素,故能引起皮炎、发泡,内服可引起剧烈胃肠炎和中毒症状,但很少引起死亡如加热或久置,变为白头翁素,可丧失其辛辣味或刺激性
01
野生蔬菜资源(共55张PPT)

切的现实意义。
〔二〕野菜植物资源开发的必要性:
• 2、为了更好地开发利用我国丰富的 野菜资源,维护生态环境,使之安康、 稳定、可继续开展,有必要组织生态学 家、栽培专家和育种专家进展野菜人工 栽培及种类选育研讨,野菜工厂化育苗、 野菜药用价值研讨及食疗配方开发研讨。
〔二〕野菜植物资源开发的必要性:
2、野菜栽培的“原始化〞
•
这里所说的“原始化〞是指经过栽培措施,
特别是现代技术的运用,建立起根本上坚持野菜
原有“野味〞的近似野生形状环境,以及野生形
状的栽培技术体系。这个技术体系应该包括野生
生态环境的发明与模拟建立野菜之间或野菜与普
通蔬菜种间互作的种群;低肥高营养调控技术的
运用等。野菜栽培“原始化〞是建立在现代科学
常见野菜简介
• 6、蕨菜:效果是清热、利尿、益气、养 阴,用于高热神昏、筋骨疼痛、小便不 利等。
常见野菜简介
这类野菜在•煮食前7,、务必鬼要在清针水里草浸泡:两小时又以上名进展一解毒处把置。针、粘身草、刺针草、盲肠 草等,为菊科一年生草本植物,性温,味苦,无 应提倡多渠道、多技术层次开发采后加工处置,以顺应市场的需求,如酱菜系列产品;
5、野菜开发产业化
• 野菜产业的开展方向是逐渐构成产、加、销一体化。 产业体系应该包括野菜原种基地、野菜采种基地、 野菜种苗消费基地、野菜栽培示范基地、野菜产业 化消费基地、野菜产后处置厂、各种野菜加工厂以 及野菜贮藏与运贮等产业。与普通蔬菜消费不同, 野菜更适宜于专业化消费,不仅方便企业或经销商 建立消费基地,也有利于开发产品,联网销售。因 此,虽然野菜产业兴起时间不长,但只需组织得好, 产业化的开展进程有能够加快。为了加快野菜产业 的开展,产学研的协作,各地消费的协作,产业体 系内务产业部门之间的配合以及建立起特殊的销售 网络都非常必要。
常见可食用-药用野菜

常见可食用、药用野菜山野菜是重要的可食性植物资源,而且大多数有较高的营养价值、医疗功效和保健功能。
常见野菜如下:1问荆问荆(接续草《本草拾遗》、公母草、搂接草、空心草《中医药实验研究》,马蜂草、猪鬃草《东北药植志》、黄蚂草《四川中药志》、节节草、接骨草《陕西中草药》、笔头菜、马草)。
Equisetum arvense L.Sp.pl. 多年生草本。
生于田边、路旁、林缘湿地及河边草地。
化学成分:全草含问荆皂甙、木贼甙、异槲皮甙、木犀草甙、硅酸(含量达干生药的5.19~7.77%)、有机酸、脂肪、β-谷甾醇、犬问荆碱、二甲砜、胸嘧啶、3-甲氧基吡啶、多种氨基酸。
孢子含五羟基蒽醌葡萄糖甙、廿八烷二酸、卅烷二酸、卅烷二酸二甲酯、棉花皮次甙和草棉甙。
嫩孢子茎含有胡萝卜素等成分,可食用,称“笔头菜”。
2分株紫萁分株紫萁(牛毛广、牛毛广东《长白山植物药志》、薇菜、桂皮紫萁、绿提琴头菜、野豌豆、巢菜、元修菜)Osmunda cinnamomea L. var. asiatica Fernald. 多年生草本。
生于林下或灌丛湿地。
嫩株可食,是一种野生蕨类山菜。
是名贵山珍。
每100克鲜品中含蛋白质3.1克、脂肪0.2克、碳水化合物4克、纤维3.8克、维生素B2 0.25毫克、维生素C 69毫克、胡萝卜素1.97毫克;每100克干品中含钾3120毫克、钙190毫克、镁293毫克、磷711毫克、铁12.5毫克、锰8.1毫克、锌6.2毫克、铜1.8毫。
还含有大量氨基酸、鞣酸等。
3蕨蕨(蕨菜、老蕨菜、龙头菜、如意菜、小孩拳、狼萁)Pteridium aquilinum(L.)Kuhn. var. latiusculum(Desv.)Underw. ex Heller多年生草本。
生于山坡向阳处、林缘或林间空地。
嫩茎、叶可食,是美味山野菜。
含有丰富的蛋白质、碳水化物、维生素矿物质,以及脂肪等多种营养成分。
每100克胡萝卜素1.04毫克、维生素B2 0.13毫克、维生素C 27毫克;每100克干品中含蛋白质6.6克、脂肪0.9克、糖54.2克、粗纤维25.5克、维生素C 3毫克、维生素E0.53毫克、维生素PP2.7毫克、钾31.8毫克、钙1.9毫克、镁3.39毫克、磷5.16毫克、铁171微克、锰35微克、锌61微克、铜25微克。
中国常见可食野生植物图谱

中国常见可⾷野⽣植物图谱推荐的书是叫“中国的野菜——319种中国野菜图鉴”1 荠菜:别名:地M菜(湖北)、菱⾓菜(⼴东)、护⽣草(⽢肃)。
长于各地,⽣于⽥野、路边、沟旁。
嫩苗可⾷,味平淡。
3~4⽉采其全草,洗净炒⾷、作汤晒⼲,吃时⽤⽔泡开炒⾷。
药⽤可治腹泻、痢疾(单味⽔煎服),也可治⽬⾚肿痛,⾼⾎压以及各种出⾎症。
⼆年⽣草本,⾼15~40CM。
叶有根⽣叶和茎丛⽣,有柄,叶⽚⽻状深裂,有时浅裂或不裂,茎⽣叶⽆柄,基部抱茎,边缘有齿,嫩叶有⾹⽓。
春天抽出花茎,排列成总状花序,花穗挺⽴,花⼩,⽩⾊2 蒲公英(⼜名:婆婆丁,黄花地丁,姑姑英)学名:taraxacum mongolicum科属:菊科蒲公英属,分布各地。
⽣长于⽥野、路旁,易采集。
3~5⽉可采嫩叶洗净后⽣⾷,味微苦。
5~8⽉采花放⼊汤中烹⾷。
全株伏地丛⽣,⾼3~乳汁。
叶缘为不规则的⽻状分裂,⾊鲜绿。
花茎数个,⾃叶丛基部⽣出,与叶等长或稍长过⼀点,上部密⽣⽩⾊丝状⽑。
头状花序顶⽣,全为黄⾊⾆状花说明:⾷⽤部位:嫩株,清洗后烫后可炒⾷,做汤.其他应⽤:全草药⽤,具有清热解毒消肿的作⽤3 名字: 乌⽑蕨科⽬:蕨科乌⽑蕨属拉丁名: Blechnum orientale说明:茎⼲短⽽直⽴,被有线状披针形的暗褐⾊鳞⽚,叶柄丛⽣,长30---60公分,⽻⽚线状披针形,多数密⽣,但最下⽅的数对退化⽽成⼩⽿形,孢⼦囊群线⽣. 乌⽑蕨卷曲的幼芽及紫红⾊的新叶都可以⾷⽤.先以沸⽔烫过后再进⾏烹调,也可以烫熟,捞起,晒⼲后,腌渍成咸菜或者蕨⼲4 ⼟⼈参(⼜名:假⼈参,参⼦叶,波世兰,⼟⾼丽参)学名:Talinum paniculatum (Jacq.) Gaertn科属:马齿苋科⼟⼈参属说明:多年⽣草本,全株光滑⽆⽑,茎叶柔软多汁,叶互⽣,倒卵状披针形,春末⾄秋季开花,圆锥花序腋⽣出或顶⽣,花粉红⾊,梗细长,花瓣五⽚,蒴果球形分布底海拔⼭野,荒地,庭院以及其他有⼈烟的地⽅,嫩茎可以直接炒⾷或者煮汤,也可以腌渍⾷⽤,主根可以切⽚炖⾁等,全株煎服,具有利尿效果;茎可外敷肿毒等。
- 1、下载文档前请自行甄别文档内容的完整性,平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益,请联系客服反馈,我们会尽快为您处理(人工客服工作时间:9:00-18:30)。
USEFUL PLANTS AND POISONOUS PLANTSTable of ContentsWild Edible PlantsWords of CautionTable 4: Wild Edible PlantsPoisonous PlantsTable 5: Plants Known to Have Caused Human FatalitiesTable 6: Other Plants Producing Significant Quantities of Poisonous SubstancesMedicinal PlantsTable 7: Plants Associated with Medicinal UsesSome Specific Problems for Which Medicinal Plants or Plant Derivatives Are UsedMemory Problems or EnhancementDiseaseHeartReferences for Medicinal PlantsCholesterol-Lowering Plants or Plant DerivativesReferences for Cholesterol-Lowering PlantsAntioxidantsHallucinogenic PlantsTable 8: Hallucinogenic Substances Produced by Plants and FungiSpice PlantsTable 9: Plants Used to Season or FlavorDye PlantsTable 10: Plant Sources of Natural DyesAdditional Reading on Spice Plants and Dye PlantsTropical and Uncommon FruitsAdditional Reading on Uncommon PlantsWILD EDIBLE PLANTSWords of CautionAt least some parts of literally thousands of native and naturalized plants have been used for food and other purposes by Native Americans. Many were also used by the immigrants who came later from other areas of the world. A representative compilation of wild edible plants is shown in Table 4. This list has been compiled from a variety of sources; the author has had opportunities to sample only a fraction of these plants himself and cannot confirm the edibility of all of the plants listed.The reader is cautioned to be certain of the identity of a plant before consuming any part of it. For example, cow parsnip (Heracleum lanatum) and water hemlocks (Cicuta spp.) resemble each other in general appearance, but although cooked roots of cow parsnip have been used for food for perhaps many centuries, those of water hemlocks are very poisonous and have caused many human fatalities.As indicated in Chapter 21 of Stern, Bidlack & Jansky: Introductory Plant Biology, 9th ed., many species of organisms are now on rare and endangered species lists, and a number of them will become extinct within the next few years. Although the wild edible plants discussed here may not presently be included in such lists, it might not take much indiscriminate gathering to endanger their existence as well. Because of this, one should exercise the following rule of thumb: Never reduce a population of wild plants by more than 10% when collecting them for any purpose! If the population consists of less than ten plants, do not disturb it.TABLE 4Wild Edible PlantsScientificName UsesPlantAmaranth Amaranthus spp. Young leaves used like spinach; seeds ground with others forflourArrow grass Triglochin maritima Seeds parched or roasted (Caution: All other plant parts arepoisonous.)Arrowhead Sagittaria latifolia Tubers used similarly to potatoesBalsamroot Balsamorhiza spp. Whole plant edible, especially when young, either raw orcookedBasswood Tilia spp. Fruits and flowers ground together to make a paste that canbudsediblewinterdriedraw;chocolateassubstitute;aserveflowers used for teaBearberry (Kinnikinik) Arctostaphylos uva-ursi Berries are edible but much more palatable when cooked Bedstraw (Cleavers) Galium aparine Roasted and ground seeds make good coffee substituteBeechnuts Fagus grandifolia Seeds used as nuts; oil extracted from seeds for table useBiscuit root Lomatium spp. Roots eaten raw or dried and ground into flour; seeds edibleraw or roastedBitterroot Lewisia rediviva Outer coat of the bulbs should be removed to eliminate thethenorroastedboiledbitterareprinciple;bulbsBlackberry (wild) Rubus spp. Fruits edible raw, in pies, jams, and jelliesedibleBlack walnut Juglans nigra NutmeatsBladder campion Silene cucubalus Young shoots (less than 5 cm tall) cooked as a vegetable Blueberry Vaccinium spp. Fruits edible raw, frozen, and in pies, jams, and jelliesBracken fern Pteridium aquilinum Young uncoiling leaves ("fiddleheads") cooked like asparagus;tough.(Caution: Evidenceusuallyrhizomesbutalsoedibleferncanbrackencause indicatesthatoffrequentconsumptionintestinaltract.)theofcancerBroomrape Orobanche spp. Entire plant eaten raw or roastedBulrush (Tule) Scirpu s spp. Roots and young shoot tips edible raw or cooked; pollen andseeds also edibleedibleButternut Juglans cinerea NutmeatsCamas Camassia quamash Roasted bulbs considered a delicacyCaraway Carum carvi Young leaves in salads; seeds for flavoring baked goods andcheesesCattail Typha spp. Copious pollen produced by flowers in early summer is rich invitamins and can be gathered and mixed with flour for baking;likeeatenpotatoesandrhizomesbecancookedChicory Cichorium intybus Leaves eaten raw or cooked; dried, ground roots (roasted)substitutecoffeemakegoodChokecherry Prunus virginiana Fruits make excellent jelly or can be cooked with sugar forcobblersandpies"Coffee" (wild) Triosteum spp. Berries dried and roasted make good coffee substitute Common chickweed Stellaria media Plants cooked as a vegetableCorn lily Clintonia borealis Youngest leaves can be used as a cooked vegetableedibleRootsClover Trifolium sppCow parsnip Heracleum lanatum Roots and young stems cooked. (Caution: Be certain offamilysimilarinthesomeofidentity;othermembersareparsniptoxic.)highlyappearancetocowCowpea Vigna sinensis"Peas" and young pods cooked as a vegetable (plant“naturalized” in southern U.S.)Crab apple Pyrus spp. Jelly made from fruitsCranberry (wild, bog) Vaccinium spp. Berries edible cooked, preserved, or in drinks; adding a smallamount of salt while cooking significantly reduces amount ofcounteracttoaciditysugarneededCrowberry Empetrum nigrum Fruits should first be frozen then cooked with sugarDandelion Taraxacum officinale Leaves rich in vitamin A; dried roots make good coffeeyoungflowersfromsubstitute;winemadeDock Rumex spp. Leaves cooked like spinach; tartness of leaves varies fromplanttoplant—tartfromspeciessometimestospeciesandthreechangeswaterorofinformstwoshouldcookedbeDouglas fir Pseudotsuga menziesii Cambium and young phloem edible; tea made from freshleavesElderberry Sambucus spp. Fresh flowers used to flavor batters; fruits used in pies, jellies,wine. (Caution: Other parts of the plant are poisonous.) Evening primrose Oenothera hookeri, O. biennis, Young roots cookedand othersFairy bells Disporum trachycarpum Berries can be eaten rawFennel Foeniculum vulgare Leaf petioles eaten raw or cookedFerns Most (but not all) spp. Young coiled fronds (fiddleheads) may be cooked as avegetableFireweed Epilobium angustifolium Young shoots and leaves boiled as a vegetableFritillary Fritillaria spp. Cooked bulbs are edibleGinger (wild) Asarum spp. Rhizomes can be used as substitute for true ginger Gooseberry Ribes spp. Berries eaten cooked, dried, or raw; make excellent jelly Grape (wild) Vitis spp. Berries usually tart but can be eaten raw; make good jams andjelliesGrass Many genera and species Seeds of most can be made into flour; rhizomes of manyandgrounddriedflourforperennialbespeciescanGreenbrier Smilax spp. Roots dried and ground; refreshing drink made with groundroots, sugar, and waterGroundnut Apios americana Tubers cooked like potatoesHawthorn Crataegus spp. Fruits edible raw and in jams and jelliesHazelnut Corylus spp. Nuts eaten raw or roastededibleNutsHickory Carya spp.Highbush cranberry Viburnum trilobum Fruits make excellent jellies and jamsHuckleberry Vaccinium spp. Berries eaten raw or in jams and jelliesIndian paintbrush Castilleja spp. Flowers of many species edible. (Caution: On certain soils,ofselenium.)quantitiesplantsabsorbtoxicIndian pipe Monotropa spp. Whole plant edible raw or cookedJune berries Amelanchier spp. Fruit edible fresh, dried, or preservedJuniper Juniperus spp. "Berries" dried, ground, and made into cakesLabrador tea Ledum spp. Tea made from young leavesLamb's quarters Chenopodium album Leaves and young stems used as cooked vegetableLicorice Glycyrrhiza lepidota;Roots edible raw or cookedG. glabraMallow Malva spp. Leaves and young stems used as vegetable (use only smalltime)oneamountsatManzanita Arctostaphylos spp. Berries eaten raw, in jellies or pies, or made into "cider."(Caution: Raw berries can be somewhat indigestible.)Maple Acer spp. Sugar maples (Acer saccharum) well known for the sugarcontent of the early spring sap; other species (e.g., box elder—A.negundo, bigleaf maple—A. macrophyllum) also contain usablesugars in their early spring sapMariposa lily Calochortus spp. Bulbs edible raw or cookedMayapple Podophyllum peltatum Fruit good raw or cooked. (Caution: Other parts of the plantpoisonous.)areMaypops Passiflora incarnata Fruits edible raw or cookedMiner's lettuce Claytonia perfoliata Leaves eaten raw as a salad greenMint Mentha arvensis and others Leaves of several mints used for teasMormon tea Ephedra spp. Tea from fresh or dried leaves (add sugar to offset bitterness);seeds for bitter mealMulberry Morus spp. Fruits of the red mulberry (M. rubra) are used raw and in piesmulberry(M. alba) edible but insipidwhitefruitsandjellies;ofMushrooms Many genera and species Utmost caution should be exercised in identifyingmushrooms before consuming them. Although poisonousspecies are in the minority, they are common enough. Edibleforms that are relatively easy to identify include morels(Morchella esculenta), most puffballs (Lycoperdon spp.), andinky cap mushrooms (Coprinus spp.).Mustard Brassica spp. Leaves used as vegetable; condiment made from ground seeds Nettles Urtica spp. Leaves and young stems cooked like spinachNew Jersey tea Ceanothus americanus Tea from leavesNutgrass Cyperus esculentus and others Tubers can be eaten rawOak Quercus spp. Acorns were ground for flour and widely used by native NorthAmericans; all contain bitter tannins that must be leached outbefore useOnion (wild) Allium spp. Bulbs edible raw or cookedOrach Atriplex patula and others Leaves and young stems cooked as a vegetableOregon grape Berberis aquifolia; B. nervosa Berries edible raw or preservedOstrich fern Matteuccia struthiopteris Young coiled fronds cooked as a vegetablePawpaw Asimina triloba Fruit edible raw or cookedPennycress Thlaspi arvense Young leaves are edible rawPeppergrass Lepidium spp. Immature fruits add zest to salads; seeds spice up meatdressingsPersimmon Diospyros virginiana Fully ripened fruits can be eaten raw or cookedPickerel weed Pontederia cordata Fruits edible raw or driedPigweed (see Amaranth)Pines Pinus spp. Cambium, young phloem and seeds edible; tea from freshneedles rich in vitamin CPipsissewa Chimaphila umbellata Drink made from boiled roots and leaves (cool after boiling) Plantain Plantago spp. Young leaves eaten in salads or as cooked vegetablePoke Phytolacca americana Fresh young shoots boiled like asparagus. (Caution: Olderparts of plants are poisonous.)Prairie turnip Psoralea esculenta Turniplike roots cooked like potatoesPrickly pear Opuntia spp. Fruits and young stems peeled and eaten raw or cooked Psyllium Plantago ovata Seed husks widely used as a bulking laxativePurple avens Geum rivale Liquid from boiled root has chocolate-like flavorPurslane Portulaca oleracea Leaves and stems cooked like spinachQuackgrass Elytrigia repens Noxious weed whose rhizomes can be used as emergency food Raspberry (wild) Rubus spp. Fruits edible raw or in pies, jams, and jelliesRedbud Cercis spp. Flowers used in salads; cooked young pods edibleRiver-beauty Epilobium latifolium Young shoots and fleshy leaves can be cooked as a vegetableRose (wild) Rosa spp. Fruits (hips) exceptionally rich in vitamin C; hips can becandiedorraw,eatenpureed,Salal Gaultheria procumbens, Ripe berries edible raw, dried, or preservedG. shallonSalmonberry Rubus spectabilis Fruits edible raw, dried, or cookedSalsify Tragopogon spp. Roots edible raw or cookedSaltbush Atriplex spp. Seeds nutritious. (Caution: On certain soils, plants can absorbofselenium.)amountstoxicSassafras Sassafras albidum Tea from roots. (Caution: Large quantities have narcoticforfile.)usedLouisianapithandEffect;leavesServiceberry Amelanchier spp. All fruits edible (mostly bland)Sheep sorrel Rumex acetosella Raw leaves have a pleasant sour taste; leaves can be used asseasoning in other dishesShepherd's purse Capsella bursa-pastoris Leaves cooked as vegetable; seeds eaten parched or ground forflourShowy milkweed Asclepias speciosa Flowers eaten raw or cooked; young shoots cooked Silverweed Potentilla anserina Cooked roots edibleSoap plant Chlorogalum pomeridianum Bulbs slow-baked and eaten like potatoes after fibrous outercoats are removedSolomon's seal Polygonatum spp. Rootstocks dried and ground for bread floursaladsinSorrel Oxalis spp.LeavesmixedSpatterdock Nuphar polysepalum Seeds placed on hot stove burst like popcorn and are edible asorroastedboiledsuch;peeledtuberseatenSpeedwell Veronica americana and others Leaves and stems used in saladsSpring beauty Claytonia spp. Bulbs edible raw or roastedStrawberry (wild) Fragari a spp. Fruits superior in flavor to cultivated varietiesSunflower Helianthus annuus Seeds eaten raw or roasted; seeds yield cooking oilSweet cicely Osmorhiza spp. Roots have aniselike flavorSweet flag Acorus calamus Young shoots used in salads; roots candiedThimbleberry Rubus parviflorus Fruits edible raw, cooked, dried, or preserved; dried leaves usedfor teaThistle Cirsium spp. Peeled stems edible; roots edible raw or roastedVetch Vicia spp. Tender green pods edible baked or boiledWatercress Nasturtium officinale Leaves edible raw in salads or cooked as a vegetableWaterleaf Hydrophyllum spp.Young shoots raw in saIads; shoots and roots cooked as vegetableWater plantain Alisma spp. The bulblike base of the plant is dried and then cookedWater shield Brasenia schreberi Tuberlike roots are peeled and then dried to be ground for flour or boiledWinter cress Barbarea spp. Leaves and young stem edible as cooked vegetableYarrow Achillea lanulosaPlant dried and made into broth. (Caution: The closelyrelated and widespread European yarrow—A. millefolium —is somewhat poisonous.)Yellow pond lily (see Spatterdock)Yew Taxus spp. Bright red pulpy part of berries edible. (Caution: Seeds and leaves are poisonous.)POISONOUS PLANTSLiterally thousands of plants contain varying amounts of poisonous substances. In many instances, the poisons are not present in sufficient quantities to cause adverse effects in humans when only moderate contact or consumption is involved, and cooking may destroy or dissipate the substance. Some plants have substances that produce toxic effects in some organisms but not in others. For example, ordinary onions (Allium cepa ) occasionally poison horses or cattle, yet are widely used for human food, and poison ivy (Toxicodendron radicans ) or poison oak (Toxicodendron diversilobum ) produce dermatitis in some individuals but not in others. Table 5 and Table 6 include plants that are native to, or cultivated in, the United States and Canada.TABLE 5Plants Known to Have Caused Human FatalitiesPlant Scientific Name Poisonous PartsAngel's trumpet Datura suaveolens All parts, especially seeds and leavesAzalea Rhododendron spp. Leaves and flowers (however, poisoning is rare)Baneberry Actaea spp. Berries and rootsBelladonna Atropa belladonna All parts, especially fruits and roots。