Plant Anatomy..pg.3 Black Cap..pg.4 Blue Elderberry.pg.4 Bracken Fern.. pg.5 Camas..pg.5 Cattail..pg.6 Chokecherry...pg.6 Dandelion..pg.

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2 Plant Anatomy..pg.3 Black Cap..pg.4 Blue Elderberry.pg.4 Bracken Fern.. pg.5 Camas..pg.5 Cattail..pg.6 Chokecherry...pg.6 Dandelion..pg.7 English Plantain.pg.7 Fireweed...pg.8 Huckleberry.pg.8 Oregon Grape.pg.9 Pineapple Weed...pg.9 Rocky Mountain Juniper. pg.10 Serviceberry.pg.10 Stinging Nettle..pg.11 Thimbleberry..pg.11 Thistle..pg.12 Wild Rose..pg.12 Wild Strawberry pg.13 Yarrow.pg.13 Non-Edible Plants.pg.14 Lupine pg.15 Snowberry.pg.15 Recipes.pg.16 Universal Edibility Test.pg.18 Notes.pg.19 References. pg.20 2

3 Leaf Shapes Linear Lanceolate Ovate Elliptic Orbicular Cordate Oblanceolate Obovate Leaf Margins Entire Crenate Dentate Serrate 3

4 Trailing Blackberry Rubus ursinus Habitat: Canyons, coastal areas, and stream banks. Grows in elevations of 2,000-6,000 feet. Form: Slender stems that trail along the grounds or over stumps, rocks, or other plants. Leaves: 3 toothed leaflets Flower: White flower Fruit: Blackberry Edibility: Fruit is edible raw or cooked. Blue Elderberry Sambucus cerulea Habitat: Most commonly found east of Cascade Mountains. Found in rich soils, open lowlands to nearly timberline Form: Shrub that is 6-20 feet tall Leaves: Oppositely arranged on stem; lance-shaped leaves Flower: Creamy-white; many tiny flowers in a flat-topped cluster Fruit: Multiple pea-sized fruits black to dark blue in color. Edibility: Fruit is edible raw or cooked. Uses include preserves, pies, and hot drinks. Fruit produces excellent wine. Flowers are used for Elderflower tea. 4

5 Bracken Fern Pteridium aquilinum Habitat: Full sun to partial shade, generally many plants grow together. Found in fields, burns, moist rich woods, and rock canyons, sea-level to 4,500 feet. Form: Perennial, Dies each year with the frost leaving a mass of brown leaves. Coarse fern 2-4 feet tall. Spori are found on the underside. Leaves: young leaf curled with brown felt on it. 3-forked leaves Edibility: Excellent when young. Cook young leaves like asparagus. Leaves can also be boiled, dried, and stored for use later in the year and reconstituted with water. Medicinal value: Used to calm burns from stinging nettle and bug bites. Camas Camassia quamash Habitat: Moist soils, prairies, meadows, grassy flats, rocky areas. 1,000-2,500 feet elevation Form: Hyacinth-like herb; stalk taller than leaves, many growing together; deep onion-like bulb 1-2 inches long Leaves: Broadly linear(grass-like), 3-15 inches long Flower: Blue-violet(rarely white), star-like flower Edibility: Bulbs can be baked, roasted, dried or eaten raw 5

6 Cattail Typha latifolia Habitat: Open, swampy areas; sea-level to 2,500 feet elevation Form: Plants are 5-8 feet tall, mostly long leaves and flower stalk, many grow together Flower: Greenish, cone-like cluster, 3-7 inches Edibility: Rootstock can be made into flour. Rootstock can be gathered year-round, but best in the spring and summer. The inner stalk formed by the young leaf bases is best eaten raw. Leaf bases can be used raw in salads or for nibbling. Cone-like clusters can be boiled for 5-10 minutes buttered, seasoned, and eaten like corn on the cob. Clusters are best obtained in May-early June. Chokecherry Prunus virginiana Habitat: Semi-open area and often near stream banks; sea-level-3,000 feet elevation Form: 6-30 feet tall, commonly a 10 foot tree. Tree-like with a trunk several inches in diameter. Slightly reddish bark. Leaves: Egg-shaped, 1-2 inches long, finely toothed Flower: White, small flowers in a 3-10 inch tall cluster Fruit: Blackish-red when ripe, pea-sized, large pit, many hanging in a cluster; Ripened in August- October. Edibility: Eat fruit only when fully ripe; they contain a toxin when immature. Fruit makes and excellent jelly. 6

7 Dandelion Taraxacum officinale Habitat: Virtually every habitat Form: Very short stem with leaves growing from the ground Flower: Golden-yellow, 1-2 inches in diameter Edibility: Young leaves can be harvested in the spring or early summer. Use in salads raw or cooked. A coffee substitute can be made from the dried, roasted, and ground roots. Cleaned, raw roots can be sliced into salads or a pot of cooking vegetables. A wine can be prepared from the flower heads and they are also good in pancakes or fried into fritters. English Plantain Plantago lanceolata Habitat: Widespread herb; roadsides, pastures, lawns, gardens, vacant lots, pipe lines Form: Several leaves form from the center Leaves: Lance-shaped; 4-15 inches long; slightly hairy with several veins Flower: Greenish; dense clusters with many tiny flowers Edibility: Leaves of annual growth are less hairy and leathery than those of the previous year. These are the ones to use fresh in a salad or sandwich. Leaves can also be cooked, in which one could use the tougher leaves. 7

8 Fireweed Epilobium angustifolium Habitat: Full sun, logged forest, burned-over areas, moist banks, and roadsides, sea-level to alpine regions. Form: Large perennial herb; dies back each fall; 3-8 feet tall, often grown in large patches Flower: Rose colored Edibility: Young leaves and shoots are used as cooked greens. Dried leaves make an excellent hot beverage. Split stalk contains a mildly sweet glutinous substance good for soups or chewing on while hiking. Huckleberry Vaccinium membranaceum Habitat: Damp, acidic soils; mid-alpine regions to mountain slopes Form: Shrub 2-6 feet tall Fruit: Reddish-black Edibility: Fruit is good eaten raw or cooked. Great for pies and preserves. 8

9 Oregon Grape Berberis aquifolium Habitat-forest and open areas; abundant fruit bearing plants grow in the sun; lowlands to mountains Form-2-10 feet tall; shrubby Flower-yellow; 3-10 inch long cluster Fruit-blue berries; clusters just below present year s growth; waxy, whitish coat, acidic; about pea-sized; Aug-Oct. Edibility-fruit can be eaten raw or cooked. Makes excellent jams and preserves. Use the berries in teas for flavoring. Young copper-colored leaves are pleasantly bitter when eaten fresh. Flowers are also edible in small quantities. Pineapple Weed Matricaria matricariodies Habitat: Full sun, poor or hard-packed soil, cracks of sidewalks, gravel parking lots, lowlands Form: 3-15 inches tall, commonly only a few inches tall; pineapple-scented Leaves: 1 / 2-2 inches long Flower: Light yellow flower heads, conical, pea-sized Edibility: Dried flower heads produce a pleasing aroma of a pineapple, described by some people. 1 heaping teaspoon of flowers makes 1 quart of tea. 9

10 Rocky Mountain Juniper Juniperus scopulorum Habitat- dry soil; native to North America Form-small tree reaching 5-15 meters Leaves-arranged in opposite pairs Fruit-dark blue; pale blue-white waxy coating Edibility-fruit may be eaten raw or cooked Serviceberry Amelanchier alnifolia Habitat: Moist soil, open fields at sea-level to partial forests at 4,500 feet elevation. Form: 3-10 foot tall shrub or an 8-25 foot tree. Leaves: Ovalish, 1-2 inches long Flower: White, about 1-inch in diameter, May- June. Fruit: Blue-black covered with a white waxy coat, pea-sized, sweet and pulpy, ripe July-August. Edibility: Use the fruit raw or cooked or dried. Flavor makes good jams and pies. Native Americans used serviceberry to make pemmican. 10

11 Stinging Nettle Urtica dioica Habitat: Deep rich soil near moisture, frequently shady, sea-level to 5,000 feet elevation Form: Perennial herb with a single straight stem, 2-8 feet tall, often grow in gatherings, armed with stinging hairs Leaves: Egg-shaped to heart-shaped, 2-6 inches long, dark green, coarsely toothed Flower: Greenish, numerous minute flowers that form a drooping cluster Edibility: Use only after cooking or drying. Steam young shoots which are high in iron, protein, and vitamin C. Thimbleberry Rubus parviflorus Habitat: Open fields, forest borders, stream banks, fence rows, underbrush, sea-level to 3,000 feet Form: Erect, thicket-forming shrub with brown bark, 4-8 feet tall, stems armed with weak thorns Leaves: Three leaflets per leaf Flower: Deep pink, 1-2 inches in diameter Fruit: Red to salmon-colored, raspberry-like, mildly sweet Edibility: Berries are good raw or cooked. Cooked fruit can be used in pies, tarts, and preserves. 11

12 Thistle Cirsium spp. Habitat: Side spread plant, full sun to partial shade, meadows, roadsides, gardens, and vacant lots, sea-level to 4,000 feet elevation Form: 1-6 feet tall; stalk up to 2 inches in diameter, covered with soft of stiff hairs, hollow stem Leaves: Coarsely toothed, 1-8 inches long Flower: White, pink and reddish-purple; large spiny looking flower heads Fruit: Seeds on the end of a parachute of silky hairs Edibility: Young stalks are most succulent. Split stalk and eat the mildly sweet inside. If the outer hairs are removed, the stalk can be cut in sections and cooked celery. Wild Rose Rosa spp. Habitat: Open woods and brushlands on both sides of the Cascades Form: 2-7 feet tall; erect shrub with thorns Leaves: 5-9 ovalish leaflets Flower: Pink, 2-3 inches in diameter; fragrant Fruit: Bright red or orange, called a hip, pea to walnut-sized Edibility: Use the hips dried or fresh; high in vitamin C. Use dried and ground hips in soups, stews, teas, or make jams from the fresh fruit. 12

13 Wild Strawberry Fragaria spp. Habitat: Open woods, fields, well drained soils; sea-level to 4,000 feet elevation Form: Low herbaceous perennial with runners that root to form other plants Leaves: 3 leaflets, coarsely toothed, hairy beneath leaves Flower: White flowers with yellow centers, 5 petals Fruit: Red, pea-sized version to typical fruit Edibility: Berry is good raw or cooked. High in vitamin A and C. Leaves make a delicate tea. Fruit has high caloric value. Yarrow Achillea millefolium Habitat: Widespread, full sun, well drained soils, fields, vacant lots, pastures, roadways, sea-level to middle elevations Form: Herb with branched stems, 1-3 feet tall Leaves: Fern-like Flower: Flat-topped cluster of white flowers Edibility: Use the dried leaves, flowers, or seeds for a tea. 13

14 Lupine Lupinus spp. Habitat: Widespread, sandy soils, full sun, sagebrush deserts, conifer forests, mountain meadows, sea-level to 5,000 feet elevation Form: 1-2 feet tall, bush perennial herb, non woody stem Leaves leaves; 1-3 inches long Flower-light blue to blue-purple and yellow; butterfly-like flowers; April-July Fruit: Greenish, pea pod type, 1-3 inches long, June- September. Not Edible. Poisonous: Seeds and mature plants contain the most poison. Drying does not eliminate the toxin. Symptoms of poisoning are heavy breathing, trembling, and convulsions. 14

15 Snowberry Symphoricarpos albus Habitat: Partial shade, hillsides, rocky areas Form: 3-7 feet tall, slender stems, grayish bark Leaves: Elliptic shape, 1-2 inch long Flowers: White to pinkish, bell-shaped, May-July Fruit: White, spherical, berrylike, Fall and Winter Poisonous: Contains isoquinoline alkaline cheliodonine and other alkalines. Ingesting the snowberry could cause mild symptoms of vomiting, dizziness, and sedation in children. Recipes Cattail Consomme 3 cups water 1 / 2 cup chopped inner leaves of Cattail 1 / 4 cup finely chopped onion 2 cubes chicken or beef bouillon 1 tablespoon butter 1 / 4 teaspoon salt 1 / 8 teaspoon pepper of lemon pepper A pinch of dried Water Cress leaves Add all ingredients to the water and simmer, after coming to a boil, for a couple of hours. This is light soup good for an appetizer. 15

16 Oregon Grape-Plum Jam 4-5 cups Oregon Grape 2 cups Pitted Plums ½ cup Honey 1 ½ cups Water Take Oregon grapes, plums, water and bring to a boil, then reduce heat to medium. Add the honey and stir. After the plums are crushed and the mixture is smooth, take the pan off the burner and put the jam into jars. Takes minutes. Makes 3-4 cups. Rose Hip-Pineapple Weed-Mint Tea A combination of the 3 best beverage plants 1 tablespoon ground Rose hips 1 tablespoon Pineapple Weed flower heads 3-4 large Mint leaves 1 teaspoon honey Bring 1 quart of water to a boil, turn off heat and add plant parts. Steep for minutes. Chokecherry-Mint Tea 1 tablespoon ground Rose hips 2 tablespoons mashed, fresh fruit of chokecherry 3-4 Mint leaves 1 tablespoon honey Frozen Chokecherries that have been thawed can be used Follow direction for recipe above. Makes 1 quart of beverage. 16

17 Universal Edibility Test Test only one part of a potential food plant at a time. Separate the plant into its basic components-leaves, stems, roots, buds, and flowers. Smell the food for strong or acid odors. Remember, smell alone does not indicate a plant is edible or inedible. Do not eat for 8 hours before starting the test. During the 8 hours you abstain from eating, test for contact poisoning by placing a piece of the plant part you are testing on the inside of your elbow or wrist. Usually 15 minutes is enough time to allow for a reaction. During the test period, take nothing by mouth except purified water and the plant part you are testing. Select a small portion of a single part and prepare it the way you plan to eat it. Before placing the prepared plant in your mouth, touch a small portion to the outer surface of your lip to test for burning or itching. If after 3 minutes there is no reaction on your lip, place the plant part on your tongue, holding it there for 15 minutes. If there is no reaction, thoroughly chew a pinch and hold it in your mouth for 15 minutes. DO NOT SWALLOW. If no burning, itching, numbing, stinging, or other irritation occurs during the 15 minutes, swallow the food. Wait 8 hours. If any ill effects occur during this period, induce vomiting and drink a lot of water. If no ill effects occur, eat.25 cup of the same plant part prepared the same way. Wait another 8 hours. If no ill effects occur, the plant part as prepared is safe for eating. CAUTION Test all parts of the plant for edibility; as some plants have both edible and inedible parts. Do not assume that a part that proved edible when cooked is also edible raw. Test the part raw to ensure edibility before eating raw. The same part or plant may produce varying reactions in different individual. 17

18 NOTES 18

19 References Benoliel, Doug. Northwest Foraging. Edmonds, WA: Signpost, 1974 Patterson, Patricia A., Neiman, Kenneth E., and Tonn, Jonalea R. Field Guide to Forest Plants of Northern Idaho. USDA Forest Service Moscow, April