America is blessed with wild fruits. It would be difficult to find a piece of woodland or an abandoned field that did not some time during the season produce one or more species of wild fruits that are edible raw or could be prepared in some way for the table. Blackberries, blueberries, plums, and wild grapes often grow in rank profusion, and country people frequently make great use of them. Some of our finest horticultural varieties have been developed from native wild species. Others yet untamed have great possibilities and it is hoped that man some day will apply the factors of evolution to their development.
Thoreau once wrote: “It takes a savage or wild taste to appreciate a wild fruit.” Boys possess this taste to a marked degree and even seem to relish green apples and chokecherries. But many wild fruits have a delicacy of flavor scarcely approached by horticultural varieties. In some cases, as in the development of the strawberry, flavor has been sacrificed for size, beauty, and texture.
The following list does not contain all the species of edible berries of the United States. Other species of blackberries and blue or huckleberries have been described by botanists, but often the distinguishing features between species are not well marked; and for our purpose we need not attempt to discriminate between them. It is well to know that they are edible and wholesome, and the joy of gathering and eating them may be ours.
<Callout type="important" title="Identifying Edible Plants">It's crucial to correctly identify plants before consuming them. Always consult multiple reliable sources and consider seeking guidance from a local expert.</Callout>
American Yew (Taxus canadensis) is a low spreading evergreen shrub, from one to four feet high, much resembling a small hemlock, especially one that has been smashed to the ground. The leaves resemble those of the hemlock in arrangement and appearance, but are larger with sharp points. They are dark green above and below. The blossoms are generally dioecious—that is, the staminate and pistillate are on separate bushes. The fruit is an oblong, bright red fleshy cup, with the hard dark brown naked seed at the bottom.
American Yew (Taxus canadensis) This shrub is found in damp shady woods from Newfoundland to Manitoba, south to New Jersey and Iowa, and in the mountains to Virginia. The beautiful red fleshy berry, about one-third of an inch long, is sweet but slightly resinous. They are never very abundant, but it is usually not desirable to eat many at a time. In walking through our northern woods in July and August, I often gather and eat a few of these berries when I happen to come across them. The fruit frequently clings to the branches until winter.
Do not chew or swallow the seeds as they may be poisonous.
Spanish Bayonet (Yucca baccata) is a semidesert plant growing on tablelands and rocky ridges from Colorado to western Nevada, south into Mexico, extending east to Texas and west to California. It is low or almost stemless, leafy to the base. The leaves are stiff and sharp-pointed, one to three feet long. From the center of the leafy mass arises a panicle with numerous white bell-shaped blossoms two or three inches across.
The edible fruit or seed pod is large and pulpy, three to six inches long. It has been compared to a short or stubby banana. The fruit when ripe has been described as dark purple, also yellow. Probably two species have been confused in botanical descriptions. The Mexicans speak of the plant as ddtil, or ‘date fruit.’ Wooton and Standley in their Flora of New Mexico say of this species: “The fruit, too, is characteristic, somewhat resembling the eastern pawpaw in general appearance. The Indians of New Mexico slice the ripe fruit and dry it in the sun for use in winter. When fresh, it has a peculiar sweet taste and is quite palatable.” Charles F. Saunders, who was an eyewitness to the roasting of the green fruits of this species in their campfires by the Indian women of Arizona says: “I can testify to the entire palatability of this cooked fruit (the rind being first removed), finding it pleasantly suggestive of sweet potato.” Dr. Henry H. Rusby told Dr. Saunders that the sliced pulp of the nearly ripe pods makes a pie that is scarcely distinguishable from apple pie.
The Indians sometimes ate the fruit fresh, but it was generally cooked or roasted. They also ate the young flower buds of this and other species of yucca after they were cooked. The seed pod may be gathered in summer and autumn. I have collected the seed pods of several species of yucca from California to Texas and find that the fruits are apt to be infested with the larva of the moth that fertilizes the blossoms. The fleshy-fruited species are apparently less affected than the others.
Adam's Needle, or Bear Grass (Yucca glauca), found from South Dakota and Montana south to Texas and Arizona, has a less pulpy seed pod than the last species.
Key Takeaways
- Identify edible wild fruits and nuts for survival purposes.
- Understand the nutritional value of various wild plant species.
- Learn about different methods to prepare and consume wild foods.
Practical Tips
- Carry a field guide or app for identifying edible plants when outdoors.
- Always test small amounts of new food sources to avoid allergic reactions.
- Cooking can enhance the flavor and digestibility of certain wild fruits.
Warnings & Risks
- Do not consume any plant unless you are absolutely sure it is safe.
- Be cautious about eating unripe or undercooked fruits, as they may be toxic.
- Avoid plants that have been treated with pesticides or other chemicals.
Modern Application
While the methods and knowledge presented in this chapter remain relevant for identifying edible wild foods, modern readers should supplement these techniques with contemporary resources such as smartphone apps and online databases. Additionally, it's important to be aware of local regulations regarding foraging and conservation efforts.
Frequently Asked Questions
Q: What are some common edible wild fruits mentioned in the chapter?
The chapter mentions blackberries, blueberries, plums, and wild grapes as common edible wild fruits found in North America.
Q: How can one identify American Yew (Taxus canadensis)?
American Yew is a low spreading evergreen shrub that resembles a small hemlock. It has dark green leaves with sharp points and produces bright red fleshy berries with hard brown seeds.
Q: What are the benefits of cooking Spanish Bayonet (Yucca baccata) fruits?
Cooking the fruits or seed pods of Yucca baccata enhances their palatability and can make them more digestible. The Indians often roasted these fruits in campfires.