Mayapple, Mandrake

by Green Deane

in Beverage,Edible Raw,Fruits/Berries,Jam/Jelly,Medicinal,Plants,Recipes

Mayapple, Mandrake

Podophyllum peltatum: Forgotten Fruit

The first time I saw a mayapple I was certain something that strange had to be toxic, and it is, unless totally ripe.  In fact, all parts of the plant except the very ripe fruit are quite poisonous.

Ripe Mayapple

What is ripe? When unripe the Mayapple resembles a lime. Then it turns a soft yellow and wrinkles a little, see to right. That is ripe. The rest of the plant is also often dying at that time as well. Trim off the ends, do not eat the seeds. If you cook with it remove the seeds first. Recipes below.

Other parts of the Mayapple have had a wide range of medicinal uses with native Americans. It is, however, a powerful plant and not to be used lightly. The Indians also used it to commit suicide.  Two drugs are made from the Mayapple, etoposide and teniposide. Etoposide is for testicular and small-cell lung cancer, teniposide is used in conditions like brain tumors and infancy leukemia. For those of us old enough to remember “Carter’s Little Liver Pills”  Mayapple was a main ingredient that made the pills a laxative and had nothing to do with the liver at all.

Its botanical name is Podophyllum peltatum (poe-doe-FILL-um pell-TAY-tum) and means “foot leaf like a shield.” The leaves resemble a duck’s food — it was once called that — and they tend to hide the flower and fruit, shielding it. The Mayapple usually grows in colonies in leaf-losing forests, meaning it likes to grow in the shade.  The taste is exotic, or peculiar.

Other local names include: Raccoon Berry, Wild lemon, Ground Lemon, Hog Apple, Indian Apple, Wild Jalap, Duck’s Foot, Umbrella Leaf, and Wild Mandrake though it is not related to the Old World Mandrake, Mandragora officinarum. The Himalayan MayApple, Podophyllum hexandrum aka Podophyllum emodi, reportedly has edible leaves as well.

Green Deane’s “Itemized Profile

IDENTIFICATION: A perennial plant is 1–1½’ tall, some unbranched with a single leaf on a long stalk, others produce two leaves. Stalks light green, round, hairless. leaves, umbrella like, to one food long and across; palmately lobed, 5-9 lobes per leaf, deeply divided, hairless. Blossom a single, waxy, creme-colored flower with six to nine petal, below the leaves. Fruit egg-shaped, green when unripe turning yellow when ripe.

TIME OF YEAR: Blossoms in spring, fruit available in late summer depending on climate, July through September. Usually collected in northern areas when the trees are losing their leaves.

ENVIRONMENT: Moist forests, meadows, flood plains, forest openings, from Quebec to Florida, west to Texas and Minnesota.

METHOD OF PREPARATION: Trail side nibble, the basis for a cold drink, jelly (add pectin) compotes, marmalade, pies and a sauce like applesauce. Mayapples can be canned and they freeze well. Do not eat the seeds. Remove them before cooking. Use them to grow more Mayapples. Over-eating can be mildly laxative. WARNING: DO NOT CONSUME WHEN PREGNANT.

Mayapple Jelly

1 3/4 cups Mayapple juice; strained

3 1/2 cups sugar

1/8 cup lemon juice

3 oz liquid fruit pectin or one dry packet

Wash ripe mayapples, cut away the stem and blossom ends, and any waste parts. REMOVE SEEDS. Cut the fruit into pieces and place in a large kettle with water to cover. Bring to a boil, then simmer until mayapples are tender, mashing during cooking. Strain the juice through a cheesecloth or let it drip through a jelly bag. To the strained mayapple juice, add lemon juice and sugar. Bring the mixture to a boil, stirring constantly, then stir in pectin. Again bring to a boil, stirring constantly, and boil hard until the jelly stage is reached. Remove jelly from heat, skim, and pour into hot, sterilized jelly glasses. Seal at once with hot paraffin or lid in hot bath. Double the recipe if you have plenty of mayapple juice. The amount used in this recipe is the yield of about 2 cups of sliced mayapples simmered in 3 cups of water. Yield: Four small glasses of pale amber jelly

 Mayapple Jam

5.5 cups ripe Mayapple fruit              7 cups sugar

1/2 cup water                                    1 package pectin

1/2 cup lemon juice                            dash of salt

 

Combine mayapples, water, and lemon juice. Bring to boil, cover over low heat, simmer for 20 minutes. Stir often. Add sugar and bring back to a boil. Boil hard for three minutes. Add pectin and salt and boil for one minute. Stir and skim off foam. Ladle into sterilized jars, seal with lid or paraffin.

Mayapple Punch

3 cups rip Mayapples fruit              1 cup sugar

3 pieces of ginger root                   1 quart ginger ale

 

Cut up Mayapples, REMOVE SEEDS. Put Mayapple pieces and ginger root in a saucepan, cover with water, and slowly bring to a boil. Simmer 25 minutes. Add sugar. Set aside to cool but stir occasionally. Pour through sieve and press pulp through mesh. Spoon into cups and fill cups with ginger ale. Stir and serve. Depending upon your tastes. Some think it tastes like an earthy banana or pawpaws. It makes excellent preserves and drink.  Since woodland creatures like the fruit as well it can be collected just before it is ripe and stored in sawdust until ripe.

 

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{ 14 comments… read them below or add one }

1 Matt Broberg April 23, 2012 at 17:31

Hey Green Deane, I have ITEMized the Mayapple and i know that it is in my backyard woods. A large amount of the flowers are beggining to become pollinated. I know that i should only harvest the fruits when they are yellow and wrinkly, and i want to know a few things. #1: how do i prepare the fruits? Like do i open them and take out the middle? #2: My parents always tell me that eating wild plants is stupid and unsafe, i do know that it “can” be unsafe if you dont know what you’re doing, but i itemize everything and am SURE about what I consume. But how do I harvest them and prepare them is basically what i want to know. Please respond because i am realy looking forward to hearing what you have to say. Thanks, Matt.

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2 Green Deane April 23, 2012 at 21:12

First do NOT eat the seeds. They are toxic. You eat the ripe pulp of the fruit.

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3 tanya August 30, 2012 at 11:07

We have this all over the wooded acreage of our farm. FINALLY a use for it!!!I know what I’m going to be doing this weekend!

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4 bdid1dr February 25, 2013 at 18:18

You might enjoy some discussion about the mayapple’s European cousin, the mandragore/mandrake. I recently found a page of discussion for the use of the mandrake fruit juice (diluted). The “discussion” occurs in folio 83v of Boenicke Library’s manuscript 408 (aka on the WWW as the “Voynich Manuscript).

If you find your way to that particular folio, the most noticeable items in the illustration are a pair of “fruit” globes which still appear to have their stem ends and withered blossoms attached. My deciphering of the writing below each of the fruits translates to the latin words occaeceus and otiolum (to numb, darken, obscure – and “to take it easy, to ease” .

The illustration and the accompanying discussion is “all about” Artemis/Diana and her sacred grove and lake: In this particular case, I’m pretty sure, now, that the location of this shrine was Lake Nemi in Italy.
She was patroness/protector of young prepubescent women. I hope you find this discussion relevant to your presentation of the mayapple.

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5 mary noble May 5, 2013 at 19:24

can you substitute nutrasweet for sugar in the jam/jelly recipes?

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6 Green Deane May 6, 2013 at 08:04

That is a culinary question that is beyond my expertise. Jelly makeing is an art.

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7 elisa May 19, 2013 at 09:04

No, you cannot. It affects the gel/pectin.

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8 Doug June 11, 2013 at 20:45

No, Mary, but you can buy “no-sugar” Pectin. I’ve used it before with fairly good results, but the texture isn’t quite the same as the recipes using the sugar and the results have a shorter shelf/refrigerator life. Still, it is definately acceptable if no sugar is a desire/necessity.

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9 Madi lingwar May 10, 2013 at 14:23

love the info helps a lot with me and my nature loving genes! I’m going on a camping trip with my family and we are not bring any food or water so i want what to eat and what not to eat. Plus i also explore things with my family and friends.Like animals, I love animals all kinds mostly kolas. Next weekend we are going to the forest where plants are like animals are important and people are important, I think plants are most important than all of them. Thank you a lot!

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10 Eloise M May 15, 2013 at 09:09

My name is Eloise. I am not Eloise from the book… Anyway, I am a plant frantic. I am in love with plants. Anyway, my science teacher said it was plants month at school. I picked Mayapple. I did a little google search. Yours was the first up. So like a normal person, I clicked on yours. I have a lot of info and 99.9% is from your site. I just waned to thank you and tell you that I love your site!!!

<3 Eloise

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11 MikeH June 5, 2013 at 09:47

I remember sitting down and eating as many of these as I wanted when I was a kid. We were at a family reunion and they grew n the grounds there at the park. I don’t recall them being as bright yellow as the one pictured on this site, but they were very sweet.

You should watch these like a hawk once the fruit sets, as forest critters will swarm them immediately as soon as they start to ripen. They can’t seem to leave them alone, and it can be next to impossible to get a single ripe one for yourself! I wouldn’t even trust my dog to guard them….they’re that irresistable!

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12 June Miller July 24, 2013 at 07:18

Hello, and thanks for providing the only other recipes for Mayapple that I’ve ever seen! I live on Main Street in a small, New England town, and years ago someone planted Mayapples in a front garden which have flourished and are increasing year by year (yippee!). I’m hoping for a good harvest of fruit this year so I can try your jelly recipe.
Being a ‘Swamp Yankee’, my mom was familiar with Mayapple, particularly its poisonous characteristics. I knew the RIPE fruit was edible, and my mom witnessed enough of my foraging with positive results to trust my attempt at making jelly the first year we had enough fruit.
I picked a small berry-basked full of Mayapples – they smelled wonderful! so tropical and fruity – and I brought it to my then-elderly mom for a sniff.
I should’ve seen her grabbing at the opportunity to ‘give me the business’. She got a wry grin on her face as I asked her to ‘Smell these!’ and she replied, grinning and completely in jest, with a quip I’ll never forget: ‘Smells like death!’
I loved my mom! And the jelly turned out to be delicious.
Thanks again for this wonderful, alternate recipe! It’s close to harvest time for my own Mayapples and I’m hopeful I’ll be able to gather enough this season for a batch of jelly!

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13 beverly hosler April 4, 2014 at 12:36

my mother viola picked mayapple when she was a girl in east Tennessee and she sold the apple in town , I see mayapple every yr, but I did not know why she picked it and now I know I love the way mayapple looks and the beautiful white flower that appears, and every yr when I come upon the apple I think of her, thank you. Beverly hosler

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14 Phil R May 2, 2014 at 07:25

I walked along the woods this morning; May Apples have just sprouted, the leaves still unfurled, looked kinda tasty, I’ve never tried before, but snapped off a couple of stems and ate fresh. Tasted bitter but wholesome? Now I’m reading about the toxicity, not sure if I’ll survive the day, but feeling great so far.

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