False Mastic. Photo by Trade Wind Fruits

On a chance wander this week in south Florida — Pine Island — we happened upon a False Mastic tree (Sideroxylon foetidissimum, Sy-der-oh ZY Lon fet-uh, DISS ih mum) which means “very bad smelling iron wood.” Downwind from a blossoming tree smells like rotting cadavers or intense cheese (which might help you find it before the blossoms turn in to ripe yellow fruit.

The tasty sweet ripe fruit is eaten in moderation and can be gummy if not acidic. Medicinally the sap was used to treat hernias, and in washing the body. It has triterpenoid saponins which might be responsible for its anti-inflammatory action. Eating the fruit of related species might stick your lips together. Identify carefully.

Mastic is from the Greek mastikon and in subsequent Dead Latin masyticus, and in English as masticate, to chew. Sap that can be chewed is often also used for glue, coating, and coloring which was how the natives used the false mastic (“false” as it is not the true mastic (Manilkara chicle) from the Nahuati word for latex, tsictli, meaning sticky stuff. The sub-tropical species now has some three dozen common names often using “mastic” or “Jacuma” Some Caribbean examples include in The French Antilles apricot des bois, tree apricot; in Cuba the almendrillo, little almond; almendro silvestre, wild almond; and, almendron flesh almond in Puerto Rico.

 Nine Sideroxylons are commonly mentioned as edible, or chewable at least: S. celastrina, S. foetidissimum, S.  laetevirens, S. lanuginosa, S. lyciodes,  S. reclinatum S. salicifolium, and  S. tenax. The S. tenax is rather rare in the wild but a native landscape plant. One used to grow not 2.5 miles west from me where the land abutted an overpass over Interstate 4. A road crew dutifully took it down and the road since widened. However, I recently spotted one inside a locked cemetery about a mile north of me.

Miracleberry, Miracle fruit

The ninth Sideroxylon, see Saffron Plum, received a lot attention in the 1970s and has occasional revivials. The red fruited Sideroxylon dulcificum is now called  Synsepalum dulcificum. You may not recognize the name but if you eat the berries — the Miracle Berry — for about a half an hour afterwards you cannot taste anything sour. You can eat a lemon after the berries and the lemon will taste sweet. It also counters a metallic taste some experience while undergoing chemotherapy.  The ability of the berries to alter taste perception was noted as early as 1725. It was touted as a possible “sweetener” in the 70’s and the role of the sugar industry — if any — in its demise is controversial. Tablets of the berries can be bought over the Internet. How they work is not known but one theory is that it temporarily alters the physical shape of the taste receptors on the tongue.

Green Deane’s “Itemized” Plant Profile

Identification: A fast-growing evergreen tree with a dense, irregular crown, generally growing around 45 feet tall, occasionally up to 100 feet. Wind resistant. The yellow fruit  is ellipsoid, about an inch long and three-quarters of an inch wide, containing a single large seed, grows along branches. The trunk and bark can have warty looking growths and the bark flakey. Leaves yellowish green to dark green, shiny, elliptical to oblong. The toothless leaves can be wavy and cluster toward the end of branches.

False Mastic Blossom. Photo by Levy Preserve.org

Time of year: Dense yellow flowers in early summer, fruit ripens in winter or spring. (I snacked on mine in early January.)

Environment: Sandy or rock lime, tolerates some salty wind but not brackish water. Can tolerate moist to long dry conditions once established. Full sun, prefers elevation under 2000 feet. Common to Central America – Belize, Guatemala to southern Mexico; in the Caribbean – Trinidad to Cuba, and the Bahamas; Southeast North America particularly Florida.

Method of preparation: Ripe fruit out of hand. The durable wood was used by the native for mortars, pestles, food paddles and war tools. Settlers later use it in cabinets and boats.

Sedum with mild flavored leaves. Photo by Green Deane

Edible Ice Plant, Carpobrotus edulis, is a common ornamental and popular on the Greek Island of Santorini. Photo by Green Deane

Confessions of  forager: In a general sense I have known for many years that “Stonecrops” were edible. I avoided them as they were usually associated by writers with cactus (In that they grow well where it is warm and dry and rocky. Where I live it is hot, wet and no rocks.) So I ignored “stonecrops” for decades except for two:  a distant edible relative I stumble across in Florida, Ice Plant, Carpobrotus edulis,  and Sedum ternatum (now (Hylotelephium telephium.) which I played with as a kid in Maine. 

I grew up on a dirt road out in the country, five miles west of the famous L.L.Bean store in Freeport Maine. Of course back then it was a relatively small store over the post office. Now it’s the entire town. My grandfather printed catalogues for L.L. himself and invented their one-wheel deer carrier.

Down the road from our house in Pownal was a seasonal pond with alder trees and pollywogs and what we called Frog Bellies growing right beside the road. It was Hylotelephium telephium. As kids we didn’t know what it was but we would suck on the leaves. The upper layer of the leaf would separate and balloon up, filled with air which to a kid looked close enough to a frog’s puffy belly. There are between 400 and 475 different species of Sedum.    Several species of stonecrop have a history of edibility, the genus is native to Europe, Northern Africa and Asia where varieties grow in rock crevices, on ravine edges and in scrubby areas. It’s among the few plants that can survive in the very-common rocky Greek landscape.

Among the edibles are: Sedum, sarmentosum (which is high in vitamin C) S. roseum, S. rhodanthum, S. reflexum, S. telephium var. purpureum, and S. acre. Roots of Sedum roseum are eaten after being cooked. The roots of S. roseum are also a common supplement sold under the name Rhodiola rosea. The roots of S. telephium var. purpureum have also been eaten. Sedum telephium var telephium is a cultivated salad plant in Europe, the leaves are used. S. acre has pungent leaves and is used as a condiment. Native Americans used S. divergens, and S. laxum for food, the latter rolled with salt grass. The red tops of  Sedum integriforlim ssp. integrifolium  were used to make a tea, or the leaves eaten fresh or with fat, the root was also eaten. S. rosea (The rhodiola) was eaten fresh, cooked or fermented. Roots eaten with fat or fermented.  Interestingly kalanchoe is in the wider stonecrop group though I have never heard of any of them being edible. Avoid Sedum alfredii which is known to accumulate cadmium.

Contemporary references say Sedum means “House Leek” in Dead Latin. Merritt Fernald, the Big Botanical Man at Harvard from 1900 to 1950, author of Gray’s Manual of Botany 1950 (the year he died) says the: “Name [is] from sedire, to sit, alluding to the manner in which many species affix themselves to rocks or walls. Hylo is the Greek word meaning forest or woodland. The genus honors Telephus, King of Mysia, who was the son of Hercules. 

Green Dean’s Itemized Plant Profile

IDENTIFICATION:  Sedum acre,  tuberous-rooted, carpet-forming, evergreen succulent  to  3” tall spreads moss-like along the ground to often making an impressive ground cover. Plants are thickly clothed with blunt, conical, pale green leaves. Leaves overlap in shingle-like fashion. Small, terminal clusters of tiny, star-shaped, five-petaled, yellow flowers to half an inch  blooms most of the summer.

TIME OF YEAR: warm weather, most like it sunny and dry

ENVIRONMENT: Sunny locations, Varies. Some like to cling to rock faces and well-drained gravely soil others like lawns. Like Ice Plant a good plant to cultivate near the sea. Can tolerate some shade, rarely needs to be watered

METHOD OF PREPARATION: Varies with species, some just the young and tender  leaves, others the entire plant, often roots are eaten with fat. Or dried and powdered and use for tea. The sap of S acre, can irritate the skin of some people and the leaves, eaten in quantity, can cause stomach upsets.

Self-seeded Moon Plant in North Carolina forest. Photo by Green Deane

It looks like a fake plant created for a low-budget space movie. It even has a good name: Lunaria annua, Annual Moon. It’s also edible. I first saw them in mile-high Beech Mountain, a city near Boone North Carolina. Then later I saw them growing on my cousin’s property in upstate South Carolina. 

The blossom tell you it’s in the mustard family.

Lunaria annua (loo-NAIR-ee-uh AN-yoo-uh) is a purple-flowered native of southeastern Europe* — the Balkans — and western Asia. Its unconventional seed pods (silicles  SILL-ah-cle) prompted the species to be used as a garden ornamental. It’s been widely planted in the United States and Canada. It’s also widely scattered in Great Britain — introduced there 400 years ago, it was popular in the Victorian era. The species is listed as invasive in Australia (and the U.S.)  As you might also presume it is a popular in flower arranging. A relative, Lunaria annua var. alba, has white flowers, L. alba var. albiflora ‘Alba Variegata, is variegated with white trimming on its leaves. There is also a Lunaria rediviva which has oval seed pods and likes to be slightly damp. There are about a dozen plants in the genus. Lunaria is sometimes confused with Dame’s Rocket, Hesperis matronalis, which is also edible (young leaves, seedpods, flowers and seeds sprouted.) 

Lunaria annua seeds.

Other common names for Lunaria annua include Honesty, Silver Dollar, Dollar Plant, Money Plant, Moneywort, Moonwort, Satin Flower, and Kuuruoho (yes, that is spelled correctly.)  It was also once known as Lunaria biennis. The plant attracts butterflies, long-tongued bees and is disease/pest resistant. 

It was one of the first European flowers introduce into the American colonies where it was value for its striking seedpods and edible roots. Thomas Jefferson was growing them in 1767.  

Green Deane’s Itemized Plant Profile

Identification:  Two to three feet tall with alternate to opposite, oval to heart-shaped leaves. They are toothy, medium green and slightly fuzzy, pointed at the tip, upper leaves are stemless. Four-petaled purple flowers are in racemes above the leaves in spring. Flowers are replaced with flattened, paper-thin, silver-dollar sized fruit which become translucent. Several seeds are in the fruit and are easy to winnow. 

Time of year. As the plant has a long juvenile stage it should be planted in very early spring for a late summer or fall harvest. They can take a frost and temperatures down to 10.6 F. Biannual, it produces only leaves the first year and is a small plant that year; as a tall plant flowers and seeds the second year. As it reseeds you only have to plant it once. Soak the seeds in water a day hours before planting. 

Environment:  Edges and transition zones. Open woodlands, naturalized areas such as permaculture lots with native and non-native species, semi-shady gardens. It likes well-drained, rich soil, full sun in cooler climates, afternoon shade in warmer areas. It needs six hours of sunlight a day, an is hardy in zones 5a, 5b, 6b, 6a, 7a, 7b, 8a, 8b, 9b, and. 9a

Method of Preparation: The thick root is edible raw or cooked before blossoming. When the energy in the root is used to make flowers and seed the roots usually get tough. Cooked, pungent seeds are a mustard substitute. The seed is 30 to 38% oil, high in erucic acid, 44%, and nervonic acid, 23% (which is a base material in creating medicine for multiple sclerosis.) The long-chain oil itself is also a high-temperature lubricant. As with most mustards most of the plant is edible — leaves, flowers and unripe fruit — but are bitter. It is also believed to be high in vitamin C as most mustards are. Leaves are edible by rabbits. 

*To be more specific it is native to Albania, Bulgaria, France, Greece, Italy, Crete, Romania, Spain, Switzerland, and Yugoslavia. It has been introduce into: Alabama, southern Argentina, Austria, the Baltic States, Belarus, Belgium, British Columbia, California, Colorado, Connecticut, Czechoslovakia, Delaware, Denmark, Germany, Great Britain, Hungary, Idaho, Illinois, India, Indiana, Ireland, Kentucky, Madeira, Maine, Manitoba, Maryland, Massachusetts, Michigan, New Hampshire, New York, Norway, Nova Scotia, Ohio, Ontario, Oregon, Pakistan, Pennsylvania, Québec, Rhode I., Sweden, Tennessee, Ukraine, Utah, Vermont and Washington

Shepherdia were an important Native American and First People’s food.

There are only three species in the genus Shepherdia, all in North America, and one brings up a good point. When you go up in elevation you often go north in flora and fauna. There are some northern plants that grow south on the tops of the Appalachian Mountains but no where else at lower elevations in the south. Two of the Shepherdia species grow mostly in northern states. But, one is in Utah and Arizona on the Colorado Plateau… which is 5,000 to 7000 feet. The plant thinks it’s further north than it really is. 

Some three dozen native groups depended on the species and with good reason. A hundred grams of Shepherdia canadensis has 80 calories, 0.7 grams of protein, 0.7 grams of fat, 16.6 grams of carbohydrates, and 5.3 grams of fiber. Vitamin C is outstanding and about three times your daily need, at 165.6 mg. Vitamin A in a separate report said it was 0.97 grams. The B vitamins are B1 (thiamin) 0.03 mg, B2 (riboflavin) 0.1 mg B3 (niacin) 0. 2 mg. Phosphorus is 21 mg, calcium 16 mg, magnesium 8 mg, zinc 1.4 mg, iron and sodium, o.5 mg each, 0.2 mg manganese, 200 mcg copper and strontium 70 mcg. 

These berries get around. S. aragentea is in the western two-thirds of North America excluding Texas to Maine and southeast. Oddly it’s in one eastern country of New York, an escapee perhaps. Of all the west it is not reported in Washington state. S. canadensis is in all of Canada, the western third of the U.S. and the states north and east of Illinois. It’s in Vermont were I still have cousins living and didn’t quite get down to where I lived in Maine. Roundleaf Buffaloberry is found in southern Utah and northern Arizona.

Argentea is new Dead Latin for silvery. Canadensis of or from Canada. Rotundifolia means round leaf. The genus is named for John Shepherd, 1764-1836, curator at the Liverpool Botanic Garden.

IDENTIFICATION:

Shepherida argentea: Deciduous shrub to small tree 20 feet tall,  (20 ft) dense silvery surface on the bottom of leaves and young twigs. Older branches commonly tipped with a spine, leaves wedge-oblong, no teeth. Flowers small, inconspicuous, in clusters in the leaf axils, fruits are scarlet. Also called Silver Buffaloberry,  it’s high in pectin.

Shepherdia canadensis: Soapberry. Deciduous shrub under six feet, oval to lance-shaped leaves, smooth edges. Bottom of leaves and twigs covered with rust-colored surface, flowers small, green, inconspicuous, bloom in early spring, berries single or in clusters in leaf axils, orange to deep red, covered with small dots.  It also has a small amount of saponins so it can make a foam. Also called Buffaloberry it pairs well with Blackberries.

Shepherdia rotundifolia: Roundleaf Buffaloberry:  Unlike its relatives the S. rotundifolia is evergreen, has tightly packed silvery leaves, wooly below, and scruffy rough berries. 

TIME OF YEAR:  Shepherdia canadensis: Bitter berries in July to early August. Shepherdia argentea: Tart berries in in fall usually after a frost. Shepherdia rotundifolia fruits in late summer.

ENVIRONMENT: Open woods, thickets, rocks, shores. The species is a nitrogen-fixer. 

METHOD OF PREPARATION: Eaten raw, cooked or dried. Can be made into a juice, jam, jelly or used as a flavoring. Natives also dried, smoked and pressed into cakes. They were also whipped until they created a foam then sugar was added for something akin to whipped cream.