Difference between revisions of "Pokeweed"

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(Created page with "<html><img src="https://www.rasmusen.org/blog1/wp-content/uploads/2020/05/pokeweed-before-cooking.jpg" width="120" align=right size-full wp-image-142" /></html> April 14: pok...")
 
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<html><img src="https://www.rasmusen.org/blog1/wp-content/uploads/2020/05/pokeweed-before-cooking.jpg" width="120" align=right size-full wp-image-142" /></html>
 
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April 14: pokeweed shoots were an inch out of the ground.
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2020. I had never tried pokeweed before. It is easily identifiable late in the summer, by its huge size (five feet+) and bright blue berries. At that time, though, it’s not good eating. In fact, the berries and roots are always deadly, and the various parts get worse over the summer. The books say to eat the young shoots in the springtime. The problem is, young shoots aren’t so easily identified. But I remembered where it was growning in our yard last fall, and it’s a perennial, so this year I was confident as to which shoots were poke.
May 5: We ate big shoots about a foot long and half an inch wide. They looked like they had white pith, but they were tender throughout. Cooked to rather mushy, but didn't cause any indigestion. I am wondering whether it is good to cut big shoots so as to provoke new tender shoots. The alternative is to let them grow big and then harvest leaves and new branchlets.
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Before cooking. Note that the red color is a bad sign. Even some very young shoots were read, though, so I decided to chance it. The biggest of these shoots is perhaps too big.
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<html><img src=" https://www.rasmusen.org/blog1/wp-content/uploads/2020/05/pokeweed-before-cooking-300x237.jpg      " width="120" align=right size-full wp-image-142" /></html>

Revision as of 09:26, 18 May 2022

2020. I had never tried pokeweed before. It is easily identifiable late in the summer, by its huge size (five feet+) and bright blue berries. At that time, though, it’s not good eating. In fact, the berries and roots are always deadly, and the various parts get worse over the summer. The books say to eat the young shoots in the springtime. The problem is, young shoots aren’t so easily identified. But I remembered where it was growning in our yard last fall, and it’s a perennial, so this year I was confident as to which shoots were poke.

Before cooking. Note that the red color is a bad sign. Even some very young shoots were read, though, so I decided to chance it. The biggest of these shoots is perhaps too big.