Page 160 - The Forager’s Guide to Wild Foods

Manzanita (Hairy), Arctostaphylos

columbiana (ERICACEAE)

HAIRY MANZANITA is an upright evergreen shrub that
grows from 3-10 ft. (1-3m) tall, arising from a single
stem, which bears multiple twisting branches. These
shrubs do best in areas of full sunlight and acidic, well-
drained soil. Its bark is smooth and reddish.

FLOWER AND FRUIT: Blossoms come in shades of pale
pink or white between March and June. They are urn-
shaped and bow in delicate clusters from the ends of
their twigs. ¼-½ inches (0.6-1.2cm) in diameter red
fruits arrive in late June and may persist until the fol- br ew book s, C C-B Y - S A John Rusk, CC-BY-2.0
Matt Lavin, CC-BY-SA-2.0-2.0
lowing spring.
derripe, as mature fruits can develop a mealy tex-
LEAF: The greyish-green foliage is leathery and covered
ture. Unripe berries make an exquisite cider.
with a velvety fuzz. Growing about 1-2.8 inches (2-7cm)
MANZANITA CIDER: Toss 2 cups of slightly under
long, leaves may be spoon or lance-shaped, growing
-ripe berries into a large pot. In a second pot, bring
simply and alternately. They spring from the ends of the
8 cups of water to a boil. Pour the boiling water over
twigs, giving the branches a naked appearance.
the berries. Let infuse for 20 min. Gently crush the
EDIBLE PARTS: fruit/berries
berries. Be aware that too much pressure will release
KEY MEDICINAL USES: It has been used as a remedy for bitter tannins into your cider. Leave to steep for 12
urinary and digestive tract inflammation and as a treat- hrs. Now strain cider twice into a container - first
ment for hemorrhoids. with a sieve, then with a cheesecloth. Sweeten with
HOW TO HARVEST AND EAT: Enjoy fruits raw or honey.
cooked. Best picking time is when they are slightly un-

Manzanita (Pointleaf),
Arctostaphylos pungens (ERICACEAE)

POINTLEAF MANZANITA or Mexican Manzanita is a
flowering evergreen found in medium to high, sunny
woodlands in most of the western U.S and Mexico. It
Stan Shebs, CC-BY-SA-3.0
is an erect growing shrub that can grow 3-6 ft. (1-3m)
high. Pointleaf Manzanita thrives in dry, shallow, acid-
ic, sandy, gravelly soils forming relationships with my-
corrhizae to obtain extra nutrients and water. Young
stems are sparsely covered in hairs, and all branches
are smooth and reddish-brown.
FLOWER AND FRUIT: Flowers form as a short, elongate Stan Shebs, CC-BY-SA-2.5 Stan Shebs, CC-BY-SA-3.0
cluster on the upper end of a stalk. Pink or white flowers
blooms mid winter through spring with fruits rip-
are 0.25 inches (6 mm) long, urn-shaped; as they are nar-
ening in the summer. Harvest berries for a cooling
row, strongly recurved, and pointed at the tip. The fruit
drink, a sugar substitute, or a jam. Young flowers can
is a red drupe measuring 0.2-0.3 inches (5-8 mm) wide.
be eaten raw.
LEAF: Greenish-gray mature, elliptic leaves are 1.5 inch-
MANZANITA “SUGAR”: Manzanita berry seeds are
es (4 cm) long.
extremely hard. To separate them from the flesh,
EDIBLE PARTS: fruit/berries, young flowers place them in a spice grinder for about 30 sec. to pul-
KEY MEDICINAL USES: An infusion of leaves has been verize the soft dry fruit, but not the seeds. Sift the
used internally to treat diarrhea and externally to treat fruit from the seeds. Sprinkle on sliced fruit for a
poison oak symptoms. sweet apple-like addition.
HOW TO HARVEST AND EAT: Pointleaf Manzanita
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