Page 169 - The Forager’s Guide to Wild Foods

Soapberry, Shepherdia

canadensis (ELAEAGNACEAE)

SOAPBERRY, Russett Buffaloberry or Foamberry is an
upright to spreading shrub commonly found along san-
dy shorelines, rocky slopes, and coniferous forest edges.
Growing 3-8 ft. (1-2.5m) tall and nearly as wide, soap-
berry’s pale stems are flecked with rust-colored scales.
FLOWER AND FRUIT: 0.16 inches (0.4cm) wide, subtle
yellowish flowers emerge in late spring; they may be
solitary or grouped in dense clusters. 0.3 inches (8cm)
across berry-like fruits are fleshy, with orange and red
hues. Lazarus000, C C-B Y - S A Walter Siegmund, CC-BY-SA-3.0
Matt Lavin, CC-BY-SA-2.0-4.0
LEAF: Leaves are opposite and entire, with an oval to herbal-tasting jelly. Fresh berries will last for a week
elliptical shape. Their upper surfaces are dark green,
or two in the refrigerator. For long-term storage,
while the undersides are speckled with silver and
freeze or dry them.
rust-colored spots. Leaf blades measure 0.5-2.5 inches
SOAPBERRY ICE CREAM: Ingredients: 1 cup soap-
(1.3-6cm) long.
berries, ½ cup water, 4 tbsp. sugar. In a bowl, com-
EDIBLE PARTS: fruit bine soapberries, water, and sugar. Crush the berries.
KEY MEDICINAL USES: This plant has haemostatic, hy- Whisk the mixture until the foaming berries develop
potensive, and stomachic properties. the texture of whipped cream. Top with raspberries
HOW TO HARVEST AND EAT: Soapberries are typical- and blueberries.
ly harvested in late summer and into fall, though they WARNING: Fruits contain high levels of saponins,
often remain on the bush into mid-winter. Fresh fruits which can cause nausea, vomiting, and diarrhea
have a bitter ashy taste, becoming slightly sweeter af- if consumed in large quantities or frequently over
ter a few frosts. They can be coaxed into an aromatic, time. However, they make a good soap.

Sotol, Dasylirion

wheeleri (ASPARAGACEAE)

COMMON SOTOL is an evergreen shrub that has the cu-
rious look of an upside-down tree. It thrives on rocky
desert slopes and attracts hummingbirds.
FLOWER AND FRUIT: In May-July, thousands of green-
ish-white flowers bloom in a cylindrical formation along
the tip of a single, unbranched spike. The stem can reach
a height of 16 ft. (5m). Each flower is 1 inch (2.5cm)
across with 6 tepals. Flowers of female plants can take
on a rosy hue. Fruits are 0.2-0.3 inches (0.5-0.7cm) long,
dry oval-shaped capsules with a single seed each.
LEAF: Leaves radiate from the stem’s base in a rosette essed today to make the tequila-like spirit, “sotol”.
formation. Each blade can reach up to 5 ft. (1.5m) long
DASYLIRION AREPAS: Boil, roast, or steam stripped
and is tipped with a curly white filament. Leaves have a
sotol hearts until cooked thoroughly. Mash 1 lb.
dusky blue-green hue, with sharp spiny teeth.
(500g) of sotol hearts and add ½ cup masarepa,
EDIBLE PARTS: stem 2 tbsp. milk, 2 tbsp. melted butter, and salt to your
HOW TO HARVEST AND EAT: The heart of the bulb- taste. Make small balls with the sotol mixture. Pat the
like stem at the base of the plant is edible when cooked. dough into thick patties. Set patties on a greased skil-
These pulpy stems begin their growth underground let and let cook for 3 min. on each side, until golden.
like roots, so you’ll have to dig them out, clean them, WARNING: Raw sotol contains poisonous com-
and strip off the tough outer layer. Sotol hearts are proc- pounds.
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