Page 37 - The Forager’s Guide to Wild Foods

Bamboo, Subfamily

Bambusoideae (POACEAE)

BAMBOO grows in two forms: running and clumping.
There are 1500⁺ known bamboo species worldwide;
about 110 are edible. Identifying the species you have
will determine its edibility. Identifying features are
branching type and spacing, nodes, hairs, and rings.
The most common edible species in North America are
in these genera: Phyllostachys spp. and Bambusa spp.
FLOWER: A member of the grass family, bamboo has a
similar flower to grasses with many variations depend-
ing on the species.

LEAF: Each leaf is long, large, and tapers to a sharp point. trim. In a large pot, cover bamboo shoots with water

EDIBLE PARTS: young shoots first emerging from the and boil for 2 hrs., adding water as needed. Remove
ground (edible in many species, if boiled) from cooking water and soak in fresh water overnight.
KEY MEDICINAL USES: A poultice made from the shoots MARINATED BAMBOO SHOOTS: Ingredients: ½
may help to clean and heal wounds. cup soy sauce, ¼ cup seasoned rice vinegar, 1 tbsp.
toasted sesame oil, 2 tbsp. each of honey and minced
HOW TO HARVEST AND EAT: Even bamboos that have
ginger, 5 drops Tabasco, 2 cloves crushed garlic. Mix
bamboo shoots classed as delicious require special at-
all ingredients together and toss in bamboo shoots.
tention when cooking, as they contain toxins that re-
Store in the fridge overnight. Add steamed vegetable
quire at least 20 min. of boiling at high temperatures
and serve over rice.
to reduce the toxin risk, and up to 2 hrs. of boiling to
alleviate all potential risk of toxicity. Harvest early in WARNING: Uncooked and under-processed bamboo
the spring, remove the hard, outer green sheath and can be toxic.

Barrel Cactus, Ferocactus
wislizeni (CACTACEAE)

BARREL CACTUS, also known as Fishhook Barrel Cac-
tus, Candy Barrel Cactus, and Arizona Barrel Cactus,
is native to the Sonoran Desert in Arizona and Mexico,
and is occasionally found in West Texas and Southern
New Mexico. It has a round, almost spherical shape and
long, sharp fishhook-shaped spines. It can grow over 2
ft. (0.7 m) in diameter and 2-10 ft. (0.7-3 m) tall and can
live over 50 years. It is covered with spines that arise on
symmetrical, vertical ridges. Saguaro Cactus and Chol-
la Cactus fruits are also edible. Cactus = edible fruits.
FLOWER: It has yellow, orange and/or red blooms in
to eat (they are very tart). The seeds can be toasted and
mid-summer that yield edible yellow fruits in late No-
eaten like sesame seeds, or ground into flour and used
vember to March. The flowers and fruit always grow at
in baking. Flowers and flower buds are best cooked.
the top of the cactus.
The inner pulp or flesh can be cooked, but most are
EDIBLE PARTS: fruit, seeds, flower buds, inner pulp/flesh protected so best to only eat the buds, fruits and seeds.
HOW TO HARVEST AND EAT: Seeds and fruit can be TOASTED BARREL CACTUS SEED: Open fruit, scoop
eaten raw or cooked. Harvest the very ripe fruit, slice in the seeds out and add to a dry toasting pan, such as
half, and let dry out for a day or two to extract the sticky a cast iron fry pan. On low heat, toast as you would
edible seeds. The fruit then needs to be sliced small and sesame seeds, for 10-20 min. Cool and store in a cool,
cooked for quite a while to become soft and enjoyable dry, dark place or in the fridge.

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