Page 48 - The Forager’s Guide to Wild Foods

Caraway, Carum carvi (APIACEAE)

CARAWAY is a biennial that grows 2 ft. (0.6 m) tall and
can be found in disturbed sites, tolerating both sun and
shade. It prefers moist areas.
FLOWER: Flat umbels with 3 to 10 small clusters of up to
20 each of white to pink, five-petaled flowers with white
centers that bloom from June to August in the plants’
second year. Fruits are slightly flattened, up to 0.25 inch
(0.6 cm) long with prominent lengthwise ridges when
mature.
LEAF: Where stalk joins the stem leaves are sheath-like.
Basal and lower leaves have long stems with alternate,
compound leaves on tall parts of the plant that are slen- CARAWAY TEA: Slightly crush seeds. Steep 1 tsp.
der and thread-like, less than ¼ inch (0.6 cm) in size. seeds and leaves in 1 cup boiling water for 10 min.

EDIBLE PARTS: all parts (seeds and leaves are most Discard seeds and leaves. Sweeten if desired.
commonly used) WARNING: It is poisonous to dogs, cats, and horses.
KEY MEDICINAL USES: Used for gastrointestinal issues Leaves are high in volatile oils, which may cause mild
including bloating and diarrhea. vomiting and diarrhea in certain individuals.
HOW TO HARVEST AND EAT: First-year roots can be POISONOUS LOOK-ALIKES: Poison Hemlock, Coni-

used like carrot or parsnip. Young leaves have a pars- um maculatum - Both plants have tiny white flowers
ley-dill flavor; can be used raw in salads or to flavor arranged in umbrella-shaped clusters. Caraway does
soups and stews. Older leaves have a stronger, spicier not have a musty odor when crushed.
flavor. Seeds can be eaten raw, cooked, or used for tea.

Carrion Flower, Smilax
herbacea (SMILACACEAE)

CARRION FLOWER is a vining plant native to eastern
USA and Canada that gets its name from its unpleas-
ant smelling flowers. It looks like asparagus when first
emerging from the ground but will grow up to 8 ft. (2.5
m) tall, with tendrils helping it climb up any neighbor-
ing structure. Other edible species of Smilax are: S. ecir-
rata, S. hispida, S. lasioneura, S. pulverulenta, S. rotundi-
folia, S. glauca, and S. walteri.
FLOWER: Tight greenish clusters of flowers appear in
May and June,resulting in a round cluster of green ber- Fritzflohrreynolds, CC-BY-SA-3.0
ries, turning dark blue and containing 3 to 6 ¼ inch (0.6
paragus. Berries are fully ripe in late summer; can-
cm) long brown/red seeds.
be eaten raw or cooked. Roots are harvested as the
LEAF: Simple, heart-shaped leaves with smooth margins plant dies back to the ground in fall; can be cooked,
and parallel veins grow up to 3.5 inches (8.5 cm) long or dried and made into a powder and used as flour.
and 2.5 inches (6 cm) wide alternately along stems. They
SPRING STEAMED VEGETABLE: Gather carri-
have light green, hairless stems 1 ¾ inches (4.5 cm) long. on flower shoots by snapping them at their tender,

EDIBLE PARTS: young shoots, berries, roots breakable part. Parboil in one change of water, and
KEY MEDICINAL USES: Root may be analgesic and plant steam with other spring vegetables and greens. Add
parts may aid wound healing. salt and pepper. Enjoy as a side with rice or barley.
HOW TO HARVEST AND EAT: Young leaves and POISONOUS LOOK-ALIKES: Common Moonseed,
shoots, picked in early spring, can be cooked like as- Menispermum canadense

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