Page 67 - The Forager’s Guide to Wild Foods

Evening Primrose, Oenothera

biennis (ONAGRACEAE)

EVENING PRIMROSE is a biennial that thrives in hot
locations and grows 2-6 ft. (0.6-1.8m) tall. It is drought
tolerant and can grow in infertile soil with minimal wa-
ter. In its first year, only the leaves grow. The second
year, the plant produces a stem that is hairy, with red or
purple tinges.
FLOWER: Flowers bloom in its second year, late in the
afternoon. They are up to 2 inches (5 cm) in size, showy,
bright yellow, with four petals and a lemony scent.
LEAF: With wavy margins and a prominent white mid
vein, leaves are elliptic, 8 inches (20 cm) long, 2 inches
ers, leaves can be eaten raw or cooked like spinach, or
(5 cm) wide. They form a tight, basal rosette with red used for tea. Stems can be peeled and eaten. Flowers
tips. In the second year, leaves grow up the stem alter- are sweet and can be used in salads. Young seedpods
nating and getting smaller with height. can be steamed when they are green (August-Sep-
EDIBLE PARTS: seedpod, seeds, leaves, stems, flowers, tember) and seeds are high in essential fatty acids.
and roots
STEAMED EVENING PRIMROSE SEEDPODS: Gath-
KEY MEDICINAL USES: Seed oil is used for inflammato- er seedpods before they turn brown in late summer.
ry-related disorders (arthritis). Steam on their own or with other late summer vege-
HOW TO HARVEST AND EAT: Roots are fleshy, sweet, tables, such as green beans. Dress in butter, salt, and
and nutritious; can be boiled and eaten. Before plant flow- pepper, or make a buttery roux or gravy. Serve tender.

Fairy Bell, Prosartes spp. (LILIACEAE)

FAIRY BELL is a genus of plants that includes 6 species.
They are rhizomatous perennial herbs that prefer moist
forested areas and grow from 1 to 2 ½ ft. (0.3-0.8 m)
tall. Western species can be found from California to
the Pacific Northwest: Roughfruit Fairybells, P. trachy-

carpa; Large Flower Fairybells, P. smithii; Siskiyou Bells,
P. parvifolia; and Drops-of-gold, P. hookeri. In the east,
Yellow Mandarin, P. lanuginosa and P. maculate, are
found in the Ozark and Appalachian regions.
FLOWER: Flowers are creamy-white, ½ to 1 ½ inch (1.3-
4 cm) in size, and bell-shaped. Berries are orange to red,
¼ to ½ inch (0.6-1.3 cm) wide, and hold 6 to 12 seeds.
flavor but may be mealy and bland.
LEAF: Leaves are egg-shaped with pointed tips and
WILD BERRY JELLY: Collect berries along with other
rounded bases and have parallel veins. Stems have few
available wild berries. Cook and mash together in a
branches, can be smooth or hairy with alternating 1½-5
pot, for 5-10 min. Add water just enough to cover if
inch (4-13 cm) long leaves that clasp the stems.
mixture is too dry. Strain cooked berry juice. For each
EDIBLE PARTS: berries cup of juice, use equal amount of sugar and ½ ounce
KEY MEDICINAL USES: Leaves may aid wound healing. (14g) of dry pectin powder. Bring juice and pectin
to a rolling boil. Add sugar and boil for 1 min. Pour
HOW TO HARVEST AND EAT: Fruit can be harvested
into sterile jar and let set. Consume within 2 weeks.
in late summer-fall. Harvesting after frost may pro-
vide sweeter fruit. Fruit is ripe when orange to red, de- POISONOUS LOOK-ALIKES: Solomon’s Seal, Polygo-
pending on the species. Berries have a slightly sweet natum spp.

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