Page 69 - The Forager’s Guide to Wild Foods

Fendler’s Horsenettle, Solanum

fendleri (SOLANACEAE)

FENDLER’S HORSENETTLE, also known as Wild Pota-
to, can be found in just 6 counties of southern New Mex-
ico, 5 counties of southeastern Arizona, and the moun-
Patrick J. Alexander
tains of western Texas. It grows in rich, organic soil in
pine forests and can reach 20 inches (50 cm) in height.

FLOWER: Flowers are flat, round, 1 inch (2.5 cm) wide,
and bloom in summer-early fall. They are like potato
flowers, having 5 pointed lobes and yellow stamens pro-
truding from the flowers’ center like a beak. Fruits are
less than 0.5 inch (1.5cm) and non-edible. Patrick J. Alexander
LEAF: Leaf undersides are tinged purple and hairy. They nity to plant some of the tubers for next year as well
are 6 inches (15 cm) long, alternate, and pinnately com- as harvesting some for eating. Raw tubers are very
pound with 5-7 elliptic to egg-shaped leaflets. The leaf- astringent.
let at the tip is the largest.
ROASTED ROOTS: Gather your favorite root vege-
EDIBLE PARTS: tuberous roots tables and some Fendler’s Horsenettle tubers. Wash
KEY MEDICINAL USES: Gastric upset or overacidity. thoroughly, peeling when necessary, and chop to de-
sired size. Toss lightly in melted butter and season
HOW TO HARVEST AND EAT: The small potato-like tu-
bers are edible if cooked. Harvest as you would garden po- with salt and pepper. Bake for 25-35 min. and enjoy.
tatoes. Dig the tubers once the plant has completed flow- WARNING: Being a potato and part of the nightshade
ering and most of the herbaceous, above-ground plant family of plants, leaves, fruits, and seeds are toxic and
parts have turned yellow. This may provide an opportu- may be poisonous.

Fennel, Foeniculum
vulgare (APIACEAE)

FENNEL is an upright, branching perennial, grown in
vegetable and herb gardens, that has escaped cultivation.
Loved for its licorice flavor, it grows 3-ft. (1-1.5 m) tall
and 1.5-3 ft. (45-90 cm) wide from a long deep taproot.
FLOWER: Blooming most often in its second year, at the
end of summer, flowers are small, bright yellow, and less
than ¼ inch (0.5 cm). They are produced on 2 to 6-inch (5-
15 cm) umbels. Each umbel can have 20-50 flowers. Seeds
are tiny, 0.15-0.4 inch (4-10 mm) long, and half as wide.

LEAF: Leaves are smooth dark green to yellow green,
16-inch (40 cm) long, and finely dissected. Their thread- and use as a flavorful celery substitute. Roots can be
like segments are even thinner than dill weed. dug and roasted or boiled. Seeds are ripe and ready for
EDIBLE PARTS: seeds, fruit, flowers, leaves, above- harvest when they are grey brown and dry. Cut umbels
ground bulb, young shoots, roots, and stems and shake fennel seed loose. Keep in a cool dark place
KEY MEDICINAL USES: Fennel is antifungal, antibacte- RAW FENNEL SALAD: Trim the tops off the above-
rial, antioxidant, antithrombotic, and liver protecting. ground bulb. Dice fresh clean leaves. Core the bulb
HOW TO HARVEST AND EAT: Harvest fresh leaves and slice as thinly as possible. Marinade in oil, lem-
before the plant flowers, in the spring to early sum- on juice, and salt. Toss with other salad vegetables of
mer. Leaves can add flavor to fish, egg dishes, salads, your choice. Garnish with diced fresh leaves. Enjoy!
and tea; can be dried for future use. After the plant has POISONOUS LOOK-ALIKES: Poison Hemlock, Coni-
flowered, cut down the top of plant to harvest the bulb um maculatum

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