Page 75 - The Forager’s Guide to Wild Foods

Groundcone, Boschniakia spp.

(OROBANCHACEAE)

GROUNDCONE is a parasitic plant resembling a pine-
cone lying on the ground. It is completely dependent on
its host plant for food and nutrients. Because it is para-
sitic, it has no leaves or chlorophyll of its own. They are
erect, reddish brown to dark purple, and grow from 5
to 12 inches (12-30 cm) tall. There are 3 species in the
genus: Northern Groundcone, B. rossica, Vancouver

Groundcone, B. hookeri, and California Groundcone,
B. strobilacea.

FLOWER: Most of the above ground part is the 4 to 8 Malcolm Manners, CC-BY-SA-2.0
inches (10-20 cm) flower spike. It is cone-shaped and
KEY MEDICINAL USES: Roots may treat coughs.
surrounded by bracts or scales resembling the scales
HOW TO HARVEST AND EAT: Roots will be entwined
of pine or fir tree cones. Purplish-red ½ inch (1.3 cm)
to their host plant, so loosen and cut plant off at the
flowers stick out from between the bracts. These be-
roots. Always leave at least twice as much as you take.
come small, round fruits bearing tiny seeds. They
EMERGENCY GROUNDCONE SNACK: Peel the stem
bloom in May through July. Dried flower spikes can stay
to reveal the potato-like portion. You can have it raw
on the forest floor long after the flowers have wilted.
or roasted. As with any unusual or new plant, try a
LEAF: none
small amount, maybe even touch it to your skin be-
EDIBLE PARTS: potato-like structure at the stem base fore eating to ensure no adverse effects.

Groundnut/Hopniss, Apios

americana (FABACEAE)

GROUNDNUT, Hopniss, or Potato Bean is a climbing
vine that prefers damp areas and riparian woods. It
grows from southeastern Canada to Florida and west,
as far as Colorado. Groundnut will climb nearby struc-
tures, such as trees and shrubs. It will also pile up on
itself on the ground. Depending on growing conditions,
red-brown stems can be 3 to 20 ft. (1-6 m) long. Un-
derground, the plant forms long rhizomes with neatly
spaced, edible swellings that are 1-2 inches (2.5-5 cm),
but can reach larger sizes after several years - up to 8
Helena Jacoba, CC-BY-SA-2.0
inches (20cm).
boiled. Tubers are dry and starchy and can be boiled,
FLOWER: Pink to purple ¾ inch (2cm) flowers bloom in
roasted, fried, or dried and ground into a flour additive.
summer at the apex of the leaves. They grow in clusters
Leaves, stems, seeds, and particularly tubers should
and become a seed pod, that is 2-5 inches (5-12cm) long.
not be eaten raw. Seeds and seedpods do not al-
LEAF: Smooth, toothless, veined alternate compound ways appear; can be cooked and used like beans.
leaves are 3-6 inches (8-15cm) long. They have 5 to 7
GROUNDNUT CHIPS: Collect 3-4 cups of tubers. Boil
leaflets (rarely 3), 1.5-3 inch (4-8 cm) long.
for 5 min. and dunk in cold water to slip off skins.
EDIBLE PARTS: seeds, seedpods, flowers, leaves, stems, Slice lengthwise into ¼-inch (0.6 cm) slices. Season
rhizomatous tubers lightly. Deep fry for 3 min. or shallow fry, flipping oc-
HOW TO HARVEST AND EAT: Rhizomes can be har- casionally for 3-5 min. Season with salt and serve hot
vested anytime, but fall-early spring is best. Tubers or cold.
are found in the top 6 inches (15cm) of soil. A shov- WARNING: It contains difficult to digest sugars and
el is helpful. Skins are woody and slip off easily when some people may want to boil it for 30 min.

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