Page 88 - The Forager’s Guide to Wild Foods
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Mayapple/Wild Mandrake,
                  Podophyllum peltatum

                      (BERBERIDACEAE)










































        MAYAPPLE or WILD MANDRAKE is a lone species             They  are deep forest green, palmately lobed with 3-9
        in its genus and a unique plant that colonizes by rhi-  shal low to deeply cut lobes.

        zomes and forms dense mats in damp, open woods.
                                                                EDIBLE PARTS: only very ripe fruit, without the seeds
        It blooms in May, making an edible ripe golden yel-
                                                                (The rest of the plant is poisonous.)
        low fruit in the fall. Mayapples grow in the eastern
                                                                KEY MEDICINAL USES: Resin used for moles, warts
        United States and are rare and endangered in some
                                                                and skin cancer. Use with care.
        places. They prefer moist, rich soil in part shade in
        deciduous forests. It is a native herbaceous perennial   HOW TO HARVEST AND EAT: In fall, fruit will begin
        that grows 1 to 1 ½ ft. (0.3-0.45 m) tall. From nodes   to be ripen enough to eat. Unripe fruit resemble a lime
        of the rhizome arise solitary stalks with an umbrel-    and are poisonous until fully ripe. When the fruit is
        la-shaped leaf on top, which gives the mat-like ap-     ripe  it is soft, golden yellow (occasionally red)  and
        pearance.                                               wrinkly. It has a unique flavor and can be used in pre-
                                                                serves or cold drinks. The seeds are poisonous and
        FLOWER: Mature plants have one solitary flower at
                                                                need to be removed.
        the axil of a second lower leaf. The flowers are nod-
        ding, white to rose colored, and usually bloom in May,   MAYAPPLE CUCUMBER WATER: Gather 2-3 very ripe
        resembling an apple blossom.  There  are  6-9  waxy     mayapples and one large cucumber. Slice the mayap-
        petals  and  each  flower  is  2  to  3  inches  (5-7.5  cm)   ples in half lengthwise and discard the seeds. Cut into
        across. The subsequent fruit is a lemon-shaped berry    ¼ inch (0.5 cm) strips. Slice the cucumber into ¼ inch
        2 inches (5 cm) long.                                   (0.5 cm) slices. In a 2-gallon (8L) container, place slic-

        LEAF: At maturity, each stalk has a top leaf and alow-  es. Fill with 2 gallons (8L) of water. Let sit overnight.
                                                                Enjoy. You could also add lemon slices.
        er leaf with one flower. The top leaf is a large, twin,
        umbrella-like showy leaf. It remains closed while the   WARNING: Leaves and roots are very poisonous. They
        stem lengthens. At 1 to 1 ½ ft. (0.3-0.45 m) tall the   contain podophyllotoxin, which is highly toxic. Do not
        leaves unfold to 6 to 8 inches  (15-20  cm) across.     consume ripe fruit if pregnant.

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