Page 91 - The Forager’s Guide to Wild Foods

Missouri Gourd, Cucurbita

foetidissima (CUCURBITACEAE)

MISSOURI GOURD is a vining plant, ¾ inch (2cm) in
diameter, that often spans 20 to 30 ft. (6-9m) across. It
grows from a substantial taproot that can reach 8 ft.
(2.5m) long and weigh as much as 150 lb. (70kg). The
plant is rough and foul-smelling when bruised.

FLOWER: Flowers are bell-like squash flowers with ruf-
fled edges that are 2 to 4 inches (5-10 cm) long. They are
yellow to orange with 5 lobes at the opening. Flowers be-
come green-striped fruits. At maturity they turn yellow.
Seeds resemble pumpkin seeds. Thure Johnson, CC-BY-2.0
LEAF: Leaves are rough, hairy, and often reach 12 inch- ble or dried for later use. The root is rich in starch but
es (30cm) long. They are large, triangular heart-shaped, some say it may be poisonous.
thick, and gray green.
MISSOURI GOURD SEED SNACKS: Cut a couple of
EDIBLE PARTS: roots, seeds, and young fruit (flesh of mature gourds, let dry in the sun until brown. Cut
the mature fruit is inedible) open the gourd and scoop out the seeds. Wash well.
KEY MEDICINAL USES: May be a laxative, vermicide, Spread them in a single layer on a baking sheet and
and aid in the treatment of skin complaints. let dry in the sun for several days. Roast them for 15-
30 min. Add salt or seasoning of your choice. Enjoy
HOW TO HARVEST AND EAT: Seeds harvested from
mature fruit in fall can be roasted or boiled, and ground like pumpkin or sunflower seeds.
into a flour additive. They can be eaten raw or cooked WARNING: Mature fruit is poisonous to humans.
and have a pleasant nutty flavor. Young fruit is harvested Sprouting seeds produce a toxic substance. There is a
while still green; can be used like a squash-type vegeta- report that the root is poisonous.

Mock/Indian Strawberry,
Potentilla indica (ROSACEAE)

MOCK, FALSE or INDIAN STRAWBERRY is a low-grow-
ing perennial that is evergreen in southern climates. It
grows 1 ft. (0.3m) high in colonies and makes a dense
ground cover.
FLOWER: Flowers are ¾ inch (2cm) across and consist
of 5 yellow notched petals. Drupes or berries are bright
red, spherical, ½ inch (0.6cm) across, and bumpy. Fruits
appear in September.
LEAF: Leaves are basal and trifoliate with long, hairy,
leaf stalks emerging from the plant’s crown. Leaflets are
blunt tipped, broad, oval, ¾-1 ¾ inches (2-4.5cm) long, but can also be bland. Leaves can be harvested year-
and ½-1 ¼ inch (0.6-3cm) wide. They are somewhat round where the plant stays green and eaten raw or
hairy with serrated margins. cooked. They can also be dried for tea.

FALL SALAD: Collect 4-5 cups of Mock strawberry
EDIBLE PARTS: fruit and leaves
leaves. Pair with other late season wild salad greens
KEY MEDICINAL USES: It has anticoagulant, antiseptic,
such as mallow. Submerge in very cold salted water
purifying, and fever reducing qualities.
for 10 min. to wash and remove any fall critters. Drain
HOW TO HARVEST AND EAT: Berries are best picked well. Grate 1-2 cups of root vegetables (beet, carrot).
when perfectly ripe, bright red, and the seeds are spread Marinade grated vegetables in oil, vinegar, 1 crushed
out across its flesh. They can be eaten fresh. They have garlic clove, honey, and lemon juice. Toss with wild
a light, sour watermelon flavor in favorable conditions, greens. Enjoy.
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