Page 99 - The Forager’s Guide to Wild Foods

Pineapple Weed, Matricaria

discoidea (ASTERACEAE)

PINEAPPLE WEED is a low growing plant resembling
wild chamomile, but flowerheads lack small white
petals and the foliage is leafier. It grows in compact-
ed, rocky soils and is found growing around buildings,
where humans have disturbed the soil, near structures,
parking lots, and roads. Branching plants grow no tall-
er than 4 inches (10cm).
FLOWER: Single, cone-shaped flowerheads, from 0.25
to 0.5 inches (0.6-1.3cm) in diameter grow on terminal
ends of branches. Flowerheads smell of pineapple when
crushed and are composed of densely packed yellow-
the base, or pinch flowers at base. Leaves are a tasty
ish-green corollas, and lack ray-florets.
finger food while hiking. Steep fresh or dried flower-
LEAF: Leaves grow up to 2 inches (5cm) long and 0.7 heads or the entire plant to make tea. Leaves can be
inches (1.7cm) wide. Smooth, green leaves are deeply washed and eaten raw or cooked.
branching into narrow segments that have a feathery
PINEAPPLE WEED SYRUP: Cover flowerheads with
fern-like appearance. Leaves and stems are mostly hair-
water, simmer for 6 min. and strain. Measure the in-
less, but may have a few sparse hairs. Pinnately dissect-
fusion and to every cup of liquid add one cup of sug-
ed leaves are sweet smelling when crushed.
ar. Combine the infusion and sugar and heat slowly

EDIBLE PARTS: leaves and flowerheads while stirring until the sugar dissolves. You can use it
KEY MEDICINAL USES: Pineapple Weed has been used for drinks or salad dressing.
for relief of gastrointestinal upset, fevers, and menstrual WARNING: Some people are allergic, use with cau-
pain. tion.
HOW TO HARVEST AND EAT: Harvest whole plant at

Pipsissewa/Prince’s Pine,
Chimaphila umbellata (ERICACEAE)

PIPSISSEWA / PRINCE’S PINE, Butter Winter, Ground
Holly, King’s Cure, Love in Winter, Pyrola umbellata, or
Rheumatism Weed is a perennial, evergreen, flowering
plant most commonly found in low to mid elevation,
mixed, temperate, coniferous forests of the Northern
Hemisphere. Pipsissewa plants require slightly damp,
well drained, lime-free soil. It is a dwarf shrub growing
4-14 inches (10-35cm) tall.
FLOWER: Each flower stem is topped with 3-10 white
or pink, cup-shaped flowers clustered in a whorl. Flow-
ers are replaced by deeply colorful pink fruit capsules in
HOW TO HARVEST AND EAT: Harvest the whole
August and September.
plant when in flower, and the leaf during growing
LEAF: Pipsissewa leaves are narrow, oval, bright green, season. Nibble the leaves, use them for tea, or use as

shiny, stiff, and leathery, with coarsely serrated edges. a root beer flavoring.
They are 1-3 inches (3-7cm) long and arranged in oppo-
PIPSISSEWA TEA: Add ½ tsp. leaves to boiling water.
site pairs along the stem.
Steep 15 min., sweeten and drink.
EDIBLE PARTS: leaves
WARNING: Overharvesting has negatively affected
KEY MEDICINAL USES: The whole plant is antibacteri- wild populations. It is highly recommended to reduce
al, astringent, diaphoretic, diuretic, rubefacient, a stimu- harvesting to taking only the top ⅓ when necessary.
lant, and a tonic. Often used for kidney stones.
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