Poke Salad Phytolacca americana var. rigida

• Attributes:

  Genus:

  Phytolacca

  Species:

  americana

  Family:

  Phytolaccaceae

  Uses (Ethnobotany):

  Various parts of the plant are used for dye.

  Life Cycle:

  Perennial

  Country Or Region Of Origin:

  United States

  Distribution:

  Only along the North Carolina seacoast.

  Edibility:

  Young tender leaves may be eaten only as thoroughly cooked greens (in two waters). Cooked berries are safe for making pies. CAUTION: Berries, roots and mature plants are poisonous. Thus only new, young growth should be used in cooking and baking. Any red-tinged plant material should be discarded. To avoid collecting any part of the toxic root, do not cut below ground level. HARVEST: Collect only young shoots from areas you know have NOT been treated with pesticides. Collect in early spring. SAFE HANDLING PROCEDURES: Wash young shoots thoroughly with warm water. Do not use dish detergent or any type of sanitizer. These products can leave a residue. Peel and parboil tender young shoots (less than eight inches) in two changes of water several minutes each. Boil in a third water until tender and serve like asparagus. Young stalks less than one foot tall (with leaves removed and before red-tinged) can be cut and rolled in cornmeal and fried like okra. They can also be pickled. Young leaves taken from stalks less than one foot tall can be parboiled in two changes of water for several minutes each and boiled in a third water until tender. To freeze, parboil leaves twice, cook, pat dry and place them in plastic bags.

• Whole Plant Traits:

  Plant Type:

  Herbaceous Perennial

  Native Plant

  Poisonous

  Woody Plant Leaf Characteristics:

  Deciduous

  Habit/Form:

  Erect

  Growth Rate:

  Rapid

  Maintenance:

  High

• Cultural Conditions:

  Light:

  Full sun (6 or more hours of direct sunlight a day)

  Partial Shade (Direct sunlight only part of the day, 2-6 hours)

  Soil pH:

  Neutral (6.0-8.0)

  Soil Drainage:

  Frequent Standing Water

  Moist

  NC Region:

  Coastal

• Fruit:

  Fruit Color:

  Black

  Purple/Lavender

  Fruit Value To Gardener:

  Edible

  Showy

  Fruit Type:

  Berry

  Fruit Description:

  Dark purple-black berry composed of 5-12 segments fused in a ring, on an erect stem (stems shorter than those on P. americana). Seeds are shiny, black and lenticular.

• Flowers:

  Flower Color:

  Black

  Green

  Pink

  White

  Flower Inflorescence:

  Raceme

  Flower Bloom Time:

  Fall

  Spring

  Summer

  Flower Petals:

  4-5 petals/rays

  Flower Size:

  < 1 inch

  Flower Description:

  Racemes, linear clusters with each small flower on a short stem appears spring-fall sometimes year-round. Flowers have 5 petals are whiteish pink with black centers.

• Leaves:

  Woody Plant Leaf Characteristics:

  Deciduous

  Leaf Color:

  Green

  Leaf Feel:

  Smooth

  Leaf Value To Gardener:

  Edible

  Leaf Type:

  Simple

  Leaf Arrangement:

  Alternate

  Leaf Shape:

  Lanceolate

  Ovate

  Hairs Present:

  No

  Leaf Length:

  > 6 inches

  Leaf Width:

  > 6 inches

  Leaf Description:

  Thin leaves, green on top, lighter below. Tapered at both ends.

• Stem:

  Stem Color:

  Green

  Purple/Lavender

  Red/Burgundy

  Stem Is Aromatic:

  No

  Stem Description:

  Pinkish-red, smooth and partially hollow stem is rigid to flexible, not strong.

• Landscape:

  Landscape Location:

  Coastal

  Landscape Theme:

  Native Garden

  Resistance To Challenges:

  Drought

  Humidity

  Problems:

  Poisonous to Humans

  Weedy

• Poisonous to Humans:

  Poison Severity:

  High

  Poison Symptoms:

  HIGHLY TOXIC, MAY BE FATAL IF EATEN! Burning of mouth and throat, salivation, severe stomach irritation, vomiting, bloody diarrhea, spasms, and convulsions; can be fatal

  Poison Toxic Principle:

  Phytolaccatoxin and related triterpene saponins, an alkaloid (phytolaccin), and histamines

  Causes Contact Dermatitis:

  No

  Poison Part:

  Fruits

  Leaves

  Roots

  Sap/Juice

  Stems