This plant has poison characteristics. See below.
- Common Name(s):
- Poisonous Plants
- Erect, perennial herb, thick, succulent, and unbranched when young; leaves alternate, scale-like and often spiny, terminal branchlets very narrow and needle-like, clustered; flowers axillary, drooping, 6-parted, bell-shaped, yellow-green; fruit a bright red berry.
- Europe, Asia, North Africa
- Poison Part:
- Young raw shoots (stems), berries
- Poison Delivery Mode:
- Ingestion, dermatitis
- Contact dermatitis from young, raw shoots; eating of berries may cause gastrointestinal problems
- Edible parts: young spears (shoots). Harvest time: collect asparagus spears in the early spring, while very young. Only collect spears from areas you know have NOT been treated with pesticides. Safe handling procedures: wash spears thoroughly with warm water to remove dirt and debris. Do not use dish detergent or any type of sanitizer. These products can leave a residue. Peel off the outer skin to within an inch of the top of the spear. Tie spears into bundles (about eight to a bundle) and place lengthwise into boiling salted water. Boil for about 10 minutes until tender, but not soggy. Serve hot with melted butter, or cold with oil and vinegar and seasonings.
- Toxic Principle:
- CAUSES ONLY LOW TOXICITY IF EATEN. SKIN IRRITATION MINOR OR LASTING ONLY FOR A FEW MINUTES.
- Found in:
- Landscape in vegetable gardens; weedy in disturbed areas, naturalized
NCCES plant id: 978