Plantaginaceae

Plantain Family

Snapdragon Vines

FAMILY: Plantain family (Plantaginaceae) – Epixiphium genus. This genus was formerly placed in the figwort family (Scrophulariaceae).

SPECIES: Netcup snapdragon vine or balloonbush (Epixiphium wislizeni (Engelm. ex A. Gray) Munz = Maurandya wislizeni Engelm. ex A. Gray = Antirrhinum wislizeni (Engelm. ex A. Gray) Tidestr.).

TO UTILIZE AS FOOD: The young fruits are edible, but unhealthful to consume in meal-size quantities.

NOTES: Young fruits of little snapdragon vine (Maurandya antirrhiniflora) are not reported to be edible, but they were sampled during the fieldwork conducted for this reference to gain an understanding of the genus. This distinctive vine is closely related to netcup snapdragon vine and probably has similar edibility. This does not mean that it does have similar edibility. Flavors, textures, and aromas are often very similar in closely related plants. Little snapdragon vines are common in the Southwest, but they barely produce fruits in quantities sufficient enough to satisfy hunger. The fruits are more of a snack than a meal. Even if more fruits were available, their bad flavor would make them difficult to eat in meal-size quantities. When eaten fresh off the vines, young fruits taste similar to aspen bark combined with a hint of monkeyflowers. If that comparison fails to recall any memories, then confide in the fact that the flavor is simply bad. No grocery store foods provide a suitable comparison. Young fruits are green, hairless, globe-shaped, 4-6 mm in diameter, filled with seeds, and centered within 5 long sepals. They eventually turn light brown, dry out, and crumble. At which point, they have no value as food.

IDENTIFICATION: Only 1 species of the Epixiphium genus is found in the United States.

Description of netcup snapdragon vine (Epixiphium wislizeni): FORM vine-like perennial plant; stems and stalks tendril-like; LEAVES simple; alternate, or the lower ones opposite; blades triangular with triangular lobes; surfaces hairless; FLOWERS irregular, perfect, ovary superior, and arising individually from the leaf axils; calyces 5-lobed, the somewhat cup-like bases becoming larger and netted as fruits develop; corollas light blue, 2-lipped, and swollen at the bases; stamens 4, all fertile, and included within the corollas; filaments hairy; FRUITS capsules globe-shaped, 2-celled, and opening near the summits; SEEDS narrowly winged; HABITAT desert uplands; Arizona to Texas; blooming May to September.

REFERENCES: Netcup snapdragon vine (Epixiphium wislizeni = Maurandya wislizeni = Antirrhinum wislizeni): fruits (pods) Castetter (1936 p. 45) and Ebeling (p. 854).

Common Mare’s Tail

FAMILY: Plantain family (Plantaginaceae) – Hippuris genus. The Hippuris genus was formerly placed in the mare’s tail family (Hippuridaceae), but this family has recently been integrated with the plantain family.

SPECIES: Common mare’s tail (Hippuris vulgaris L.).

TO UTILIZE AS FOOD: The whole plant is edible after cooking. Upper stems and whorled leaves make excellent potherbs. After boiling, the flavor is mild, delicious, and free of anything harsh. It combines a dandelion-like characteristic with a sea-vegetable overtone. The texture is moist, tender, and delicate. Even the upper stems are delicate. Mare’s tail grows around the world in cool mountain lakes and marshes. Cooking is a wise precaution to kill any parasites. These aquatic “weeds” can remain green well into autumn, even after lake surfaces have frozen. Dried leaves readily crumble into powder that can serve as soup base, especially for soups featuring rice, soy, fish, and Asian spices. Dried stems are a little stiffer, but they readily reconstitute in water. Mare’s tail is a fine plant that couldn’t be common enough. Gathering a supply is easy, but usually involves wading in shallow water, which can be icy cold at any time of the year in mountain habitats. Mare’s tail is uncommon in the southern half of the Southwest due to a lack of suitable habitats, but it grows in the northern half and in the Rocky Mountains. This plant was mainly used by native peoples of Alaska, but it’s a good resource wherever it’s found.

IDENTIFICATION: Only 3 species of the Hippuris genus exist on Earth, mainly in the Arctic. Of those 3, only common mare’s tail (H. vulgaris) is found in the Southwest. Two other genera, Myriophyllum and Proserpinaca, are closely related to Hippuris. Older references place all of them in the same family. Species of these other genera have pinnately divided leaves with thread-like segments, while leaves of Hippuris species have undivided margins. Common mare’s tail is unlikely to be confused with other plants. It’s also unlikely to be found in the Southwest.

Description of common mare’s tail (Hippuris vulgaris): FORM aquatic plant emerging from a rhizome; STEMS upright, 20-50 cm tall, hollow, and unbranched; LEAVES simple; whorled, with 6-12 leaves per whorl; blades linear-elliptic; margins smooth; surfaces hairless; FLOWERS regular, mostly perfect, ovary inferior, inconspicuous, sessile, and solitary in the upper leaf axils; sepals minute, appearing as lobes atop the ovaries; petals absent; pistils 1; styles 1; stamens 1; FRUITS drupes; seeds ovoid and hollow; HABITAT ponds, marshes, and muddy lake margins of cool climates; northern half of the Southwest and northward; circumboreal; blooming June to August.

REFERENCES: Common mare’s tail (Hippuris vulgaris): whole plant Moerman (p. 128).

Plantains

FAMILY: Plantain family (Plantaginaceae) – Plantago genus.

SPECIES: #1 narrowleaf, ribwort, or buckhorn plantain, or fleaseed (Plantago lanceolata L.). #2 broadleaf or common plantain (Plantago major L.). #3 desert plantain, Indianwheat, or blonde psyllium (Plantago ovata Forssk.). #4 woolly plantain or Indianwheat (Plantago patagonica Jacq.).

TO UTILIZE AS FOOD: All species listed above have edible seeds. In addition, the leaves of lanceleaf plantain are edible and all parts of broadleaf plantain are edible. Leaves of desert and woolly plantain are tough, fibrous, and unappealing. Seeds of these last two species are a better resource than the leaves.

Narrowleaf plantain (P. lanceolata) is native to Europe and Asia, and considered invasive in North and South America, Africa, and Australia. It’s a worldwide “weed,” along with its relative broadleaf plantain (P. major) that has the same native range and global distribution. Narrowleaf plantain leaves taste roughly equivalent to those of broadleaf plantain described below—fairly mild like a combination of lettuce and seaweed with a slightly bitter oyster-like accent or light notes of citrus rinds. Leaves of both species are in season from mid spring to early summer. Gathering them early is recommended because older leaves develop tough strings. Narrowleaf plantain emerges from taproots rather than fibrous roots and each capsule contains two seeds. The roots are not reported to be edible, but the seeds can be ground into flour or added to porridge. In the Southwest, narrowleaf plantain grows from mid to upper elevations wherever it can find open ground in mesquite, juniper, oak, pine, and spruce communities.

Broadleaf plantain (P. major) provides foragers with an excellent source of leaves and seeds. Young and old leaves are edible, but young leaves are more tender. Leaves of any age taste mild, somewhat like a combination of lettuce and seaweed. A slightly bitter oyster-like accent or notes of citrus rinds may also be present. It’s a distinctive flavor eluding exact definition. Broadleaf plantain leaves are well suited for soups, salads, and rice entrées. The texture is rather tough, chewy, and stringy, even in young leaves, but the leaves eventually break apart after putting up some resistance. No splinter-like fibers occur in these leaves and any hairs that may be present don’t pose any problems. Boiling yields an emerald-green broth and doesn’t significantly change the texture. Broadleaf plantain leaves are high in vitamins A, C, and K (Tilford p. 112). Gathering them is easy. Thorough washing is recommended because they normally lay on the ground where they accumulate sand and dirt. The fibrous roots and tiny seeds are also edible. Overall, broadleaf plantain is an excellent resource that forager’s should be familiar with.

Desert plantain (P. ovata) is essentially the same as woolly plantain described below in terms of edibility. Desert plantain has a more restricted range in the United States, primarily the deserts of southern California, Nevada, Arizona, and Texas. However, it’s very common within its range in creosote, paloverde, mesquite, and juniper communities. Woolly plantain grows nearly throughout the central and western United States. Both species are also found in other parts of the world.

Woolly plantain (P. patagonica) leaves are long, narrow, hairy, and among the worst in the genus. The hairs can be rather irritating and stringy veins running lengthwise through the leaves help ensure dissatisfaction. Most of these notes on woolly plantain also apply to desert plantain (P. ovata). Fresh leaves are tough, chewy, fibrous, and barely suitable for salads. Even young leaves are unappealing. Cooking offers little improvement. Boiling produces an emerald-green broth with a decent flavor. Straining out the leaves may be desired. Woolly and desert plantain carpet vast areas of the desert, so the leaves are available in mass quantities. Hikers may inadvertently step on a thousand of these plants before discovering them. Insects normally have an appetite for plantains, but they don’t seem interested in these narrow-leaved desert species. Seeds of woolly and desert plantain are a better resource than the leaves. Seeds of both species are essentially the same. Unprocessed seeds are hard, brown, bowl-shaped, and contained within naturally precut capsules called pyxides. Each capsule contains two seeds. Harvesting the seeds couldn’t be much easier. At harvest time, the plants appear dry, brown, and lifeless, easily blending in with the surroundings. Seeds readily fall out of the capsules, yet they persist against the elements long enough to ensure a generous gathering season. Plantains are free of anything sharp or threatening. Chaff must be dry for winnowing to be effective. Moist chaff refuses to crumble and sticks to the seeds. Dry chaff blows away in the slightest breeze, leaving behind a collection of pure seeds. No cooking is required, but raw seeds are rather hard, bland, and fibrous. Seed coats are bran-like. Toasted seeds are much softer and taste nearly identical to whole-wheat toast. The name “Indian wheat” refers to this flavor. Care should be taken when toasting because the seeds readily burn. Using a lid is recommended to prevent them from flying away. Lightly toasting is the best way to prepare plantain seeds. It sterilizes the seeds and prepares them for long-term storage in one step. Brewing the toasted seeds produces a beverage similar to coffee, except that “plantain coffee” is pale. Boiling turns the seeds into a slimy mess. Plantain seeds contain excessive amounts of mucilage. Grinding is recommended prior to boiling. Otherwise, slime that forms around the seeds enables the seeds to cleverly evade the teeth by slipping away. This dynamic renders the seeds unchewable. Children may find this amusing, but hungry foragers may not be so thrilled. Woolly and desert plantain seeds are relatively bug resistant. Both species are prolific seed producers. Overall, the seeds are an extraordinary resource.

IDENTIFICATION: About 25-30 species of the Plantago genus are found in the continental United States, of which about 10 occur in the Southwest. Species differ according to leaf shapes, number of seeds per capsule, and other features.

Description of plantains (the Plantago genus): FORM small, stemless plants LEAVES simple; basal; blades linear, lanceolate, or ovate; margins entire or toothed; surfaces smooth or hairy; FLOWERS regular or nearly so; perfect or unisexual; ovary superior; arranged in terminal spikes; bracts 1 per flower; calyces 4-lobed or 4-divided to the bases; corollas 4-lobed, whitish, translucent, and persistent; styles 1; stigmas 1; stamens 2-4; FRUITS capsules (pyxides) splitting around the equators (circumscissile); HABITAT fields, lawns, roadsides, disturbed areas, deserts, valleys, mountains, and many other habitats; worldwide, including the southwestern United States; blooming late winter to late summer.

REFERENCES: #1 narrowleaf plantain (Plantago lanceolata): leaves Couplan (p. 388); seeds Facciola (p. 173) and Meredith (pp. 208-209). #2 broadleaf plantain (Plantago major): entire plant (Tilford p. 112); roots Facciola (p. 173); leaves, flowers, and seeds Couplan (p. 388); seeds Kirk (p. 65). #3 desert plantain (Plantago ovata): seeds Facciola (p. 173) and Moerman (p. 187). #4 woolly plantain (Plantago patagonica): seeds Moerman (p. 187) and Wyman (p. 43).

Brooklimes

FAMILY: Plantain family (Plantaginaceae) – Veronica genus. The Veronica genus was formerly placed in the figwort family (Scrophulariaceae).

SPECIES: #1 American brooklime (Veronica americana Schwein. ex Benth.). #2 water speedwell or water brooklime (Veronica anagallis-aquatica L.).

TO UTILIZE AS FOOD: Leaves of all species in the Veronica genus are reported to be edible fresh or cooked (Tilford p. 14 and Vizgirdas p. 176). They contain a compound called aucubin that may promote a laxative action, but all the species are considered safe to eat in moderation (Schofield p. 6). Aucubin is a bitter-tasting “iridoid glycoside” found in many different plants. From a health perspective, it apparently does more good than harm, at least in animal studies where it was found to protect the liver, kill various microorganisms, and show activity against leukemia (Hoffmann p. 67).

American and water brooklime are essentially the same in terms of edibility. They also look very similar. Brooklime leaves are edible fresh or cooked, but cooking is advised to kill any waterborne parasites. Fresh leaves combine the bitter elements of dandelions with the brackish elements of plantains and monkeyflowers. It’s not a lettuce-like flavor and it probably won’t be the highlight of any salad. Boiling doesn’t alter the flavor, but the aroma is nice and suggests some kind of food value. The “broth” (wastewater) is pond green and tastes more like medicine than food. In fact, it has been used as medicine to clear the lungs of congestion. The flavor would ruin most soups or stews. Cooking these leaves alone is wise. After boiling, the leaves become mushy. Some species are much leafier than others, and some species have hairy leaves. American and water brooklime are leafy and hairless. Gathering a supply shouldn’t take very long. Leaves remain soft and green until about midsummer, then dry out as the plants begin to produce seeds. Insects and diseases seem to avoid these plants. Overall, brooklime leaves are a fair-quality wild food.

NOTES: Brooklimes are very common plants. I can hardly recall a stream without a colony thriving along the edges. From the lowest to the highest elevations, brooklimes offer southwestern foragers a source of leafy vegetables when plants of drier habitats may start to wither. Recognizing brooklimes is fairly easy. Their distinctive (though very small) flowers in combination with their overall form provides a sure sign. Determining the safety of these plants was not easy. Despite numerous reports confirming their edibility, their usage as food among Native Americans appears to be infrequent, or at least the documentation of such usage is infrequent. Based on the plants I sampled from remote mountain ranges in the silver state of Nevada, brooklimes were rather unimpressive as tea or vegetables. Brooklimes contain significant amounts of vitamin C (Lahring pp. 272-273), enough to prevent a deficiency disease called scurvy. Tea made from the leaves of common gypsyweed (Veronica officinalis L.) has been sipped for enjoyment and used as a tonic (something that promotes general well-being), diuretic (increases the flow of urine), expectorant (clears the lungs of congestion), and stomachic (tones the stomach and promotes digestion).

Some additional species that are reported to be edible (by Vizgirdas pp. 175-176) and that grow in the southwestern United States include: purslane speedwell or neckweed (Veronica peregrina L.); thyme-leaf speedwell (Veronica serpyllifolia L.); and alpine speedwell (Veronica wormskjoldii Roem. & Schult.).

IDENTIFICATION: About 30 species of the Veronica genus are found in the United States, of which about 10 occur in the Southwest and Great Basin. The combination of form, leaves, flowers, and habitat makes identification easy.

Description of American brooklime (Veronica americana): FORM perennial plant about 10-50 cm tall spreading by rhizomes; LEAVES simple; opposite; stalked; blades lance-ovate or elliptic; margins finely toothed; surfaces hairless; FLOWERS slightly irregular, perfect, ovary superior, and arranged in axillary racemes; bracts leaf-like; sepals 4, unequal, and united only at the bases; corollas blue, 4-lobed, the upper lobe wider than the others; pistils 1; styles 1; stigmas head-like; stamens 2, exserted; FRUITS capsules plump and slightly notched; seeds few to many; HABITAT along streams and other wet areas; throughout northern North America southward to the southwestern United States; blooming May to September. NOTES: Water brooklime (V. anagallis-aquatica) is virtually identical except for having leaves that lack stalks.

REFERENCES: Gregory Tilford (p. 14) states that the stems, leaves, and flowers of all species in the Veronica genus are edible. Janice Schofield (p. 6) indicates that all species are probably safe to eat. #1 American brooklime (Veronica americana): leaves Chmielewski (p. 215), and Couplan (pp. 393-394), Lahring (pp. 272-273), and Schofield (p. 6). #2 water speedwell (Veronica anagallis-aquatica): leaves Chmielewski (p. 215) and Couplan (pp. 393-394).