Scientific Name Uses

Ginger (wild) Gooseberry Grape (wild) Grass

Greenbrier

Groundnut Hawthorn Hazelnut Hickory

Highbush cranberry Huckleberry Indian paintbrush

Indian pipe June berries Juniper Labrador tea Lamb's quarters Licorice

Mallow

Manzanita

Maple

Mariposa lily Mayapple

Maypops Miner's lettuce Mint

Mormon tea

Mulberry

Mushrooms

Mustard Nettles

New Jersey tea

Asarum spp. Ribes spp. Vitis spp.

Many genera and species

Smilax spp.

Apios americana Crataegus spp. Corylus spp. Carya spp. Viburnum trilobum Vaccinium spp. Castilleja spp.

Monotropa spp. Amelanchier spp. Juniperus spp. Ledum spp. Chenopodium album Glycyrrhiza lepidota,

G. glabra Malva spp.

Arctostaphylos spp.

Acer spp.

Calochortus spp. Podophyllum peltatum

Passiflora incarnata Claytonia perfoliata Mentha arvensis and others Ephedra spp.

Morus spp.

Many genera and species

Brassica spp. Urtica spp.

Ceanothus americanus

Rhizomes can be used as substitute for true ginger Berries eaten cooked, dried, or raw; make excellent jelly Berries usually tart but can be eaten raw; make good jams and jellies Seeds of most can be made into flour; rhizomes of many perennial species can be dried and ground for flour

Roots dried and ground; refreshing drink made with ground roots, sugar, and water

Tubers cooked like potatoes Fruits edible raw and in jams and jellies Nuts eaten raw or roasted Nuts edible

Fruits make excellent jellies and jams Berries eaten raw or in jams and jellies

Flowers of many species edible (Caution: On certain soils, plants absorb toxic quantities of selenium)

Whole plant edible raw or cooked

Fruit edible fresh, dried, or preserved

"Berries" dried, ground, and made into cakes

Tea made from young leaves

Leaves and young stems used as cooked vegetable

Roots edible raw or cooked

Leaves and young stems used as vegetable (use only small amounts at one time)

Berries eaten raw, in jellies or pies, or made into "cider" (Caution: Raw berries can be somewhat indigestible)

Sugar maples (Acer saccharum) well known for the sugar content of the early spring sap; other species (e.g., box elder—A. negundo, bigleaf maple—A. macrophyllum) also contain usable sugars in their early spring sap

Bulbs edible raw or cooked

Fruit good raw or cooked (Caution: Other parts of the plant are poisonous)

Fruits edible raw or cooked Leaves eaten raw as a salad green Leaves of several mints used for teas

Tea from fresh or dried leaves (add sugar to offset bitterness); seeds for bitter meal

Fruits of the red mulberry (M. rubra) are used raw and in pies and jellies; fruits of white mulberry (M. alba) edible but insipid Utmost caution should be exercised in identifying mushrooms before consuming them; although poisonous species are in the minority, they are common enough; edible forms that are relatively easy to identify include morels (Morchella esculenta), most puffballs (Lycoperdon spp.), and inky cap mushrooms (Coprinus spp.)

Leaves used as vegetable; condiment made from ground seeds Leaves and young stems cooked like spinach Tea from leaves

Appendix 3

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