I remember my mom cooking it up like you would prepare collards. She would get the smaller leaves and cut it from the stems, bring it to a hard boil til it had a foam on it. Then pour off the water and then add seasoning meat such as pork spareribs or bacon. (Florida cracker recipe) :)
I enjoyed watching this video as it brought back many memories. Oklahoma & Texas my family picked and we ate. I also add that in the 70s while I was still very young..I Did...Cut the Stems and fried them like Okra after rolling in cornmeal. NOT RECOMMENDED... LOL...We were hungry and I guess the Good & Loving Creator kept us safe. It was quite good also. (the younger plants) We call it Poke Salad. I did pear boil though 2 times. Thank you for this wonderful channel!
When you boil this or any other edible that needs multiple boilings, doesn't much of the food value go away? I always wondered about this because if it's true then what's the use of eating anything you have to boil so much?
@eoaroadshow I would not call a total of 16 minutes of boiling a lot of boiling. Seem to me my mother cooked potatoes and rice for far longer. No doubt some nutrition is lost but no doubt some is made avilable by the cooking. The most imporant elements are the toxin is removed AND the weed tastes good.
@xxxBibixxx Two hours. Then you can expect to experience... violent vomiting, retching, a burning sensation from the mouth to the stomach, adominal cramps, purging, blurred vision, drowsiness, sweating. If you've eaten large amount that can be followed by convulsions, possible paralysis, stupor and respiratory failure. Boil them twice, two changes of water.
Umm... I would not PICK pokeweed with my bare hands. I would only pick while wearing GLOVES. At the least, I suggest thoroughly washing hands afterwards.
From what I've read, pokeweed is highly MUTAGENIC (DNA-altering & cancer-causing), even to the touch. That's why it takes several changes of boiling water to change and remove the toxins. (Animals will only eat it if they're STARVING.)
I'm not saying to not pick or eat pokeweed, but I'm suggesting to be more careful about it.
I eat Poke every year, I used to do the water changes just like you recommend but not anymore. I was told by an old timer that it was not necessary and that even the tender stems could be sliced up and fried like Okra. I tried both and lived, it was very good. That same old timer did tell me to stay away from the roots and berries though, so I have. You can take the tender leaves straight off of the plant and into the frying pan and then put your scrambled eggs in on top of them for a quick meal
@Pistol76 People used to eat Poke in the Spring after a long Winter of eating dried beans, grains and cured meats because Poke Weed acts like a natural mild Colon cleanser, if you eat a big plate full you will see what I mean.
I've done the 3x for one minute drill, then used very little water a lot of butter and pepper added the poke and heated till the water/butter boiled. I've also used the stems and not the leaves, it's good to know that the leaves are edible.
According to Euell Gibbons, commercial harvesters have used the stems up to a foot tall, so there is a bit more leeway in harvesting beyond what is shown here in the video, I would've considered the plants he harvested to be too small to bother with.
You will find you can reduce the cook time for poke much further if you eat only the green leaves. boil in water one time for 5 minutes, drain off water and stir fry or use in egg omelets,
also, if you use only the green leaves, you can harvest the greenleaves from the tall poke weed plants as well as the short plants. AVOID EATING ANY PURPLE PARTS OF THE PLANT
It's not so much that the seeds caused all that growth. It was the roots! When they plowed up the field and chopped up the roots of a few pokeweed plants, all the pieces of roots propagated new plants ....every single piece of root! That's why the field is full of pokeweek. I grow it and have been for years. I make Pokeberry Tinctures. Every fall I pull up a plant or two, use a machete hack up the roots and toss them on the bank I want them to grow on. I find new plants every Spring!
Thank you for the video. I must admit that I don't know the science but I've made a point of eating tiny bits of pokeweed from small & large plants for years uncooked.
In the last week I have been eating one to two "servings" every day (2 to 3 very large leaves) from a 3 to 4 ft tall plant. I boil it only once then pour off the water. Quite tasty and I'm still alive and have had no noticeable side effects.
@factoringman As you are responsible for only you you have the latitude to cook it as you want. As I am legally responsible for my material I err on the side of caution.
@EatTheWeeds Well I just identified this plant today but they are 4-5ft tall & have black berries on em. I didnt know what it was but got home and google image searched wild berries, to my surprise it's pokeweed. I guess even though I found it by a hospital I'll leave it alone lol.
@factoringman I agree with you. It appears to me that all that is necessary is to avoid the purple stems and veins. If only the green leaves are eaten, I suspect there is no chance of poisoning and multiple boolings are not necessary.
I recently collected some very young poke, not more than 2 or 3 inches high, and did the 3X10 min. boil and ended up with absolute mush. I was wondering if for very young plants you could shorten the boil time?
@kiffyroo Poke weed likes to hold water. You have to drain them well, if not squeeze them. You also might want to try boiling them for one minute. Bringing new water to boil and then boiling them 15 minutes. I have details on my site.
Which variety was that nightshade? I have one that popped up and I am anxious to check out the ripe fruit. The ripe fruit is supposed to have non-toxic levels of Solanine (same as a Tomato) and the leaves are supposed to be able to be prepared such that the Solanine leeches out too. Though I am not interested in the leaves. If you can tackle pokeweed and elderberry...please tackle nightshade/belladonna in a future video. :-)
Here in Turkey there is a lot of Arum dioscoridis; it's similar in property to Jack-in-the-Pulpit. People eat the leaves, but only after either long simmering, drying, or a fermentation process where they chop it up, mix it with water and some flower, cover it and let it sit a full day, then boil; it gets rid of the calcium oxylate crystals. You could try it w Jack-in-the-pulpit but do as they do here and try a very small bit first to check for any burning sensation.
I am actually shocked to see someone look for these young plants. I have never in all my years seen this done this way. We always simply pick any leaves that we see. Of course we look for tender ones but not that tender,lol, looks good though. Also try the stem peeled and battered and deep fried and tell me what you thing. You will be pleasently surprised. Trust me on this. I cooked up some last week for my crippled freind who never had the stalk before and he loved it.
I cooked some leaves from very large, mature plants yesterday. I am still alive people! I did 4 water changes to be safe. Cooked with olive oil, garlic, and other spices. It was a very good tasting green.
You got me. You're in Australia and while some of your plants are here and some of ours are there I can't of any guitar-shaped leaf that tastes like broccoli except perhaps broccoli.
i found out from a friend and my german neigbor. its wait for it "dock weed" just some of the most youngest leaves look like a guitar. but this isnt lemony as i have heard. maybe its because its just young. the taste similar to broccoli.
i found a weed in my backyard, not sure what it is. but when its young the leaves look like the shape of an accoustic guitar. it grows from the centre out.
the leaves are a taste like broccoli . im not sure what it is. its a very nice taste.
Thanks... it just depends if I am on line that day or not, but I try to keep current and get rid of unsavory comments. If you see any, let me know because many of these threads are used in classroom work.
Deane, i recently harvested some Jack in the Pulpit corms. In the wild edible guide i have, it says they must be sliced and dried to remove toxic properties. Is this the correct method of preparation for this plant? Also i harvested some Marsh Marigolds and boiled the flower buds in two changes of water for 10minutes. Then i pickled them in vinegar. It says that you cannot drink the juice, but otherwise they're safe. Is that also the correct method of preparation? Thank you very much.
Only time and dry heat makes the Jack in the Pulpit edible (see my article on them.) Marsh marigolds were my grandmother's favorite. Your bud processing information is correct. Store at least a month, do not drink the brine. Young leaves can be eaten if boiled two or three times in changes of water as can the root, or after the roots has been dried.
Ah.... Loquats do not travel or keep well. I had about 30 pound from my tree. So I deseeded them (there is a recipe on my site) and started them on the way to wine, that and six pounds of sugar. I need to rack it soon. The seeds are making loquat grappa, which oddly has a cherry flavor.
Deane, I have a question about Poke. Is it true that you can't eat it, no matter how tall it is, if its one that's come back? Because I have a lot of poke, and I'd like to eat it, but its come back year after year in the same place and even the little short plants have really thick stalks (nothing like those little ones you were harvesting) that are really dark red/purple. Help?
Poke usually comes back each year from a root. Those shoots can be eaten if they are collected when small with no coloring. The greater issues is secondary shoots later in the same season. They can come up dark red even when very little. Avoid them.
Deane, Can you compare and describe some of these wild plants to commonly domisicated veggies for taste? Also, what seasonings do you use most often with them? What are some of your favorites? Thanks, Best Regards. Brandon
Thanks for writing. Poke weed is very mild in flavor, in taste approaching an asparagus puree but not asparagus. As I am strong advocate of eating like our great grand parents, I like poke with salt, pepper and olive oil, or butter, sometimes with a splash of balsamic vinegar. In the future I will try to include more comparisons and fixings.
A lot of house cats would have much more fat on them than the average rabbit, which I'm told one can starve on.
What are the symptoms of poke poisoning, in case we need to know?
After watching your other vid I called my uncle/cousin, this is Kentucky. He told me he'd been eating it all his life up to a foot and a half tall, leaves and stalk. cont.
I had some leaves the other night, with some plantain. Not dead yet. Ate some small stalks same day. Same result. Ate some larger stalk this morning, not much.
When I cut the leaves off the larger stalk I cut them above any purple part. I skinned the purple off all the stalks with a knife. Fried the stalks in olive oil. Cooked the leaves a long time in two changes of water, didn't really track the time but the first time was probably 20-30 minutes in a large pot of water.
Yes, it is called "rabbit fever." There is a well-documented case of a WWII officer who survived a crash and was a hunter with ample ammunition. All he ate was rabbit and he starved to death. You need fat. Symptoms of poke weed poisoning include: violent vomiting after 2 hours or more,retching, a burning sensation from the mouth to the stomach, abdominal cramps, purging, blurred vision, drowsiness, sweating, convulsions, paralysis, stupor, respiratory failure...
In reference to your cousin/uncle and 1.5 foot tall poke weed. I give conservative advice on the videos to reduce my liability. If I said 1.5 some one would try two feet tall. So I fall will within the safe range and recommend nothing higher than six inches.
I understand that. No sickness from the fried stalk this morning. I already froze the rest for later. Need to go cut some more though. The leaves really cook down.
Odd sort of logic; less free time: more videos ;) Not that I'm complaining! At this rate you'll certainly reach 100 and then some. Even without this surge; you're still pumping out videos than anyone else on my list. Psh; I wish I got as much done as you.
Back again. She directed him to put some of the roots and the juice in a pan and give it to the dog. The dog could hardly move on it's own; but, when it got a smell of it he dragged itself up and ate that whole pan full and twice over. He did this for about a week and discountinued the dosing when the dog refused to take anymore. According to my friend the dog recovered and lived to be a ripe old age. Bye for now. P.S. Keep hunting and making videos.
Now, this is was passed on to me by a friend from Georgia. He told me that his favorite hunting dog came down with distemper and eventually stopped eating and even drinking water. Well, he had a friend , who's mother knew of a cure. So they loaded up the dog and took it to her. And, you might have already guessed, she told her son to go dig up the root ball from a polk plant. They did so and brought it back and she had them boil those roots until they were all tender then let them cool.
Hey Deane, just a couple more tidbits. We also enjoy the eggs scrambled into them; however, we usually do this when we've thinned out the crop and start running short. It's been quite a while since I've seen it done; however, there is a comb condition that any farm type fowl can get; for which the polk salat seeds are a cure, it works unless the bird is too far gone. The condition is normally terminal and spreads to the rest of the birds. One more note coming.
Hey Deane, thought I'd toss in my two cents for what they're worth these days. When it comes to Polk "Salat" my family has been eating these delectable greens since before the civil war; and, I can promise you that none of us are mutated in any way. And, while we too only use the smallest leaves from the larger plants(the first group you skipped). The second group you passed on have the best taste; and, provide a larger "mess of greens". More later! By the way, good hunting!!!!!!!!!
Florida crackers, I'm lovin it. Best laugh I've had all day. 5 stars.
Now, about the poke weed, my grandma used to harvest the smallest leaves off even the tallest stalks. Nobody died then so I'm guessing there are no immediate poisonous effects. But now I'm hearing that the plant contains all kinds of carcinogens and stuff, any truth to that? And am I an Alabama cracker for eating it this way?
I know folks who take the small tops of older plants, and some who peel the stalk and fry 'em. I thought that too much liability for me to approve of here. As for cancer.... raw poke weed is stunningly good at causing human cell mutation. In fact it is used in labs exactly for that purpose. This is why one should never collect poke with an open wound on your hands and among many reasons why it should always be thoroughly cooked.
Grandma used to say "once you cook it all the poisons are gone" and then whack me with a spoon for asking silly questions. Guess I should have listened huh? Thanks for the reply.
I remember my mom cooking it up like you would prepare collards. She would get the smaller leaves and cut it from the stems, bring it to a hard boil til it had a foam on it. Then pour off the water and then add seasoning meat such as pork spareribs or bacon. (Florida cracker recipe) :)
cncdude1 4 months ago
I enjoyed watching this video as it brought back many memories. Oklahoma & Texas my family picked and we ate. I also add that in the 70s while I was still very young..I Did...Cut the Stems and fried them like Okra after rolling in cornmeal. NOT RECOMMENDED... LOL...We were hungry and I guess the Good & Loving Creator kept us safe. It was quite good also. (the younger plants) We call it Poke Salad. I did pear boil though 2 times. Thank you for this wonderful channel!
CRAZYHORSE091 8 months ago
When you boil this or any other edible that needs multiple boilings, doesn't much of the food value go away? I always wondered about this because if it's true then what's the use of eating anything you have to boil so much?
eoaroadshow 8 months ago
@eoaroadshow I would not call a total of 16 minutes of boiling a lot of boiling. Seem to me my mother cooked potatoes and rice for far longer. No doubt some nutrition is lost but no doubt some is made avilable by the cooking. The most imporant elements are the toxin is removed AND the weed tastes good.
EatTheWeeds 8 months ago
When you prepare the shoots wrong, how much time do you have to get to a hospital?
xxxBibixxx 9 months ago
@xxxBibixxx Two hours. Then you can expect to experience... violent vomiting, retching, a burning sensation from the mouth to the stomach, adominal cramps, purging, blurred vision, drowsiness, sweating. If you've eaten large amount that can be followed by convulsions, possible paralysis, stupor and respiratory failure. Boil them twice, two changes of water.
EatTheWeeds 8 months ago
Umm... I would not PICK pokeweed with my bare hands. I would only pick while wearing GLOVES. At the least, I suggest thoroughly washing hands afterwards.
From what I've read, pokeweed is highly MUTAGENIC (DNA-altering & cancer-causing), even to the touch. That's why it takes several changes of boiling water to change and remove the toxins. (Animals will only eat it if they're STARVING.)
I'm not saying to not pick or eat pokeweed, but I'm suggesting to be more careful about it.
XpaceTrue 1 year ago
@XpaceTrue Thanks for writing. These issues are covered on my website on an article about poke weed.
EatTheWeeds 1 year ago
I eat Poke every year, I used to do the water changes just like you recommend but not anymore. I was told by an old timer that it was not necessary and that even the tender stems could be sliced up and fried like Okra. I tried both and lived, it was very good. That same old timer did tell me to stay away from the roots and berries though, so I have. You can take the tender leaves straight off of the plant and into the frying pan and then put your scrambled eggs in on top of them for a quick meal
Pistol76 1 year ago
@Pistol76 People used to eat Poke in the Spring after a long Winter of eating dried beans, grains and cured meats because Poke Weed acts like a natural mild Colon cleanser, if you eat a big plate full you will see what I mean.
Pistol76 1 year ago
I've done the 3x for one minute drill, then used very little water a lot of butter and pepper added the poke and heated till the water/butter boiled. I've also used the stems and not the leaves, it's good to know that the leaves are edible.
According to Euell Gibbons, commercial harvesters have used the stems up to a foot tall, so there is a bit more leeway in harvesting beyond what is shown here in the video, I would've considered the plants he harvested to be too small to bother with.
Darthbelal 1 year ago
@Darthbelal I have to err on the legal side of caution.
EatTheWeeds 1 year ago
You will find you can reduce the cook time for poke much further if you eat only the green leaves. boil in water one time for 5 minutes, drain off water and stir fry or use in egg omelets,
RealBatHouses 1 year ago
also, if you use only the green leaves, you can harvest the greenleaves from the tall poke weed plants as well as the short plants. AVOID EATING ANY PURPLE PARTS OF THE PLANT
RealBatHouses 1 year ago
It's not so much that the seeds caused all that growth. It was the roots! When they plowed up the field and chopped up the roots of a few pokeweed plants, all the pieces of roots propagated new plants ....every single piece of root! That's why the field is full of pokeweek. I grow it and have been for years. I make Pokeberry Tinctures. Every fall I pull up a plant or two, use a machete hack up the roots and toss them on the bank I want them to grow on. I find new plants every Spring!
NewDaysOldWays1 1 year ago
Thank you for the video. I must admit that I don't know the science but I've made a point of eating tiny bits of pokeweed from small & large plants for years uncooked.
In the last week I have been eating one to two "servings" every day (2 to 3 very large leaves) from a 3 to 4 ft tall plant. I boil it only once then pour off the water. Quite tasty and I'm still alive and have had no noticeable side effects.
factoringman 1 year ago
@factoringman As you are responsible for only you you have the latitude to cook it as you want. As I am legally responsible for my material I err on the side of caution.
EatTheWeeds 1 year ago
@EatTheWeeds Well I just identified this plant today but they are 4-5ft tall & have black berries on em. I didnt know what it was but got home and google image searched wild berries, to my surprise it's pokeweed. I guess even though I found it by a hospital I'll leave it alone lol.
Knightreignz 1 year ago
@Knightreignz four or five inches tall in the spring is good, four or five feet tall in August is not.
EatTheWeeds 1 year ago
@factoringman I agree with you. It appears to me that all that is necessary is to avoid the purple stems and veins. If only the green leaves are eaten, I suspect there is no chance of poisoning and multiple boolings are not necessary.
RealBatHouses 1 year ago
I recently collected some very young poke, not more than 2 or 3 inches high, and did the 3X10 min. boil and ended up with absolute mush. I was wondering if for very young plants you could shorten the boil time?
kiffyroo 1 year ago
@kiffyroo Poke weed likes to hold water. You have to drain them well, if not squeeze them. You also might want to try boiling them for one minute. Bringing new water to boil and then boiling them 15 minutes. I have details on my site.
EatTheWeeds 1 year ago
Which variety was that nightshade? I have one that popped up and I am anxious to check out the ripe fruit. The ripe fruit is supposed to have non-toxic levels of Solanine (same as a Tomato) and the leaves are supposed to be able to be prepared such that the Solanine leeches out too. Though I am not interested in the leaves. If you can tackle pokeweed and elderberry...please tackle nightshade/belladonna in a future video. :-)
ShinyChuck 2 years ago
I've been meaning to (S. americanum) but the season is against me right now.
EatTheWeeds 2 years ago
"This end will kill you" haha
logos2600 2 years ago
Here in Turkey there is a lot of Arum dioscoridis; it's similar in property to Jack-in-the-Pulpit. People eat the leaves, but only after either long simmering, drying, or a fermentation process where they chop it up, mix it with water and some flower, cover it and let it sit a full day, then boil; it gets rid of the calcium oxylate crystals. You could try it w Jack-in-the-pulpit but do as they do here and try a very small bit first to check for any burning sensation.
sazji 2 years ago
Thanks... calcium oxalate is an issue.... what rids on plant of it does not work on other plants. One just has to experiment.
EatTheWeeds 2 years ago
I am actually shocked to see someone look for these young plants. I have never in all my years seen this done this way. We always simply pick any leaves that we see. Of course we look for tender ones but not that tender,lol, looks good though. Also try the stem peeled and battered and deep fried and tell me what you thing. You will be pleasently surprised. Trust me on this. I cooked up some last week for my crippled freind who never had the stalk before and he loved it.
ApostleRon 2 years ago
I cooked some leaves from very large, mature plants yesterday. I am still alive people! I did 4 water changes to be safe. Cooked with olive oil, garlic, and other spices. It was a very good tasting green.
pinkytm1 2 years ago
What one can do on their own and what I can legally recommend can be different. I'm glad you're still among us.
EatTheWeeds 2 years ago
You got me. You're in Australia and while some of your plants are here and some of ours are there I can't of any guitar-shaped leaf that tastes like broccoli except perhaps broccoli.
EatTheWeeds 2 years ago
i found out from a friend and my german neigbor. its wait for it "dock weed" just some of the most youngest leaves look like a guitar. but this isnt lemony as i have heard. maybe its because its just young. the taste similar to broccoli.
steviebboy69 2 years ago
Try looking up rumex acetosa
EatTheWeeds 2 years ago
well its something along this line. hmm its growing like a weed in my backyard. hehe well maybe thats because weeds grow better than other things.
steviebboy69 2 years ago
hi,
i found a weed in my backyard, not sure what it is. but when its young the leaves look like the shape of an accoustic guitar. it grows from the centre out.
the leaves are a taste like broccoli . im not sure what it is. its a very nice taste.
steviebboy69 2 years ago
thanks deane. i can't believe how quickly and regularly you answer questions for people. your videos and website are awesome.
beautifulsenseless 2 years ago
Thanks... it just depends if I am on line that day or not, but I try to keep current and get rid of unsavory comments. If you see any, let me know because many of these threads are used in classroom work.
EatTheWeeds 2 years ago
Deane, i recently harvested some Jack in the Pulpit corms. In the wild edible guide i have, it says they must be sliced and dried to remove toxic properties. Is this the correct method of preparation for this plant? Also i harvested some Marsh Marigolds and boiled the flower buds in two changes of water for 10minutes. Then i pickled them in vinegar. It says that you cannot drink the juice, but otherwise they're safe. Is that also the correct method of preparation? Thank you very much.
beautifulsenseless 2 years ago
Only time and dry heat makes the Jack in the Pulpit edible (see my article on them.) Marsh marigolds were my grandmother's favorite. Your bud processing information is correct. Store at least a month, do not drink the brine. Young leaves can be eaten if boiled two or three times in changes of water as can the root, or after the roots has been dried.
EatTheWeeds 2 years ago
Like to see a video on how to make that wine !! hahaha
sn9696 2 years ago
Ah.... Loquats do not travel or keep well. I had about 30 pound from my tree. So I deseeded them (there is a recipe on my site) and started them on the way to wine, that and six pounds of sugar. I need to rack it soon. The seeds are making loquat grappa, which oddly has a cherry flavor.
EatTheWeeds 2 years ago
Deane, I have a question about Poke. Is it true that you can't eat it, no matter how tall it is, if its one that's come back? Because I have a lot of poke, and I'd like to eat it, but its come back year after year in the same place and even the little short plants have really thick stalks (nothing like those little ones you were harvesting) that are really dark red/purple. Help?
dazigg 2 years ago
Poke usually comes back each year from a root. Those shoots can be eaten if they are collected when small with no coloring. The greater issues is secondary shoots later in the same season. They can come up dark red even when very little. Avoid them.
EatTheWeeds 2 years ago
Deane, Can you compare and describe some of these wild plants to commonly domisicated veggies for taste? Also, what seasonings do you use most often with them? What are some of your favorites? Thanks, Best Regards. Brandon
ramblinjerry 2 years ago
Thanks for writing. Poke weed is very mild in flavor, in taste approaching an asparagus puree but not asparagus. As I am strong advocate of eating like our great grand parents, I like poke with salt, pepper and olive oil, or butter, sometimes with a splash of balsamic vinegar. In the future I will try to include more comparisons and fixings.
EatTheWeeds 2 years ago
A lot of house cats would have much more fat on them than the average rabbit, which I'm told one can starve on.
What are the symptoms of poke poisoning, in case we need to know?
After watching your other vid I called my uncle/cousin, this is Kentucky. He told me he'd been eating it all his life up to a foot and a half tall, leaves and stalk. cont.
waypasthadenough 2 years ago
I had some leaves the other night, with some plantain. Not dead yet. Ate some small stalks same day. Same result. Ate some larger stalk this morning, not much.
When I cut the leaves off the larger stalk I cut them above any purple part. I skinned the purple off all the stalks with a knife. Fried the stalks in olive oil. Cooked the leaves a long time in two changes of water, didn't really track the time but the first time was probably 20-30 minutes in a large pot of water.
waypasthadenough 2 years ago
I have boiled them as little as two ten-minute times with changes of water but I don't recommend that. I've never tried the peeled stalks.
EatTheWeeds 2 years ago
Yes, it is called "rabbit fever." There is a well-documented case of a WWII officer who survived a crash and was a hunter with ample ammunition. All he ate was rabbit and he starved to death. You need fat. Symptoms of poke weed poisoning include: violent vomiting after 2 hours or more,retching, a burning sensation from the mouth to the stomach, abdominal cramps, purging, blurred vision, drowsiness, sweating, convulsions, paralysis, stupor, respiratory failure...
EatTheWeeds 2 years ago
Thanks. Only two hours huh?
waypasthadenough 2 years ago
Water Hemlock can kill you in 15 minutes.
EatTheWeeds 2 years ago
Saw that on your site. Do you have a pix of it? Don't know if it grows up here in Kentucky.
Haven't tried the watercess. A friend uses the peppermint plant in her tea.
waypasthadenough 2 years ago
Water Hemlock grows throughout North America. Just type the name into a google search engine and click on images.
EatTheWeeds 2 years ago
In reference to your cousin/uncle and 1.5 foot tall poke weed. I give conservative advice on the videos to reduce my liability. If I said 1.5 some one would try two feet tall. So I fall will within the safe range and recommend nothing higher than six inches.
EatTheWeeds 2 years ago
I understand that. No sickness from the fried stalk this morning. I already froze the rest for later. Need to go cut some more though. The leaves really cook down.
waypasthadenough 2 years ago
Another reason is this is spring and things are growing....
EatTheWeeds 2 years ago
Oh my; you`ve been very busy the last few days!! Can`t wait to watch all these!
Khono 2 years ago
Well... I am running out of free time... and I'd like to get to 100 videos this year.
EatTheWeeds 2 years ago
Odd sort of logic; less free time: more videos ;) Not that I'm complaining! At this rate you'll certainly reach 100 and then some. Even without this surge; you're still pumping out videos than anyone else on my list. Psh; I wish I got as much done as you.
Khono 2 years ago 2
Back again. She directed him to put some of the roots and the juice in a pan and give it to the dog. The dog could hardly move on it's own; but, when it got a smell of it he dragged itself up and ate that whole pan full and twice over. He did this for about a week and discountinued the dosing when the dog refused to take anymore. According to my friend the dog recovered and lived to be a ripe old age. Bye for now. P.S. Keep hunting and making videos.
charliemor3 2 years ago 2
Now, this is was passed on to me by a friend from Georgia. He told me that his favorite hunting dog came down with distemper and eventually stopped eating and even drinking water. Well, he had a friend , who's mother knew of a cure. So they loaded up the dog and took it to her. And, you might have already guessed, she told her son to go dig up the root ball from a polk plant. They did so and brought it back and she had them boil those roots until they were all tender then let them cool.
charliemor3 2 years ago
Hey Deane, just a couple more tidbits. We also enjoy the eggs scrambled into them; however, we usually do this when we've thinned out the crop and start running short. It's been quite a while since I've seen it done; however, there is a comb condition that any farm type fowl can get; for which the polk salat seeds are a cure, it works unless the bird is too far gone. The condition is normally terminal and spreads to the rest of the birds. One more note coming.
charliemor3 2 years ago
Hey Deane, thought I'd toss in my two cents for what they're worth these days. When it comes to Polk "Salat" my family has been eating these delectable greens since before the civil war; and, I can promise you that none of us are mutated in any way. And, while we too only use the smallest leaves from the larger plants(the first group you skipped). The second group you passed on have the best taste; and, provide a larger "mess of greens". More later! By the way, good hunting!!!!!!!!!
charliemor3 2 years ago
Florida crackers, I'm lovin it. Best laugh I've had all day. 5 stars.
Now, about the poke weed, my grandma used to harvest the smallest leaves off even the tallest stalks. Nobody died then so I'm guessing there are no immediate poisonous effects. But now I'm hearing that the plant contains all kinds of carcinogens and stuff, any truth to that? And am I an Alabama cracker for eating it this way?
TheGreenwitch13 2 years ago
I know folks who take the small tops of older plants, and some who peel the stalk and fry 'em. I thought that too much liability for me to approve of here. As for cancer.... raw poke weed is stunningly good at causing human cell mutation. In fact it is used in labs exactly for that purpose. This is why one should never collect poke with an open wound on your hands and among many reasons why it should always be thoroughly cooked.
EatTheWeeds 2 years ago
Grandma used to say "once you cook it all the poisons are gone" and then whack me with a spoon for asking silly questions. Guess I should have listened huh? Thanks for the reply.
TheGreenwitch13 2 years ago
You're welcome and in fact I just finished some poke weed. Yum, but the season is just about over, here.
EatTheWeeds 2 years ago
Great Video
AirForce194 2 years ago
*********
theracemixer 2 years ago 2
You out yourself once again. I really like the cooking video.
PartisonConfederate 2 years ago 2
Great Video Man!!
Five Stars!!
MadBadVoodo 2 years ago 2
You're good to me, thanks...
EatTheWeeds 2 years ago