Wild Edible Plants of Texas: Volume 2: Supplemental Edibles and Poisonous Plants

As an expansion of the first volume, Wild Edible Plants of Texas: Volume 2 profiles the state’s lesser-known and/or less common wild edible plants. This volume also gives greater focus to species that are not as caloric, but nevertheless edible, such as greens and herbaceous plant parts.

Like Volume 1, the description of each plant’s edible characteristics and preparation is the publication’s primary aim. Secondary categories that help the reader to better understand the species under consideration are range and habitat, medicinal uses (if applicable), cautions, and special notes. Every profile is accompanied by a sustenance rating (low, medium, or high), collection timing and desired plant-part indicator, and county-by-county map-image. Finally, Volume 2 is accented by over 160 color photos and a general index.

Plant List: Alligator Weed, Arugula, Bastard Cabbage, Beargrass, Beautyberry, Beech, Beefsteak Plant, Black Nightshade, Blueberry, Bristlemallow, Bittercress, Clearweed, Chickweed, Chinquapin, Creeping Cucumber, Dandelion, Desert Olive, Elm, Farkleberry, Greenbrier, Greenthread, Hawthorn, Honey Locust, Hedgehog Cactus, Hog Potato, Linden, Maple, Mayapple, Mullein, Paloverde, Panicgrass, Partridgeberry, Pellitory, Peppergrass, Pickerelweed, Pincushion Cactus, Plantain, Purslane, River Cane, Russian Olive, Salsify, Saltwort, Sea Purslane, Smartweed, Sow Thistle, Spatterdock, Spiderwort, Tumbleweed, Watercress, White Trout Lily, Wild Lettuce, Wild Rhubarb, Wild Rose, and Wolfberry.