Pokeweed
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| Missing image Pokeweed.JPG Pokeweed in fruit | ||||||||||||
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About 35, including:
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The pokeweeds, also known as poke, pokeberry or pokeroot, comprise the genus Phytolacca, perennial plants native to North America, South America, East Asia and New Zealand. Pokeweed contains phytolaccatoxin and phytolaccigenin, which are poisonous to mammals. However, the berries are eaten by birds, which are not affected by the toxin.
Description
Pokeweeds are herbs, shrubs or small trees, growing from 1-20 m tall. They have single alternate leaves, pointed at the end, with crinkled edges. The stems are often colored pink or red. The flowers are greenish-white, in long clusters at the ends of the stems. They develop into dark purple berries.
Uses
Woman_preparing_poke_salad.jpg
Young pokeweed leaves can be boiled twice to reduce the toxin, discarding the water after the first boiling. The result is known as poke salet, or Poke salad, and is occasionally available commercially. However, many authorities advise against eating pokeweed even after twice boiling, as traces of the toxin may still remain. For many decades, Poke salad was a staple of Southern U.S. cuisine, but its use declined in the mid and late 20th century as campaigns by doctors caused it to become common knowledge in the U.S. South that Pokeweed remained toxic even after being boiled. Despite this, Poke salad is still occasionally available commercially.
The lingering cultural significance of Poke salad can be seen in the recording of the song Polk Salad Annie by Tony Joe White, famously covered by Elvis Presley.
Pokeweed is used as a homeopathic remedy to treat tonsilitis and swollen glands.
Pokeweed berries yield a red ink or dye, which was once used by Native Americans to decorate their horses.
Pokeweed_berries.jpg