Scientific Name
Phytolacca americana, P. rigida
Common Name
Pokeweed, pokeberry, poke, inkberry, pigeonberry

HIGHLY TOXIC, MAY BE FATAL IF EATEN!

Characteristics

Family
Phytolaccaceae
Plant Description
A large, smooth, branching herb from a large, perennial rootstock, and with green, red, or purple stems; leaves alternate and simple; flowers white, on a long stem, more or less erect; fruit a dark purple berry composed of 5-12 segments fused in a ring, the stem drooping. P. rigida differs by having shorter, erect fruiting stems.
Origin
USA, NC.
Distribution
Throughout, P. rigida is found only along the coast.
Where Found
Forest or natural areas, weedy in disturbed areas, in fields, fence rows, low grounds, clearings, waste places, roadsides.
Mode
Ingestion.
Poisonous Part
All parts, mainly the roots; shoots, leaves, and berries when fresh and in quantity.
Symptoms
Burning of mouth and throat, salivation, severe stomach irritation, vomiting, bloody diarrhea, spasms, convulsions; can be fatal.
Edibility
EDIBLE PARTS: Young tender leaves eaten only as thoroughly cooked greens (in two waters). Cooked berries are safe for making pies. CAUTION: Berries, roots and mature plants are poisonous, therefore, only use as new, young growth. Also any red-tinged plant material should be discarded. To avoid possibly collecting part of the toxic root, do not cut below ground level. HARVEST: Only collect young shoots from areas you know have NOT been treated with pesticides. Collect in early spring. SAFE HANDLING PROCEDURES: Wash young shoots thoroughly with warm water. Do not use dish detergent or any type of sanitizer. These products can leave a residue. Peel and parboil tender young shoots (less than eight inches) in two changes of water several minutes each. Boil in a third water until tender and serve like asparagus. Young stalks less than one foot tall, with leaves removed, and before red tinged, can be cut and rolled in corn meal and fried like okra. They can also be pickled. Young leaves taken from stalks less than one foot tall can be parboiled in two changes of water for several minutes each and boiled in a third water until tender. To freeze, parboil leaves twice, cook, pat dry and place them in plastic bags. SOURCE: Larson, Ken. 1995. God's Free Harvest, Rhema Publishing, Inc., Suwanee, GA. 231 pp.
Toxic Principle
Phytolaccatoxin and related triterpene saponins, an alkaloid (phytolaccin), and histamines.
Severity
HIGHLY TOXIC, MAY BE FATAL IF EATEN!

"Poisonous Plants of North Carolina," Dr. Alice B. Russell, Department of Horticultural Science; Dr. James W. Hardin, Botany; Dr. Larry Grand, Plant Pathology; and Dr. Angela Fraser, Family and Consumer Sciences; North Carolina State University. All Pictures Copyright @1997Alice B. Russell, James W. Hardin, Larry Grand. Computer programming, Miguel A. Buendia; graphics, Brad Capel.

Disclaimer: The list of poisonous plants on this web site does not necessarily include every poisonous plant that is known, or that might be found in an urban landscape or home. North Carolina State University does not advise eating any of the plants included in this web site. The information concerning edibility is taken from the literature, and the degree of reliability is unknown. We discourage the use of any of these plants for self medication. In cases of accidental exposure or ingestion, contact the Poison Control Center 1-800-222-1222.

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